Parmesan-Crusted Pork Chops with Garlic Mashed Potatoes

Name: Parmesan-Crusted Pork Chops with Garlic Mashed Potatoes
Total time: 45 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 4 boneless pork chops (1½ lb); 2 large eggs; ⅔ cup panko; ⅓ cup grated Parmesan; 2 lb russet potatoes, peeled and cubed; ⅔ cup milk; 3 tbsp butter; 3 garlic cloves, peeled; 1 lb asparagus, trimmed; 3 tbsp olive oil; 1 tsp Italian seasoning; ½ tsp garlic powder; 1½ tsp salt; ½ tsp pepper

DinnerAmerican comfort45 minServes 4730 kcal51 g protein

Juicy boneless pork chops in a crisp, cheesy Parmesan crust, browned in the skillet and finished in the oven, with creamy garlic mashed potatoes and roasted asparagus.

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Ingredients

4 boneless pork chops (1½ lb)
2 large eggs
⅔ cup panko
⅓ cup grated Parmesan
2 lb russet potatoes, peeled and cubed
⅔ cup milk
3 tbsp butter
3 garlic cloves, peeled
1 lb asparagus, trimmed

From your pantry: 3 tbsp olive oil, 1 tsp Italian seasoning, ½ tsp garlic powder, 1½ tsp salt, ½ tsp pepper.

Instructions

Boil the potatoes and garlic cloves in salted water until very tender, 15 minutes. Drain, then mash with the butter and warm milk and season with salt and pepper. Keep covered.
Heat the oven to 375°F. Pat the chops dry and season with salt and pepper. Mix the panko, Parmesan, Italian seasoning and garlic powder. Beat the eggs in a shallow bowl.
Dip each chop in egg, then press into the crumb mixture on both sides.
Heat 2 tbsp oil in a large oven-safe skillet over medium heat and brown the chops until golden, 2 to 3 minutes per side. Toss the asparagus with the remaining oil and a pinch of salt on a sheet pan.
Move the skillet and the asparagus to the oven and bake until the pork is 145°F inside and the asparagus is tender, 10 to 12 minutes. Rest the chops 5 minutes and serve with the mash and asparagus.

Tip: Pull the pork at 145°F and let it rest. It will still be slightly pink in the middle, which is safe and keeps it juicy.