Whenever I make this meal I always say, “Welcome to The Crusted Chop!”, to my kids. I always feel that makes a great restaurant name. On that note, welcome to our Sunday Dinner’s at Share the Flippin Fun!
2. Before I begin, if there are thick parts of the pork fat trimmings, I cut scissor them out. For about 8-10 pork chops I usually measure out 1 cup of panko crumbs and parmesan reggiano cheese, 1/2 cup of the Extra Virgin Olive Oil 1 Tbsp. of the ranch seasoning, and salt and pepper. Mix all ingredients in a bowl. This recipe is very forgiving so if you feel it’s too dry add in a tbsp. at a time oil. Or if you really enjoy the cheese flavor, a little extra shakes of cheese won’t hurt it either.
3. Coat both sides of the pork chop.
4. Lightly evening coat a sheet pan with some oil to prevent the crusted chop from sticking. It may still stick, but with a little spatula swiveling under the pork chop, you can easily guide them out. Cover with foil and bake at 380 degree oven for about 40-50 minutes (This if for the medium thickness. If you purchased the thin thickness then less time.)
Cover with foil. You can flip them mid thru cooking time but I usually don’t.
5. Last 10 minutes, remove foil and continue baking until golden brown.
Serve with anything! This along with my Chicken Parmesan (minus the sauce) are recipes I can easily see myself eating and serving along a batch of scrambled eggs and biscuits! I sometimes cut into bit sizes before coating and baking them and they are perfect for salads pop ins, in breakfast biscuits, or an extra protein snack.
Bon Appetit! And Welcome, To The Crusted Chop!