Crunchy Parmesan-Crusted Pork Chops with Glazed Winter Squash

Name: Crunchy Parmesan-Crusted Pork Chops with Glazed Winter Squash
Ingredients: 2 cups panko bread crumbs; 2 tablespoons olive oil; Salt; 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

www.americastestkitchen.com

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

Keywords

Pork
US & Canada
Meat
Main Courses

View full recipe on www.americastestkitchen.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Ingredients

2 cups panko bread crumbs
2 tablespoons olive oil
Salt
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