Parmesan Crusted Pork Chops with Roasted Beet Salad

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This is one of my dad’s favorite meals to make, and was one of the first things I learned to cook on my own (if you ask my dad, he’ll tell you it took a while- I overcooked the pork chops many times!). Beets aren’t my dad’s favorite thing, but they pair very well with this dish. It’s a great meal for late summer or early fall and fills your house with an amazing smell. I hope you enjoy this as much as my family has.

By production chef Alex Reitz
Serves 4

For Pork Chops:

  • 1 Cup salt
  • 1/2 Cup brown sugar
  • 1/2 Cup peppercorns, whole
  • 6 bay leaves
  • 4 bone-in pork chops
  • 6 large eggs
  • 2 Cups flour
  • 2 Cups bread crumbs (Panko preferred)
  • 2 Cups parmesan cheese, freshly grated
  • Salt & pepper to taste
  • 6 Tbsp olive oil

For Roasted Beet Salad:

  • 4 large beets (red, yellow, or both)
  • 1 Cup olive oil
  • 2 Cups spinach
  • 2 Cups arugula
  • 1/2 Cup goat cheese, crumbled
  • Salt & pepper to taste

Do ahead:

The night before you plan to make the dish, place the pork chops, salt, brown sugar, peppercorns, and bay leaves in a large ziplock bag. Cover with water and chill on a plate in the fridge overnight.

Make the Roasted Beet Salad:

Preheat the oven to 400 degrees. Wash and dry the beets, coat evenly with olive oil, and place on a sheet tray. Roast for 30 minutes, or until fork tender. Once cooled, remove the skins and slice.

In a large bowl, combine the spinach and arugula and toss with your favorite vinaigrette. Add the beets and sprinkle with goat cheese and a little salt & pepper.

Make the Pork Chops:

Whisk the eggs and pour into a large plate or pie plate. Spread the flour across another plate, and mix the cheese and bread crumbs on a third plate.

Rinse and dry the pork chops, and sprinkle generously with salt & pepper.

Dip one pork chop into the flour and coat completely, patting to adhere. Next, dip the chop in the eggs, and then in the bread crumb mixture, coating completely and patting to adhere. Repeat with remaining pork chops.

Heat 3 Tablespoons of oil in a very large skillet over medium heat. Add two pork chops and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. (Note: for thinner or thicker chops, adjust time accordingly). Repeat with additional oil and chops.

Serve pork chops over beet salad. I like to have roasted fingerling potatoes or couscous with this dish, too. Enjoy!