Parmesan Pork Chops - Recipes

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Results 1 - 10 of 115 for parmesan pork chops

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1. PARMESAN BREADED PORK CHOPS

Heat oven 350°F. Dredge pork chops in flour to coat both ... phosphorus, 76.55IU Vitamin A, 0.98mcg Vitamin B12, 0.06mg Vitamin C, 36.74IU Vitamin D.

2. PARMESAN PORK CHOPS

Sprinkle garlic powder, onion powder, ... both sides of pork chop. Slice onion in thin ... (cover onions). Sprinkle Parmesan cheese to completely coat mayonnaise. ... crust. Serve immediately. Enjoy!

3. CHRISTY'S EASY PARMESAN CRUSTED PORK CHOPS

These are fantastic and very ... medium heat. Rinse chops and pat dry with paper ... minutes (depending on chop size), turning half way through.

4. PORK CHOPS AND ZUCCHINI PARMESAN

Place first 5 ingredients in a paper bag. Bounce the chops in it. Place 1-2 tablespoons ... then brown the pork on both sides. Spread the ... another 3 tablespoons Parmesan, 1/2 teaspoon paprika and ... for another 25 minutes.

5. PARMESAN PORK CHOPS WITH APPLES

Combine egg and milk; set aside. Combine flour and Parmesan cheese; set aside. Dip pork chops into egg mixture and sprinkle ... minutes. Sprinkle with cinnamon.

6. PARMESAN PORK CHOPS

Preheat oven to 325 degrees. Dip pork chops in egg then in mixture of bread crumbs, Parmesan cheese, salt and garlic powder. ... hours for thicker chops.

7. PORK CHOP PARMESAN

Place sliced potatoes in bottom ... Sprinkle 1/4 cup Parmesan cheese over the potatoes. Remove excess fat from pork chops and place pork chops on ... not salt pork chops.

8. BAKED PARMESAN PORK CHOPS

Coat 9 x 13 inch ... and milk. Coat chops with crumbs, then egg mixture, ... pan. Bake at 325°F for 30 minutes, turn chops bake 30 minutes longer.

9. VEAL PARMESAN OR PORK CHOPS

Saute onion and garlic in ... Mozzarella cheese and Parmesan cheese. Cover with foil and ... Serve with sauce. I baked with the sauce poured over.

10. PARMESAN BREADED PORK CHOPS

Combine crumbs, cheese and pepper. ... flat dish. Dip chops in crumb mixture, then egg ... with 4 chops, reduce crumbs to 2/3 cup. Serves 4 to 8.

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