CRISPY BAKED PORK CUTLETS
This crispy Baked Pork Cutlets made with lean pork tenderloin make a great weeknight meal that's ready in less than twenty minutes. An instant family favorite.
Provided by Kristen McCaffrey
Categories Dinner
Time 25m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees.
- Stir the thyme, salt, and pepper into the mustard.
- Spread the mustard mixture evenly over the pork.
- Coat each piece of pork with the panko breadcrumbs.
- Heat a skillet over medium high heat. Add the olive oil and once it is hot, lightly fry the pork for 2 minutes on each side or until brown and crispy.
- Place the whole skillet in the oven and bake for 8-10 minutes until cooked to your liking.
Nutrition Facts : ServingSize 6 oz, Calories 227 cal, Carbohydrate 6 g, Fat 6 g, Protein 33 g, Fiber 0 g, SaturatedFat 1 g, Cholesterol 98 mg, Sodium 308 mg, Sugar 0 g
OVEN-FRIED PORK CUTLETS WITH APPLE SLAW
Make it chops night with pork and slaw that's on the table in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Generously spray 15x10x1-inch pan with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each pork chop to about 1/4-inch thickness.
- In shallow dish, mix crackers, Bisquick mix, paprika and pepper. In another shallow dish, beat egg and water. Dip pork chops into egg, then coat with Bisquick mixture. Repeat dipping coated pork in egg and in Bisquick mixture. Place in pan. Generously spray tops of pork with cooking spray.
- Bake about 20 minutes or until golden brown and no longer pink in center. Toss all apple slaw ingredients. Serve slaw with pork.
Nutrition Facts : Calories 390, Carbohydrate 27 g, Cholesterol 125 mg, Fat 2, Fiber 3 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 13 g, TransFat 1/2 g
BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW
Think of this as a new, healthier (and less messy!) take on pan-fried pork chops and applesauce. We bread these low-calorie, low-fat chops in whole-wheat panko and spray them with cooking spray to get them crispy in the oven. We prefer to use McIntosh or Red Delicious apples, because they soften quicker.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
- Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
- Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
- Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
- Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.
SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW
NOTE: To make this quicker and easier you can use one 16-ounce bag of pre-shredded carrots and cabbage, called "Slaw Mix" instead of starting with whole cabbage and carrots. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
- Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
- Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
- To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.
PORK CHOPS WITH FRIED APPLES
This recipe is from a cookbook called The Southern Heritage All Pork Cookbook. Preparation time not included. I need to add a correction to the recipe. I don't use as much oil as stated in the recipe to fry the pork chops and since I never measure how much I use I just listed the amount of oil as it was given in the original recipe.
Provided by bullwinkle
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingredients and beat well.
- Dip pork chops in egg mixture and dredge in the flour.
- Reserve 2 tablespoons flour to make gravy.
- In a large skillet heat 1/2 inch of vegetable oil to 350°F.
- Fry pork chops in oil until golden brown and tender.
- Turning as needed.
- Drain pork chops on paper toweling and keep warm while preparing apples and gravy.
- Reserve pan drippings in skillet.
- Take 2 tablespoons of the pan drippings and put in a small skillet.
- Add reserved flour, stirring until smooth.
- Cook for 1 minute, stirring constantly.
- Gradually add milk; stirring constantly over medium heat until thickened.
- Pour gravy in serving bowl.
- Fry apples in reserved hot pan drippings until tender, turning once.
- Drain apples well on paper towels.
- Place apple slices back in skillet and sprinkle with sugar.
- Heat just until sugar starts to melt.
Nutrition Facts : Calories 445.1, Fat 17.2, SaturatedFat 6.4, Cholesterol 117.4, Sodium 492.5, Carbohydrate 44.5, Fiber 2.2, Sugar 23.9, Protein 27.6
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