PORKCHOPS RECIPIES RECIPES

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.

Steps:

• Season chicken with salt and pepper, to taste.
• Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
• In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
• Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.
• Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
• Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
• Set aside on a dish with the other pieces of chicken.
• Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.
• Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
• To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.