Wednesday, August 23, 2006
Grilled Breaded Pork Chops
courtesy Gourmet magazine, August 2006
Fruity olive oil and rich parmesan cheese add flavor to these hearty grilled chops. Coating the pork with fresh bread crumbs, as we do here, creates a light and crunchy crust, which seals in all the meaty juices and keeps the chops moist.
4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread) or 2 cups crouton crumbs
3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)
Rounded 1/2 teaspoon salt I omitted
1/4 teaspoon black pepper
8 (3/4- to 1-inch-thick) bone-in center-cut pork chops (4 1/2 lb)
1 cup olive oil or canola oil
Put oven rack in middle position and preheat oven to 350°F. Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes.
Cool bread crumbs completely, then stir together with cheese, salt, and pepper in a shallow bowl or a 9-inch pie plate.
Lightly season chops with additional salt and pepper.
Line a baking sheet with wax paper. Put oil in another shallow bowl or 9-inch pie plate.
Dip each chop in oil, letting excess drip off, then dredge both sides of chop in bread-crumb mixture, pressing gently to help crumbs adhere, and transfer to baking sheet.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Grill chops on well-oiled grill rack, covered only if using gas grill, turning over once or twice, until pork is cooked through and crumbs are golden brown, about 10 minutes total.