Wednesday, July 10, 2013

Cheese Crusted Pork

Cheese Crusted Pork
I have had this recipe pinned for awhile. The name isn't very appetizing to me at all, but the pork is quite tasty. I cannot believe Martha Stewart couldn't come up with a better name than Cheese Crusted Pork.  Even though the name isn't great, the pork is.  This is a great way to use up leftover cheese from pasta, which is exactly why I made it while we were in Aspen.  I am pretty sure C would never touch the fancy cheese left in the refrigerator.  He is quite happy with his three kinds of processed cheese slices...shudder.
Cheese Crusted Pork

¾ cup breadcrumbs
¾ cup finely grated Pecorino Romano (3 ounces)
1 teaspoon Italian seasoning
2 large eggs, lightly beaten
½ cup flour
¼ teaspoon salt
¼ teaspoon pepper
4 boneless pork loin chops (1 pound total)
¼ cup olive oil

In a shallow dish, combine the breadcrumbs, pecorino and Italian seasoning. In a second shallow dish, whisk the eggs. In a third shallow dish, add the flour, salt and pepper.. Season pork with salt and pepper. Coat pork in flour, shaking off excess; dip in egg, then coat with the cheese mixture, pressing to adhere.

In a nonstick skillet, heat olive oil over medium-high. In 2 batches, add pork and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel-lined plate; repeat with remaining pork.
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