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Italian Breaded Pork Chops

Submitted by: ELISAW

Italian Breaded Pork Chops
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  • Prep Time: 25 Minutes
  • Total Time: 1 Hour
  • Yield: 4 servings
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My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.

Ingredients

  • 3 eggs, lightly beaten
  • 3 tablespoons milk
  • 1 1/2 cups Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and chopped
  • 4 pork chops

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
  4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
  5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

Nutritional Information

  • Calories: 527 cal
  • Total Fat: 24.6 g
  • Saturated Fat: 7.8 g
  • Cholesterol: 247 mg
  • Sodium: 1098 mg
  • Carbohydrates: 33.5 g
  • Fiber: 2.5 g
  • Protein: 41 g
  • Sugars: 3.6 g
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  • Potassium: 647 mg
  • Calcium: 277 mg
  • Iron: 4 mg
  • Magnesium: 63 mg
  • Folate: 74 mcg
  • Niacin Equivalents: 20 mg
  • Thiamin: 1 mg
  • Vitamin A - Iu: 421 iu
  • Vitamin B6: 1 mg
  • Vitamin C: 3 mg
  • Calories From Fat: 222 kcal
  • Percent Of Calories From Carbs: 25
  • Percent Of Calories From Fat: 42
  • Percent Of Calories From Protein: 31
  • Percent Of Calories From Saturated Fat: 13

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Printed on July 28, 2014 at 6:30 pm