The delectable bone-in pork chop comes from the rib section of the pork loin. Distinguished by the curved bone along its side, it’s a must-have in your freezer.
You’ll notice gorgeous marbling throughout and a thick strip of tasty fat along the rim. That makes bone-in pork chops extra juicy, moist, and flavorful compared to their boneless counterparts.
How to Cook Pork Chops
The ButcherBox Kitchen has your guide to grilling bone-in pork chops.
Our Favorite Pork Chop Recipe
These pork chops have a crispy crust made from Parmesan and breadcrumbs and are topped with a tangy cherry tomato vinaigrette. They’re kid and weeknight friendly!
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.
Share on Pinterest!Pin at @Butcher_Box!
Read On…
