“Cheese-Crusted Pork”

Serve topped with a salad of arugula, grape tomatoes, and cheese shavings.

Cheese-Crusted Pork

A little hard cheese goes a long way. Watch Everyday Food editor Sarah Carey show you how to make this flavorful, restaurant-worthy dinner at home.


3/4 cup panko breadcrumbs
3/4 cup finely grated Pecorino Romano (3 ounces)
Coarse salt and pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten
4 boneless pork loin chops (1 pound total)
1/4 cup olive oil


In a shallow dish, combine panko, pecorino, 1/4 teaspoon each salt and pepper. Place flour and eggs in separate shallow dishes. Season pork with salt and pepper. Coat pork in flour, shaking off excess; dip in egg, then coat with panko 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.

Our friend Sarah Carey, editor-in-chief of Everyday Food Magazine just launched her delicious “How-To” series on YouTube. A 13-year veteran of the Martha Stewart test kitchen, Sarah is an expert in converting culinary classics into easy and convenient meals for the family.

Tune in to Sarah’s Everyday Food YouTube Channel Monday through Friday as Sarah introduces viewers to fresh meal ideas like Simple Potato Gnocchi, Crispy Beef Tacos, Fudgy Pecan Brownies and Glazed Citrus Doodles.


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