BONELESS PORK CHOP RECIPIES RECIPES

Name: Oven "Fried" Breaded Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 6 3/4-inch thick center cut boneless pork chops, fat trimmed (5 oz each); kosher salt; 1 large egg (beaten); 1/2 cup panko crumbs; 1/3 cup crushed cornflakes crumbs; 2 tbsp grated parmesan cheese; 1 1/4 tsp sweet paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp chili powder; 1/8 tsp black pepper

OVEN "FRIED" BREADED PORK CHOPS - SKINNYTASTE

Oven "Fried" Breaded Pork Chops - Skinnytaste image

Juicy, delicious, boneless pork chops coated with a seasoned crisp crust. Ready in under 30 minutes, easy and kid-friendly!

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 11

Ingredients

6 3/4-inch thick center cut boneless pork chops, fat trimmed (5 oz each)
kosher salt
1 large egg (beaten)
1/2 cup panko crumbs
1/3 cup crushed cornflakes crumbs
2 tbsp grated parmesan cheese
1 1/4 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1/8 tsp black pepper

Steps:

Preheat oven to 425°F. Spray a large nonstick baking sheet lightly with oil.
Season pork chops on both sides with 1/2 tsp kosher salt.
Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.
Place on the prepared baking sheet and repeat with the remaining chops.
Lightly spray a little more oil on top of the pork and bake in the oven for 20 minutes.

Nutrition Facts : ServingSize 1 chop, Calories 378 kcal, CarbohydrateContent 8 g, ProteinContent 33 g, FatContent 13 g, CholesterolContent 120 mg, SodiumContent 373 mg, SugarContent 1 g

INSTANT POT PORK CARNITAS (MEXICAN PULLED PORK

Instant Pot Pork Carnitas (Mexican Pulled Pork image

Delicious Mexican pork made in the Instant Pot (pressure cooker) for tacos, burrito bowls, taco salads and more (also great with cilantro lime rice)!

Provided by Gina

Categories Dinner Lunch

Total Time 100 minutes

Prep Time 20 minutes

Cook Time 80 minutes

Yield 11

Number Of Ingredients 12

Ingredients

2 1/2 pounds trimmed (boneless pork shoulder blade roast, cut into 4 pieces)
2 teaspoons kosher salt
black pepper (to taste)
6 cloves garlic (cut into sliver)
1 1/2 teaspoons cumin
1/2 teaspoon sazon (I used homemade)
1/4 teaspoon dry oregano
1 cup reduced sodium chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves
1/4 teaspoon dry adobo seasoning (I used Goya)
1/2 teaspoon garlic powder

Steps:

Season pork with salt and pepper.
Press saute on the instant pot, spray with oil and brown the pork on all sides for about 5 minutes. Remove from heat and allow to cool.
Using a sharp knife, insert blade into pork about 1-inch deep, and insert the garlic slivers, you’ll want to do this all over.
Season pork with cumin, sazon, oregano, adobo and garlic powder all over.
Pour chicken broth, add chipotle peppers and stir, add bay leaves and place pork in the Instant Pot, cover and cook using the pressure cooker setting on high pressure for 80 minutes.
When the pressure releases, shred pork using two forks and combine well with the juices that accumalated at the bottom.
Remove bay leaves and adjust cumin and add adobo and mix well.

Nutrition Facts : ServingSize 1 /2 cup, Calories 160 kcal, CarbohydrateContent 1 g, ProteinContent 20 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 69 mg, SodiumContent 397 mg

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OVEN "FRIED" BREADED PORK CHOPS - SKINNYTASTE

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