Pork Chops with Rosemary and Parmesan Crust

This quick meal of breaded pork chops is a favorite as it is tasty and so easy to make. The pork chops are very moist too. It goes so well with greens. You can also use different herbs and you'll end up with the same delicious result. Perhaps you could use thyme or sage or maybe a combination of these and more. 

Pork Chops with Rosemary and Parmesan Crust

Ingredients

1/2 cup of of grated Parmesan cheese

3/4 cup breadcrumbs

1 Tablespoon of crushed, dried rosemary

1 large egg

1/4 all purpose flour

3 center cut pork chops (each about 1 inch thick- you can also use bone-in)

1 Tablespoon butter

3 Tablespoons of extra virgin olive oil

Salt and Pepper

Directions

Preheat oven to 425°F. Mix Parmesan cheese, breadcrumbs, and rosemary in a pie dish. In a medium bowl, whisk the egg with a splash of milk. Put the flour on another plate and add salt and pepper.  Season the pork chops with plenty of salt and pepper. First, coat both sides of the pork chops with flour and shake off the excess. Secondly, dip the chops into the egg. Lastly, coat the chops in the breadcrumb mixture. 

In a large skillet over medium-high heat, melt the butter with the oil. Add the pork chops to the hot skillet and cook until brown about two minutes per side. Put the pork chops in a baking dish into the oven. Bake the pork chops until the meat thermometer reads 150°F (about 20 minutes).