We love using strong, hard cheeses—like Parmesan—to add robust flavor to dishes without splurging on a lot of ingredients. This recipe calls for Pecorino Romano (a staple in our kitchen) and panko breadcrumbs to give you that sought-after crunchy crust on your pork chop. Today, Sarah teaches you how to make this restaurant-worthy meal.
February 4, 2013
Today's Recipe: Cheese-Crusted PorkPosted by Julia Warren
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