Asiago-Crusted Pork Chops

This was dinner last night and it was so good and came together pretty quickly. The Asiago cheese and Panko bread crumbs makes the most delicious crust around a nice juicy pork chop. Our CSA (Community Supported Agriculture) has been sending us this really interesting Romanesco Broccoli. It is a variant form of Cauliflower and has a creamy, nutty flavor and is a little less bitter than Broccoli. I steamed it, it cooks a bit faster than regular Broccoli, then tossed it with a bit of butter, salt and pepper. The flavor combinations of the pork chop were a nice match to the Romanesco Broccoli and wild rice it was served with. Enjoy!

Asiago-Crusted Pork Chops
  • 4 (4-ounce) boneless center-cut loin pork chops I used thin sliced
  • 1 egg white lightly beaten
  • ½ cup panko (Japanese breadcrumbs)
  • ¼ cup (1 ounce) grated Asiago cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 lemon wedges
  • 2 teaspoons chopped fresh thyme
  1. Place pork between 2 sheets of plastic wrap; pound to an even thickness (about ¼ inch) using a meat mallet or a small heavy skillet. If using thin cut you don’t need to pound out unless you like them really thin.
  2. Place egg white in a shallow dish. Combine Panko, cheese, salt, and pepper in a shallow dish. Season pork chops lightly with salt and pepper. Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.
  3. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3 to 4 minutes on each side or until lightly browned.
  4. Squeeze 1 lemon wedge over each pork chop; sprinkle each evenly with thyme.

 This was so quick and easy. My older son ate his up but my younger was not as crazy about it. He just has to try it, he doesn’t have to like it! I also steamed up some regular broccoli for them. I think the Romanesco looked a little too unusual.


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