Cheese Crusted Pork

I have had this recipe pinned for awhile. The name isn't very appetizing to me at all, but the pork is quite tasty. I cannot believe Martha Stewart couldn't come up with a better name than Cheese Crusted Pork. Even though the name isn't great, the pork is. This is a great way to use up leftover cheese from pasta, which is exactly why I made it while we were in Aspen. I am pretty sure C would never touch the fancy cheese left in the refrigerator. He is quite happy with his three kinds of processed cheese slices...shudder.

Cheese Crusted Pork

• ¾ cup breadcrumbs
• ¾ cup finely grated Pecorino Romano (3 ounces)
• 1 teaspoon Italian seasoning
• 2 large eggs, lightly beaten
• ½ cup flour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 boneless pork loin chops (1 pound total)
• ¼ cup olive oil

In a shallow dish, combine the breadcrumbs, pecorino and Italian seasoning. In a second shallow dish, whisk the eggs. In a third shallow dish, add the flour, salt and pepper.. Season pork with salt and pepper. Coat pork in flour, shaking off excess; dip in egg, then coat with the cheese mixture, pressing to adhere.

In a nonstick skillet, heat olive oil over medium-high. In 2 batches, add pork and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel-lined plate; repeat with remaining pork.