PORK CHOPS WITH LEMONY BREAD CRUMBS
Another 30 minute meal from the cookbook called "Meals made easy" from Real Simple Magazine. This is another *Clipped* recipe from my newspaper. Serve with freshly cooked green beans and arugula tossed with olive oil and some lemon juice.
Provided by Lorrie in Montreal
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large ovenproof frying pan,heat 1 tbsp of the oil over medium-high heat.
- Sprinkle pork with 1/2 tsp of the salt and half the pepper and brown the chops about 2 minutes per side in the oil;do not cook the meat through.
- Remove from heat and spoon pasta sauce over chops.
- In a small bowl,combine bread crumbs,sage,lemon peel,garlic,and another 1/2 tsp of salt and the remaining pepper.
- Sprinkle this evenly over the sauce and place pan in oven preheated to 350 F and bake for about 10 minutes, or until sauce is bubbling.
Nutrition Facts : Calories 688.3, Fat 42.4, SaturatedFat 11.9, Cholesterol 150.1, Sodium 2143.1, Carbohydrate 24.8, Fiber 1.6, Sugar 12, Protein 49.5
BREADED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
- Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.
LEMON PORK WITH MUSHROOMS
This is my family's favorite healthy dish, but you'd never guess it's good for you. A little squeeze of lemon gives these crispy, seasoned chops a bright boost. -Christine Datian, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place egg and bread crumbs in separate shallow bowls. Sprinkle pork chops with salt and pepper; dip in egg, then coat with crumbs, pressing to adhere., In a large skillet, heat oil over medium heat. In batches, cook pork until golden brown, 2-3 minutes per side. Remove from pan; keep warm., Wipe pan clean. In skillet, heat butter over medium heat; saute mushrooms until tender, 2-3 minutes. Stir in garlic, lemon zest and lemon juice; cook and stir 1 minute. Serve over pork. If desired, serve with lemon wedges.
Nutrition Facts : Calories 331 calories, Fat 15g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 601mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
BREADED BAKED PORK CHOPS
This is a great, basic recipe for breaded baked pork chops. Feel free to experiment with different seasonings and breading. We just did a batch using honey-wheat bread crumbs which gave a slightly sweet taste that balanced our chosen Cajun seasoning.
Provided by Weez
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
- Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
- Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 450.7 calories, Carbohydrate 30.5 g, Cholesterol 127.2 mg, Fat 20.9 g, Fiber 1.8 g, Protein 33 g, SaturatedFat 5 g, Sodium 496.5 mg, Sugar 2.5 g
ITALIAN BREADED PORK CHOPS
My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.
Provided by ELISAW
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 8
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).
Nutrition Facts : Calories 440.3 calories, Carbohydrate 33.4 g, Cholesterol 185.6 mg, Fat 20.3 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 6.1 g, Sodium 1026.1 mg, Sugar 3.6 g
PAN-FRIED BREADED PORK CHOPS
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
Provided by David Tanis
Categories meat, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
- Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
- Sprinkle flour generously over the chops on both sides, then shake off excess.
- Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
- Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
- Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
- Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
- Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.
LEMON-OREGANO PORK CHOPS
I found this in Cuisine Tonight and it looked and sounded quick, easy and delicious. I haven't tried it yet but when I do I think I will use a few panko crumbs with the breadcrumbs to get them a little crunchier.
Provided by mama smurf
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Combine bread crumbs, oregano, salt, pepper and zest in a shallow dish. Set aside 1 tablespoon lemon juice for the aioli. Place remaining lemon juice in another shallow dish. Dip pork chops into lemon juice, then into bread crumb mixture, pressing breading into both sides of pork.
- Heat oil in an oenproof saute pan over medium heat until oil begins to sizzle. Saute pork chops on one side until brown and crispy about 5 minutes. Flip pork chops.
- Transfer saute pan to the oven and roast chops until pork reaches an internal tmeperature of 150 degrees on an instant-read thermometer, about 10minutes. Carefully remove saute pan from oven. Tent pork loosely with foil; let meat rest 5 minutes.
- Stir together mayonnaise, garlic, paprika and the reserved 1 tablespoon lemon juice for the aioli in a small bowl. Serve pork chops with aioli.
Nutrition Facts : Calories 182.8, Fat 13.9, SaturatedFat 2, Cholesterol 5.1, Sodium 653.6, Carbohydrate 13.7, Fiber 0.8, Sugar 2.2, Protein 1.7
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