Breaded Pork Chops

Pork chops are the ribs cut from the spine region of a pig. Cooking pork chops in the oven adds a different taste altogether and also enhances the flavors of the ingredients used. Breaded pork chops can be made using a variety of bread crumbs.

Ingredients:

• 2 pounds pork chops
• 1 cup Japanese bread crumbs (panko)
• ¼ cup extra virgin olive oil
• 2 cups milk
• 3 tablespoons flat-leaf parsley (finely chopped)

• ½ cup heavy cream
• ½ cup fresh sage (finely minced)
• 2 eggs
• 2½ tablespoons all-purpose flour
• 2 teaspoons freshly ground black pepper
• Salt to taste

Directions:
In a medium-sized bowl, beat the eggs and milk thoroughly. In a separate flat dish, mix the panko, and a tablespoon each of sage and parsley. Sprinkle the salt and pepper on the pork chops, and dip the seasoned chops first into the egg mixture and then into the bread crumbs to completely coat them. Fry the coated pork in olive oil over medium flame in a skillet.

Once the chops have browned, transfer them to a greased baking tray, and bake them in a preheated oven at 160 ºC for about 15 minutes. For the gravy, heat some more olive oil in a skillet and add the all-purpose flour. Stir the flour with the oil until it turns a golden-brown. Now, add the cream and milk and cook for about 2 minutes.

Add the remaining sage and parsley to the skillet and bring the mixture to a boil. Add salt and pepper to taste and stir for about five minutes. Pour this sauce into a bowl and serve with the baked pork chops.

Ingredients:

• 5 pork chops (1 inch in thickness)
• 2 cups Italian seasoned bread crumbs
• 4 eggs (lightly beaten)
• 6 to 7 garlic cloves (peeled and slivered)

• 1 cup Parmesan cheese (grated)
• ¼ cup milk
• 4 to 5 tablespoons olive oil
• 3 tablespoons dried parsley

Directions:
In a small bowl, beat the eggs and milk. In another bowl, combine the parsley, Italian seasoned bread crumbs, and Parmesan cheese. Now, take an iron skillet and heat the olive oil over medium heat. Fry the garlic pieces in the oil till they brown and transfer them to a separate dish.

Coat the pork chops with the egg and bread crumb mixture and cook them in the skillet until they turn brown on all the sides. Mix the browned garlic with the chops, and bake in a preheated oven at 165 ºC for about 30 minutes.

Ingredients:

• 5 to 6 boneless pork chops
• 3 cups soft bread crumbs
• 1 medium-sized onion (finely chopped)
• 5 tablespoons butter or margarine (melted)
• ½ cup Parmesan cheese (shredded)

• 1 can cream of mushroom soup
• 1 teaspoon poultry seasoning
• 2 teaspoons freshly ground black pepper
• ½ cup water
• Salt to taste

Directions:
Wash the pork chops in running water and set aside. Take a large bowl and mix the bread crumbs, onion, butter (or margarine), seasoning, and cheese together. Mix the mushroom soup and water in a separate bowl.

Season the pork chops with salt and pepper and place them in a greased baking tray. Spoon the stuffing on each piece of pork and pour the soup mixture on top. Cover the dish with foil, and bake in a preheated oven at 325 ºF for about one hour until the meat becomes tender. This can be served with pasta.

Ingredients:

• 8 to 10 center-cut and bone-in pork chops
• 2 cups fresh bread crumbs
• ¼ cup Worcestershire sauce

• 2 cups Parmigiano-Reggiano cheese (finely grated)
• 2 teaspoons Creole seasoning
• 1 cup olive oil
• 1½ teaspoons black pepper
• Salt to taste

Directions:
Preheat the grill to 350 ºF. Place the pork chops in a large dish and add the Worcestershire sauce and Creole seasoning. Allow the pork to marinate in this mixture for at least 5 hours; marinating overnight is ideal. Toast the bread crumbs in an oven until dry.

Remove them from the oven, and transfer them to a shallow bowl. Add cheese, pepper, and salt, and combine properly. In a deep skillet, cook the marinated pork chops and cover them with the bread mixture. Grill the chops for about 10 to 15 minutes.

You can experiment with these recipes by using beef or poultry instead of pork. Serve as a snack or during a meal and enjoy the delightful taste of this delicacy.