8 hours ago
Who doesn't adore Giada?
I love to cook....but it wasn't always this way. When I first started dating my future husband, I was terrified of the kitchen. I didn't even know how to make hard boiled eggs. My mom and dad cooked, but I never paid attention or cared how the food ended up on my plate. It wasn't until 2001 when I discovered Nigella Bites on the Style Network that I became motivated to be a "domestic goddess." I was mesmerized with how easy and natural she made it look. I went out and purchased all of her books published in the US. I graduated to Saturday mornings spent hungover with my roommates watching "cooking school" on the Food Network. I loved Sarah Molten and Bobby Flay!! But it wasn't until I started watching Everyday Italian with Giada de Laurentiis that I truly felt inspired. Not only is Giada bubbly and adorable, her food is really doable! Her show always has a stylish theme and the recipes are fantastic! I went to one of her book signings in NYC a few years ago (when I lived there) and she was even better in person. I have all of her books and they are great. Below is one of my favorite recipes, I've made it a dozen times and it is always a crowd pleaser!
Parmesan-Crusted Pork Chops
Recipe courtesy of Giada De Laurentiis
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
Posted by style and grace