PARMESAN PANKO PORK CHOPS
Simple yet delicious, these Parmesan Panko Pork Chops are going to be a new family favorite!
Provided by Karlynn Johnston
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat your oven to 400 °F. Whisk together the flour, salt and pepper.
- Coat a pork chop in beaten egg, then dip in the flour mixture. Dip into the eggs again, then dip into the breadcrumb mixture. Cover them completely.
- Set pork chops on a small baking sheet. Chill in the fridge for 20 minutes. This helps the batter stay on.
- When the chops are chilled, melt the butter and pour over the pork chops evenly. Place the baking sheet in the oven and cook until they reach an internal temperature of 145 °F. Remove and let rest for 3-4 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 320 kcal, Carbohydrate 23 g, Protein 9 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 130 mg, Sodium 695 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY BAKED PANKO PORK CHOPS
The trick to the most delicious baked breaded pork chops is toasting the panko breadcrumbs! This easy pork chops recipe is ready in under 30 minutes.
Provided by Kate
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Place pork chops on a foil-lined baking sheet. Sprinkle with salt and spread a layer of Dijon mustard over each pork chop.
- In a small bowl, combine the breadcrumbs, garlic powder, poultry seasoning, salt, and pepper.
- Heat the olive oil in a skillet. When oil is warm, add the breadcrumb mixture. Sauté for several minutes, stirring constantly, until breadcrumbs just start to turn golden brown.
- Place a generous amount of toasted breadcrumbs on top of each pork chop.
- Bake at 375F for 20 minutes, or until pork chops are cooked through. (Cooking time may vary depending on the size & thickness of your pork chop).
Nutrition Facts : Calories 293 kcal, Carbohydrate 7 g, Protein 30 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 89 mg, Sodium 485 mg, ServingSize 1 pork chop
PARMESAN-CRUSTED PORK CHOPS
For dinner tonight, heat up a skillet for Giada De Laurentiis' Parmesan-Crusted Pork Chops recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
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.
PARMESAN-BREADED PORK CHOPS
Shredded Parmesan gives these chops a really nice and rich coating that's easy to work with and so, so good. -Hayden Hosick, Corona, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Sprinkle pork chops with salt and pepper. In a shallow bowl, mix bread crumbs and cheese. Place eggs in a separate shallow bowl. Dip pork chops in eggs, then in crumb mixture, patting to help coating adhere., In a 10-in. ovenproof skillet, heat oil over medium heat. Brown pork chops on both sides. Bake 12-15 minutes or until a thermometer reads 145°. Let stand 5 minutes.
Nutrition Facts : Calories 356 calories, Fat 19g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 577mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.
PORK CUTLETS PARMIGIANA
This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic casserole calls for slices of pork loin, a "lean, moist and versatile" option, Mr. Franey said, which are pounded thin then breaded and pan-fried until golden. A simple tomato sauce of canned crushed tomatoes, onions, garlic and oregano comes together in about five minutes, which is layered in a baking dish with the cutlets and topped with a blanket of mozzarella. The whole dish is showered with a generous sprinkle of Parmesan cheese and baked until bubbly. Mr. Franey suggested serving it with spaghetti, which seems like a great idea to us, but we might add a tangle of sautéed broccoli rabe to cut through the richness.
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
- Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
- Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
- Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
- In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
- Preheat oven to 400 degrees.
- In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams
BAKED PANKO CHICKEN PARMESAN
Make and share this Baked Panko Chicken Parmesan recipe from Food.com.
Provided by C. Lloyd
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
- Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
- Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
- Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.
Nutrition Facts : Calories 259.7, Fat 10.1, SaturatedFat 4.5, Cholesterol 154.2, Sodium 1136.4, Carbohydrate 25.5, Fiber 1.6, Sugar 2.4, Protein 15.7
PANKO PORK CHOPS
A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.
Provided by Yoly
Categories Pan Fried Pork Chops
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Place beaten eggs on a large plate.
- Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
- Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
- Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g
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PANKO-BREADED PORK CHOPS RECIPE - FOOD & WINE
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5/5 Category DinnerAuthor Gale GandTotal Time 20 mins
- Lightly beat the egg in a shallow bowl. On a plate, toss the panko with the Parmesan, sage, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Season the pork chops with salt and pepper. Dip the chops in the egg and then press them into the seasoned crumbs to coat.
- In a large nonstick skillet, heat the olive oil until shimmering. Add the chops and fry over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes. Transfer the chops to plates and serve.
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