Pork chops paired with parsley and cooked in a cast iron skillet makes the most tender and delicious pork chop I have had. We love this recipe in our house. Cooking it on the stovetop makes a big difference in flavor and tenderness- if you don't have a cast iron skillet, you can substitute a different pan. We served the pork chops with quinoa and steamed broccoli.
Tender Pork Chops with Parsley
4 boneless pork chops
zest of 1 lemon, minced
1/4 cup Parmesan shredded cheese
1/2 cup plain bread crumbs
1/8-1/4 cup parsley, finely chopped
2 TBSP olive oil
1/4 lemon, juiced
1/3 cup Chardonnay wine
Use a meat tenderizer to pound both sides of the pork chop.
Shake salt and pepper on both sides of the pork chops. Let the chops rest on counter for about an hour to let them come to almost room temperature before cooking.
Mix parsley, parmesan cheese and lemon zest together.
Rub half of this mixture on one side of the chops while they wait to come to room temperature.
Sprinkle bread crumbs over chops on top of the parsley mixture.
Heat 2 TBSP olive oil in a cast iron skillet or cooking pan over medium-high heat.
Place the chop in the pan, breaded-side down and cook 5 mins. or more if needed.
Rotate the chops to make sure they cook evenly and doesn't stick to the pan.
While the breaded-side is cooking, apply the other half of the parsley mixture to the upward-facing side of the chops. Next, add bread crumbs as before. (Ron's tip: use an empty spice container that has larger holes on a removable plastic top to hold the breadcrumbs, and then shake them on to apply to pork chops.)
Flip the chops and cook the other side for 5 mins., or more if needed.Flip again to cook evenly until done and then remove from pan and set aside.
While heat is still on the pan, pour the wine and squeeze the lemon juice into the hot pan. Use a spatula to lightly loosen whatever remains in the pan while the wine is reducing to about half the original volume. This will clean the pan of anything stuck to it and make a delicious sauce to pour onto the chops.
Pour sauce on chops, serve, and enjoy!
Cheers,
Lydia xo
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