ITALIAN BREADED PORK CHOPS - middleeastsector
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ITALIAN BREADED PORK CHOPS

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“My father’s side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.”
I don’t think pork chops get enough love. They’re totally juicy and moist, packed full of flavor, and such a perfect protein punch when prepared correctly. If you’ve never tried to bread pork chops before, then do I ever have the most perfectly scrumptious dinner for you!

Crispy on the outside, juicy on the inside – what could possible be better? If you have some chops taking up space in your freezer and you want a way to prepare them that will get the entire family salivating, this recipe is the only answer you need.

Truth be told, I’m kind of old fashioned when it comes to pork chops, at least I used to be until a few years ago. In my family we always used to cook them forever, literally for at least an hour in the oven. Times have changed, and I’m here to show you how to cook perfect pork chops that are juicy and flavorful with a perfectly crispy coating.

Now this recipe is by no means new, it is a classic Italian way to prepare chops, dating back more generations than I can count! You may not see this dish on Italian menus when you go out to eat, but believe me it’s the main event in its own right.

 

Ingredients

3 eggs, lightly beaten

3 tablespoons milk

1 1/2 cups Italian seasoned bread crumbs

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

4 pork chops

 

Directions

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).

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