Crunchy Parmesan-Crusted Pork Chops with Glazed Winter Squash

Name: Crunchy Parmesan-Crusted Pork Chops with Glazed Winter Squash
Yield: Serves 4
Cuisine: US & Canada
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.

SERVES4

WHY THIS RECIPE WORKS

Thick center-cut pork chops provided the best ratio of pork to coating in our Parmesan-Crusted Pork Chops recipe. “Toasting” seasoned Japanese-style bread crumbs in the microwave deepened their flavor and made sure they stayed crisp when ad...

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