Maindish - Bread 'Em And Bake 'Em Pork Chops recipes

Author: William Harris  

Get Pan Roasted Pork Chops Recipe from Food Network Get Bread 'Em And Bake 'Em Pork Chops Recipe from Food Network Get Stuffed Baked Pork Chops Recipe from Food Network Get Pork Chops Recipe from Food Network

Pan Roasted Pork Chops

Get Pan Roasted Pork Chops Recipe from Food Network
Provided by: Food Network
Total time: 18 minutes
Cook time: 16 minutes
Prep time: 2 minutes
Yields: 4 servings
Number of ingredients: 18

Ingredients:

• 2 tablespoons olive oil
• 4 double cut pork chops
• Salt and freshly ground black pepper
• Essence, recipe follows
• Sauteed Cabbage, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons olive oil
• 2 cups diced bacon
• 2 shallots, thinly sliced
• 1 head green cabbage, cored and thinly sliced
• 1/4 cup sherry

How to cook:

1. Preheat an oven to 375 degrees F.
2. In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
3. Combine all ingredients thoroughly.
4. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
5. Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

Notes: Smothered Pork Chops, Smothered Pork Chops. 04:47. Tyler goes back to his roots for a Southern classic, smothered pork chops. From: Southern Roots with Food 911. Similar Topics:.

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bread em and bake em pork chops

Bread 'Em And Bake 'Em Pork Chops

Get Bread 'Em And Bake 'Em Pork Chops Recipe from Food Network
Provided by: Food Network
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: american
Number of ingredients: 18

Ingredients:

• 1 (5-ounce) box plain melba toast
• 2 teaspoons Emeril's Italian Essence or other dry Italian seasoning
• 2 tablespoons plus 2 teaspoons Baby Bam, recipe follows
• 1/2 teaspoon garlic powder
• 1/4 cup finely grated Parmesan
• 1/4 cup vegetable oil
• 2 large eggs
• 6 thin center-cut pork chops (about 2 1/4 pounds)
• 1/2 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons dried parsley
• 2 tablespoons salt
• 3 tablespoons paprika

How to cook:

1. Position rack in center of oven and preheat the oven to 400 degrees F.
2. Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.
3. Place the melba toast in a food processor and pulse to form coarse crumbs, about 3 pulses.
4. Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan, and vegetable oil. Close the bag and shake to combine.
5. In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork.
6. Using your hands, dip the pork chops 1 at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere.
7. Place the chops on the wire rack on the baking sheet.
8. Bake until the pork chops are cooked through and the coating is golden brown and crisp, about 20 minutes.
9. Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately.
10. Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.

Notes: Pork Chops with Apples and Onions Recipe, Directions · Preheat the oven to 375 degrees F. · Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Cook: 45 min

Stuffed Baked Pork Chops

Get Stuffed Baked Pork Chops Recipe from Food Network
Provided by: Food Network
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: american
Number of ingredients: 8

Ingredients:

• 1/4 cup golden raisins, roughly chopped
• 1/2 teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 1/2 cup finely diced peeled apple or pear
• Salt and pepper
• 4 very thick loin pork chops
• Flour for dusting chops
• Vegetable oil for skillet

How to cook:

1. Preheat the oven to 325 degrees.
2. Combine the raisins, grated lemon peel, lemon juice and apple and season with salt and pepper. Make a pocket in the side of each pork chop and stuff some of the mixture inside. Close each chop with toothpicks. Season with salt and lightly dust with flour.
3. Heat the oil in an iron skillet. Add the chops and brown them brief on each side. Season with fresh pepper. Cover skillet with foil and bake for 30 to 40 minutes.

Notes: Our Favorite Pork Chop Recipes, Baked Pork Chop · Breaded Pork Chops with Warm Apple-Cabbage Slaw · Ranch Pork Chop Sheet Pan Supper · Easy Grilled Pork Chops · Pan Fried Pork Chops · Parmesan-

Pork Chops

Get Pork Chops Recipe from Food Network
Provided by: Food Network Kitchen
Yields: 4 servings
Number of ingredients: 4

Ingredients:

• 4 pork chops 2 shallots, minced
• 2 tablespoons olive oil 1/2 cup white wine
• Salt 1/2 cup chicken stock
• Pepper 1 tablespoon cold butter

How to cook:

1. Preheat oven to 350 degrees. Season pork chops liberally with salt and pepper. Heat oil in large skillet and brown pork chops on both sides. Remove chops to a baking dish, cover with foil and bake for 20 minutes. Add shallots to skillet and cook for 1 minute. Add white wine and simmer until it becomes syrupy. Add chicken stock and season with salt and pepper. Return to a simmer and finish with tablespoon of cold butter.

Notes: Smothered Pork Chops Recipe, Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork