Loris Baked Pork Chops Recipes

BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
• Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
• Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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).

LORI'S BAKED PORK CHOPS AND VEGGIES

Steps:

• Heat oven to 350. Spray 13 x9 glass baking dish with cooking spray. Sprinkle pork chops with seasoned salt and garlic powder.
• Heat 12-inch non stick skillet over medium-high heat. Sear pork chops for 4 minutes on each side. Then place pork chops in baking dish.
• In large bowl, mix potatoes, veggies, soup, sour cream and thyme. Spoon mixture over pork chops and cover with foil. Bake for 30 minutes.
• Sprinkle with stuffing mix and press into mixture gently. Bake uncovered for another 20-25 minutes or until meat is no longer pink.

LORI'S BAKED PORK CHOPS

Steps:

• Preheat oven to 325 degrees F.
• Pour a small amount of olive oil into casserole and brush to cover the bottom.
• Place the pork chops in the casserole.
• Sprinkle tops with salt and pepper.
• Bake for 15 minutes without a lid.
• While chops bake prepare the stuffing by sauteeing the onions and celery in olive oil until soft.
• Remove to a small mixing bowl.
• Add a small amount of olive oil to the pan and toast the bread cubes until slightly browned.
• Add the to the onion mixture.
• Stir in the oregano and milk.
• Let cool then add the asaigo.
• Remove the pork chops from the oven and place a teaspoon of pesto on the tops.
• Cover with the stuffing and sprinkle with olive oil and balsamic vinegar.
• Return to the oven for 15 minutes or until the chops are 155 degrees F.
• Take the chops out of the oven and sprinkle with a small amount of balsamic vinegar again.
• Serve while warm.