Cheese-Crusted Pork | Everyday Food with Sarah Carey

Hard grating cheeses, like Parmesan and Pecorino Romano are staples in our test kitchen, and in my kitchen at home, too. They add great salty flavor and are great for turning a simple meal into something really special -- a true secret weapon! Try this recipe and you'll see what I'm talking about.
Sarah's Tip of the Day:
First, set up for a standard bread procedure (that sounds serious, but trust me, it's easy -- and kind of fun!): Combine panko, grated Pecorino Romano, salt, and pepper in one bowl, eggs in another, and flour in another. You'll use this setup to create a delicious, cheesy crust for boneless pork loin chops when you fry them in some olive oil. Serve these golden-brown beauties with a simple salad made of arugula, cherry tomatoes, lemon juice and olive oil and, of course, cheese shavings!
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Nutritional Info:
per serv (makes 4): 383 cal; 24 g fat; 29 g protein; 15 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cheese-Crusted Pork | Everyday Food with Sarah Carey