Pan-Fried Parmesan Crusted Pork Chops

To simplify making meals, some base ingredients, when made, we make alot of, and store it in the freezer. This is true for our Parmesan Crust used on Cod or Chicken in the oven. There is a gallon bag of it in the freezer. We take it out when the meal calls for it.

Ingredients

• Parmesan Crust:
  2 cups of panko/crushed crackers

• 2 cups parmesan

Pork Chops:

• 2 eggs

• B&Gerk

• 1/4 cup flour

• Thicker pork chops

Sauce:

• 5 T butter

• 3 cloves crushed garlic

• 1/2 cup chicken stock

• 1 t corn starch

• 2 T Lemon Juice

For Panko, we are using Schar Crisp Bread and crushing it, keeping it gluten free.
Mix Panko and parmesan in a bag. We are putting this as a thick coat on the fish. We are keeping the leftover crumbs in the freezer for the next round.

Make an egg wash with the eggs and ~3 T of water

Sprinkle B&Gerk on both sides of the pork chops.
Sprinkle flour on both sides of the pork chops.
Put the pork chops in the egg wash, coat thoroughly
We are putting the pork chops in a bag with the panko mix to do a Shake and Bake style of preparation

In a large skillet stove-top on medium-low heat, add butter or olive oil and then place in the pork chops. Depending on the thickness, it may be ~5-7 minutes per side. We want a nice deep dark brown coloring to the panko as it cooks. When they are done per your specifications, put them in a dish to the side.

Mix the cornstarch into the chicken broth

Make the sauce in the same pan. Add the butter and melt it. Deglaze the pan by scrapping it with a spatula to get everything loose and in the sauce. Add the crushed garlic, let it start to brown. Add the chicken broth, and stir until the desired thickness is achieved.

Pour over the pork chops and serve