Horseradish Parmesan Einkorn Crusted Pork Chops

1. Remove thawed chops from fridge, season with salt and pepper, and allow pork chops to become room temperature (30-45 mins).
2. Heat oven to 350°F.
3. In a medium sized bowl beat 2 eggs and 1Tbsp heavy cream. 
4. Be sure the pork chops are dry. Pat with paper towels if needed before coating with egg mixture. 
5. Coat pork chops on both sides in the egg mixture and then press the chops into the dry breadcrumb mixture on both sides. 
6. Transfer chops to shallow baking dish with wire rack and drizzle 2 Tbsp melted butter over the top of the breading.
7. Using a meat thermometer, cook until internal temperature reaches 145F, about 20-30 mins (cooking times will vary depending on the thickness of the pork chops).
8. Remove from oven once cooked through and allow to rest 3-5 minutes before cutting into them.  
9. Transfer to plates and serve with your favorite side dishes. 
10. Enjoy!

Notes/Tips

*Set to broil for the last couple of minutes (when chops are nearly done 138-140F) to get the crust extra browned and crispy (optional). Keep a close on them to avoid burning the crust.

*Be sure the pork chops are dry before dipping in egg mixture. Pat with paper towel, if needed. If too wet, the egg will not stick well. 

*If you love heat add 4-5 Tbsp horseradish. If you prefer less heat add 3 Tbsp or less.

*Not a fan of horseradish? No problem! Add extra parmesan cheese and other seasonings to make up for the horseradish measurements.

*For tender and juicy chops be sure to remove them right at 145F. Pork will overcook and become dry at higher temperatures.

Side dish suggestions - mashed potatoes, sautéed veggies, macaroni and cheese or stuffing.

Low-carb diet? Crushed pork rind breading and mashed cauliflower make great substitutes.