Ingredients
The following ingredients have 4 Servings
- 4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
- 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup (I doubled this))
- Rounded 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 3/4- to 1-inch-thick bone-in center-cut pork chops (4 1/2 lb)
- 1 cup olive oil (not extra virgin)
Instruction
- Combine bread crumbs with cheese, salt, and pepper in a shallow bowl or a 9-inch pie plate.
- Lightly season chops with additional salt and pepper.
- Line a baking sheet with wax paper. Put oil in another shallow bowl or 9-inch pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop in bread-crumb mixture, pressing gently to help crumbs adhere, and transfer to baking sheet.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Grill chops on well-oiled grill rack (be sure to oil the grates before you start the fire), covered only if using gas grill, turning over once or twice, until pork is cooked through and crumbs are golden brown, about 10 minutes total.
