Parmesan Crusted Pork Chops Recipes

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:

• 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:

• 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 two pork chops and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. (Note: for thinner chops, adjust time accordingly).
• Repeat with additional oil and remaining chops.

Steps:

• Brush pork with oil. Season with salt and pepper. Let stand for 15 to 30 minutes. In a small bowl, mix panko and Parmesan together.
• Prepare a medium-hot fire in grill. Place chops on grill and close the lid. Grill over direct heat for 4 minutes. Turn chops and sprinkle panko mixture over tops. Close lid and continue grilling for 4-5 minutes more, or until the topping is lightly browned and the internal temperature of the pork on a meat thermometer measures between 145°F (medium rare) and 160°F (medium). Remove from the grill and let rest for 3 minutes.

Steps:

• Mix eggs, salt, pepper and garlic in a shallow plate. Mix bread crumbs, grated cheese, basil and garlic in another shallow plate.
• Dip each pork chop first in egg mixture, then in breadcrumb and Parmesan mixture. Pat to make it stick if needed.
• Place crumbed chops, in a single layer, in the oven-proof baking dish. Top with pieces of butter and bake in the oven at 200°C for about 20 minutes or until baked and golden.
• Serve with roasted Brussels sprouts and boiled potatoes.

Steps:

• Spread parmesan cheese in a shallow dish.
• Beat eggs with the 1 tbls of olive oil in a separate shallow dish.
• Spread bread crumbs in third shallow dish, pat pork chops dry with paper towel and set aside.
• Combine salt, pepper, sage, thyme, and sprinkle generously over both sides of the chops. Press seasoning into meat with your fingers.
• Dredge seasoned chops in parmesan cheese, coating both sides. Then using tongs dip chops in egg mixture and let excess drip off. Finally dip coated chops in bread crumbs. Press with fingers to ensure even coating.
• Place breaded chops on wire rack set over a baking sheet to allow coating to dry for about 5 minutes.
• Heat large skillet over medium-low heat with enough oil to come halfway up sides of chops. Stir in garlic and cook until lightly browned to season oil. Remove garlic and discard.
• Increase heat to medium. Once oil is hot add chops and fry about 4-6 minutes on each side or until golden brown and crispy.
• To keep crust in tact, drain any excess oil by placing chops on wire rack again.

Steps:

• Cook chops in large nonstick skillet on medium-high heat 2 min. on each side or until each chop is browned on both sides.
• Mix tomatoes, dressing and garlic powder; pour over chops. Cook on medium-low heat 12 min. or until chops are done (145ºF).
• Remove from heat. Top with cheese; let stand 3 min.

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:

• 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 freshly ground black 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 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:

• Preheat oven to 350. Put butter in baking dish and place in oven to melt.
• Crush croutons.
• Mix crushed croutons, parmesan, flour, sugar, salt & pepper.
• Spread a layer of mayonnaise on each side of each chop.
• Dredge covered chops in crouton mixture and coat thoroughly.
• Mince garlic into the butter and spread it out.
• Place chops over garlic and bake 15-18 minutes per side.
• * I'm a brand snob. My very favorite croutons are Rothbury Farms seasoned croutons (in the red package), and I used Hellmann's olive oil mayo.