Best Pork Essentials Breaded Italian Boneless Chops Recipes

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.

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.

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).

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.

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.