Pan Fried Pork Chops with Garlic Parmesan Broccoli

One of my all time favorite quick dishes is pan fried pork chops. The bread coating gives each bite a crispy crunch while helping the chops retain their juiciness. Top that off with a side of garlic parmesan broccoli and wild rice medley... Oh my YUM! This recipe is so good, that my son, who is not at all a fan of meat, cleans his plate, every time I make it. The leftover chops are great on a sandwich or a crispy bead of lettuce. If you have any leftovers, that is!

Ingredients:

Pan Fried Pork Chops:

6 boneless pork chops

1 cup gluten free bread crumbs

1/2 cup Parmesan cheese

1 Tbsp Italian seasoning

1 tsp salt

1 tsp pepper

4 Tbsp olive oil

4 Tbsp butter

Garlic Parmesan Broccoli:

1 lb broccoli florets, fresh or frozen

4 cloves garlic, minced

1/2 cup Parmesan cheese

1/2 tsp salt

Recipe:

Pan Fried Pork Chops:

Pound pork chops to 1/4 inch thickness. This reduces cook time significantly. I like to put mine in a plastic freezer bag to keep the raw meat from splattering everywhere.

In a large skillet, over medium high heat, melt 2 Tbsp butter in 2 Tbsp olive oil.

Mix bread crumbs, Italian seasoning, salt, pepper, and 1/2 cup Parmesan cheese.

Coat pork chops in crumb mixture.

Fry in prepared skillet, 5-6 minutes per side, until browned. I work in batches of three to keep from overcrowding the pan.

Garlic Parmesan Broccoli:

Blanch broccoli in boiling water, about 3 minutes for fresh broccoli, 6 minutes for frozen.

In the same skillet the pork chops were fried in, sauté broccoli until tender, about 5-6 minutes. Be sure to scrape up all of the leftover browned bits as you sauté the broccoli.

Season broccoli with salt. Add garlic and Parmesan cheese. Sauté for an additional 2 minutes, until cheese is just melted.

Serve next to pork chops with a side of wild rice medley.

Enjoy!!!