Recipe: Grilled Breaded Pork Chops

GRILLED BREADED PORK CHOPS

4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
3/4 ounce finely grated Parmigiano-Reggiano cheese (2/3 cup)
rounded 1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
8 (3/4 to 1-inch thick) bone-in center-cut pork chops (4 1/2 pounds)
1 cup olive oil

Put the oven rack in the middle position and preheat the oven to 350 degrees F. Line a baking sheet with wax paper.

Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes

Cool bread crumbs completely, then stir together with the cheese, salt and pepper in a shallow bowl or a 9-inch pie plate. Put olive oil in another shallow bowl or 9-inch pie plate.

Lightly season chops with additional salt and pepper. Dip each chop in oil, letting the excess drip off, then dredge both sides of chop in bread-crumb mixture, pressing gently to help crumbs adhere, and transfer to baking sheet.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Grill chops on well-oiled grill rack, covered only if using gas grill, turning over once or twice, until pork is cooked through and crumbs are golden brown, about 10 minutes total. (Or, broil the chops on the lightly oiled rack of a broiler pan in 2 batches, 4 to 6 inches from preheated broiler, turning once, until golden brown, about 6 minutes per batch.)

Makes 8 servings
Source: The Best of Gourmet