Crunchy Parmesan-Crusted Pork Chops with Glazed Winter Squash
We wanted moist meat with a crisp crust that stayed on the pork from fork to mouth.
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 adhered to the pork chops. Since our Parmesan-Crusted Pork Chops recipe only took up a portion of a baking sheet, we used the remaining space to prepare a side dish of acorn squash, which we precooked in the microwave. That way, when the pork was finished cooking, the squash was tender and starting to brown.