Parmesan Pork Chops With Pappardelle And Sauce Recipes

PARMESAN PORK CHOPS

Steps:

• In a shallow microwave-safe bowl, melt butter. In a large resealable plastic bag, combine the Parmesan cheese, flour, Italian seasoning, parsley and pepper. Dip each pork chop in butter; place in bag, one at a time, and shake to coat., In a large skillet, cook pork in oil over medium heat for 7-8 minutes on each side or until juices run clear.

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.

PORK AND PAPPARDELLE PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
• When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
• Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
• Preheat the oven to 425 degrees F.
• In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

PORK CHOPS PARMIGIANA

Steps:

• Heat oven to 350ºF.
• Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 2 min. on each side. Transfer to 13x9-inch baking dish, reserving drippings in skillet; sprinkle chops with Parmesan.
• Add vegetables to drippings in skillet; cook and stir 5 to 6 min. or until tender. Stir in pasta sauce and basil. Pour sauce over chops.
• Bake 15 min. or until chops are done (145°F). Top with mozzarella; lry stand 3 min or until cheese is melted.

PARMESAN BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
• Combine Parmesan cheese, bread crumbs, pepper, and garlic powder in a bowl.
• Rub pork chops with olive oil and dip in the Parmesan mixture. Press mixture into pork chops to make sure they are well coated. Transfer to the prepared baking dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PARMESAN BREADED PORK CHOPS WITH CHUNKY TOMATO SAUCE

Steps:

• In a small shallow bowl mix together the breadcrumbs with Parmesan cheese, seasoned salt and black pepper.
• In another bowl slightly beat the egg.
• Dip the pork chop/s firstly in the egg then coat in the breadcrumb mixture.
• Heat oil and butter in a large skillet over medium heat.
• Brown the chops on both sides then remove to a plate.
• Add in more oil if needed to the skillet and add in onions, garlic, green bell pepper, oregano, basil and dryed chili flakes (if using) saute for about 3-4 minutes.
• Add in the tomatoes with juice and tomato sauce; mix with a spoon and bring to a boil and simmer over medium-low heat for about 30-40 minutes (you can cook this for up to 1-1/2 hours if desired before adding in the chops, it only gets richer and thicker the longer the sauce is cooked for!).
• Add in the browned pork chops and cook uncovered over medium-low heat for about another 25 minutes, or until the chops are cooked to desired tenderness.
• Season with salt and pepper to taste.
• Serve on cooked spaghetti and top with Parmesan cheese.

PARMESAN PORK CHOPS WITH PAPPARDELLE AND SAUCE

Steps:

• SAUCE: Drizzle olive oil, about 1-2 tbsp. in a medium sauce pan. Add minced or grated fresh garlic, and finely chopped onion. Saute till tender. Add tomatoes, I like to pulse them in my food processor a few times first to reduce the size of the chunks. Then add basil, salt and pepper. Simmer on low for about 20 min.
• PORK CHOPS: Mix bread crumbs, parmesan cheese, pepper, granulated garlic and Mrs. Dash in flat bowl, I use a pie dish. In another flat bowl whisk two eggs. Dip chops into egg, then into bread crumb mixture, coat both sides. Place on greased baking sheet.
• Heat oven to 375° and bake for 15 min on next to lowest rack, flip chops and bake 10 min longer. If using thicker chops, cooking time may be longer.
• PASTA: Boil pasta according to package directions. Drain and place in bowl, spoon some sauce over and toss to coat. Serve with chops and use remaining sauce to garnish.

PREGO PORK CHOPS PARMESAN

Steps:

• On waxed paper, combine bread crumbs, parmesan cheese and pepper. Coat chops with bread crumb mixture.
• In 3-quart oblong baking dish, arrange chops. Bake at 400ºF for 20 minutes or until chops are no longer pink.
• Pour spaghetti sauce over chops. Sprinkle with mozzarella cheese. Bake 5 minutes more or until sauce is hot and bubbling. If desired, serve over hot cooked spaghetti and garnish with fresh marjoram and sweet yellow pepper strips.

PORK CHOPS WITH PARMESAN SAUCE FOR TWO

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, 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.

PORK CHOPS WITH PARMESAN SAUCE

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, 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 PORK WITH SAUCE

Steps:

• .Preheat oven to 425°F.
• With a zester or vegetable peeler, peel several strips of lemon peel (without any white pith). Chop finely for zest (1 tablespoon). Place in a shallow bowl. Squeeze juice of the lemon into a second shallow bowl. Chop parsley finely; add to lemon zest and stir in Panko, Parmesan cheese, salt, dried sage, and pepper until well-blended.
• Add egg whites and cornstarch to lemon juice; beat vigorously with fork until well-blended. Dip pork into egg mixture (allowing excess to drip off). Roll in bread crumb mixture; press with fingertips to evenly coat.
• Place in shallow baking pan; bake 20-25 minutes or until internal temperature of pork reaches 160 degrees. Use a meat thermometer to accurately ensure doneness. Let pork stand 5 minutes before slicing.
• During the last 10 minutes of pork bake time, prepare sauce. Chop sage leaves finely (1 tablespoon); set aside. Into a small saucepan, put in milk, butter, and dry garlic herb sauce mix. Bring to a boil on medium heat, whisking until well-blended.
• Reduce heat to medium-low. Stir in fresh sage; cook 2-3 minutes, stirring continuously, or until sauce thickens. Slice pork and serve with sauce.

BAKED PORK CHOPS W/ GARLIC PARMESAN SAUCE

Steps:

• Preheat oven to 375 degrees.
• Season chops with salt and pepper.
• Mix milk and mustard; dip chops into mixture and coat with breadcrumbs.
• Place chops on rack in a broiler pan; bake for 30 minutes or until done.
• FOR THE SAUCE: Melt 1 Tbsp butter in small saucepan over med-high heat; add garlic and saute for 2-3 minutes.
• Stir in cream, wine/broth and cheese; reduce heat and simmer (no boil) for 3-4 minutes.
• Whisk in 3 Tbsp of butter until melted.
• Pour over chops and serve.