Parmesan Crusted Pork Chops with Rosemary Baby Potatoes

the Breville Test Kitchen

Parmesan Crusted Pork Chops with Rosemary Baby Potatoes

Name: Parmesan Crusted Pork Chops with Rosemary Baby Potatoes
Cook time: 2100 s
Total time: 3600 s
Yield: Serves 2
Ingredients: 1 lb baby potatoes; 1 small red onion; 1 long rosemary sprig - 6-inch, leaves picked; 2 tbsp olive oil; 1 tsp kosher salt; 1½ tsp cracked black pepper - divided; 1 cup (2¾ oz) finely grated parmesan cheese; ¼ cup (¼ oz) flat-leaf parsley leaves - coarsely chopped; 1 large egg; 2 x 10½ oz pork loin chops bone in; Lemon wedges - to serve

This sheet pan inspired meal has the pork chops coated in parmesan instead of breadcrumbs making it an ideal gluten-free dinner. Not only are the pork chops beautifully moist and tender the potatoes are full of flavor from the cooking juices.

1 hr total time

35 mins active time

Easy

Serves 2

Ingredients

Measurements:

1 lb baby potatoes
1 small red onion
1 long rosemary sprig
6-inch, leaves picked
2 tbsp olive oil
1 tsp kosher salt
1½ tsp cracked black pepper
divided
1 cup (2¾ oz) finely grated parmesan cheese
¼ cup (¼ oz) flat-leaf parsley leaves
coarsely chopped
1 large egg
2 x 10½ oz pork loin chops bone in
Lemon wedges
to serve

Instructions

1Insert the oven rack into position 2 Down. Set the oven to Air Fry, Super Convection, 350°F for 25 minutes and press Start to preheat. Meanwhile, continue to the next step.
2Cut the potatoes into 1/8-inch thick slices and place in a bowl. Cut the onion into wedges with the root attached so they hold their shape and add to the bowl.
3Add the rosemary, oil, salt and ½ teaspoon pepper and toss to coat. Place them in the roasting pan.
4Once preheated, place the pan in the oven and air fry for 25 minutes. When the oven signals, stir the potatoes and onion and continue cooking. Meanwhile, continue to the next step.
5Combine the parmesan, remaining 1 teaspoon pepper and parsley in a shallow dish.
6Place the egg in a shallow dish and whisk. Working with one piece at a time, dip one side and edges of the pork chop into the egg, allowing excess to drain and place the same side into the parmesan mixture pressing onto the sides. Place the coated side up on a tray, sprinkle with some of the remaining parmesan mixture and gently press. Refrigerate until required.
7When there is 1 minute remaining on the oven timer, adjust the temperature to 425°F and the time to 18 minutes. Add the pork, crumb side up to the pan and air fry for a further 18 minutes. When the oven signals at the end of cooking, adjust the oven to Broil, High, for 4 minutes and press Start.
8The pork is ready when a meat thermometer inserted into the thickest part, away from the bone, reads 145°F. If not, press A Bit More.
Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it. The internal temp is for blush pink. If you prefer your pork well done, it should read 171°F. The size and thickness of the pork chop can alter the cooking time. For best results, test for doneness 3 to 5 minutes before the end of cooking.
9Remove the pork from the pan and allow to rest. Adjust the oven to Air Fry, Super Convection, 420°F, for 10 minutes and press Start to crisp the potatoes. When the oven signals halfway through cooking, stir the potatoes and onion and continue cooking.
10The potatoes should be crisp. If not, press A Bit More.
Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
11Squeeze a little lemon juice over the pork and serve with the potatoes and onion.