Parmesan Pork Chops & Cheesy Corn Couscous

I used to make these Parmesan Pork Chops fairly regularly before we transitioned away from processed foods. I haven’t made them for quite some time now, but I pulled out my recipe recently and realized if I made just a couple of switches, I could still make this quite easily. My husband and I both really like this recipe, as well as our daughter…though, she refuses (forgets???) to call them pork chops. I can’t tell you how many times we told her it wasn’t chicken that she was eating, but she didn’t seem to listen. She just kept asking for more “chicken” (three kid-sized servings worth!) and saying how good it was.

Parmesan Pork Chops

Parmesan Pork Chops

Ingredients:

  • 4 boneless pork chops (local, free-range is ideal – I buy mine from Honored Prairie)
  • 1/4 cup white whole wheat flour
  • 1 egg (free-range), beaten
  • 1/4 cup dry whole wheat breadcrumbs (I use homemade)
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 T olive oil

Set out three small bowls. Add the flour to the first, the egg to the second, and mix together the breadcrumbs and Parmesan cheese in the third. Coat pork chops in that order. In a large skillet, brown pork chops in oil over medium heat until slightly browned. Transfer to baking dish and bake for about 10 minutes at 350 degrees (or until cooked through).

When I made this the other night, I paired it with this Cheesy Corn Couscous recipe (and a mini spinach salad). I’ve made (and shared) the couscous recipe before, but the last time I used a can of cream-style corn. At the time, I knew it was a bit of a stretch for “real food,” but I’ve learned so much over the last several months and have chosen not to use this anymore. So, I came up with a new recipe! My husband and I still really like it. (My kids are divided on it.)

Cheesy Corn Couscous

Cheesy Corn Couscous

Ingredients:

  • 1 cup couscous (I used whole wheat)
  • 1 cup boiling water
  • 10 oz. bag of organic frozen corn (or fresh would work too!)
  • 1/4 cup organic whole milk
  • 1/2 tsp. salt (I use Kosher)
  • 1 T white whole wheat flour
  • 3 T organic butter
  • 1/2 cup mozzarella cheese, freshly shredded

Place the couscous in a bowl and stir in the boiling water. Let stand for 10 minutes. Meanwhile, bring the corn, milk, salt, flour, butter, and mozzarella cheese to a simmer in a saucepan over medium heat. Once the corn mixture is hot, stir it into the couscous. And that’s it! Serve and enjoy!

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4 thoughts on “Parmesan Pork Chops & Cheesy Corn Couscous

  1. The last time (before tonight) having couscous was in high school home economics class. I remember that it was really good and had a strange name..lol. I was excited to try this and have been taste testing it (I haven’t had a chance to add the corn to it yet, it’s still boiling). My 7 year old son may have it all ate up though if I don’t get food on the table in a hurry..he keeps playing then coming back for more..lol. I hope I got the right kind..I didn’t see one that said whole grain..it just says original and the ingredients are couscous (precooked durum wheat semolina). Did I pick up the right one? Thank you for the recipe! And the pork chops are smelling good also, they are still in the oven. 🙂 P.S. My daughter also enjoyed the couscous..she said it reminded her of grits..LOL.

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