porkchop

Boneless Pork Chop

If you’re looking for quick-cooking convenience and delicious, succulent flavor, you picked the right cut of pork.

At ButcherBox, we believe there’s nothing more moist and flavorful than heritage breed boneless pork chops. Our boneless pork chops come from the rib section of the pork loin, with gorgeous marbling throughout. You’ll notice a thick strip of tasty fat along the rim – that keeps the chop juicy and moist.

So, what can you do with boneless pork chops? The real answer is just about anything, but we’d recommend breading and frying, grilling or searing with some bacon and Asiago for starters.

Take a look at one of our favorite boneless pork chop recipes below.

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Parmesan Pork Chops with Cherry Tomato Vinaigrette

5 from 1 vote
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Course: Main Course
Cuisine: American
Protein: Pork
Cut: Pork Chop
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 People

Ingredients

  • 4 ea ButcherBox Pork Chops, bnls/bone-in
  • 1 ea egg lightly beaten
  • 1 c Italian-seasoned breadcrumbs
  • ¾ c Parmesan cheese grated
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 Tbsp olive oil

Cherry Tomato Vinaigrette

  • 1 qt cherry tomatoes halved
  • 1 ea shallot finely chopped
  • 3 Tbsp olive oil
  • 1 ½ Tbsp red wine vinegar
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Garnish

  • 3 Tbsp chives finely chopped

Instructions

  • Preheat the oven to 400ºF.

Cherry Tomato Vinaigrette

  • Heat 2 Tbsp oil in a medium skillet over medium heat. Add shallots and cook until slightly translucent, about 5 minutes.
  • Add tomatoes and stir often, until the tomatoes begin to release juices (about 5 minutes). Add vinegar and 1 Tbsp oil. After 3-4 minutes, when liquid has slightly reduced, remove from heat.
  • Remove cherry tomato vinaigrette from skillet and place in serving dish.

Parmesan Pork Chops

  • Using a gallon zip lock bag cut open on three sides, or two pieces of plastic wrap, cover your pork chops on both sides. With a meat mallet or back of a frying pan, pound the chops thin, about ¼” in thickness.
  • Whisk egg in a wide bowl or pie plate. In a separate bowl or pie plate, mix bread crumbs and parmesan.
  • Season pork chops with salt and pepper and coat chops in egg batter. Next, dip pork chops in bread-cheese mixture, patting lightly so that the breading adheres.
  • In a skillet, heat 1 Tbsp of olive oil on medium-high heat. Working in batches, add breaded pork chops and brown both sides, about 1-2 minutes per side.
  • Transfer pork chops to a wire rack in a sheet pan, finish in oven for 5 to 6 minutes, or until interior temperature is 145ºF. Serve pork chops with cherry tomato vinaigrette, and fresh chives.
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