Pork Essentials Breaded Italian Boneless Chops Recipes

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the Italian bread crumbs, parmesan cheese, oregano, ground dill, pepper, and lemon zest to a small breading dish or plate, and thoroughly combine.
• 4. Chef's Note: The reason I am not including any salt in the dry ingredients is that I brine my chops. If you choose not to brine, you might want to add 1/2 teaspoon of salt to the dry ingredients.
• 5. Chef's Note: If you cannot find Italian bread crumbs, just get some regular bread crumbs (not panko), and toss in some dry Italian seasonings.
• 6. Add the lemon juice to another plate.
• 7. Rinse off the pork chops and pat dry with a paper towel.
• 8. Chef's Tip: If you want some really juicy pork chops, then I recommend you brine them before cooking. If you have never brined pork, here is a very good recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/andys-cooking-class-the-best-pork-brine.html?r=1
• 9. Dip the chop into the lemon juice.
• 10. Thoroughly coat with the bread crumb mixture.
• 11. Chef's Tip: Pack as much of that bread-crumb coating on as possible.
• 12. Carefully place them onto a rimmed baking sheet fitting with a wire rack.
• 13. Allow them to sit for thirty minutes, or you could make these ahead of time, and let them sit in the fridge for several hours.
• 14. While the chops are resting, place a rack in the upper-middle position, and preheat the oven to 375f (190c).
• 15. Add the chops to the preheated oven, and bake until golden brown, and crispy, about 35 - 40 minutes.
• 16. Chef's Note: Let the chops rest for 5 minutes, before serving.
• 17. Chef's Tip: Depending on your oven, the cooking time might take a bit less or more time. Keep an eye on them, and do not let the crust burn.
• 18. PLATE/PRESENT
• 19. Serve while nice and warm with your favorite sides. I choose sautéed spinach & goat cheese, paired with a yummy mango/cherry chutney. Enjoy.
• 20. Keep the faith, and keep cooking.

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:

• 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).