Breaded Pesto Pork Chops Recipes

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PESTO PORK CHOPS



Pesto Pork Chops image

I love finding new and easy recipes that are also inexpensive and quick. This pork chop recipe is all that and more! This serves two people but is very easy to double. From my local paper.

Provided by Bekah

Categories     Pork

Time 11m

Yield 2 serving(s)

Number Of Ingredients 5

3/4 lb boneless pork chop
2 tablespoons flour
2 tablespoons pesto sauce (I use store bought but if you make your own, more power to ya!)
olive oil flavored cooking spray
salt and pepper

Steps:

  • Put flour, salt and pepper on a plate and combine.
  • Dredge both sides of pork chops in flour, and shake off any excess.
  • Spray a skillet with the cooking spray and preheat on medium-high.
  • Add the chops and brown on each side for two minutes.
  • After they are browned, spread the pesto sauce over the chops and put lid on the skillet.
  • Continue cooking for an additional two minutes or until they reach 160 degrees.
  • The chops will be juicy and not dried out.
  • Enjoy!

Nutrition Facts : Calories 292.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 114, Sodium 81.8, Carbohydrate 6, Fiber 0.2, Protein 37.5

BREADED PORK CHOPS



Breaded Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Four 1/2-inch-thick, bone-in, pork chops (about 1-1/2 pounds), patted dry
Flour for dredging
2 large eggs
1 teaspoon kosher salt
Freshly ground black pepper
1 1/2 cups fresh sourdough bread crumbs
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
Extra-virgin olive oil for shallow frying
2 lemon wedges

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.

BREADED PESTO PORK CHOPS



Breaded Pesto Pork Chops image

I had a little of each one day: pesto, breadcrumbs,shredded parmesan cheese and 2 large bone-in chops....before I knew it I had a super quick meal on the table for two!!!

Provided by BFit4U

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

2 pork chops (Bone-in and about 1-2-inch thick)
1 cup Italian seasoned breadcrumbs
1/2 cup kraft shredded parmesan cheese
2 -3 tablespoons classico basil pesto
salt and pepper

Steps:

  • Pre-heat oven to 375.
  • Coat baking sheet with cooking spray.
  • Mix breadcrumbs and parmesan cheese in medium size bowl or plate large enough to dredge chops into.
  • Pat pork chops dry with paper towel. Season each side with salt and pepper.
  • Coat Pork Chops with the pesto. Should be an even and thin layer of pesto on each side.
  • Dredge pork chops into breadcrumb/parmesan cheese mixture. Coat both sides and all around.
  • Place chops onto greased baking sheet. Lightly spray chops with cooking spray to get a crunchy outside.
  • Bake for 20-25 minutes. Let cool for a few minutes. The chops will continue to cook for another 5 minutes max while cooling down. This will prevent the chops from being dry!

Nutrition Facts : Calories 572.9, Fat 24.8, SaturatedFat 10.1, Cholesterol 97.6, Sodium 1506.4, Carbohydrate 44.9, Fiber 4.8, Sugar 3.8, Protein 41.3

HEALTHY BREADED PORK CHOPS



Healthy Breaded Pork Chops image

Baked boneless chops get a crunchy coating from crispy panko and a spritz of cooking spray.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

4 thin boneless pork chops (about 1/4 pound each)
Kosher salt and freshly ground black pepper
3 tablespoons sour cream
2 teaspoons Dijon mustard
1 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
Cooking spray, for coating
1 teaspoon packed light brown sugar
1 teaspoon apple cider vinegar
Green salad with apple slices, for serving

Steps:

  • Adjust the oven racks to the top and lower-third positions and preheat the oven to 425 degrees F. Put a wire rack in a rimmed baking sheet.
  • Lay the pork chops between two pieces of plastic wrap and pound to about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
  • Mix the panko and parsley together on a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack in the prepared baking sheet. Bake on the lower rack, flipping halfway through, until the pork chops are golden, crispy and cooked through, 6 to 8 minutes.
  • Mix the brown sugar and vinegar with 2 teaspoons water and the remaining 2 tablespoons sour cream and remaining 1 teaspoon mustard in a small bowl. Serve the pork chops with the sauce and the green salad.

BREADED BAKED PORK CHOPS



Breaded Baked Pork Chops image

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

6 pork chop cutlets
1 teaspoon garlic powder
1 teaspoon seasoning salt
¼ cup all-purpose flour
2 large eggs, beaten
2 cups dry bread crumbs
¼ cup olive oil
aluminum foil

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

PARM-BREADED PORK CHOPS



Parm-Breaded Pork Chops image

Parmesan, the king of Italian cheeses, brings a buttery and sweet, nutty essence to the coating for breaded pork loin chops. Mixed with butter-flavored crackers, it brings optimal flavor and tenderness to these baked chops. -Melanie Hogan, Birmingham, Alabama

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1/4 cup all-purpose flour
1 large egg
2 tablespoons 2% milk
1 cup crushed Ritz crackers
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
6 boneless pork loin chops (4 ounces each)
1/4 cup butter, melted

Steps:

  • Place flour in a shallow bowl. In a separate shallow bowl, whisk egg and milk. In a third bowl, combine the crackers, cheese, salt and pepper. Dip pork chops in the flour, egg mixture, then cracker mixture. , Place butter in a 13x9-in. baking dish; add pork chops. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 341 calories, Fat 19g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 459mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 0 fiber), Protein 26g protein.

PESTO STUFFED PORK CHOPS



Pesto Stuffed Pork Chops image

Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.

Provided by SDaisy2

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 10

3 tablespoons crumbled feta cheese
2 tablespoons chilled basil pesto
1 tablespoon toasted pine nuts
4 bone-in pork loin chops, 1 1/4-inch thick
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ teaspoon ground thyme
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
  • Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
  • Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 3.3 g, Cholesterol 93.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 208.3 mg, Sugar 1.5 g

PARMESAN-BREADED PORK CHOPS



Parmesan-Breaded Pork Chops image

Shredded Parmesan gives these chops a really nice and rich coating that's easy to work with and so, so good. -Hayden Hosick, Corona, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup garlic and herb bread crumbs
1/3 cup shredded Parmesan cheese
2 large eggs, lightly beaten
2 tablespoons olive oil

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.

Nutrition Facts : Calories 356 calories, Fat 19g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 577mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.

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