Bisquickitalianporkchops Recipes

Steps:

• 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).

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
• Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
• Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.

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.

Steps:

• Cook rice as directed on package, omitting salt.
• Meanwhile, cook chops in large nonstick skillet on high heat 2 min. or until bottoms of chops are browned; turn. Sprinkle with oregano; top with peppers, dressing and tomatoes. Bring to boil on medium heat; simmer on low heat 10 min. or until chops are done (145ºF).
• Remove chops from skillet, reserving vegetable mixture in skillet. Cover chops to keep warm. Cook vegetable mixture on high heat 1 to 2 min. or until peppers are crisp-tender and sauce is thickened, stirring frequently.
• Spoon rice onto serving plates; top with chops, vegetable mixture and cheese.

Steps:

• Sprinkle pork chops with pepper. In a large skillet, brown chops in butter over medium heat. Add wine and salad dressing. Cover and cook for 10-12 minutes or until a thermometer reads 160°., Remove pork chops and keep warm. Bring cooking juices to a boil; cook until reduced to 1/2 cup. Serve with pork.

Steps:

• Stir the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a saucepan over medium-low heat; cook the sauce at a simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season both sides of the pork chops with salt and black pepper. Brush the chops with the sauce from the saucepan.
• Cook the pork chops on the preheated grill until the pork is no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove from the grill and allow to rest for 3 minutes before serving with the remaining sauce on the side.

Steps:

• Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
• Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
• To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
• Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
• Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
• Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
• Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.

Steps:

• In food processor or blender, mix oil, balsamic vinegar, garlic, rosemary and basil. Set aside 2 tablespoon of the marinade. Pour the remaining marinade in a dish. Add pork chops and flip them to coat well. Cover and let marinated at room temperature for 10 minutes. In a bowl, mix tomatoes and reserved marinade.
• Set the gaz barbecue to high heat. Put pork chops on greased grill and cook for about 15 minutes or until lightly pink inside (flip at mid cooking). Serve pork chops with tomatoes.

Steps:

• Place Bisquick mix, dressing and bread crumbs in separate shallow bowls.
• Coat pork chops with Bisquick mix.
• Dip coated pork chops into dressing, then coat with bread crumbs.
• Heat oil in 12-inch nonstick skillet over medium-high heat.
• Cook pork in oil about 5 minutes or until golden brown; reduce heat to low.
• Carefully turn pork.
• Cook 10 to 15 minutes longer or until pork is no longer pink in center.
• Serve immediately.

Steps:

• Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.
• Combine pork chops, Italian dressing, salt, and pepper in a resealable bag. Shake to evenly coat pork chops with the dressing. Spread out in the prepared baking dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 350 degrees.
• Heat shortening in large skillet; add pork chops and brown quickly on both sides.
• Remove chops and drain off all but 2 tablespoons fat.
• Cook onion and green pepper in remaining fat for about 3 minutes or until onion is soft.
• Add tomato sauce, water, sugar and seasonings.
• Heat to boiling and cook for about 5 minutes.
• Arrange potatoes in a large shallow baking dish or casserole.
• Place pork chops on top of potatoes and pour sauce over all.
• Cover casserole with lid or foil.
• Bake at 350 degrees for 1 hour.
• Remove cover and sprinkle with grated romano cheese, returning to oven and baking 15 minutes longer.

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.
• Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.

Steps:

• Sprinkle pork chops with salt and pepper. Brown chops in oil in a large skillet. Remove and keep warm. Saute green pepper and onion in the same skillet until crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated. Add tomatoes and Italian seasoning. Cook and stir for 2-3 minutes or until sauce is slightly thickened. , Return chops to the skillet. Cover and simmer for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with pasta. Sprinkle with cheese if desired.

Steps:

• Combine everything but the pork chops in a bowl.
• Let the mixture sit for about 15 minutes to mix the flavors.
• Drain the liquid from the mixture and pour over pork chops.
• Let them sit in liquid for about 15 minutes.
• Place chops on preheated grill and cook for about 6 minutes per side or until done.
• Place pork chops on plates and spoon tomato mixture over top.