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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe was in an Every Day with Rachel Ray magazine. My DH loved the flavor, and it was easy to fix. A double bonus! Ingredients:
4 boneless pork chops |
1 egg |
1/2 cup grated parmesan cheese |
1/4 cup almonds |
2 tablespoons extra virgin olive oil |
salt & pepper (optional) |
Directions:
1. In a food processor, process the cheese and the almonds until the texture of bread crumbs. Put in a shallow bowl.
2. Whisk the egg until frothy. Put in another shallow bowl.
3. Heat the oil in a frying pan on medium high. While this is heating, dry the pork chops with a paper towel. Season with the salt and pepper, if using. Reduce heat to medium.
4. Dip the pork chops in the egg, then into the cheese/almond mixture, making sure the chops are heavily covered.
5. Fry the pork chops in the oil about 3-5 minutes to a side, until nicely browned and cooked through.
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