Baked Pork Chops Ii Food

BAKED PORK CHOPS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
• Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
• Serve immediately with lemon wedges if using.

BAKED PORK CHOPS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a medium skillet over medium heat. Place pork chops in the skillet, and brown about 5 minutes on each side. Remove from heat.
• In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
• Arrange pork chops in a medium baking dish. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce. Pour water into the baking dish.
• Cover, and bake 1 hour in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

BAKED STUFFED PORK CHOPS

Steps:

• Lightly brown pork chops in oil. Remove from heat.
• Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.
• Add soup and sour cream to stuffing mix and stir just until blended. Place one-half of mixture in a baking pan. Place pork chops on top. (If desired, pork chops may be split and stuffed with stuffing mixture.) Add remaining one-half of stuffing mixture on top.
• Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.

AWESOME BAKED PORK CHOPS

Steps:

• Preheat oven to 350.
• Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
• Place the beaten eggs in a small bowl.
• Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
• Heat the oil in a medium skillet over medium-high heat.
• Fry the pork chops 5 minutes per side, or until the breading appears well browned.
• Transfer the chops to a 9 x 13 baking dish, and cover with foil.
• Bake in the preheated oven for 1 hour.
• While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
• After the pork chops have baked for an hour, cover them with the soup mixture.
• Replace foil, and bake for another 30 minutes.

BAKED PORK CHOPS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
• Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
• Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

JUICY BAKED PORK CHOPS

Steps:

• Turn your oven to 400 degrees Fahrenheit.
• In a small bowl, mix together the paprika, onion powder, garlic powder, salt, pepper, and oregano.
• Drizzle the 1 tablespoon of olive oil over both sides of the pork chops. Sprinkle the spice mix evenly over both sides of the pork chops and place them in a baking dish. (see notes) Drizzle them with the remaining tablespoon of olive oil.
• Bake the pork chops uncovered for 18 minutes, or until they reach an internal temperature of 140 degrees Fahrenheit. Once you remove them from the oven, let them rest in the pan for 5 minutes before serving.

BAKED PORK CHOPS

Steps:

• To brine your pork chops, fill a large bowl with 1 quart of warm (not hot) water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the pork chops and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the pork chops from the brine, rinse with cold water, then pat them dry with some paper towels.
• Preheat oven to 375°F.
• Brush the pork chops on both sides with olive oil
• In a separate small bowl, whisk together the salt, pepper, and garlic powder until combined. Sprinkle the mixture evenly on both sides of the pork.
• Meanwhile, heat a cast iron skillet (or oven-safe sauté pan) on the stove over high heat for 5 minutes. Once the pan is super-hot, add the pork chops and use a spatula to press them evenly into the pan, so that the entire bottom surface of the pork chops makes contact with the pan. Cook for 2-3 minutes, or until the under-sides of the pork chops are golden brown. Carefully use tongs to flip the pork chops. Then use an oven mitt to carefully transfer the skillet to the oven. Continue baking for 3 minutes. Then flip the pork chops once more, and continue baking for 3-5 minutes more, or until the pork reaches an internal temperature of 145°F (62°C).
• Once the pork is ready to go, immediately remove the pan from the oven, and transfer the pork to a clean plate. Brush any of the pan juices onto the pork chops. Then loosely tent the plate with aluminum foil and and let the pork rest for at least 3 minutes.
• Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

BAKED PORK CHOPS

Steps:

• Combine cracker crumbs, cheese, salt and pepper in a bowl. Dip pork chops in flour, this way, the coating will stick.
• Beat egg and milk in shallow bowl.
• Coat pork chops in crumb mixture.
• Dip in egg mixture and into crumbs again.
• Pour melted butter into baking dish.
• Arrange pork chops in prepared dish.
• Bake at 350 degrees for about 30 minutes on each side (I use THICK chops, so if yours are thin, decrease baking time.).

BAKED PORK CHOPS

Steps:

• Preheat the oven to 425°F (218°C).
• In a baking tray, add the butter, dry rub and thyme to the pork chops. Make sure both sides of the pork chops are nicely coated.
• Bake the pork chops for 12 minutes, or until the meat is fully cooked (internal temperature of 145°F (62°C). You can check doneness by cutting a slit in the middle of the pork to check. If you pork is thicker, bake for 15 minutes.
• Remove from the oven and rest for 3 minutes before serving with your favorite hot sauce or as is.

GARLIC BUTTER BAKED PORK CHOPS

Steps:

• Preheat oven to 425°F. Season the pork chops with salt and pepper, and set aside.
• In a small bowl, mix together the butter, thyme, and garlic. Set aside.
• In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.
• Pour the garlic butter mixture over the pork chops. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-14 minutes. The time depends on the thickness of your pork chops.*
• Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

EASY BAKED PORK CHOPS

Steps:

• Preheat an oven to 400 degrees F. Lightly grease a baking sheet.
• Rub each pork chop with olive oil.
• In a small bowl mix together salt, pepper, paprika, and onion powder. Season all sides of the pork chop with this mix. Place seasoned pork chops onto the prepared baking sheet.
• Bake in the preheated oven for 15 to 20 minutes, or until pork chops reach an internal temperature of 145 degrees F (which will depend on how thick the pork chops are).Serve hot.

SIMPLY OVEN BAKED PORK CHOPS OR CHICKEN AND RICE II

Steps:

• Season pork chops with pepper, seasoning salt and garlic powder.
• In a skillet, sauté onions in butter and oil until limp.
• Remove onions to a 2 quart casserole.
• Quick sear pork chops in same skillet.
• Remove chops to a platter.
• De-glaze pan with a little chicken broth and add to casserole.
• Stir in in rest of the broth along with rice and soup.
• Place chops on top and sprinkle with paprika.
• Cover and bake at 350* for 1 1/2 hours until rice is done and liquid is absorbed (check at 1 1/4 hours).