Romano Pork Chops
"Crunchy,spicy, delicious chops!! and quick too. adapted from Canadian Living mag."
photo by limeandspoontt
- Ready In:
- 27mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 boneless pork chops
- 1 cup grated romano cheese or 1 cup pecorino cheese
- 1⁄2 cup dry breadcrumbs
- 2 teaspoons cajun seasoning
- 1 teaspoon grated fresh lemon rind
- 1⁄4 cup all-purpose flour
- 2 eggs
- 2 tablespoons vegetable oil
- lemon wedge
directions
- Trim fat from chops.
- One at a time, place chops between waxed paper and pound with a mallet to about 1/4 inch thick, (or buy thin, fast fry chops).
- On plate, mix together cheese, bread crumbs, Cajun seasoning and lemon rind.
- Spread flour on another plate.
- In shallow bowl, lightly beat eggs.
- Coat each chop in flour, shaking off excess.
- Dip into egg, then into crumb mixture to coat both sides.
- In a large frypan, heat oil over medium high heat; fry chops, in 2 batches and turning once, until golden brown, and crispy, about 6 minutes.
- Garnish with lemon wedges.
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Reviews
-
YUM! I made a few changes but only to the technique. I did add extra Tony Chacheries cajun spice but that is the cajun girl in me. :o) The big changes were, I forgot to pound out the chops and by the time I realized that, it was too late. So what I did was toss them in the frying pan and brown both sides to get the crispy crust. Then I put them in a roasting pan, on a rack, and baked them for about 20 minutes at 400 degrees. They were very juicy and the flavor exploded in my mouth with every bite! I will make these once a week FOREVER!! Thanks for another great recipe!! -
I totally love this recipe! I made it pretty much the same except without lemon and they were fantastic! My boyfriend totally loved them too. I fried them in olive oil instead of vegetable oil the first time I made them and added 3 cloves of minced fresh garlic to the bread crumb mixture. Today I made them with 2/3 cup of romano cheese, the 1/2 cup of breadcrumbs, and 1/3 cup of crushed up french fried onions and added a bit of garlic powder. They are a definite keeper for me, Thanks for the recipe! -
HOW has this little gem gone unrated? Had some leftover romano cheese and found this while poking around 'Zaar to find something new to do with it. This is wonderfully easy and quick. I used 4 thin boneless pork chops so no pounding. The Cajun seasoning, Romano and lemon peel complement the pork wonderfully without overpowering it. And it wasn't overly spicy -- zippy from the fresh lemon peel but with a nice depth, and a slight "afterburn," from the Cajun spice. (If you're scared of Cajun, just use 1 tsp spice.) Was a quick Friday night meal, served with a green salad and rolls. We'll make this often! Thanks! -
Used panko crumbs and threw in a little ground extra hot cayenne pepper, but left out the lemon. Moist and delicious! Thanks Derf :)
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Hands down the most flavorful and juiciest pork chops we have ever had! Used cast iron skillet and adjusted seasonings to taste. Definitely a keeper!
see 13 more reviews
Tweaks
-
Added 4 dashes Worcestershire Sauce to egg and lightly seasoned porkchops (both sides), cheese/breadcrumb mix and flour with my preferred pork seasoning mix (which includes cajun seasoning, smoked paprika and garlic). I used Italian breadcrumbs and freshly grated Parmesan cheese since that's what I had on hand. Excellent recipe!
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I totally love this recipe! I made it pretty much the same except without lemon and they were fantastic! My boyfriend totally loved them too. I fried them in olive oil instead of vegetable oil the first time I made them and added 3 cloves of minced fresh garlic to the bread crumb mixture. Today I made them with 2/3 cup of romano cheese, the 1/2 cup of breadcrumbs, and 1/3 cup of crushed up french fried onions and added a bit of garlic powder. They are a definite keeper for me, Thanks for the recipe!
-
These pork chops are OUT OF THIS WORLD! I used grated romano cheese and used olive oil in place of the vegetable oil and I also used only 1 tsp of cajun seasoning cause thats all I had on hand. The flavor was still wonderful and just right for us :) Made these special for Derf's cook a thon :) Thanks so much for sharing this recipe Derf!! A keeper for sure.
RECIPE SUBMITTED BY
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