Parmesan Crusted Pork Chops With Tomatoes Recipes

PORK CHOPS WITH PARMESAN SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in butter over medium heat until meat juices run clear; remove and keep warm. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients; heat through. Serve with chops.

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Whisk egg in a shallow bowl.
• Mix Parmesan cheese and Cajun seasoning together on a plate.
• Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
• Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

PORK CUTLETS PARMESAN WITH TOMATO SAUCE

Steps:

• FOR TOMATO SAUCE---------------.
• Heat oil in saucepan and add garlic.
• Cook briefly (do not brown).
• Add tomatoes and bring to a boil.
• Add rosemary, pepper flakes, salt and pepper.
• Simmer for 10 minutes.
• FOR CUTLETS------------.
• Sprinkle the cutlets with salt and pepper.
• Mix egg and water well.
• Put breadcrumbs in shallow dish.
• Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
• Heat olive oil in nonstick 10 inch skillet.
• Cook cutlets on med.
• hi heat about 5 minutes per side until lightly browned.
• Preheat the oven to 400 degrees.
• Place cutlets in baking dish.
• Put mozzarella slices on top.
• Sprinkle with parmesean.
• Spoon sauce around the cutlets.
• Bake until piping hot and the cheese is melted (about 8 minutes).

PARMESAN-CRUSTED PORK CHOPS WITH TOMATOES

Steps:

• Preheat broiler with a rack in upper third. Gently squeeze some of tomatoes to release juices; toss with bell peppers, red-pepper flakes, vinegar, and 3 tablespoons oil; season with salt and pepper. Arrange mixture in an even layer on a rimmed baking sheet. Drizzle chops with oil, season, and place atop tomato-pepper mixture. Broil 4 minutes. Flip chops and continue broiling until browned in places and a thermometer inserted into thickest parts (not touching bones) registers 140°F, about 6 minutes more.
• Meanwhile, in a small bowl, stir together panko, cheese, and remaining 1 tablespoon oil; season. Sprinkle panko mixture evenly over chops. Return to oven and broil until crisp and golden, about 1 minute. Serve, sprinkled with parsley and more red-pepper flakes.