Pork Chop Parmesan Variation Food

PORK CHOPS PARMIGIANA

Steps:

• Heat oven to 350ºF.
• Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 2 min. on each side. Transfer to 13x9-inch baking dish, reserving drippings in skillet; sprinkle chops with Parmesan.
• Add vegetables to drippings in skillet; cook and stir 5 to 6 min. or until tender. Stir in pasta sauce and basil. Pour sauce over chops.
• Bake 15 min. or until chops are done (145°F). Top with mozzarella; lry stand 3 min or until cheese is melted.

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.

LEMON GARLIC PORK CHOPS WITH PARMESAN TATER TOTS

Steps:

• Bake the Tater Tots as the label directs. Transfer to a bowl; add the parmesan, season with salt and pepper and toss. Set aside.
• Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and transfer to a medium bowl; toss with 1 tablespoon butter, the lemon zest, and salt and pepper to taste. Cover to keep warm.
• Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper; add to the skillet and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
• Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter. Spoon the pan sauce over the pork chops and serve with the Tater Tots and green beans.

PORK CUTLETS PARMIGIANA

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.

PANKO-BREADED PORK PARMIGIANA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
• Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
• Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
• Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
• Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.

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.

PORK CHOP PARMESAN VARIATION

Steps:

• Set oven for 350 degrees.
• Pound pork thin.
• Add fresh basil, salt and pepper to tomatoes and mix, set aside.
• Combine bread crumbs and Parmesan.
• Dredge pork in flour, dip in eggs, Dredge in bread crumb mixture.
• Heat oil in oven proof pan and fry on medium to medium high to slightly brown pork, about 2 minutes per side.
• Spread tomato mixture all over the top of chop.
• Put smoked Prosciutto on top of chop.
• Bake, uncovered, for 20-25 minutes.
• Add cheese and cook 5 minutes longer.
• Plate and drizzle pan drippings over chops.
• Top with arugula finished with a mixture of 1 TBS red wine vinegar, 1/2 TSP sugar and 2 TBS olive oil, whisked together.
• Enjoy.

PORK CHOPS PARMESAN

Steps:

• Combine cornmeal, Parmesan cheese, pepper, Mrs.Dash, and basil.
• Trim pork chops of visible fat and dredge in mixture.
• Coat skillet with cooking spray and put on medium heat.
• Put chops in skillet and reduce heat to medium low.
• Saute 10 minutes each side.
• Add onion and garlic.
• Continue sauteeing another 10 minutes, stirring to prevent sticking.
• Sprinkle with parsley to garnish and serve over noodles.

PARMESAN BAKED PORK CHOPS

Steps:

• On a plate combine the last 4 ingredients.
• Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
• Line a pan with tin foil and spray with cooking spray.
• Place the pork chops on the pan and bake at 350°F for 40-45 minutes.

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).

PORK CHOPS WITH PARMESAN SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in butter over medium heat until meat juices run clear; remove and keep warm. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients; heat through. Serve with chops.