A cheesecake with a magnificent orange taste and delicious chocolate swirls. Orange liqueur can be used in place of orange juice in an exact amount. These cheesecakes look amazing and taste amazing, taking you to cheesecake nirvana.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 3 large eggs, lightly beaten
- 3 tablespoons milk
- 1 ½ cups Italian seasoned bread crumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 2 tablespoons olive oil
- 4 cloves garlic, peeled and chopped
- 4 pork chops
Instructions
- Preheat the oven to 325 degrees F (160 degrees C).
- Beat eggs and milk together in a shallow dish. Mix bread crumbs, Parmesan cheese, and parsley together in a second shallow dish.
- Heat oil in a large, oven-proof skillet over medium heat. Stir in garlic and cook until just golden brown to flavor the oil. Remove garlic with a slotted spoon and reserve for another use.
- Dip each pork chop into egg mixture, then bread crumb mixture until well coated.
- Place pork chops in the skillet and cook until golden and crisp, about 5 minutes on each side.
- Transfer the skillet into the preheated oven and bake chops for 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
- If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 6 g |
| Sodium | 911 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Lots can go wrong with this recipe. First, the size of the chops is important in the cooking time. Also, are they boneless? That makes a difference. Second, the breadcrumb mixture is way too much for 4 chops. And I even reduced it and still had so much left over. I added garlic powder and salt and pepper. I only used two eggs and that was plenty. Then the cooking times are off. I cooked my boneless 1″ chops for three minutes on one side and then flipped them and put them in the oven at 375 for only 10 minutes. Good thing I checked because they were at 155–160.
This makes the moistest pork chops I ever had! The mayonnaise instead of the egg is brilliant, I will use that for everything! I also agree with the person who said not to put in the oven for 25 minutes. I cooked them well on my cast iron griddle, and put in the oven for about 5-10 minutes. I also used garlic powder instead of fresh garlic, I think it gives more flavor in this case. Fantastic!
Great recipe. You have to be careful with the thickness of the chops, it’s a personal preference kinda thing, but you need to adjust the cooking time accordingly or risk dry chops for the thinner ones. The more cheese, the better.
I added Garlic Powder instead of Cloves of Garlic, put it right in the breading mixture, and fried them on top of the stove. OMG, it was good.
Great way to dry out your chops ……. thus the 3 star rating. 5 minutes on medium heat for each side should be enough for the internal temp to reach 145F, adding another 25 minutes will just dry them out due to being over-cooked. I had an elderly Italian lady ask me why her pork chops were always dry & tough, she cooked hers like this. I told her 4-5 minutes for bone-in chops, or 3-4 minutes for boneless chops, is plenty long enough to cook them. There’s no need to cook the snot outta them, that was done in the past due to the presence of trichinosis in the pork. We don’t have that problem anymore, UNLESS you’re using wild boar or cooking up bear meat.
I make these often and everyone loves them. Instead of the egg wash I use a thin coating of mayonnaise applied with a pastry brush. The chops are always moist and delicious without the egg mess.
This is how I fo my pork chops only I either just bake them or cook on my counter top grill
Make it as written, my husband and I love it and I make it often.
Cast iron pan. Used 1″ pork loins, fresh oregano, crushed garlic and two eggs. Fresh ground Romano and parmesan coarse shredded and less bread crumbs. Just enough to coat lightly. Used vegetable oil to brown at higher temp in cast pan. Leave the garlic in the pan and 400 degrees for 18 minutes in oven. Crusty outside, tender and juicy inside. Served with grilled brussels sprouts, truffle potato smash and Barbera d’Asti wine. Sorry no pics. Pure carnage from wife feral hungry teens.
Excellent! Tender and tasty. I used a meat tenderizer before dipping in the egg , milk. I used my plain bread crumbs, added Italian seasoning, parm cheese, and parsley. The chops were thin cut so only baked 20 minutes.
Nothing more to say, I agree with all the other reviewers.
These were absolutely delicious; & so moist. Thank you for sharing this amazing Recipe. No more Store Brand shake n bake required in my household!
My family loves these pork chops! the are the best ever!
Way, way too much breading and eggs. Also cooked too long. I did like it, though, so I will make it again and add onion, salt, and pepper for starters to punch up the flavor. The cast iron skillet is the way to go, by the way.
My family loved this dish!!! It’s requested once a week..
The recipe itself is great in terms of flavor and tenderness of the meat however I followed it exactly and my pork chops were very soggy after the oven. And the breading fell right off (I did the flour tip other reviewers mentioned). The pork chops were crispy prior to the oven. I had to put them back in the stove to get a little crisp but couldn’t do too long with risk of burning. Next time I’ll put on a rack on a baking tray. Maybe that will be the trick.
Pork chops were so juicy and tender . The flavor was great. Will make again.
It was so delicious and easy,
Great recipebut in my opinion the dry mixture of breadcrumbs cheese and parsley should be decreased. There was a lot of waste. 2 eggs would have been enough as well. The outcome was delicious!
I made it about 1/2 dozen times. Family loves them.
Delicious it’s more than worth the time to make.