Italian Breaded Pork Chops Recipe 445 Food

CRISPY BREADED PORK CHOPS (BAKED)

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
• In a shallow bowl combine bread crumbs, Parmesan cheese, garlic powder, and salt and black pepper.
• Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
• Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
• Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
• Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
• Rest 5 minutes before serving.

ITALIAN BREADED PORK CHOPS

Steps:

• In a small bowl, beat together the eggs, the milk, 1/2 tsp of the salt and 1/2 tsp of the pepper. In a separate small bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, parsley and remaining 1/2 tsp of salt and 1/2 tsp pepper.
• Heat the olive oil in a large, oven-proof skillet over medium heat. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 4 to 6 minutes on each side.
• If using a meat thermometer, check the internal temperature and cook until they reach 135 F degrees. Transfer pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145 F degrees.

ITALIAN BREADED PORK CHOPS

Steps:

• Preheat oven to 325 degrees F
• In a small bowl, beat together the eggs and milk.
• In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
• Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned.
• Remove garlic and discard.
• Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
• Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or or until cooked through.

CRISPY PAN-FRIED PORK CHOPS

Steps:

• Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
• Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
• Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
• Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

EASY ITALIAN BREADED PORK CHOPS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Wash pork chops and dry.
• Beat eggs and milk in small bowl.
• In another bowl crush crackers and mix in remaining ingredients (If you have a food processor it makes this step quick and easy).
• Dip each pork chop in egg mixture, then in bread crumb mixture coating evenly.
• Place on baking sheet and bake for approximately 45 minutes or until brown. (Cooking time will vary depending on size of pork chops).

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

ITALIAN BREADED PORK CHOPS

Steps:

• Between pieces of plastic wrap or waxed paper, place each pork chop; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow bowl, mix flour, seasoned salt and garlic powder. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop in flour mixture, then dip in milk. Coat well with bread crumbs.
• In 12-inch skillet, heat oil over medium heat. Cook pork in oil 6 to 8 minutes, turning once, until browned on outside and slightly pink in center. Sprinkle with cheese.

ITALIAN STYLE PORK CHOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
• Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
• Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

ITALIAN BREADED PORK CHOPS RECIPE - (4.4/5)

Steps:

• Directions Preheat oven to 325 degrees F (160 degrees C). In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C). Preheat oven to 325 degrees F (160 degrees C). In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

PAN-FRIED BREADED PORK CHOPS

Steps:

• Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
• Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
• Sprinkle flour generously over the chops on both sides, then shake off excess.
• Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
• Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
• Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
• Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
• Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
• Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
• Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ITALIAN STYLE PORK CHOPS

Steps:

• Sprinkle pork chops with a little salt and pepper.
• Brown chops on both sides in oil in skillet over medium heat.
• Remove chops from skillet; drain and set aside.
• Cut the top off of 1 bell pepper; remove the seeds.
• Cut six 1/4 -inch thick rings from the other bell pepper; set aside.
• Seed and chop remaining bell pepper.
• Combine chopped green pepper, tomato sauce, stewed tomatoes, water, onion, Italian seasoning, salt, pepper, garlic, and Worcestershire sauce in a large bowl and mix well.
• Spread rice evenly in a lightly greased 9x13 inch baking pan.
• Slowly pour tomato mixture over rice.
• Arrange pork chops over the rice mixture.
• Top each pork chop with a pepper ring.
• Bake uncovered at 350 degrees Fahrenheit for 1 hour or until rice is tender.

KITTENCAL'S ITALIAN BREADED BAKED PARMESAN PORK CHOPS

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish or a medium jelly-roll baking sheet (or use a baking dish large enough to hold the chops in).
• In a bowl whisk together the eggs with milk.
• In a shallow dish mix together the dry breadcrumbs with Parmesan cheese, garlic powder, salt, black pepper, cayenne, parsley and Italian seasoning.
• Let the chops sit at room temperature for about 45 minutes.
• Heat oil and butter in a skillet over medium-high heat.
• Dip the chops into the egg/milk mixture (allowing any excess to drip off of the chops).
• Coat in the breadcrumb mixture completely.
• Brown the chops in the skillet on both sides (about 4-5 minutes per side) sprinkling both sides with seasoned salt when browning (you may omit this step if desired and just bake in the oven).
• Place in prepared baking dish.
• Bake the chops for about 25 minutes or until cooked (the cooking time will vary depending on how thick your chops are).