Hi, I'm Elizabeth, and I'm a recipe-junkie.
I love looking for them, flipping through cookbooks and clicking around the internet, taking whatever ingredients I have on hand and trying to find something new and different and fabulous. With this change to paleo/primal, it's a personal quest to find good recipes that meet the guidelines of our new lifestyle, or adapt 'regular' recipes to fit.
I do love a delicious challenge!
I stash all of my finds in my favorites on the internet, I pin them on Pinterest, I print and stockpile and bookmark and photocopy them, compiling my favorite tried-and-true ones into my personal cookbook. Only the best ones make the cut.
I present to you my most recent addition to that cookbook….Parmesan-Crusted Pork Chops, based on a recipe by the ridiculously cute Giada DeLaurentis.
These chops are awesome. Juicy and flavorful, they have that really good crust from the egg and almond flour with just the right tang and bite from the parmesan cheese.
I subbed almond flour, seasoned with a little salt and pepper and garlic powder, for the breadcrumbs in the original recipe.
The key here is the freshly shaved parmesan cheese. It makes all the difference in the taste!
I wasn't sure how the almond flour would do as a crust, especially in the olive oil, as almond flour tends to burn fairly quickly, but these browned up nicely.
That Giada, she knows what she's talking about. These pork chops are incredibly good- this recipe is a definite keeper!
Parmesan-Crusted Pork Chops
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Whisk the eggs in a pie plate to blend.
Place the bread crumbs in another pie plate.
Place the cheese in a third pie plate.
Sprinkle the pork chops generously with salt and pepper.
Coat the chops completely with the cheese, patting to adhere.
Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat.
Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.
Transfer the chops to plates and serve with lemon wedges.