Wednesday, March 30, 2011

Herb Crusted Pork Chops with Balsamic Onions and Creamy Parmesan Orzo

Not gonna lie, this was an awesome dinner. The best part is how EASY it is to make, even on a weeknight. There was very little clean up which made for one happy Julia.

For the Pork Chops:

1/2 c flour
2 eggs, beaten
1 c Panko bread crumbs
1 T thyme, finely chopped
1 T rosemary, finely chopped
1 t basil, finely chopped
1 t sage, finely chopped
salt and pepper
4 center cut pork chops
olive oil, as needed for pan frying


1. Preheat the oven to 400 degrees.

2. Place flour, eggs, and panko in 3 separate bowls next to each other for a breading station. Add the chopped herbs to the panko and mix around. First, salt and pepper the chops. Coat them in the flour, dip them in the egg, and then coat them generously with the breadcrumb mixture. Place on a plate and refrigerate for 20 minutes so your coating won't fall off while frying.

3. In a large saute pan, heat oil over medium high heat. When the oil is hot, carefully add the pork chops and fry until golden brown on each side. (2-3 minutes per side). Transfer to a cookie sheet.

4. Place the chops in the oven and cook until they are done (about 5 minutes, depending on thickness). Remove from oven and allow to rest briefly. Serve with balsamic onions.

For the Balsamic Onions:


2 T olive oil
1 large onion, very thinly sliced
salt and pepper
2 T balsamic vinegar

1. In a large saute pan, heat oil over medium high heat. Add the onions and saute until translucent.

2. Season with salt and pepper, and continue cooking until the onions begin to caramelize. Add the balsamic vinegar and continue to cook until the onions are completely caramelized and very soft. Serve on top of the finished pork chops.

For the Creamy Parmesan Orzo:

1 T butter
1 c orzo
1 1/4 c chicken broth
1 1/4 c water
1/4 c grated parmesan cheese
3/4 c frozen peas
1 t salt
1/4 t pepper

1. Heat butter in medium sauce pan over medium heat. Add orzo and cook about 3 minutes, stirring occasionally. Add the chicken broth and water and stir. Bring to a boil then reduce heat, simmering until all of the liquid is absorbed by the orzo, about 15 minutes. Remove from heat, stir in cheese, peas, salt and pepper. Serve immediately.

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