Garlic Herb Crusted Pork Chop Dinner For One Food

GARLIC-HERB-CRUSTED PORK CHOP DINNER FOR ONE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 6x8-inch casserole dish with cooking spray.
• Coat one side of the pork chop with mayonnaise and press panko into the mayonnaise.
• Pour rice mix into the prepared casserole dish. Add water and cream; stir to combine. Place pork chop, coated-side up, into the dish and top with Parmesan cheese.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

HERB AND GARLIC PORK CHOPS

Steps:

• Place the chops on a cutting board, using a small sharp knife, cut small slits into the sides of the chop. Insert a garlic slice into each chop. Place the chops in a large sealable bag. In a blender, combine the wine, oil, minced garlic and sugar. Blend on high speed. Add the fresh herbs, salt and pepper and continue to blend until smooth. Pour this marinade over the chops and ensure that the chops are coated evenly. Marinate in the refrigerator for 4 hours.
• Once chops are almost done marinating, preheat barbecue to medium high 375F, for direct grilling. Brush the grill with oil to prevent sticking. Remove the chops from the marinade, drizzle with oil and season with salt and pepper. Place the pork chops directly on the grill and cook for 4-5 minutes per side. Half way through cooking give the chops a quarter turn to create a diamond char pattern. Flip the chops and continue to cook for another 4-5 minutes or until desired doneness. Remove from grill; allow to rest under foil for 15 minutes.

GARLIC & PARMESAN CRUSTED PORK CHOPS

Steps:

• Spread parmesan cheese in a shallow dish.
• Beat eggs with the 1 tbls of olive oil in a separate shallow dish.
• Spread bread crumbs in third shallow dish, pat pork chops dry with paper towel and set aside.
• Combine salt, pepper, sage, thyme, and sprinkle generously over both sides of the chops. Press seasoning into meat with your fingers.
• Dredge seasoned chops in parmesan cheese, coating both sides. Then using tongs dip chops in egg mixture and let excess drip off. Finally dip coated chops in bread crumbs. Press with fingers to ensure even coating.
• Place breaded chops on wire rack set over a baking sheet to allow coating to dry for about 5 minutes.
• Heat large skillet over medium-low heat with enough oil to come halfway up sides of chops. Stir in garlic and cook until lightly browned to season oil. Remove garlic and discard.
• Increase heat to medium. Once oil is hot add chops and fry about 4-6 minutes on each side or until golden brown and crispy.
• To keep crust in tact, drain any excess oil by placing chops on wire rack again.

ONE-POT HERB-CRUSTED PORK CHOP DINNER

Steps:

• Sprinkle both sides of chops with seasoning. Heat oil in Dutch oven on medium heat. Add chops, in batches; cook 4 to 5 min. on each side or until done (145ºF.) Remove to plate; cover to keep warm.
• Add water to Dutch oven; bring to boil. Stir in Shell Macaroni; cover. Simmer on medium-low heat 10 min. Add beans; cover. Cook 6 min. or until pasta is tender and beans are heated through.
• Stir in Cheese Sauce; cook until heated through. Serve with chops.

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Whisk egg in a shallow bowl.
• Mix Parmesan cheese and Cajun seasoning together on a plate.
• Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
• Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.