Italian Style Pork Chop Bake Recipes

ITALIAN STYLE PORK CHOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
• Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
• Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

CRISPY ITALIAN PORK CHOPS

Steps:

• Pound each pork chop with meat mallet, rolling pin or side of a can to 1/4-inch thickness. Place chops in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Turn bag gently to coat chops evenly with dressing. Refrigerate 30 min. to 1 hour to marinate. Remove chops from marinade; discard bag and marinade.
• Preheat oven to 400°F. Coat chops with coating mix as directed on package; discard any remaining coating mix. Place chops in 15x10x1-inch baking pan.
• Bake 20 to 25 min. or until cooked through (160°F). Toss arugula with remaining 1/4 cup dressing; arrange on serving platter. Top with chops; sprinkle with tomato and onion. Serve with lemon wedges.

ITALIAN PORK CHOP SHEET-PAN DINNER

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
• Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
• Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.

ITALIAN PORK CHOPS

Steps:

• In a large nonstick skillet, brown pork chops in batches on both sides in oil; remove from skillet. Add the onion, mushrooms and garlic; saute for 5 minutes or until tender. Stir in the tomatoes, salt, oregano, basil and pepper., Return pork chops to skillet; arrange green pepper between the chops. Reduce heat; cover and simmer for 30 minutes or until meat is tender.

ITALIAN-STYLE PORK CHOPS

Steps:

• In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm., Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper, and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving.

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).

BAKED ITALIAN PORK CHOPS

Steps:

• Preheat oven to 325 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
• Season both sides of pork chops generously with garlic salt and black pepper.
• Heat vegetable oil in a skillet over medium high heat; brown both sides of pork chops.
• Place browned pork chops in prepared baking dish.
• In a bowl, mix drained mushrooms (optional), canned tomatoes with the juices, and wine; pour over browned pork chops.
• Sprinkle dried oregano over top of pork chops.
• Bake uncovered in preheated oven for 1 hour 15 minutes to 2 hours depending on thickness of pork. See below for recommendations. Be sure to baste pork in its liquids every 30 minutes.
• Serve over rice, if desired.

ITALIAN STYLE PORK CHOP BAKE

Steps:

• PREHEAT oven to 400°F Coat pork chops with coating mix. Place in foil-lined 13x9-inch baking pan.
• ADD potatoes and carrots drizzle with dressing.
• BAKE 30 minute Top each pork chop with 2 tablespoons barbecue sauce and 1/4 cup cheese. Bake an additional 5 minute or until cheese is melted.

ITALIAN STYLE PORK CHOPS

Steps:

• Preheat oven to 425°F (220°C).
• In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
• Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
• Bake at 425°F (220°C) for 30 to 40 minutes, or until internal pork temperature reaches 160°F (70°C).

ITALIAN-STYLE PORK CHOPS

Steps:

• Make horizontal cut in one long side of each chop to make pocket, being careful to not cut all the way through to opposite side of chop. Top each ham slice with 1 cheese slice and 1/4 of the Swiss chard; roll up. Stuff 1 ham roll into pocket of each chop; press cut sides of chops together to seal pockets.
• Sprinkle both sides of chops with basil.
• Heat dressing in large skillet on medium-high heat. Add chops; cook 6 to 7 min. on each side or until done (145°F). Remove from skillet; let stand 3 min. before serving.