Asiago Breaded Pork Chops.

Although I have been suffering from an aversion to meat this year, I have been craving pork. Tenderloin, chops and pulled (my ultimate fave!) – you just can’t go wrong!

This is another dish my mom made often – and still does. We never got sick of it because it is THAT good.

You need 4 boneless pork chops.

4 thin, boneless pork chops. THIN makes all the difference. (Doesn’t it though?)

Trim off all of the fat.

This is something I have to do because if I see or bite into (blech!) the tiniest piece of fat, gristle, vein, muscle, etc, I’m done. No more meat for me. It is one of the reasons I have a hard time eating the meat I prepare, because I see everything.

Tenderize the pork with a fork.

The breading is a mixture of corn flakes and seasoned bread crumbs.

Best. Breading. Ever.

Period.

This meal is very simple to prepare. Takes less than 15 minutes!

There are only 2 steps before it hits the skillet:

1. Dip and soak the chop in some milk for about a minute.

2. Then press the chop into the bread crumb mixture.

Pan-fry to seal in the juices and the outside coating .

Now for the best part. Asiago.

One of my most favorite cheeses.

Which doesn’t say much since I’ve never met a cheese I didn’t like. But if you have never tried asiago (in ways other than a light sprinkling on your spaghetti) you are missing out!

Top each chop with a small handful of cheese. Lots o’ rhymes going on today.

It was a ‘2-handful’ day.

I also add a bit of chicken stock into the skillet to keep the chops moist as they bake. Pork chops are known to come out dry, but I promise if you try them this way, they will be super moist.

Take cover before hittin’ the oven!

Ohhh I can taste it now…

These are tender, juicy, cheesey and every other word that would fall in those categories.

You know what else is awesome? Making a gravy using the bits left in the pan and serving it with mashed potatoes. It’s da’ bomb.

Who even talks like that? I’m so embarrassing.

Of course the breading is my favorite part.

I wish breading was considered a meal. A healthy meal, even. Served daily.

Like ‘honey, I’m home! Can we have breading for dinner?’

I would totally eat that.

You can’t say no to this.

Asiago Breaded Pork Chops

4 thin, boneless pork chops

2 tablespoons olive oil

1 cup milk

1/2 cup Kellogg’s Corn Flakes

1/2 cup seasoned bread crumbs

1 cup chicken stock

1 cup asiago cheese, grated or crumbled

Preheat oven to 325.

Trim fat off of pork chops and tenderize with a fork. Heat skillet on medium-high heat and add 2 tablespoons olive oil. In separate bowls, pour milk into one, then breadcrumbs and corn flakes into other.

Dip chop in milk and let soak for about a minute. Dip in bread crumb mixture and coat thoroughly. Add to skillet and let cook on each side for about 3-4 minutes, or until breading is golden brown.

Take off heat and add 1 cup chicken stock to skillet. Also add 1/4 cup asiago cheese on top of each chop.

Cover and bake at 325 for about 45 minutes. Make sure the chops do not dry out. If the skillet becomes dry, add more chicken stock.

Serve with some of that delicious homeade applesauce I’ve seen floating around blogworld.

Anyone want to give me a good recipe for it?

Please try these. And be happy. Forever.