Parmesan Pork Chops And Rice Recipes

Steps:

• 1. On a plate combine the last 4 ingredients.
• 2. 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.
• 3. Line a pan with tin foil and spray with cooking spray.
• 4. Place the pork chops on the pan and bake at 350 degrees 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 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:

• 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.

Steps:

• Sprinkle pork chops with salt and pepper and dredge in flour, shaking off excess.
• In a large skillet over medium heat, brown pork chops in oil.
• Remove chops from the pan.
• Add the remaining ingredients except for peas, Parmesan cheese and black pepper to skillet. Place pork chops over the rice mixture.
• Bring to a boil.
• Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
• Remove chops to serving platter.
• Add peas, parmesan cheese and black pepper to rice and stir together until peas are warmed through.

Steps:

• In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.

Steps:

• Preheat oven to 350°. Sprinkle pork chops with salt and pepper. In a shallow bowl, mix bread crumbs and cheese. Place eggs in a separate shallow bowl. Dip pork chops in eggs, then in crumb mixture, patting to help coating adhere., In a 10-in. ovenproof skillet, heat oil over medium heat. Brown pork chops on both sides. Bake 12-15 minutes or until a thermometer reads 145°. Let stand 5 minutes.

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.

Steps:

• 1. Add the olive oil to a large fry pan over medium heat; add chopped garlic and stir; then add pork chops and brown on each side (about 2 min)
• 2. While chops are browning, spray a large metal or glass cake pan with olive oil; spread the rice into the bottom of the pan
• 3. Place browned chops over the rice in a single layer.
• 4. In a large bowl, pour the chopped tomatoes, pasta sauce and seasonings -- season to your own taste. I like a lot of garlic and less oregano -- use your own taste! Stir and add the beef stock. Stir, then pour carefully over the pork chops, making sure all are covered. There will be a lot of tomato sauce, but much will be absorbed into the rice.
• 5. With a spatula or spoon, carefully lift the corner of each chop so the sauce gets underneath and into the rice.
• 6. Sprinkle 1/4 cup (or more if you like) of parmesan/romano cheese over the top of the chop mixture. If you prefer, you can also use fresh shredded parmesan or romano cheeses.
• 7. Cover and place into the 325 degree oven for 50 minutes; remove cover and return to the over for 10-15 minutes, or until liquid is absorbed and rice is done.
• 8. Remove from oven, and sprinkle freshly shredded, or dry Italian cheeses and some fresh chopped parsley over the entire dish. Serve each portion by lifting with a large spatula, so rice and chop is removed together.
• 9. Add a green salad, some steamed carrots, and some crusty bread for a quick and easy supper -- or an impressive buffet dish!!