These thin pork chops are coated in a flavorful mixture of panko bread crumbs, Parmesan cheese, and fresh sage, then fried until supremely crisp on the outside and tender and juicy inside. As if the apples, onions, and sauce don’t give the pork enough flavor already, then it’s time for the stuffing! Serve the chops slathered within the pan gravy – you are in for a treat! Pour over pork chops and let marinade for about 20 minutes. This resting time will give the crust a chance to dry on the pork chop.
Add the meat broth and butter and simmer to reduce (about 5 minutes). In a big bowl, mix collectively dry stuffing combine and melted butter. Whisk eggs together in a separate bowl and add a number of tablespoons of water to the eggs. Working with one chop at a time, dredge a pork chop in flour with your left hand, shaking off extra.
Add 1/four Cup flour to forged iron skillet and whisk over medium heat. Whisk in a pinch of salt and pepper to season roux. Take away the chops and deglaze the skillet with the red wine. Cuban-style mojo sauce (made with orange juice and garlic) gives juicy pork a bolt of unique flavor.
A fast and healthy One Skillet Dinner made with lean Pork Chops and no butter or cream! We loosen up or buttermilk batter with nonfat buttermilk, and lighten the cooking spray with fats free milk. Certainly one of my favorite standby meals for pork, these Oven Baked Pork Chops are slathered in a tasty nation-type rub utilizing ingredients I guess you could have in your pantry, then baked until golden and sticky.
It all will get baked on one sheet pan or baking sheet for fast, simple clean up. Well, apart from take out the trash and fold laundry, that’s. They’re quick-cooking, filled with tons of flavor, and incredibly versatile. Whisk lemon juice, oil, garlic, oregano, pepper, and a pair of half of teaspoons salt; reserve 2 tablespoons marinade.