Italian Breaded Pork Chops & Spanakorizo

4 Jun

porkWe had my friend Heather over for dinner tonight and I tried these two recipes out on her. They were both excellent, and I will definitely be making them again in the future. Thanks to Elly Says Opa for the spanakorizo recipe, it was great! I was looking for something to use up some of the fresh spinach from our garden and she suggested this recipe. I found the italian breaded pork chops on Marin’s Creations. You should check out both these blogs, they both have great recipes!


Italian Breaded Pork Chops  (source: Marin’s Creations)

  • 4-5 boneless pork chops (I used bone in)
  • 1 1/2 cups Italian bread crumbs
  • 1/2 cup Parmesan cheese
  • 1/4 cup parsley
  • 2 eggs
  • 2 Tablespoons milk
  • olive oil
  • seasoning salt
  • garlic powder
1. In a shallow dish whip eggs and milk together. In a second shallow bowl, mix bread crumbs, Parmesan cheese, and parsley.
2. Season each pork chop (both sides) with seasoning salt and garlic powder.
3. Dip each pork chop in egg mixture then generously coat with bread crumb mixture.
4. Heat olive oil over medium heat in a large skillet. Cook pork chops till breading becomes golden (approx. 5 minutes for each side).
5. Place pork chops in a baking dish and cook for 25 minutes at 325 degrees.
Spanakorizo (source: Elly Says Opa!)
  • 1 1/2 tablespoons olive oil
  • one small onion, diced
  • 2/3 cup long grain white rice
  • 1 1/3 cups water
  • juice of one large lemon
  • 2 bunches or 1 1/2 to 2 lbs of fresh spinach, chopped and stems removed
  • 1/3 cup of fresh dill, or 1 tablespoon dried
  • salt and pepper
  • 2 garlic cloves, minced (not in original recipe, I added)

In a large saucepan, heat the olive oil. Once heated, add the onions and saute until tender. This is where I added the garlic. Add the rice and stir to coat it in the olive oil, “toasting” it for a minute or two. Add the water and lemon juice and bring to a boil.

Add the spinach, dill and some salt and pepper to taste. Bring the mixture down to a simmer. Cover tightly and simmer about 15 minutes or until rice is cooked.

2 Responses to “Italian Breaded Pork Chops & Spanakorizo”

  1. elly June 5, 2009 at 2:16 AM #

    Glad you liked the spanakorizo. The pork chop looks delicious! Yum.

  2. Elizabeth F. June 9, 2009 at 12:09 PM #

    We had breaded porkchops all the time growing up! I remember loving them – and after reading your recipe I am sitting here trying to figure out why I haven’t had them in years. Thanks for sharing!

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