1 1/2 cups panko bread crumbs (gluten free if needed)
1/2 cup finely grated Parmesan (or any hard cheese, really)
1/4 bunch of parsley leaves, chopped finely
Kosher salt and freshly ground black pepper
2 large eggs, beaten
4) While the pork chops are cooking, add the corn meal & salt to the boiling water. Corn meal cooks really fast, like in 5 minutes – if it becomes too thick just add a bit more water. You can also add a bit of shredded Parmesan cheese if you want.
5) After you pull the pork chops off the skillet and cover with tin foil add a bit more oil, if needed, to the hot skillet. Cook the thickly sliced cremini mushrooms for a few minutes. They will become tender.
6) Serve the breaded pork chops, polenta and sauteed mushrooms and enjoy with a salad! Oh, and wine 🙂