These crispy, crusty pork chops get a punch of flavor from parmesan cheese.

Early fall is peak season for many fresh vegetables. This recipe is a wonderful complement to a pasta dish, and is melt in your mouth delicious.  Top with freshly grated Parmigiano Reggiano cheese, and serve hot from the oven!

Bogged down in parmesan rinds? Don’t throw those flavor-bombs away, make parmesan broth instead! This broth is the way to subtly punch-up the flavor of any dish – add it soups and stews, use it as a base for risotto or polenta, or mix it into your favorite pasta sauces. No matter how you use it, parmesan broth is the easy way to reduce food waste and turn up the flavor to 500!