These grilled New York pork chops with a crunchy panko and Parmesan cheese crust make simple weeknight dinners even more flavorful.
- 4 boneless New York (top loin) pork chops, about 1-inch thick
- 1 tablespoon olive oil
- 1 1/2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup panko bread crumbs (Japanese-style bread crumbs)
- 1/3 cup freshly grated Parmesan cheese
Brush pork with oil. Season with salt and pepper. Let stand for 15 to 30 minutes. In a small bowl, mix panko and Parmesan together.
Prepare a medium-hot fire in grill. Place chops on grill and close the lid. Grill over direct heat for 4 minutes. Turn chops and sprinkle panko mixture over tops. Close lid and continue grilling for 4-5 minutes more, or until the topping is lightly browned and the internal temperature of the pork on a meat thermometer measures between 145 degrees F (medium rare) and 160 degrees F (medium). Remove from the grill and let rest for 3 minutes.
Recipe reprinted by permission of National Pork Board. All rights reserved.
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