Boneless Pork Chops Recipes

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BONELESS PORK CHOPS MILANESE



Boneless Pork Chops Milanese image

You can put these chops together, cover and refrigerate and cook at dinner time. This is a really quick and delicious recipe courtesy of Giada DeLaurentis.

Provided by Marie

Categories     Pork

Time 26m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup panko Japanese-style bread crumbs
1/2 cup finely grated parmesan cheese
2 eggs
6 boneless pork chops, pounded thin to 1/3-inch thick
salt
fresh ground black pepper
1/4 cup olive oil
6 lemon wedges

Steps:

  • Coarsely crush the panko and place in a large shallow bowl.
  • Stir the cheese into the panko.
  • Lightly beat the eggs in another large shallow bowl.
  • Sprinkle the pork generously with salt and pepper.
  • Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely.
  • Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
  • Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
  • Transfer to paper towels to drain.
  • Transfer the pork to plates and serve with lemon wedges.

BONELESS PORK CHOPS



Boneless Pork Chops image

Make and share this Boneless Pork Chops recipe from Food.com.

Provided by ArtWork

Categories     Pork

Time 25m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 4

4 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon ground pepper
4 boneless pork chops, 1/4 inch thick

Steps:

  • Preheat oven to 400 degrees farenheit.
  • Heat 2 tablespoons olive oil in oven proof skillet over medium heat.
  • Sprinkle salt and pepper on both sides; add to skillet.
  • Saute until golden brown: about 2 minute.
  • Flip, cook two more minute.
  • Place pan in oven; roast until cooked through. About 10- 20 minutes.

SAUTEED BONELESS PORK CHOPS



Sauteed Boneless Pork Chops image

Serve up Food Network's recipe for Sauteed Boneless Pork Chops, dredged in flour and cooked in nutty browned butter.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan
A pan sauce

Steps:

  • Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
  • A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
  • Serve with an uncooked relish. Recipe follows.

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