Ingredients
- 6 boneless butterfly pork chops, 1/4-1/2 inch thick
- 4 1/2 Tbsp grated parmesan cheese
- 1 Tbsp paprika
- 1 Tbsp sugar
- 1 Tbsp garlic salt
- 1 1/2 tsp ground black pepper
- 1 1/2 tsp onion salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 eggs
- 3 cup prepared spaghetti
- 0 favorite pasta sauce
Directions
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Build a charcoal fire for direct grilling to a temperature of approximately 450°F.
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While the grill preheats, combine the dry rub ingredients in a small bowl and mix well.
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In a separate bowl scramble both eggs and stir in the milk, creating an egg wash.
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Make a bed of panko bread crumbs on a large plate.
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Season each pork chop heavily with the parmesan dry rub and press the seasoning into the pork chops.
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Dip each chop into the egg wash and then cover both sides evenly with bread crumbs.
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Grill the chops directly over the hot coals for 3 to 3 ½ minutes on each side until the internal temperature is 145°F.
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Remove the pork chops from the grill and serve them over a bed of spaghetti noodles and topped with your favorite pasta sauce.
Recipe from PorkBeInspired.com