Try this recipe.
- Carbohydrate 20.3609029329068 g
- Cholesterol 5.50000000464943 mg
- Fat 3.51392336644621 g
- Fiber 1.35118701656048 g
- Protein 6.15348822318586 g
- Saturated Fat 1.44837605854426 g
- Serving Size 1 1 Serving (34g)
- Sodium 293.501182773082 mg
- Sugar 19.0097159163463 g
- Trans Fat 0.393422115465471 g
- Calories 139 calories
Step-by-step
- On a plate combine the last 4 ingredients.
- Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture.
- Press the mixture over the pork chops to make sure they are well covered in it.
- Line a pan with tin foil and spray with cooking spray.
- Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
Can distinct proteins like aged parmesan and lean pork create a cohesive crust without burning? The Maillard reaction occurs when amino acids and reducing sugars encounter dry heat, producing complex savory compounds that transform the grated cheese and breadcrumbs into a deeply browned exterior while the meat bakes at 350 degrees for 40 to 45 minutes. Parmesan contains high levels of glutamic acid, a natural umami enhancer that bonds chemically with the fats in the olive oil and cheese as moisture evaporates from the surface of the meat. Pressing the dry mixture firmly onto the oiled surface ensures total adhesion, allowing the proteins to knit together properly during the first twenty minutes of baking. Adjusting the protein base from pork to turkey requires monitoring the internal temperature carefully because poultry dries out much faster than pork chops under identical thermal conditions. Pairing this rich, salty coating with an acidic side dish like a vinegar-dressed green salad cuts through the heavy fat content and balances the heavy umami profile on the palate.
