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Italian Breaded Pork Chops

Submitted by: JustRightMenus


Note: this is a recipe that's easily removed from the menu. If your plans change, you can drop this from the menu w/o having to worry about what you'll do with the ingredients; they can all be kept for future use (but if the meat is already defrosted in the fridge, you can only keep it there for 2-3 days).

Servings: 4

Categories: Easily removed from the menu, Italian, pork

From the kitchen of:

from allrecipes.com


3 eggs, lightly beated

3 TB milk

1 1/2 c. Italian seasoned bread crumbs

1/2 c. Parmesan cheese

2 TB dried parsley

2 TB olive oil

4 cloves of garlic, peeled and chopped

4 pork chops


Preheat oven to 325°.

In a small bowl, beat 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 (cast iron works best). Stir in the garlic and cook until lightly browned. Remove garlic, reserving for other uses (as in other recipes - no sense throwing out good garlic, but it was only used here to flavor the oil).

Dip each pork chop into the egg mixture and then into the bread crumb mixture, coating evenly.

Place the pork chops in the skillet, browning on each side about 5 minutes.

Place the skillet in the oven with the pork chops in it, and cook for about 25 minutes, or until the internal temperature of the pork chops reaches 160°.