What’s Cooking? Parmesan Crusted Pork Chops

October is National Pork Month, or “Porktober”! This is a great time to celebrate, because Iowa produces more pork than any other state in the U.S. About 1/3 of all pork in the U.S. comes from Iowa!

If you would like to celebrate, there are some good ways for you to do so. One, is to make this easy and delicious pork chop recipe. The star of the show is, of course, the thick, Iowa pork chops, but there are some also great co-stars, like Parmesan cheese, parsley, and breadcrumbs. Many of the ingredients are not widely produced in Iowa, like pepper, paprika, and garlic. To me, that just shows how fortunate we are to have established trade systems, so we can combine the things we do have close to home (like pork chops) with delicious things found abroad (like olive oil, paprika, and garlic).

To walk through the recipe and to learn more about each ingredient, watch this quick video:

 

 

Ingredients:

  • 4 boneless pork chops
  • 1/3 cup grated Parmesan
  • 2-3 tablespoons dried, Italian breadcrumbs
  • 1/8 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • bundle of asparagus (optional)

Instructions:

  • Mix dry ingredients on a plate or shallow pan
  • Coat pork chops in mixture
  • Sear chops in olive oil on medium-high heat for five minutes on each side
  • Place pork chops and asparagus in glass baking dish
  • Coat asparagus with olive oil and Parmesan
  • Place in 350 degree oven for 30 minutes, or until the internal temperature of the pork chops is 145 degrees

Hope you enjoy this yummy Iowa treat!

-Chrissy

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