Italian Breaded Pork Loin Chops Recipes

ITALIAN BREADED BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour olive oil into a baking dish.
• Pound pork chops with a meat tenderizer on a firm surface until thin and tender.
• Pour milk into a shallow bowl. Combine bread crumbs, thyme, and rosemary in a second shallow bowl. Dip pork chops into the milk, then thoroughly coat with bread crumbs, and place in one layer in the prepared baking dish. Season with salt.
• Bake in the preheated oven until bread crumbs are crispy, about 10 minutes per side.

ITALIAN BREADED PORK CHOPS

Steps:

• In a small bowl, beat together the eggs, the milk, 1/2 tsp of the salt and 1/2 tsp of the pepper. In a separate small bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, parsley and remaining 1/2 tsp of salt and 1/2 tsp pepper.
• Heat the olive oil in a large, oven-proof skillet over medium heat. 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 4 to 6 minutes on each side.
• If using a meat thermometer, check the internal temperature and cook until they reach 135 F degrees. Transfer pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145 F degrees.

ITALIAN BREADED PORK CHOPS

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.

ITALIAN BREADED PORK CHOPS

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).

BREADED PORK CHOPS

Steps:

• In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
• In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5-7 minutes or until pork is no longer pink in center.
• For oven-baked pork chops: Prepare as directed above. Place in a shallow baking pan that has been sprayed with a cooking oil such as Pam. Bake at 425 degrees F. for 30-35 minutes or until no longer pink in center.
• To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.

ITALIAN BREADED PORK LOIN CHOPS

Steps:

• Preheat oven to 325 degrees F
• 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.
• Dip each pork chop into the egg mixture, then into the bread crumbs mixture, coating evenly. Please the coated pork chops in the skillet, and brown about 5 minutes on each side.
• Place the skillet and pork chop in the preheated oven, and cook 25 minutes, or to an internal temperate of 160 degrees F.
• **It also helps if you dip the pork into flour first before dipping them into the egg mixture, but I didn't calculate nutrition for that. I also have double dipped the pork, egg mixture, then breadcrumbs, egg mixture then bread crumbs.
• **If your skillet isn't over proof, or if you aren't sure, just double wrap the handle with aluminum foil.

BREADED PORK CHOPS

Steps:

• Preheat oven to 325 F.
• Lightly beat eggs and mix with milk in a medium bowl (large enough for you to put your chops in.)
• In another bowl (also large enough for the pork chops), mix the bread crumbs, Parmesan cheese, and dried parsley.
• Heat oil over medium heat in a large, oven-safe skillet.
• Add garlic and cook until lightly browned, then remove.
• Put one chop in the egg mixture, coating both sides.
• Then put the chop into the bread crumb mix, coating evenly around all sides of the pork chop. Repeat for each pork chop.
• Place the breaded pork chop in the skillet and brown for 4-5 minutes on each side (3-4 minutes for thinner chops, 4-5 minutes for thicker chops.)
• Put the skillet, with the pork chops, into the preheated oven and cook for 20-25 minutes, until internal temp is 145F.
• Serve with mashed potatoes and green beans (or your favorite sides) and enjoy!

ITALIAN CHOPS WITH PASTA

Steps:

• Sprinkle pork chops with salt and pepper. Brown chops in oil in a large skillet. Remove and keep warm. Saute green pepper and onion in the same skillet until crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated. Add tomatoes and Italian seasoning. Cook and stir for 2-3 minutes or until sauce is slightly thickened. , Return chops to the skillet. Cover and simmer for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with pasta. Sprinkle with cheese if desired.

BREADED PORK CHOPS

Steps:

• Preheat oven to 375º. Set up dredging station, flour on one plate, beaten egg in shallow bowl, seasoned breadcrumbs and Parmesan cheese combined together on another plate.
• Season pork chops all over with a sprinkle of salt and a few grinds of black pepper. One at a time, dredge each chop in flour, shake off excess. Dip in egg mixture and transfer to breadcrumb mixture. Coat chop well on both sides in mixture, pressing firmly to help adhere. Set aside on plate.
• In cast iron skillet, heat butter and olive oil over medium-high heat. Brown chops until golden, about 3-5 minutes per side. Transfer to oven and bake 12-15 minutes until done. Let rest a few minutes, serve with a squeeze of fresh lemon juice. Enjoy!

CRISPY BREADED PORK CHOPS (BAKED)

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
• In a shallow bowl combine bread crumbs, Parmesan cheese, garlic powder, and salt and black pepper.
• Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
• Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
• Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
• Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
• Rest 5 minutes before serving.

KITTENCAL'S ITALIAN BREADED BAKED PARMESAN PORK CHOPS

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish or a medium jelly-roll baking sheet (or use a baking dish large enough to hold the chops in).
• In a bowl whisk together the eggs with milk.
• In a shallow dish mix together the dry breadcrumbs with Parmesan cheese, garlic powder, salt, black pepper, cayenne, parsley and Italian seasoning.
• Let the chops sit at room temperature for about 45 minutes.
• Heat oil and butter in a skillet over medium-high heat.
• Dip the chops into the egg/milk mixture (allowing any excess to drip off of the chops).
• Coat in the breadcrumb mixture completely.
• Brown the chops in the skillet on both sides (about 4-5 minutes per side) sprinkling both sides with seasoned salt when browning (you may omit this step if desired and just bake in the oven).
• Place in prepared baking dish.
• Bake the chops for about 25 minutes or until cooked (the cooking time will vary depending on how thick your chops are).

PORK ESSENTIALS: BREADED ITALIAN BONELESS CHOPS

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.