Breaded Italian Pork Chops

ALERT!! 

 There's a new favorite pork chop recipe for Saturday night dinner, 

and it comes together in just 30 minutes.

Breaded pork chops are my favorite Saturday night dinner. This week I stumbled upon the Breaded Italian Pork Chops recipe on the fantastic blog Cooking with Mamma C. The recipes on Cooking with Mamma C are always delicious. Please visit the site.

Pure comfort food heaven. The recipe below was rewritten with a couple of edits for our kitchen. The original is for a larger quantity. This one is enough for 2 people.

For sides we had Sauteed Zuccihini and Roasted Potates.

Ingredients

Bread Crumb Mixture

1/2 cup plain bread crumbs 
1/4 teaspoon black pepper
1/4 teaspoon salt
black pepper 
1/4 cup grated Parmesan cheese 
1/4 teaspoon dry basil

4 thin, boneless, pork chops (½-inch thick)

1 egg 

salt

pepper

3 tablespoons olive oil 

Method-

Use a whisk or fork to mix the bread crumb ingredients in a shallow bowl or dinner plate.

Crack the egg and add it to a small bowl, and beat with a fork.

Set up an assembly line from left to right with the pork chops, beaten egg, the bread crumb mixture and a clean platter.

Sprinkle salt and pepper on both sides of the pork. 

Use a fork to place the pork i in the beaten egg. 

Pierce the pork chop with a fork and hold it up to let the excess egg drip off. 

Transfer the chop to the bread crumbs. 

Use a fork to cover the meat with the bread crumbs and pat them onto the surface. 

Flip the pork over and bread the other side. 

Place the breaded pork cutlet onto the platter.

Continue breading the rest of the chops as above.

On the stove, heat a 12-inch skillet (or larger) on medium-high. 

Add 3 tablespoons of olive oil to the pan and let it get hot. 

When the oil is sizzling, add some pork chops to the pan in a single layer. 

You will may need to cook them in two batches depending on the size of your pan.

Cook the first side, uncovered, for three minutes or until the bottom is golden brown. 

Flip the chops over and cook them uncovered for 90 seconds or 2 minutes, just until the second side is golden brown.

Transfer the cooked pork to a clean platter. (You can cut into one to make sure it's done. It should be white inside or just slightly pink. If you have an instant meat thermometer, the pork chops should have an internal temperature of at least 145 degrees F.) 

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Rosemary Balsamic Pork Chops And Air Fryer Smashed Potatoes

Let's just start with the potatoes. I found this recipe on the Blue-Eyed Soul Food blog. This is my new favorite potato recipe. Oh, amazing. Crispy and crunchy and the seasoning possibilities are endless. One suggestion was as a snack during a football game next fall. Like we will wait that long to make these again!

Ingredients-
1 1/2 lb baby Yukon Gold potatoes
2 cups chicken stock ( I used Vegetable Stock)
1/4 cup unsalted butter (1/2 stick) – melted
2 tsp olive oil
1 tsp dried parsley
1/2 tsp paprika
Kosher sea salt & freshly ground black pepper

Method-
Place the potatoes in a medium-sized pot
Pour in the broth, enough to cover the potatoes
Bring to a boil and cook until potatoes are fork-tender
Drain the potatoes and transfer them to a cutting board
In a small bowl combine the melted butter, olive oil, parsley & paprika
Dip the bottom of a small drinking glass in the butter mixture and gently press the potatoes with the bottom of the glass. Dip the glass into the butter as needed while smashing the potatoes. Be careful not to smash them too hard so they break apart. Just enough to flatten slightly

Preheat the air fryer to 400 degrees
Spray or lightly coat the air-fryer basket with a little bit of olive oil
Gently transfer the potatoes in one layer to the basket of the air fryer
Brush some of the butter mixtures with a basting brush over the tops
Sprinkle salt & pepper evenly over the potatoes
Air fry for 10 minutes at 400 degrees
Remove the basket & gently flip the potatoes
Brush with more of the butter mixture. Season again with salt & pepper
Continue to air-fry for 8 minutes at 400 degrees until crispy and browned.

The pork chop recipe is my 2nd favorite way to prepare pork.

The sauce is spot on with the pork, especially adding 1/2 tbsp of Dijon to the Balsamic vinegar.

Rosemary Balsamic Pork Chops-

Ingredients-
2 Pork Chops, at least 1-inch thick
salt, and freshly ground pepper
2 tbsp. olive oil
2 tsp. freshly chopped rosemary leaves
2 tbsp balsamic vinegar

1/2 tbsp Dijon Mustard

Method-
Preheat oven to 350 degrees.
Season the pork chops on both sides with salt and pepper. Rub each chop with 1 tablespoon of olive oil. Arrange in a baking dish and bake 15 to 20 minutes, until firm but springy to the touch. Remove the chops from the oven and sprinkle with rosemary and vinegar. To give the sauce a creamy texture with no added fat, mix a tablespoon of mustard with the vinegar before adding it to the pan. Return to the oven and bake 5 minutes more to caramelize the vinegar. Serve immediately. 

