Bruschetta Pork Chops Recipes

Steps:

• Heat oven to 425ºF.
• Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
• Bake 20 min. or until chops are done (160ºF). Meanwhile, combine tomatoes and dressing.
• Top chops with tomato mixture and cheese. Bake 5 min. or until cheese is melted.

Steps:

• Heat oven to 425ºF.
• Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
• Bake 20 min. or until chops are done (145ºF). Meanwhile, combine tomatoes, dressing, olives and oregano.
• Top chops with tomato mixture and cheese. Bake 5 min. or until cheese is melted.

Steps:

• Preheat the grill to high.
• For Onions:
• In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.
• For Bruschetta:
• Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.
• To Serve:
• Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.
• Preheat the grill to high.
• For Onions:
• In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.
• For Bruschetta:
• Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.
• To Serve:
• Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

Steps:

• Heat oven to 425ºF.
• Coat chops with coating mix as directed on package. Discard any remaining coating mix. Place in 15x10x1-inch pan sprayed with cooking spray.
• Bake 20 min. or until done (145ºF). Meanwhile, combine tomatoes, dressing, onion and basil.
• Top chops with tomato mixture and cheese. Bake 5 min. or until cheese is melted.

Steps:

• Heat oven to 425ºF.
• Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
• Bake 20 min. or until chops are done (145ºF). Meanwhile combine tomatoes, dressing, basil and garlic.
• Top chops with tomato mixture and cheese. Bake 5 min.

Steps:

• Pour half the vinaigrette into pie plate; place bread crumbs in separate pie plate. Dip chops, 1 at a time, in vinaigrette, then in crumbs, turning to evenly coat both sides of each chop with each ingredient.
• Heat oil in large skillet on medium heat. Add chops; cook 6 to 8 min. on each side or until evenly browned on both sides. Meanwhile, mix pasta sauce and remaining vinaigrette until blended.
• Pour pasta sauce mixture over chops; simmer on medium-low heat 3 min. or until pasta sauce mixture is heated through and chops are done (145ºF).
• Top with cheese; cover. Cook 1 min. or until cheese is melted.

Steps:

• Heat oven to 425ºF.
• Pour 1/4 cup dressing over chops in shallow dish; turn to evenly coat both sides of each chop. Refrigerate 15 min.
• Drain chops; discard dressing. Place coating mix in shallow bowl. Dip chops in coating mix, turning to evenly coat both sides of each chop. Place on baking sheet sprayed with cooking spray. Discard any remaining coating mixture.
• Bake 20 min. or until chops are done (145ºF). Meanwhile, combine tomatoes, remaining dressing, parsley and crushed red pepper.
• Top chops with tomato mixture and cheese. Bake 5 min. or until cheese is melted.