Garlic Parmesan Pork Chops With Pine Nuts Food

BAKED GARLIC PARMESAN PORK CHOPS

Steps:

• * If brining the pork chops: place the 4 tablespoons of salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 30 minutes to 4 hours.
• Preheat oven to 400 degrees.
• Combine bread crumbs, seasoning and parmesan cheese on a plate.
• Pat dry each chop with paper towels and rub each with olive oil and dredge in the coating.
• Press the mixture over the pork chops to make sure they are well covered in it.
• Heat a large (oven safe) skillet over high heat.
• Pour olive oil to coat. Add pork chops to the pan and cook for 3- 4 minutes, until golden brown on one side.
• Flip the pork chops, and immediately place the skillet in the oven. Cook for 15-20 minutes.
• Chops will get browned, but You can also finish them off under the broiler for a minute or two to get them extra browned on top.
• Serve immediately with a veggie like these delicious fresh broccoli that I steamed.

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.

GARLIC PARMESAN CRUSTED BAKED PORK CHOP

Steps:

• Preheat the oven to 400.
• Pat dry pork chops and sprinkle with salt and pepper.
• Mix the bread crumbs, Parmesan cheese, garlic powder and cayenne pepper in one shallow bowl, and whisk the egg with 1 tbsp of water in another shallow bowl.
• Dip each pork chop in the egg and let excess drip off, then dredge in the bread crumb mixture. Set aside.
• Add oil to the cast iron skillet or deep frying pan on medium high heat. Saute the pork chops approximately 1-2 minutes on each side, until the breading is golden brown.
• Place skillet in the oven and cook until the internal temperature on an instant read thermometer reads 145, approximately 7 minutes for thinner pork chops, up to 10-12 minutes for thick pork chops.

TUSCAN PORK CHOPS

Steps:

• Combine the flour, salt, and pepper and dredge each pork chop in the mixture.
• Heat oil in a large skillet over medium high heat. Add pork chops to the oil and cook 2-3 min on each side until they are golden brown. Remove from skillet.
• Add garlic to the skillet and stir about 30 seconds. Then add vinegar, broth, and honey to the skillet, stirring to scrape and mix in any bits from the bottom. Add the tomatoes to the mixture snd bring the mixture to a boil.
• Add the pork chops back in, cover, reduce heat to low and simmer for 3-4 minutes, then add the spinach and recover for 2-3 minutes or until the spinach is wilted and the pork chops are done (165˚F internal temp).

PARMESAN BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
• Combine Parmesan cheese, bread crumbs, pepper, and garlic powder in a bowl.
• Rub pork chops with olive oil and dip in the Parmesan mixture. Press mixture into pork chops to make sure they are well coated. Transfer to the prepared baking dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PARMESAN GARLIC PORK CHOPS

Steps:

• Place garlic, parmasan cheese, pepper, and italian seasoning in food processor and pulse 2-4 times until well blended.
• In a large bowl, mix olive oil, cheese mixture, and pork chops well. Cover with foil and put in fridge to marinade for at least 30 minutes.
• Take pork chops out and put on george foreman grill (skillet or outdoor grill could work as well). Grill each side for 4-5 minutes until done.

GARLIC-GRILLED PORK CHOPS

Steps:

• Combine all ingredients in a large bowl.
• Marinate 4 to 6 hours in refrigerator.
• Grill 5 inches from heat, basting with marinade several times.

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.

BAKED PORK CHOPS W/ GARLIC PARMESAN SAUCE

Steps:

• Preheat oven to 375 degrees.
• Season chops with salt and pepper.
• Mix milk and mustard; dip chops into mixture and coat with breadcrumbs.
• Place chops on rack in a broiler pan; bake for 30 minutes or until done.
• FOR THE SAUCE: Melt 1 Tbsp butter in small saucepan over med-high heat; add garlic and saute for 2-3 minutes.
• Stir in cream, wine/broth and cheese; reduce heat and simmer (no boil) for 3-4 minutes.
• Whisk in 3 Tbsp of butter until melted.
• Pour over chops and serve.