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Pork Chops and Apple Sauce

It seems like forever that we have had Pork Chops for dinner. My sister said she made them this week and I could not wait for dinner tonight. Moist as always. 

The recipe, pretty basic stuff.

The chops are breaded with a mixture of Panko and plain bread crumbs, rosemary, sage, thyme, parsley, salt, and pepper. I browned the pork chops in some olive oil on each side until browned and added a little white wine to the pan. After the wine reduced I popped the pan in the oven for about 15 minutes. 

That is all there is to it.

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Scalloppine All'Aceto Balsamico

This recipe was originally on this blog in 2010. Scalloppine All'Aceto Balsamico. Not bad for a Monday night dinner. We had sauteed zucchini and couscous as sides. 

Not Grilled Pork Chops and Zucchini Fritters

The weather changed tonight's dinner from the grill to the oven. I do think the pork would have tasted better on the grill but the meat was flavorful and tender. I marinated the pork chops in 2 tsp of olive oil, 1 tsp of dijon mustard, 2 tbsp of soy sauce, 1 tsp of brown sugar, and salt and pepper. 30 minutes in a 375-degree oven and it was perfect!

Now about those Zucchini Fritters. They were a hit! One zucchini chopped pretty small and one shallot also chopped small. Let's say minced for both. Mix them in a bowl with 2 eggs, 1/4 cup of flour, 1/4 Parmesan Cheese, 2 tbsp fresh chopped parsley (or you can use dried parsley), salt, and pepper. The batter should be thick enough to drop spoonfuls.

Heat Vegetable oil, or whatever oil you like to use, in a large sauté pan and heat the oil. Drop the batter into the hot oil by spoonfuls. Remove the fritters when they are browned on all sides to a dish lined with paper towels. Salt them immediately after they come out of the oil. To quote Alton Brown, "You only get one chance to do this." Serve immediately!

Breaded Pork Chops and Three Apple Slaw

The fall menu is here!
First up. One of my favorites. Breaded Pork Chops. These were not that thick so I was able to cook them in the pan on the stovetop. Dredge in flour, next in egg wash and then coat with a breadcrumb mixture of panko breadcrumbs, chopped rosemary, thyme and parsley (from our deck garden), and salt and pepper. A little olive oil in the pan and brown the pork chops.

For a side dish, I tried something new. A Three Apple Slaw. I found this recipe on Food and Wine. 

I used sesame seeds in place of the poppy seeds. This was not a bad dish. One side of the table was more excited about it than the other side. I think the apples should have been cold. That may have helped it.

Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise

The recipe for tonight's dinner was found on the Food & Wine site. I was not sure the Hot Pepper Mayonnaise would be a hit but it was. The pork chops were perfectly cooked and perfectly moist. This is something I have a bit a problem with. I have a fear, it is a family thing, of serving undercooked pork.

For a side dish, we had mashed potatoes and sauteed Zucchini and Bok Choy.

This is my version of the Food & Wine Recipe for Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise.

Ingredients-
1/4 cup mayonnaise

2 tablespoons seeded minced cherry pepper

Kosher salt
Pepper

2 large eggs

1 cups dried potato flakes 

4 (4-ounce) boneless pork chops, lightly pounded to 1/4 inch thick

1/4 cup unsalted butter

1/4 cup extra-virgin olive oil



Method-
Combine mayonnaise and cherry pepper in a small bowl. Season to taste with salt and pepper.


Beat eggs with a pinch of salt in a shallow bowl. Spread potato flakes in a separate shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into the bowl. Dredge pork chops 
in potato flakes, pressing to help flakes adhere.
 
Heat butter and oil in a large skillet over medium-high until butter melts. Working in batches, add pork to skillet, and cook until browned and crispy, about 2 minutes and 30 seconds per side. Transfer pork chops to a paper towel-lined plate. Sprinkle with flaky sea salt, and serve the pork with the hot pepper mayonnaise.

Pork Chops with Balsamic Vinegar

Tonight we opened La Cucina, The Regional Cooking of Italy, for our dinner recipe. Pork Chops with Balsamic Vinegar is from the Emilia Romagna region. The recipe was short and easy. I used an Apple Balsamic Vinegar that Chris got me for Christmas. Delicious!

Pork Chops with Balsamic Vinegar

Ingredients-
1 lb. pork chops, cut thin
all-purpose flour for dredging
1/4 olive oil
1 tbsp balsamic vinegar
salt

Method-
Pound the pork chops to make them very thin, then flour them lightly.
Heat the olive oil in a pan and add the pork and brown on both sides.
Salt and sprinkle the pork with balsamic vinegar.
Serve immediately while the heat is still making the vinegar give off all its fragrance.

