Parmesan Herb Crusted Pork Loin
Did you know that pork has more protein than chicken and is also packed with vitamin B? Thanks to our friend Eugene Feygin from @feyginfoto for sharing that knowledge and also this amazing recipe. The tomato relish needs a few hours to simmer and reduce but once it's ready, you can have this meal on the table in less than 20 minutes.
4 6ox. organic pork chop cutlets
2 cups Panko bread crumbs
1/3 cup sage leaves (finely chopped)
1 cup Parmesan cheese (finely grated)
1/3 cup milk
4lbs fresh tomatoes (chopped)
2 garlic cloves (diced)
1 cup white wine vinegar
1 cup brown sugar
1 tsp. ground black pepper
1 tsp. ground ginger
1/2 tsp. ground All Spice
1/3 tsp. cayenne pepper
1/4 tsp. ground cloves
Place all the ingredients in a saucepan, add about 2 tsp. salt, then heat to a boil over medium heat.
Once boiling, reduce heat to low and simmer for 3-4 hours until reduced and thickened.
Parmesan Herb Crusted Pork Chops
Combine the Panko in a bowl with the sage and parmesan cheese.
In a separate bowl, whisk together the eggs and milk.
Place the flour in a third bowl.
Dry each pork chop with a paper towel, then dust each in the flour and shake to remove any excess flour.
Dip each pork chop into the egg mixture and then coat each with the breadcrumb mixture.
Heat about 3 Tbsp. of olive oil in a large skillet over medium heat.
Cook cutlets for for about 3 minutes per side or until golden and cooked to an internal temperature of 145°.
Serve with the tomato relish, lemon wedges and some salad leaves.
Eugene Feygin is a Chicago based, self-described "food explorer." Be sure to follow him on Instagram where he shares all sorts of interesting food facts and history, amazing recipes and incredible photos!