Asiago Crusted Pork Chop
Try this twist on breaded pork chops with asiago cheese and the squeeze of lemon and touch of thyme before serving. Perfect with some roasted asparagus and a side of pasta for dinner.
- 4 (4 ounce) boneless center-cut loin pork chops
- 1 egg white, lightly beaten
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 cup grated Asiago cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon extra virgin olive oil
- 4 lemon wedges
- 2 teaspoons chopped fresh thyme
Adapted from 4daysgourmet.blogspot.com
Trim pork of any fat. Place between 2 sheets of plastic wrap and pound (using a meat mallet, rolling pin, or small heavy skillet) to about 1/4 inch thickness.
Separate egg white from the yolk and place in a shallow dish. Beat the egg white with a little bit of water so that it is easy to dip the pork. In another shallow dish combine panko, cheese, salt, and pepper. Dip pork in egg white mixture and then dredge in the panko mixture, pressing down to coat evenly.
Heat oil in a large nonstick skillet over medium heat. Careful place pork into the skillet and cook 3 - 4 minutes on each side or until lightly golden (if you are using a meat thermometer to check for doneness the pork should reach an internal temperature of 160-170 degrees Fahrenheit).
Remove pork to a plate or serving platter.
Squeeze 1 lemon wedge over each pork chop and sprinkle with chopped thyme.
Serve with a green vegetable for a "springy" dish. Even if it's as dreary outside at your house today as it is at mine!