Chuletas de cerdo con ajo y parmesano

Ingredientes

• 4 pieces boneless pork chops (about 1 inch thick) (Use bone-in for juicier chops if preferred.)
• 1 cup grated Parmesan cheese (Pecorino Romano can be used for a saltier flavor.)
• 1 cup panko breadcrumbs (Substitute with crushed crackers or gluten-free breadcrumbs.)
• 3 cloves garlic, minced (Or use 1 teaspoon of garlic powder in a pinch.)
• 1 teaspoon dried oregano (Use fresh herbs if available for better flavor.)
• 1 teaspoon dried basil (Use fresh herbs for brighter flavor.)
• 1 large egg (Or use Greek yogurt thinned with a splash of water.)
• 2 tablespoons milk (Or use Greek yogurt.)
• 2 tablespoons melted butter (Butter gives richness.)
• 1 tablespoon olive oil (Keeps it lighter.)
• to taste salt
• to taste freshly ground black pepper
• for serving lemon wedges (Optional but recommended.)

Preparación

1. 1

   --- Preparation ---

2. 2

   Pat the pork chops dry and season both sides with salt and pepper.

3. 3

   In a shallow bowl, whisk the egg and milk (or thinned Greek yogurt).

4. 4

   In a second bowl, combine Parmesan, panko, garlic, oregano, basil, and an additional pinch of salt and pepper.

5. 5

   Dip each chop into the egg, letting excess drip off, then press firmly into the Parmesan-panko mixture to form a crust.

6. 6

   --- Cooking ---

7. 7

   Heat a large skillet over medium-high heat. Add butter and olive oil; when the butter foams and garlic sizzles faintly, add the chops.

8. 8

   Cook the chops for 4–5 minutes per side, until the internal temperature reaches 145°F (63°C).

9. 9

   Transfer to a plate and let rest for 3–5 minutes before serving.

10. 10

    Optionally, squeeze lemon over the top just before serving.