STUFFED PORK CHOPS III RECIPE | ALLRECIPES
Very easy recipe for tasty pork chops stuffed with bread crumbs, onion, parsley, spices and simmered in a beef broth.
Provided by Karen
Categories Stuffed Pork Chops
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
- Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.
Nutrition Facts : Calories 367.6 calories, CarbohydrateContent 22.8 g, CholesterolContent 75.2 mg, FatContent 22.3 g, FiberContent 1.7 g, ProteinContent 18.6 g, SaturatedFatContent 11.8 g, SodiumContent 812.3 mg, SugarContent 3.6 g
BEST PORK SCHNITZEL RECIPE - HOW TO MAKE PORK SCHNITZEL
There’s not much that rivals a thinly pounded piece of meat, breaded and fried until perfectly golden brown.
Provided by Olivia Mack McCool
Categories dairy-free weeknight meals dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 8
Steps:
- Line a cutting board with plastic wrap and place 1 pork chop on top. Cover with another piece of plastic wrap. Pound the meat with a meat mallet or rolling pin, until 1/4" to 1/8" thick. Transfer the meat to a plate, and repeat with the remaining pork chops, reusing the plastic wrap if possible.
- Take out 3 shallow bowls or baking dishes. Place the flour in 1 dish; the egg, garlic powder, and salt in another; and the panko in the last dish. Beat the egg with a fork until well combined.
- In a large, high-sided skillet over medium-high heat, heat about ¼" of vegetable oil.
- Meanwhile, working with 1 cutlet at a time, coat the pork in flour, then in egg, and finally in the panko. Use your fingers to press the cutlet into the breadcrumbs.
- Once the oil is shimmering, transfer 1 cutlet into the hot oil and fry for about 2 minutes on each side until golden brown. Reduce the heat if the cutlets are browning too quickly or unevenly. Transfer the cutlet to a plate lined with paper towels. Adding more oil as necessary, continuing frying all the cutlets.
- Serve with lemon wedges.
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BREADED FRIED CHICKEN RECIPE - FOOD NETWORK
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When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
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When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
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Category dairy-free, weeknight meals, dinner
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STUFFED PORK CHOPS III RECIPE | ALLRECIPES
This was a very good pork chop recipe. If you have thin pork chops you can still make this. Just pound them out to flatten them, put the filling in the middle of the chops and roll them up. Still use toothpicks to keep it closed so the filling doesn't spill out in the pan. The filling was rather dry based on the recipe …
From allrecipes.com
From allrecipes.com
See details
STUFFED PORK CHOPS III RECIPE | ALLRECIPES
This was a very good pork chop recipe. If you have thin pork chops you can still make this. Just pound them out to flatten them, put the filling in the middle of the chops and roll them up. Still use toothpicks to keep it closed so the filling doesn't spill out in the pan. The filling was rather dry based on the recipe …
From allrecipes.com
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See details