Pork chops coated in a Parmesan and bread crumb crust served on a bed of Italian sausage and bacon braised Swiss chard.
Courtesy of Chef Andrea Nicholson
ingredients
Parmesan Crusted Pork Chops
Sausage & Bacon Braised Swiss
directions
Preheat oven to 325 degrees F.
In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
Place the skillet and pork chops in the preheated oven, and cook 20 minutes.
In a large sauté pan on medium heat add the diced bacon and sausage and cook for 5 minutes, then add garlic, and crushed red pepper. Add the stock and cook on medium heat until the stock has mostly evaporated, about 6-8 minutes. Add the Swiss chard leaves and saute until they are wilted. Season with salt and serve under the pork chops.