PARMESAN-CRUSTED PORK CHOPS
Pork chops with a delicious Parmesan cheese crust.
Provided by Chelsey Seamon
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 45m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 1.2 g, Cholesterol 160.6 mg, Fat 12.5 g, Fiber 0.1 g, Protein 30.5 g, SaturatedFat 5 g, Sodium 458.7 mg, Sugar 0.3 g
GRANNY'S BUTTERMILK FRIED PORK CHOPS
These are the tender, slow cooked, melt in your mouth pork chops that your southern grandma used to make. I cut the fattening factor by using "Enova" oil. This is comfort food at its best. I like to cut out the bone of my cooked pork chop then put it between two slices of plain soft white bread..mmmm.. heaven! This isn't actually my grandma's recipe--her recipes died with her, but this is pretty darned close!
Provided by BETHANY T.
Categories Pork
Time 1h
Yield 4 porkchops, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
- Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
- In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
- Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
- Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
- When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
- Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
- Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.
Nutrition Facts : Calories 387.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 72.6, Sodium 82.1, Carbohydrate 37.2, Fiber 1.3, Sugar 1.6, Protein 29.1
BUTTERMILK-MUSHROOM PORK CHOPS
I went through several variations before creating the pork chops my family considers perfect! I wanted something rich, delicious and tasty that was still relatively healthy. This is a delicious Sunday dinner idea because you can pop it in the slow cooker in the morning and let it cook while you are at church! I suggest serving it with salad or grilled asparagus. -Kristin Stone, Little Elm, Texa
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, mix flour, 1/2 teaspoon salt and pepper. Add pork chops, one at a time, and toss to coat; shake off excess., In a large skillet, heat oil over medium-high heat; brown pork chops in batches. Transfer meat and drippings to a 4-qt. slow cooker., In same skillet, heat butter over medium heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add wine, stirring to loosen browned bits from pan. Pour mushroom mixture over pork chops; sprinkle with basil., Cook, covered, on low until meat is tender, 3-4 hours. Whisk together soup, buttermilk and remaining salt; pour over pork chops. Cook, covered, 30 minutes longer. Stir before serving. Serve with noodles; sprinkle with additional basil.
Nutrition Facts : Calories 376 calories, Fat 19g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 836mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
PARMESAN RANCH CRUSTED PORK CHOP RECIPE - (4.4/5)
Provided by KatrinaB
Number Of Ingredients 26
Steps:
- Dressing: In a medium bowl combine mayonnaise, sour cream, buttermilk, dill, parsley, chives, garlic powder, onion powder, salt and pepper in a bowl. Stir well, cover and refrigerate. Marinade: In a medium bowl combine the vegetable oil, 1/2 cup of buttermilk Ranch dressing, garlic, molasses, anchovy paste and lemon. Whisk ingredients together. Place the pork chops in a sealable plastic bag and pour the marinade in the bag, seal and refrigerate 4 hours (or overnight). Remove chops from the refrigerator 30 minutes before cooking. Grill chops on indoor or outdoor grill until internal temperature reaches 145 degrees (approximately 5 minutes each side). Allow chops to rest for 5 minutes. While the chops are grilling/resting make the crumb topping. Grate Parmesan cheese. Use half of the grated Parmesan for the crumb topping, mix the cheese, panko bread crumbs, garlic, salt and pepper. Next, melt butter and pour over the cheese and bread crumbs and stir to combine. Mix the remaining Ranch dressing and remaining Parmesan cheese and spread a heaping spoonful over each chop. Finally, place a heaping spoonful of crumb topping over each chop. Set oven to low broil and place chops in oven on middle rack for 3-4 minutes (or until topping is browned.) Any left over Ranch Dressing and Parmesan cheese can be mashed into potatoes for a perfect side dish
BUTTERMILK BRINED PORK CHOPS
This simple, easy brine recipe uses buttermilk for the most tender, juicy pork chops. Buttermilk helps tenderize the pork, keep the pork chops moist, and gives them a zesty, flavorful taste.
