Imperial Pork Chops with Riverbench Estate Chardonnay

This recipe from winemaker Clarissa Nagy is adapted from Imperial Chicken. It’s delicious with Pinot Noir, too!

• 1 cup dry breadcrumbs
• 2 tbsp. herbes de Provence
• ½ tsp. minced garlic
• ½ cup shaved Parmesan cheese
• 1 cup olive oil
• 6 thinly sliced pork chops
• Salt and pepper to taste

Preheat the oven to 350 degrees.

Pull out two bowls wide enough to dip the pork chops. In the first bowl, place the olive oil. Mix the remaining ingredients together in the second bowl. Dip the pork chops into the olive oil and then drain off the excess oil. Roll in the bread crumb mixture. Place in a 9 by 13 inch baking pan. Repeat with remaining pork chops.

Bake for 30 minutes until golden brown.