Baked Parmesan Pork Chops
I have to confess that the real reason I tried this recipe is to know once and for all if BAE did not like Pork, because allegedly he told me he didn't, but I did not believe him, so this had to be done!
When he got home for lunch I told him I made chicken, and thinking it was chicken he took the first bite, made a face and told me it was fine (when he likes something he tells me its amazing or deli), when he took the 2nd bite he looked at me and asked if this really was chicken since it tasted funny, I told him yes, the 3rd bite he asked to see the package the chicken came in to see if it was not rotten or something, until then I confessed that it was Pork and now I believe him that he really does not like pork. Whatever, MORE FOR ME!
This parmesan and panko breadcrumbs are to die for, it is a very simple recipe that you can use with pork, chicken (for BAE) or even beef, it is full of flavor, and since we are baking it, not frying it is super healthy. A lot of people asked me why I use Panko and not breadcrumbs, for those of you who don't know what Panko is, it is a Japanese type of breadcrumb made from all white bread (no crust) that is not crumbled finely like traditional breadcrumbs, they are flakes that are lighter and crispier. I prefer Panko over breadcrumbs because the fried or baked food ends up lighter and flakier.
When deciding what to pair these pork chops, I was trying to decide between pasta and rice, but then it occurred to me: why choose? so this amazing pasta and rice pilaf was the only way to go. The orzo and jasmine rice complement each other so perfectly that I want to eat this every day!
Since the pork chops pack amazing flavor and the pilaf is so fluffy and amazing I decided to roast some simple asparagus with the chops to add green and veggie goodness to this dish, and it was a perfect ingredient to tie all of the components together.
Baked parmesan pork chops
These baked parmesan pork chops will give you a complete and delicious meal for your family any day of the week.
ingredients:
- 2 boneless pork chops
- 1/2 lb asparagus
- 85g orzo
- 100g jasmine rice
- 1 small onion
- 1/2 cup panko
- 1/4 cup parmesan
- 1 teaspoon fresh parsley
- 1 egg
- 1/2 cup all-purpose flour
instructions:
- Preheat oven 450F. Chop half onion, and in a small pot over medium heat add the onion, orzo and rice until lightly browned (5 mins, constantly stirring to avoid burning).
- Add 1 ¾ cups of water, salt and pepper. Let water come to a boil, turn heat to simmer, cover and cook for 15mins (or until liquid has evaporated).
- In a bowl combine panko, parmesan, parsley, salt and pepper, in a separate bowls prepare flour with salt and pepper, and the third bowl with a beaten egg.
- Pass the pork chop first in flour, then coat with egg, and finally through the panko mixture. Repeat with other pork chop and place in baking sheet.
- Cook the pork chop for 10 mins in oven, remove from over, flip and add asparagus, drizzle with EVOO, salt and pepper. Cook for 10 more minutes. For a crispy finish, turn on broiler on high setting and brown pork chops until golden brown.
- In two plates place rice in the bottom, then asparagus and pork chops on top to enjoy!
Chuleta de cerdo horneada con parmesano
Estas chuletas de cerdo horneadas con parmesano te darán una completa y deliciosa comida para tu familia cualquier día de la semana.
ingredientes:
- 2 chuletas de cerdo sin hueso
- 225g espárragos
- 85g orzo
- 100g arroz jazmín
- 1 cebolla pequeña
- 1/2 taza panko
- 1/4 taza parmesano
- 1 cucharadita perejil fresco
- 1 huevo
- 1/2 taza harina
instrucciones:
- precalentar horno a 450F. Cortar media cebolla en cuadros pequeños, en una olla pequeña a fuego medio agregar cebolla, orzo y arroz hasta ligeramente tostado (5 mins, mezclando constantemente para evitar que se queme).
- Agregar 1 3/4 tazas de agua, sal y pimienta. Dejar agua hervir, después bajar la flama a fuego lento, cubrir con tapa y dejar cocinar por 15 mins (o hasta que el líquido se haya evaporado).
- En un tazón combinar panko, parmesano, perejil, sal y pimienta, en otro tazón harina con sal y pimienta y en un tercer tazón el huevo batido.
- Pasar las chuletas primero por la harina, después el huevo y al final por la mezcla de panko. Repetir con la otra chuleta y colocarlos en una charola.
- Cocinar las chuletas por 10 minutos en el horno, sacar del horno, darles la vuelta y agregar los espárragos con aceite de oliva, sal y pimienta para cocinar por 10 minutos más.Para que queden más crujientes prender el broiler en alto y dejar que las chuletas se doren ligeramente.
- En dos platos agregar como base el arroz, luego los espárragos y arriba las chuletas para disfrutar.
