Chuletas de cerdo crujientes al horno con parmesano

Ingredientes

• 4 pieces boneless pork chops (about 1-inch thick) (Choose lean chops for juicy results.)
• 1 cup panko breadcrumbs (For light, crispy texture.)
• 1/2 cup grated Parmesan cheese (Brings nutty, savory crunch.)
• 1 teaspoon garlic powder (Warming, aromatic depth.)
• 1 teaspoon smoked paprika (Adds gentle smokiness.)
• to taste Salt and freshly ground black pepper
• 2 large eggs (Whisked, to help the crust adhere.)
• 2 tablespoons olive oil (A light brush gives a crisp finish.)
• to taste Fresh parsley, chopped (Bright garnish and aroma.)
• 1 cup gluten-free panko (For a gluten-free option.)
• 1/4 cup nutritional yeast (Replace some Parmesan for a dairy-free option.)

Preparación

1. 1

   --- Preparation ---

2. 2

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

3. 3

   In a shallow bowl, whisk the eggs until smooth.

4. 4

   In another shallow dish, combine panko, grated Parmesan, garlic powder, smoked paprika, salt, and pepper.

5. 5

   Pat the pork chops dry with paper towels, season lightly with salt and pepper.

6. 6

   --- Coating ---

7. 7

   Dredge each chop first in the eggs, letting excess drip off.

8. 8

   Press into the panko mixture until well coated.

9. 9

   --- Baking ---

10. 10

    Place coated chops on the prepared baking sheet and brush the tops lightly with olive oil.

11. 11

    Bake for 18–22 minutes, flipping once halfway through, until the crust is crisp and an instant-read thermometer reads 145°F (63°C).

12. 12

    Let the chops rest for 3–5 minutes before serving.

13. 13

    --- Serving ---

14. 14

    Sprinkle with chopped parsley and serve hot.