Pork Rib Chops with Peppers

An easy dinner tonight. The recipe is from the Martha Stewart site. Pork Rib Chops with Sweet Peppers. The meat was moist and the peppers and onions just melted together. We will have this recipe again. The recipe is a perfect under 30 minute meal for a weeknight dinner.

Ingredients-
4 bone-in pork rib chops (each about 8 ounces and about 1/2 inch thick)

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil, divided

1 pound sweet peppers (3 or 4), such as red and yellow bell peppers, stems and ribs discarded, sliced crosswise into 1/4-inch-thick rings

1 medium red onion, sliced crosswise into 1/4-inch-thick rounds

2 sprigs fresh basil, plus small basil leaves, for garnish

1/4 cup cider vinegar

Method-
Season chops with 1 tablespoon salt and 1/2 teaspoon pepper total. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chops, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to a plate.

Reduce heat to medium and add remaining tablespoon oil to skillet. Cook peppers, onion, and basil, gently stirring occasionally, until vegetables soften and turn golden in places, about 7 minutes.

Return chops along with any accumulated juices on plate to skillet, placing them on top of vegetables.

Add vinegar, cover, and cook until a thermometer inserted into thickest part of chops (do not touch bone) reaches 145 degrees, about 3 minutes.

Discard basil sprigs and divide chops and vegetables evenly among 4 plates. Garnish with basil leaves.


Pork Chops with Balsamic Vinegar

Scaloppine All'Aceto Balsamico or Pork Chops with Balsamic Vinegar can be found on page 64 of  La Cucina, The Regional Cooking of Italy. The recipe can also be found at the end of this post. It is a recipe from the Emilia-Romagna region of Italy.

The recipe calls for Pork Loin. The Pork Chops were sliced nice and thin and the price was friendlier. I still pounded the Chops to make them thinner. This dish came together in a flash and the flavor was perfect.


Pork Chops with Balsamic Vinegar

Ingredients-
1 lb pork loin, sliced
All-purpose flour for dredging
1/4 cup extra-virgin olive oil
1 tbsp balsamic vinegar
salt

Method-
Pound the slices of pork to make them very thin, then flour them lightly.
Heat the olive in a pan, add the pork, brown on both sides.
Salt and sprinkle with balsamic vinegar.
Serve immediately while the heat is still making the vinegar give off all its fragrance.

Rosemary Balsamic Pork Chops

Another book I got from the library was The Campagna Table. And my new work schedule allows me to work from home 2 days a week! Yeah that is very cool.
So tonight I made dinner! Does not seem a big deal but cut out at least an hour and 15 minutes commute, if I'm lucky, and I can make dinner instead of having Chris heat something up. Tonight I made Rosemary Balsamic Pork Chops. Nice! A real meal, mid week.

 

The sides were Pierogi and sauteed zucchini.

From The Campagna Table, Rosemary Balsamic Pork Chops-

Ingredients-
2 Pork Chops, at least 1 inch thick
salt and freshly ground pepper
2 tbsp. olive oil
2 tsp. fresh chopped rosemary leaves
2 tbsp balsamic vinegar

Method-
Preheat oven to 350 degrees.
Season the pork chops on both sides with salt and pepper. Rub each chop with 1 tablespoon of olive oil. Arrange in a baking dish and bake 15 to 20 minutes, until firm but springy to the touch. Remove the chops from the oven and sprinkle with rosemary and vinegar. Return to the oven and bake 5 minutes more to caramelize the vinegar. Serve immediately. I used the pro tip at this point -
To give the sauce a creamy texture with no added fat, mix a tablespoon of mustard with the vinegar before adding to the pan.

Pork Chops With Spring Vegetables and Mustardy Pan Gravy

Tonight it was like we ate out but we ate in. We had Pork Chops With Spring Vegetables and Mustardy Pan Gravy. The recipe was from RealSimple. The presentation was spot on and the taste was quite amazing. The pork was perfectly cooked. I used pork cutlets instead of the bone-in pork chops. We both loved the vegetables, yes those are sauteed radishes! And the gravy was perfect. Now if we just had someone to do the dishes the dining out experience would be complete.

From RealSimple, Pork Chops With Spring Vegetables and Mustardy Pan Gravy

Ingredients-
3 tablespoons olive oil
4 bone-in pork chops (1 inch thick; about 2½ pounds total)
Kosher salt and black pepper
1 cup low-sodium chicken broth
2 tablespoons whole-grain mustard
4 shallots, peeled and quartered
1 bunch radishes, halved
½ pound sugar snap peas, halved
1 cup frozen peas, thawed
Chopped fresh chives, for serving

Method-
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season the chops with salt and pepper and cook, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side. Transfer to a plate. Reserve the skillet. Add the broth and mustard to the skillet, whisking to scrape up any browned bits. Cook until thickened, 2 to 4 minutes.

