Parmesan Crusted Pork Chops with Balsamic Glaze

Parmesan Crusted Pork Chops with Balsamic Glaze

Ingredients:

• Pork Chops
• 2 large eggs
• 1 cup dried Italian-style bread crumbs
• 3/4 cups freshly grated Parmesan
• 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Lemon wedges, for serving

Glaze

• 1/2 cup balsamic vinegar
• 1/2 cup honey
• 2  cloves garlic, minced
• 3 scallions, pale green and white parts only, finely chopped
• 1 teaspoon chopped fresh rosemary leaves
• 1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature
• Kosher salt and freshly ground black pepper

Directions:

Pork Chops:Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. 

Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.

Arrange the pork chops on a platter and drizzle with the glaze.