Recipes and Art History: Parmesan-crusted Pork Chops

From our series of favorite recipes from the Artsology kitchen, paired with a work of art. Gain appreciation of art history while making (and eating) great food!


4 pork chops
1 egg
1 tbsp water
1/4 cup panko or bread crumbs
1/4 cup parmesan cheese
1 tbsp olive oil
No stick cooking spray


Heat oven to 400 degrees; line a cookie sheet with foil and spray with no-stick cooking spray.

Mix egg and water; in a separate bowl, mix panko (or bread crumbs) with parmesan.

Dip and coat each pork chop in the egg/water mix, then place in the panko/parmesan mix and cover both sides.

Pour olive oil in a pan and cook the breaded pork chops for approximately 2 minutes on each side, until breading is lightly browned.

Place these initially-cooked pork chops on the cookie sheet and bake for 10-20 minutes until meat is fully cooked.

Thomas Rowlandson Collared Pork

Thomas Rowlandson: "Collar'd Pork," July 25, 1800, hand-colored etching.

Image courtesy of the Metropolitan Museum of Art's Open Access Program.

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