Crunchy Parmesan-Crusted Pork Chops with Glazed Winter Squash | America's Test Kitchen

Name: Crunchy Parmesan-Crusted Pork Chops with Glazed Winter Squash | America's Test Kitchen
Ingredients: 2 cups panko bread crumbs; 2 tablespoons olive oil; Salt and ground black pepper; 2 ounces Parmesan cheese, grated (1 cup); 1/4 cup unbleached all-purpose flour; 2 large eggs; 3 tablespoons Dijon mustard; 1/2 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried; 4 (6- to 8-ounce) center-cut boneless pork chops, 3/4 to 1 inch thick, trimmed and scored (see illustration below); 1 medium acorn squash (about 1 1/2 pounds), quartered lengthwise and seeded (see illustrations below); 3 tablespoons unsalted butter, melted; 3 tablespoons dark brown sugar; pinch cayenne pepper; Lemon wedges, for serving

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We wanted moist meat with a crisp crust that stayed on the pork from fork to mouth.

Keywords

Pork
US & Canada
Meat
Main Courses

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Ingredients

2 cups panko bread crumbs
2 tablespoons olive oil
Salt and ground black pepper
2 ounces Parmesan cheese, grated (1 cup)
1/4 cup unbleached all-purpose flour
2 large eggs
3 tablespoons Dijon mustard
1/2 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried
4 (6- to 8-ounce) center-cut boneless pork chops, 3/4 to 1 inch thick, trimmed and scored (see illustration below)
1 medium acorn squash (about 1 1/2 pounds), quartered lengthwise and seeded (see illustrations below)
3 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
pinch cayenne pepper
Lemon wedges, for serving