Baked Parmesan Pork Chops Recipes

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.

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.

Steps:

• Preheat oven to 425. Mix breadcrumbs, cheese, sage and lemon peel in a pie plate or shallow bowl and set aside. Beat eggs in a medium bowl and set aside. Place flour on a plate and season with salt and pepper. Coat pork chops on both sides with flour. Dip pork chops into eggs, then coat on both sides with breadcrumb mixture.
• In heavy large OVENPROOF skillet, melt butter over medium heat. Add pork chops to skillet and cook until golden brown (about 2 minutes per side). Place skillet into oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 F (about 20 minutes -- less for boneless).

Steps:

• Combine the bread crumbs, parsley and cheese together in a small mixing bowl.
• Melt butter in a skillet and add the garlic, cook for 1 minute over low heat.
• Dip the pork chops in the butter then dredge through the bread crumbs, place in a small casserole dish. Season with the salt and pepper, and brush with the remaining butter. Bake in a preheated 350 oven for 45 minutes.
• Enjoy!

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).

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking tray with cooking spray.
• Put flour in a bowl. Beat egg in a second bowl. Mix bread crumbs, Parmesan, rosemary, paprika, salt, and pepper in a third bowl.
• Lightly salt pork chops. Coat both sides in flour, then in egg, then in bread crumb mixture. Place on the prepared baking tray.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes, turning after 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 375°F.
• In a wide, shallow bowl combine bread crumbs, parmesan, garlic powder and pepper.
• In another wide, shallow bowl whisk together egg and milk.
• Place butter in baking pan and warm in oven until melted. Remove pan from oven and gently tip side-to-side to coat bottom of pan.
• Dredge each pork chop in egg mixture and then bread crumb mixture.
• Place each chop in baking pan (one layer). Spray the top of each lightly and evenly with cooking spray.
• Bake for 20 minutes. Turn chops over and bake for another 20 minutes or until juices run clear.

Steps:

• In a shallow microwave-safe bowl, melt butter. In a large resealable plastic bag, combine the Parmesan cheese, flour, Italian seasoning, parsley and pepper. Dip each pork chop in butter; place in bag, one at a time, and shake to coat., In a large skillet, cook pork in oil over medium heat for 7-8 minutes on each side or until juices run clear.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.
• Mix flour, salt, and ground pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, sage, and lemon peel in a shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork onto a plate while breading the rest; do not stack.
• Heat olive oil and butter in a skillet over medium heat. Brown pork chops on each side, about 4 minutes per side, then transfer to baking dish.
• Bake in preheated oven until juices run clear and a meat thermometer inserted into the middle of pork reads 160 degrees F (71 degrees C), 10 to 15 minutes.

Steps:

• Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
• Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.
• Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

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).

Steps:

• Combine garlic powder, Italian seasoning, and pepper.
• Sprinkle over both sides of pork chops.
• Brown pork chops in oil heated at medium-high in large skillet.
• Place pork chops in a 2 qt (2 L) shallow baking dish.
• In same skillet, combine soup and water; bring to a boil.
• Pour over pork chops.
• Sprinkle with mixture of Parmesan cheese and bread crumbs.
• Bake covered, in preheated 350° F (180° C) oven for 45 minutes.
• Remove cover and continue baking for 15 minutes.