Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, garlic parmesan pork chops. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Garlic Parmesan Pork Chops is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Garlic Parmesan Pork Chops is something that I have loved my entire life.
Dip the pork chops in an egg wash, then into a mixture of breadcrumbs, Parmesan cheese and garlic powder. Sear the pork chops on both sides using a hot cast iron skillet and Land O Lakes® Butter with Olive Oil & Sea Salt. Pork Chops - You can use either bone-in or boneless.; Parmesan cheese - Make sure it's finely shredded; Breadcrumbs - Your choice, but we like to use gluten free chickpea bread crumbs.
To begin with this recipe, we must first prepare a few ingredients. You can have garlic parmesan pork chops using 8 ingredients and 5 steps. Here is how you can achieve that.
Ingredients
Press with fingers to ensure even coating. How to make BAKED GARLIC PARMESAN PORK CHOPS. If you set everything up you need to make these pork chops, it will be a super quick process. You need : - olive oil to rub the each pork chop - bread crumbs, parmesan and seasoning for coating - a large (oven safe) skillet or dish ready to place the battered pork chops in the oven.
Instructions
PARMESAN PORK CHOPS with CREAMY PARMESAN GARLIC SAUCE are so delicious! These creamy garlic parmesan pork chops are made in ONE PAN, making it a super easy one pan recipe you can make any night of the week. This pork chops recipe is the ultimate comfort food! Set the pork chops aside on a plate to let the seasoning work into the meat and allowing the pork chops to come to room temperature. In a large bowl, mix the breadcrumbs, cornstarch, cornmeal, parmesan cheese, minced garlic, freshly ground black pepper and the majority of the fresh parsley (leaving enough to garnish later).
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