Pork loin filets are pork chops with the bone removed. It has lean meat, and a small amount of connective tissue or fat.
With the lack of fat present in pork loin fillets means that these chops are less flavorful than their bone-in counterparts, such as the rib chop.
Pork loin fillets are great for grilling, broiling, or sear-roasting.
Because of the little flavor this meat contains, it is best to marinate the meat before grilling or broiling and to bread the meat when pan searing and roasting them.
Read Pork – That’s What’s For Breakfast Lunch And Dinner and make the deliciously yummy recipes
Italian Breaded Style Boneless Pork Chops
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, without the bone
Preheat oven to 325 degrees.
In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
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.
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.
Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees.
In a small sauce pan over medium heat, melt 1/4 cup butter. When butter is melted and warmed, add reserved garlic and sauté for 2-3 minutes. Spoon over plated pork chops.
Plated and served topped with garlic butter sauce.
Serve your breaded pork chops with these side dishes:
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