Best Breaded Pesto Pork Chops Recipes

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).

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

ONE PAN PESTO PORK CHOP

Steps:

• Take 1/4 cup roasted cashews, 1 head roasted garlic, 1 cup fresh basil, and 1 tsp of salt and combine in a food proccessor slowly adding in 2 tbsp of olive oil until everything comes together. This will be your pesto.
• Next saute 1/2 of a white onion in 1 tbsp grape seed oil until it becomes translucent.
• Place 4 pork chops into the pan on medium high heat for about 4 min.
• Season the pork with 1/2 tbsp oregano, 1 tsp dried onion, 1 tbsp dried basil, and 1/2 tbsp italian seasoning.
• Flip your pork after 4 min and add in 1 cup of water and the broccoli.
• Cook pork chops until done, top with the prepared pesto and enjoy!

BREADED PORK CHOPS

Steps:

• In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

POTATO-CRUSTED PORK CHOPS WITH PESTO SAUCE

Steps:

• Prepare the pork: Preheat the oven to 375 degrees F. Pulse the herbs, garlic, lemon zest and potato chips in a food processor until coarsely ground. Transfer to a shallow dish.
• Season the pork with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the pork, fat-side down, and cook, turning, until browned on all sides, about 10 minutes; remove from the skillet. Brush the pork all over with the mustard, then roll in the chip mixture. Place on a rack in a roasting pan and roast until a thermometer inserted into the center of the roast registers about 150 degrees F, 50 to 60 minutes. Let sit 10 minutes before slicing into chops.
• Meanwhile, make the sauce: Whisk the sour cream, mayonnaise, pesto, herbs and lemon juice in a bowl and season with salt and pepper. Top with the tomato. Serve the chops with the sauce.

CRISPY PAN-FRIED PORK CHOPS

Steps:

• Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
• Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork 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 until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

PESTO PORK CHOPS

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!