It’s always a toss up when it comes to a main dish on Christmas Eve. It depends on who’s coming over, what we feel like eating and what are the plans for the next day. It changes every year. And I’m okay with that.
These Parmesan Crusted Pork Chops would be perfect, holiday-perfection, comfort food. They are satisfying, easy to make, but make you feel like you are eating fancy. And once you learn how to cook pork chops, yours will never be dried out again. Ever. I would highly recommend serving these Roasted Rosemary Potatoes right alongside these chops for a complete, delicious meal!
I was dying to use my new OXO 3-Ply Stainless Steel Pro 10 inch Covered Skillet, isn’t it gorgeous? There is just something about a new, shiny pan and all the possibilities it holds. Gets me every time. And it’s no secret that OXO is one of my absolute favorite brands and they continue to impress me with each new item.
When OXO emailed and said they were unveiling a new cookware line, I was ecstatic to give it a test drive. The pan they sent me is exceptional.
“It features the elegance and durability of stainless steel with the superior heat conductivity of aluminum. Each piece offers a thoughtful design, from 3-Ply construction and stay-cool stainless steel handles to drip-free pouring edges and round bottoms that facilitate stirring. The professional-grade materials ensure high-quality cooking performance and have a lifetime warranty. Clear, tempered glass lids make it easy to check the progress of your dish without lifting the lid. The durable, all-metal construction is perfect for all stovetops, including induction, and can move directly from the stovetop to oven or the broiler (safe up to 430°F/220°C).”
Now for these chops. I trimmed them of fat as much as possible and seasoned them well with salt and pepper.
A blend of panko, Parmesan-Reggiano cheese (it’s more flavorful than just Parmesan) lemon zest and a few other things makes for a nice little crust.
Since my pork chops were big, I browned them in batches, two at a time. I finished cooking them in the oven, on a rimmed baking tray. They all fit this way. And I was able to take advantage of the concentrated flavor left over in the pan to make my simple gravy.
Now, here is the secret to making the perfect pork chops…you must use a meat thermometer that stays in the oven and lets you know when the chops have reached temperature. Don’t try and guess! I never cook meat by time, only temperature.
I can never understand why everyone spends so much money on meat, but will not invest in a simple digital thermometer. It’s a must to make these chops. I love mine and it will change you’re cooking dramatically.
Before I place the chops in the oven, I slide the thermometer into the side and all the way into the middle of the pork chop. Make sure all pork chops are the same size for even cooking.
When they come out of the oven, you will have perfection.
Then you will douse them with gravy and live happily ever after. The end.
Parmesan Crusted Pork Chops with Buttermilk-Sage Gravy
- 4 (about 2-1/2 lbs) bone-in pork chops, 3/4" thick, trimmed of fat
- salt and pepper
- 2 large egg whites
- 2 teaspoons cornstarch
- juice of one lemon
- 1-1/4 cups panko breadcrumbs
- 1/2 cup shredded Parmigiano-Reggiano cheese
- 1-1/2 Tablespoons freeze dried parsley
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon finely ground black pepper
- zest of one lemon
- vegetable oil
- 1 large shallot, finely chopped
- 1/2 cup dry white wine
- 1/2 cup full fat buttermilk
- 1/2 cup chicken stock or broth
- 1 teaspoon apple cider vinegar
- 4 Tablespoons cold butter
- 2 teaspoons finely chopped fresh sage (dried use 1 teaspoon)
- 1/2 teaspoon white pepper
- Preheat oven to 425 degrees F.
- Pat pork chops dry and season well with salt and pepper.
- In a flat bowl, blend with a fork, egg whites, cornstarch and lemon juice; set aside.
- In another bowl, combine panko, cheese, parsley, salt, pepper and zest. Crust pork chops by dipping both sides of chops into egg white mixture. Transfer pork to the crumb dish and do the same on both sides. Place pork on a rack and let the crust air-dry for 30 minutes.
- Heat oil in a large skillet over medium-low (depending on the size of your chops, you might have to do this in two batches). You do not want the pan too hot so the crumbs do not burn. You are only browning slightly here on each side. When it's time to turn the pork chops, use a spatula and carefully turn them over. Repeat if you are doing in batches. When browned on both sides, place the chops on a large, rimmed baking sheet covered in aluminum foil and misted with cooking spray. Insert thermometer into the side of the pork chop and push in as far as it will go into the middle of the chop. Make sure thermometer is not coming out the bottom of the chop. Set thermometer to alarm at 142 degrees F and place in oven. When done, remove from oven, slightly tent with foil and let rest for 15 minutes.
- Meanwhile, in the same skillet you cooked the pork chops in, wipe out any burned breadcrumbs (if any) and any excess of oil. You want a little bit of oil leftover to saute the shallots.
- Add shallots to the pan and saute until softened, about 2 minutes over medium heat. Add wine and deglaze the pan of any browned bits. Add buttermilk, stock and vinegar, simmer until reduced by half, about 8 minutes. Stir occasionally. Whisk in cold butter 1 Tablespoon at a time. Do not add more until each Tablespoon is melted. Remove from heat and add sage and white pepper.
- Serve pork chops with a drizzle of gravy.
- Note: If by any chance you have your pan heat too high and you lose some of your crust when flipping your pork chops, don't panic. Mix some of your leftover breadcrumbs with a little bit of oil and sprinkle them over the top of the chops before placing in the oven. They will come out perfect. Or you could just do this to add more crust per your liking.