My husband is a big fan of any food that previously oinked. Bacon, pork chops, pork medallions, pulled pork – you name it, he loves it. After we first started dating I looked for a pork recipe that would be a little new to him and while watching a cooking show I came across Parmesan-Crusted Pork Chops.
For a side I went to The Pioneer Woman (if you don’t know her, you’ll want to; her blog and books are great and she’s about to have her own show on the Food Network) for inspiration – and found it in her Crash Hot Potatoes. He loved both; the chops come out every now and then for a treat and the potatoes are requested by the whole family on a weekly basis.
Parmesan-Crusted Pork Chops
- 2 large eggs
- 1 cup Italian bread crumbs
- ¾ cup grated Parmesan cheese
- 4 center-cut pork chops
- kosher salt & ground pepper
- olive oil for frying
- Preheat oven to 400.
- Set out three shallow bowls or dishes. In one, whisk together the eggs. In a second, put the bread crumbs. In the third, put the grated Parmesan cheese.
- Sprinkle the chops with the kosher salt and pepper. Press the chops in the grated Parmesan, coating both sides, pressing to adhere. Next dip the chops in the egg; finally, press the chops into the bread crumbs, coating both sides, pressing to adhere.
- Heat about 3 tablespoons of EVOO in a large skillet. Add the pork chops (in batches, if needed) to the pan and cook until golden brown, about 6 minutes per side. Transfer chops to the oven and cook 10-15, until internal temperature reaches about 150 degrees.
Crash Hot Potatoes
12 whole new potatoes (or other baby or small round potatoes)
3 T olive oil
Fresh herbs, finely chopped
- Bring a pot of salted water to a boil. Add in the potatoes (you can definitely use more or less than 12) and cook until they are fork-tender (this will depend on the size of the potatoes, but around 15-20 minutes).
- Preheat oven to 450. Generously drizzle a baking sheet with olive oil (don’t skimp or your potatoes will stick). Place the potatoes on the baking sheet, leaving space between.
- With a potato masher, gently press down on each potato until slightly mashed; turn masher 90 degrees and gently press down again. You want something that ends up looking like a potato cookie.
- Brush the tops of each potato with more olive oil. Sprinkle generously with kosher salt, black pepper and fresh rosemary (any fresh herb or combination will work – chives, thyme, whatever you have on hand) to taste.
- Bake in the top rack of the oven for 20-25 minutes until golden brown and crunchy.
(Original recipe found here.)
The first time I made the potatoes I used a nylon masher and while they were good they kind of mashed instead of getting broken up and turning crispy. The wire masher works much, much better.
A1 thinks the potatoes are even better cold; I don’t know about “better” but they’re definitely good hot or cold, which makes them a great leftover for lunch or dinner the next day – or if you like to cook once, eat twice.