Parmesan- and Panko-Crusted Pork Chops

This is another recipe that Bill Brunk gets all of the credit for. It takes patience to get the chops just right, but it is worth every minute.

Ingredients

2 thick boneless pork chops

1c shredded Parmesan cheese (fresh recommended)

2c Panko bread crumbs

1 whole egg, beaten

1/2T butter

2T olive oil

salt & pepper

Dry the pork chops completely with paper towel. Season to taste with salt & pepper. Coat the chops on all sides with the shredded cheese, then coat in egg, and then coat in panko.

Heat the butter and olive oil in a good non-stick pan (we LOVE our Green Pan). Get it as hot as you can without burning it, then add the pork chops and turn the heat down to medium-low. Cook slowly on one side until the coating is crisp and golden-brown. Flip and brown the other three sides and the ends. This process will take the better part of an hour, so be patient! The trick is to keep the heat low so that the chop doesn't overcook and dry out on the inside while browning the outside.