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parmesan crusted pork t bones w wine pan sauce

Recipe by
barbara lentz
beulah, MI

I'm so glad to be able to eat Pork safely at a medium cook. Cooking to an internal temp of 145 degrees and then letting it rest makes the juiciest pork ever. The brine also adds to the juicy and tenderness of these chops. Yum

yield 2 serving(s)
prep time 2 Hr
cook time 15 Min
method Bake

Ingredients For parmesan crusted pork t bones w wine pan sauce

  • 2 c
  • 1 c
    apple cider vinegar
  • 1/2 c
    brown sugar
  • 1/2 c
  • 2 Tbsp
    chopped garlic
  • 2 lg
    thick cut pork t bones
  • 2 Tbsp
    canola oil
  • 1/2 c
    grated parmigiano reggiano
  • 1/2 c
    italian bread crumbs
  • 1/2 c
    dry white wine
  • 1 c
    chicken stock
  • 1 Tbsp
  • salt and pepper

How To Make parmesan crusted pork t bones w wine pan sauce

  • 1
    Preheat oven 400 degrees Place the ingredients together for brine. Brine the pork for 2 hours only. Remove pork from brine. Discard the brine and pat dry.
  • 2
    Rub pork with 1 tbsp oil and season with salt and pepper. Mix the breadcrumbs and parmesan together. Press the mixture unto the pork.
  • 3
    Place a cast iron pan on stove and get it hot. Add the other 1 tbsp of oil. Sear the pork on one side. Flip it over and transfer to oven. Bake until internal temp is 145 degrees. Remove from oven and transfer pork to cutting board tent with foil and let rest 10 minutes.
  • 4
    Pour wine in pan and deglaze scrapping up any bits. Add the chicken stock and reduce by half. Taste and season with salt and pepper. Stir in butter. Serve pork over pork

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