Provided by Renae
Categories Main Course Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Make the buttermilk brine: Mix buttermilk, brown sugar, 2 Tablespoons olive oil, garlic, bay leaves, and hot sauce together in a large shallow bowl or ziplock bag.
- Add the pork chops to the brine, ensuring they are completely submerged. If using a bowl, cover it. Refrigerate pork chops in brine for at least 8 hours and up to 24 hours.
- Remove the pork chops from the brine. Discard the brine. Rinse the pork chops and dry with paper towels.
- Rub or brush pork chops with 2 tablespoons of olive oil. Season with salt and pepper or all purpose seasoning. Let meat sit at room temperature for 30 minutes.
- Preheat your skillet (cast iron is perfect for this!) on medium high heat and add 1/4" of cooking oil. Gently add pork chops to the skillet without overcrowding them. If your skillet is too small, fry them in batches.
- Cook for 4-5 minutes per side. Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
- Preheat your air fryer to 400º for 5 minutes. Cook pork chops in air fryer at 400 degrees for 5 minutes, then flip and cook for another 5 minutes.
- Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
- Preheat the oven to 375º. Place the pork chops in an oven safe dish and bake for 15 minutes.
- Use a meat thermometer, take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.To give the pork chops a golden, seared look, place them under a broiler for 2-3 minutes.
- Preheat grill to medium high heat (about 375º) and lightly brush the grates with vegetable oil. Grill pork chops for 7 minutes per side over direct heat.
- Use a meat thermometer to take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.
- Let pork rest for 5 minutes before serving. Garnish with parsley, if desired.
Nutrition Facts : Calories 415 kcal, Carbohydrate 11 g, Protein 32 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 237 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 pork chop
BUTTERMILK PARMESAN PORK CHOPS
Buttermilk Parmesan Pork Chops cook up wonderfully crispy with lots of Parmesan flavor.
Provided by Christin Mahrlig
Categories Main Dish
Time 35m
Number Of Ingredients 12
Steps:
- Combine pork chops and buttermilk in a large ziptop bag. Refrigerate for at least 2 hours and up to 24 hours.
- Preheat oven to 325 degrees.
- Combine Panko crumbs, flour, 1/2 cup Parmesan cheese, garlic powder, salt, pepper, and paprika.
- Remove pork chops from bag. Lightly season with salt and pepper.
- Press both sides of pork chops into Panko crumb mixture.
- Place oil in large oven-proof skillet and heat over medium-high heat. Add pork chops and cook until golden brown on both sides, about 2 to 3 minutes per side.
- Pour the chicken broth around the pork chops and sprinkle 2 tablespoons of Parmesan cheese on top of the pork chops.
- Bake for 20 minutes.
MOIST BUTTERMILK PORK CHOPS-CONNIE'S
Came up with this recipe while messin' around in the kitchen..sometimes those are the best ones. The recipe can be easily doubled. These pork chops are moist and delicious. Don't let the preparation time scare you. It marinates in the refrigerator for 4 fours. Enjoy!
Provided by Connie Ottman
Categories Pork
Time 4h55m
Number Of Ingredients 6
Steps:
- 1. Place pork chops in a glass baking dish.
- 2. Cover with buttermilk.
- 3. Refrigerate at least 4 hours, covered.
- 4. Place panko or bread crumbs in a separate dish.
- 5. Remove pork chops from buttermilk and let drip a couple of seconds.
- 6. Place pork chops directly into panko or bread crumbs.
- 7. Thoroughly cover each pork chop with crumbs and pat in.
- 8. Pepper to taste.
- 9. Heat oil and butter in iron skillet.
- 10. Brown lightly on each side.
- 11. Place pork chops into baking dish that has been sprayed with oil.
- 12. Bake at 350 degrees for 40 minutes. Check at about 30 minutes due to the difference in thicknesses of chops. Important not to over cook.
- 13. Let pork chops rest 10-15 minutes before cutting.
- 14. Enjoy!
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- Pour buttermilk into a shallow dish. Add pork, flip to coat and submerge. Refrigerate, covered, for at least 2 hours or overnight.
- Preheat oven to 425°F. Line baking sheet with foil, set a baking rack on it, and spray lightly with cooking spray.
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