Parmesan Pork Chops And Rice 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.

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.

PARMESAN RICE

Steps:

• In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
• Add butter, Parmesan, and parsley; fluff gently with a fork.

PORK PARMESAN

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, salt, pepper and paprika. In another bowl, beat egg. Dip each pork chop in egg, then coat with crumb mixture. , In a large skillet, cook pork chops over medium heat in oil for 6-8 minutes on each side or until juices run clear. Top each chop with tomato sauce and cheese; cover and simmer for 1 minute 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).

BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• In a shallow dish, whisk eggs until well beaten. Set aside.
• In a separate shallow bowl, blend parmesan cheese, bread crumbs, kosher salt, pepper, paprika and garlic salt together with a fork. Set aside.
• Dip pork chop in egg mixture (both sides) and then into the bread crumb mixture, pressing gently to coat pork chops. Repeat process and dip a second time in the egg, then again in the bread crumbs. Place on baking sheet lined with foil.
• Repeat for remaining pork chops.
• Bake for 45-60 minutes or until internal temperature reaches 145 degrees F. For thinner pork chops, bake 25-35 minutes.
• Allow chops to rest 5 minutes before serving. Sprinkle with shredded parmesan and parsley for garnish. ENJOY.

PORK CHOPS OVER PARMESAN RICE WITH PEAS

Steps:

• Sprinkle pork chops with salt and pepper and dredge in flour, shaking off excess.
• In a large skillet over medium heat, brown pork chops in oil.
• Remove chops from the pan.
• Add the remaining ingredients except for peas, Parmesan cheese and black pepper to skillet. Place pork chops over the rice mixture.
• Bring to a boil.
• Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
• Remove chops to serving platter.
• Add peas, parmesan cheese and black pepper to rice and stir together until peas are warmed through.

PARMESAN PORK CHOPS

Steps:

• Crush cornflakes to 1/2 cup.
• Add cheese, salt, pepper and garlic powder.
• Dip pork chops in beaten egg and coat evenly with cornflake mixture.
• Place on a well greased or foil lined shallow baking pan.
• Bake at 350/F for approx.
• 1 hour or until cooked.
• Do not cover or turn pork while baking!

PARMESAN PORK CHOPS AND RICE

Steps:

• 1. Add the olive oil to a large fry pan over medium heat; add chopped garlic and stir; then add pork chops and brown on each side (about 2 min)
• 2. While chops are browning, spray a large metal or glass cake pan with olive oil; spread the rice into the bottom of the pan
• 3. Place browned chops over the rice in a single layer.
• 4. In a large bowl, pour the chopped tomatoes, pasta sauce and seasonings -- season to your own taste. I like a lot of garlic and less oregano -- use your own taste! Stir and add the beef stock. Stir, then pour carefully over the pork chops, making sure all are covered. There will be a lot of tomato sauce, but much will be absorbed into the rice.
• 5. With a spatula or spoon, carefully lift the corner of each chop so the sauce gets underneath and into the rice.
• 6. Sprinkle 1/4 cup (or more if you like) of parmesan/romano cheese over the top of the chop mixture. If you prefer, you can also use fresh shredded parmesan or romano cheeses.
• 7. Cover and place into the 325 degree oven for 50 minutes; remove cover and return to the over for 10-15 minutes, or until liquid is absorbed and rice is done.
• 8. Remove from oven, and sprinkle freshly shredded, or dry Italian cheeses and some fresh chopped parsley over the entire dish. Serve each portion by lifting with a large spatula, so rice and chop is removed together.
• 9. Add a green salad, some steamed carrots, and some crusty bread for a quick and easy supper -- or an impressive buffet dish!!