Popular Cuisine Garlic Parmesan Crusted Pork Chops Delicious

Fast cuisine ultimate Garlic Parmesan Crusted Pork Chops😋 easy, tasty, practical.

8 ingredients, 6 steps, cooking Garlic Parmesan Crusted Pork Chops😋

Good Afternoon every body, at this time you can prepare recipe Garlic Parmesan Crusted Pork Chops😋 with 8 ingredients and 6 steps. Next this is how to prepare, please carefully carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 6 stages of easy cooking Garlic Parmesan Crusted Pork Chops😋.

Ingredients for Garlic Parmesan Crusted Pork Chops😋

1. Prepare 4 : bone in center cut pork chops.
2. Prepare 4 Tbsp : olive oil.
3. It’s 1/2 cup : Italian bread crumbs.
4. Prepare 1/3 cup : grated parmesan cheese.
5. You need 1/2 Tbsp : paprika.
6. Prepare 2 Tbsp : garlic powder.
7. You need 1 Tbsp : onion powder.
8. Prepare to taste : salt & pepper.

If all main ingredients Garlic Parmesan Crusted Pork Chops😋 it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking Garlic Parmesan Crusted Pork Chops😋

1. Heat 3 Tbsp olive oil in skillet over medium high heat and preheat oven to 350°F
   
2. In a large bowl, mix together cheese, bread crumbs, and all seasonings
   
3. Rub the remaining olive oil on pork chops, season with salt & pepper, then dip in the bread crumb mixture, making sure it sticks on all sides
   
4. Place pork chops in skillet and cook for 3 minutes on each side until the outside is crispy and golden brown
   
5. Transfer to a glass baking dish, cook in oven about 20-30 minutes depending on the thickness of your pork chops.
   
6. Let sit at least 5 minutes before serving. Enjoy! 😋🍽️😍
   
7. Finish and Enjoy.

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