Parmesan-Crusted Pork Chops (Mad Max, she's a keeper!)

Puj

Tonight was a treat. Inspired by the Everyday Italian episode that aired earlier today, I decided to do an Egg version of the Parmesan-Crusted Pork Chop. See the link below for the original recipe put out by Max Max's favorite FoodNetwork chef ....[p]Here's what I did ...
-(2) boneless pork chops, about 1 1/4 inch thick
- whole wheat bread crumbs
- freshly grated parmesan-reggiano
-(3) eggs[p]To prepare, I followed Giada's recipe.[p]The Cook
- Cranked up the large egg to approximately 700F dome temp (direct)
- Brought a cast iron skillet up to high surface heat
- Drizzled about 4 tbsp of olive oil into the skillet
- Charred both chops in the skillet for about 1 1/2 minutes to 2 minutes per side (all sides)(be careful with oil inside the Egg!)
- Checked the internal temp of the chops, which read 90F.
- Wrapped the chops in heavy-duty aluminum foil (double wrap)
- Shut down the egg, and let the chops dwell in the egg for about fifteen minutes.
- Pulled the chops out at 150F.[p]The chops were phenomenal
[ul][li]Parmesan-Crusted Pork Chops[/ul]

mad max beyond eggdome

Puj,
sounds great. ..that's my girl. .. everything of her's i've tried has been a big hit. . . next time you have left over pasta, try out her spaghetti pizza. .. i did it in the egg and it was delicious. ....

Puj

I'll file that one away.