By Family Features
Simple and Savory Parmesan-Crusted New York
(Family Features) Think a grilled crust is only meant for steak? Think again. Whether it’s with peppercorn, blue cheese or Parmesan, adding crust to juicy, versatile pork chops builds texture, perfectly complements their mild flavor and delivers a mouthwatering result the entire family will love.
For your next backyard barbecue get-together or a quick and simple weeknight dinner, explore a new flavor pairing with Parmesan-Crusted New York Pork Chops. The savory coating adds a slight crunch to tender, juicy pork and unbeatable taste. Plus, preparing them is so easy:
- First, look for new chop names at the meat case. The center cut chops are now called New York Pork Chops.
- Make sure to select pork chops that are dark pink with a small amount of fat trim. Pork that is pale pink and showing a lot of moisture in the package will not provide the best tasting product. Avoid packages with tears, holes or leaks.
- Once you’re ready to cook, brush the pork chops with oil, season with salt and pepper and place them on the pre-heated grill. Then, sprinkle on a mixture of panko bread crumbs and Parmesan cheese about halfway through cooking and after you turn them over.
- Remember, for juicy, tender results, grill your pork chops like a steak – between medium rare (145°F) and medium (160°F), followed by a three-minute rest.
Serve these pork chops with your favorite sides, such as bow-tie pasta tossed with green peas and butter. Add a finishing touch of chopped fresh basil, parsley or chives for extra flavor.
Parmesan-Crusted New York Pork Chops
- 4 boneless New York (top loin) pork chops, about 1-inch thick
- 1 tablespoon olive oil
- 1 1/2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup panko bread crumbs, (Japanese-style bread crumbs)
- 1/3 cup freshly grated Parmesan cheese
- Brush pork with oil. Season with salt and pepper. Let stand for 15 to 30 minutes. In small bowl, mix panko and Parmesan together.
- Prepare medium-hot fire in grill. Place chops on grill and close lid. Grill over direct heat for four minutes. Turn chops and sprinkle panko mixture over tops. Close lid and continue grilling for 4-5 minutes more, or until topping is lightly browned and internal temperature of pork on meat thermometer measures between 145°F (medium rare) and 160°F degrees F (medium). Remove from grill and let rest for three minutes.
National Pork Board