Pork Chop

The bone-in pork chop is a delectable cut 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 means bone-in pork chops tend to be extra juicy and moist.

One of our favorite preparations is pan seared with a bright maple-chipotle sauce.

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


  • 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


  • 3 Tbsp chives finely chopped


  • 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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