Italian Pork Chops

Italian Pork Chops
Recipe type: Entree
Cuisine: Italian
  • 3 eggs, lightly beaten
  • 3 tablespoons milk
  • 1½ cups Italian seasoned bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and chopped
  • 4 pork chops
  1. Preheat oven to 325 degrees F (160 degrees C).
  2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  3. 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.
  4. 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.
  5. 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).


Pork chops in Rosemary Cream Sauce

Pork chops in Rosemary Cream Sauce
You may also substitute chicken breast halves for the chops.
  • 4 bone in center cut pork chops
  • salt
  • pepper
  • garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons fresh rosemary – chopped
  • 1 small shallot – diced
  • 1 cup chicken stock
  • ½ cup heavy cream
  • handful parsley - chopped
  • Mushrooms
  1. Season both sides of the chops with Salt, Pepper and Garlic Powder. If you have a spice grinder you may substitute freshly ground dried garlic and salt for the salt and pepper.
  2. Over medium-high heat, add the olive oil to the saute pan or skillet. Once it is hot, sear the pork chops well for 3-5 minutes on each side. Remove chops from the pan.
  3. Add the rosemary, mushrooms, and chopped shallot to the pan. Give it a stir and add the chicken stock. Cook for about 10-15 minutes and add the heavy cream. Whisk the cream into the sauce. Place the chops back in the sauce and cook until the sauce and chops are hot.
  4. Garnish with the Parsley.
  5. Alternately, for a more caramelized flavor in the chops, you could finish them off in a 375 degree oven for about 9 minutes. Reduce the sauce by ½ on the stovetop and pour over the chops just before serving.


Pork chops, Baked Stuffed

Pork chops, Baked Stuffed
  • 4 rib pork chops, cut 2" thick, each with a pocket
  • 2 tbsp. butter
  • ⅓ c. finely chopped onion
  • ½ c. chopped celery
  • 1½ c. soft bread cubes
  • ¼ c. dark raisins
  • 2 tbsp. chopped parsley
  • 1 tsp. salt
  • ½ tsp. dried marjoram leaves
  • ⅛ tsp. pepper
  • 3 tbsp. apple juice
  • 1 tsp. seasoned salt
  1. Preheat oven to 350 degrees. Wipe pork chops well with damp paper towels. Make Savory Stuffing: In hot butter in skillet, cook onion and celery until tender; about 8 minutes. Add bread cubes; brown slightly. Remove from heat. Add raisins, parsley, salt, marjoram, pepper and apple juice; toss mixture lightly, to combine.
  2. Fill pockets of chops with stuffing. Stand chops on rib bones on rack in shallow roasting pan; sprinkle with seasoned salt. Pour water to ½ inch depth in roasting pan (water should not touch rack). Cover pan with foil. Bake chops 45 minutes. Remove foil and bake, uncovered 45-55 minutes longer, or until chops are tender and brown. Makes 4 servings.