I love this here recipe! It turns a regular old everyday pork chop into a fancy, dee-lish-us Asiago-Parmesan Breaded Boneless Pork Loin Chop dinner. And, guess what? You can also use the same recipe for your boneless chicken tenders or chicken breasts! So, this is a definite “keeper” for any recipe box! YUM!
Asiago-Parmesan Breaded Boneless Pork Loin Chops
Recipe by: Bobbi Jo Lathan
Recipe type: Main Dish, Entree
Cuisine: Southern
PREP TIME
10 mins
COOK TIME
25 mins
TOTAL TIME
35 mins
INGREDIENTS
4 thin boneless pork loin chops (patted dry and salt and peppered)
4 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 eggs (beaten)
1 teaspoon Worcestershire sauce
1 cup panko bread crumbs
½ cup grated asiago cheese
⅓ cup grated parmesan cheese
3 tablespoons olive oil
1 tablespoon butter
INSTRUCTIONS
Preheat your oven to 350°. (Note: If your boneless pork loin chops are thick, you might want to place them in a ziplock bag or between some plastic wrap and pound them down to a thinner size. This way they will cook more evenly and quickly. Then, lightly salt and pepper your chops.)
Git out 3 wide bowls or pans and place on your counter. In one bowl add the flour, the salt, the pepper, and the garlic powder. Mix it together ‘til blended. In the second pan or bowl, add the eggs with the Worcestershire sauce and beat together. In the third bowl or pan, mix together the panko breadcrumbs with the asiago and parmesan cheese.
Now, git out your skillet and place it on the burner over a medium-high heat. Add the olive oil and butter to the skillet.
Coat each pork chop, individually, with the flour mixture. Then, shake off excess and dip the floured chop into the egg mixture. Lastly, press the floured and egged chop into the breadcrumb-cheese mixture.
Once the butter-oil mixture is heated and frothy in your skillet, add the breaded chops 2 or 3 at a time into the skillet and cook on each side for about 3-4 minutes until they are a nice golden brown color.( If you need to add a little more butter and oil, you can do so as you cook.)
While the chops are cookin’ in your skillet, git out a baking sheet or pan. Cover the pan in parchment paper. After your chops brown nicely, place each browned chop on the baking pan with the parchment paper. (You can use foil, but I find parchment paper works better.) Once all the chops are browned and on the baking pan, we’ll finish baking them in the oven. (This way they keep their nice golden brown color and stay crispy.)
Place the pan with the chops in the oven and bake for another 20 minutes. Remove from the oven when done and serve up while still warm. YUM!