Meanwhile, heat the remaining oil in another large skillet over medium heat. Cook the shallots, tossing occasionally, until browned and softened, 5 to 7 minutes. Add the radishes and cook until just beginning to soften, 3 to 4 minutes. Add the sugar snap peas and cook just until crisp-tender, 4 to 5 minutes. Add the peas, season with ¼ teaspoon each salt and pepper, and toss to combine.

Serve the pork chops over the vegetables, with the gravy drizzled on top and sprinkled with the chives.

Pork Chops and Homemade Apple Sauce

I made an amazingly delicious apple sauce to accompany tonight's breaded pork chops. The moist and delicious pork chops. The Apple Sauce was Alton Brown's recipe.

This is my version of his recipe, I just used different apples.

Ingredients-

6 Macintosh apples, peeled, cored, and quartered

1 cup unfiltered apple juice

2 tablespoons cognac 

2 tablespoons butter

3 tablespoons honey

1/2 teaspoon ground cinnamon

Method-

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.

Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Pork Chop Milanese with Arugula and Grape Tomatoes

Yes, this was a delicious dinner. I found this recipe on Epicurious.com. Rave reviews from Chris. The pork was cooked perfectly. The Arugula Salad was the perfect side dish and it was a pretty easy clean up. Well, kind of... Oh, the potatoes were just roasted in olive oil, salt, pepper, rosemary and thyme.

Happy Saturday!

Pork Chops with Sage and Rosemary

Delicious. Yeah dinner was just that. After a rather long day of packing up stuff at my Dad's house I came home to prepare dinner. I had taken out pork chops this morning and was going to do the breading thing. But then I found a recipe online that of course I did not have all the ingredients for, how could I be out of honey! But I forged ahead.

I boiled the potatoes until almost tender, drained them and set them aside. Heated olive oil in a saute pan. I seasoned the pork chops with a lot of crushed pepper and some salt. I browned one side and added a sage leaf and a rosemary sprig to the other side. Then I browned that side. The potatoes were added the the pan and seasoned with salt, pepper, chopped sage and rosemary. The pan went into a 400 degree oven for 20 minutes. And that was all.

The green beans were blanched and tossed with olive oil and salt.

Pork Chops with Caramelized Apples and Onion

Can you say Yum? Yes this was a very good dinner. Perhaps it could be in the top 10 of this year... assuming I do a top 10 list.

I caramelized the onions and apples in olive oil and butter. Seasoned them with salt, pepper and thyme. Finished them off with a little white wine. Seasoned the pork chops with salt, pepper and thyme and added the apple/onion mixture to the chops and baked at 400 degrees for 25 minutes. It was like having the pork chops baked in apple sauce.

The side dishes were Aborio Rice and Roasted Butternut Squash.

 And who is the bad cat?

What did we have for dinner a year ago?
Happy Thanksgiving!

What did we have for dinner 2 years ago?
No Post  : (

What did we have for dinner 3 years ago? 

Chicken Pot Pie with Phyllo Dough Crust

Grilled Pork Chops, 2 Beans and a BIG Salad

This is what was on the table when I walked in tonight!

Chris also grilled the pork chops that he marinated in olive oil, lemon juice, salt, pepper and fresh basil. They were wonderful!

The green beans were from my Dad's garden and the wax beans were from Jake's Farm Stand.

Breaded Pork Chops with Swiss Chard and Ricotta

I was sure I had Panko breadcrumbs in the cabinet. I was sure I had some kind of breadcrumbs, but I was wrong. That is how dinner preparation began. I made breadcrumbs from some wheat bread. Dipped the pork chops into egg and then into the breadcrumbs, to which I had added sage, rosemary, Parmesan cheese, salt and pepper. I put the pork in a baking dish that I sprayed with Pam. Popped them in a 350˚ oven for 25 minutes.

I had some Swiss Chard and found a recipe in La Cucina for Torta Di Bietole E Ricotta, Swiss Chard and Ricotta. The recipe comes from Sicily. Very easy to prepare.

Ingredients
2 tbsp. extra-virgin olive oil
1 1/4 lbs. Swiss Chard
10 oz. ricotta
3 large eggs, beaten
Salt and pepper

Method
Preheat the oven to 350˚F. Grease a baking dish with olive oil. Parboil the Swiss chard until tender, about 5 minutes, and drain well. Heat the remaining olive oil in a large pan and add the chard. Cook until totally wilted.
In a bowl, crush the ricotta with the tines of a fork, add the eggs and chard, and salt and pepper lightly. Put this mixture in the baking dish and bake for 10 minutes.

Also served Israeli Couscous on the side.