Many years ago I decided that I needed to lose a bunch of weight. I decided to change the way I ate (and have since reverted back several times to my old ways). Low carb dieting was the big rage at the time and I decided to try it without following any specific diet (Atkins or South Beach). As most of my cookbooks included lots and lots of carbs in the recipes, I found myself eating some pretty basic dishes.
After a quick look on Amazon, I found George Stella. Stella is a chef that had also gained quite a few pounds and after switching to a low carb lifestyle (and his family switching too), he lost a bunch of weight and turned it into a career. For a while he had a show on the Food Network and he had several low carb cookbooks. I bought two of them.
One of them had a recipe originated by one of George’s sons, Anthony. The Pork Chop Parmesan had all the hallmarks of low carb eating (meat) but also included a little breading for those who were only trying to maintain their weight.
I served this with some pasta (I’m sure I’d be kicked out of the low carb community for that one).
If you can, buy thin cut, bone in chops. Mid way through the recipe, I decided to add a little pasta sauce and provolone cheese.
Spice them up.
Anthony’s Pork Chops Parmesan
Prep Time: 15 mins | Cook Time: 45 mins | Servings: 4 | Difficulty: Easy
- Vegetable oil or cooking spray
- 3 large eggs
- 1/4 cup heavy cream
- 3 cups italian bread crumbs
- 1 tablespoon grated Parmesan cheese
- 8 center cut bone-in pork chops (about 3 pounds )
- Salt and pepper to taste
1) Preheat the oven to 375°. Spray a baking sheet with cooking spray and set aside.
2) In a medium bowl, mix together the eggs and cream to make an egg wash.
3) Mix the bread crumbs and Parmesan cheese together in a medium bowl.
4) Season the pork chops well with salt and pepper. Dip each first in the greasing, then the egg wash, then back in the greasing, making sure to coat well on both sides.
5) Pat off any excess greasing and place the chops on the greased baking sheet bake for 45 minutes, until the chops are tender and well browned.
Source: George Stella
Sent from Paprika Recipe Manager