Parmesan Boneless Pork with Sauted Peppers and Onions
Crispy, golden Parmesan Boneless Pork Chops meet a vibrant medley of sautéed peppers and onions in this easy yet elegant dinner recipe. Coated in a savory blend of Parmesan cheese, breadcrumbs, and paprika, these tender pork chops are first seared to perfection and then baked for a juicy, flavorful finish. The sautéed red, yellow, and green bell peppers, caramelized with onions and a splash of tangy balsamic vinegar, add a burst of color and a sweet-savory contrast to the dish. Ready in under an hour, this wholesome meal is perfect for weeknight dinners or casual entertaining, while its stunning presentation and fresh parsley garnish make it feel extra special. Whether you're craving a protein-packed dinner or a vibrant dish with Mediterranean flair, this recipe delivers on flavor and convenience!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 0.5 cups Parmesan cheese
- 0.5 cups breadcrumbs
- 0.25 cups all-purpose flour
- 2 large eggs
- 1 teaspoons salt
- 1 teaspoons black pepper
- 0.5 teaspoons paprika
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large yellow onion
- 2 cloves garlic cloves
- 1 tablespoons balsamic vinegar
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Prepare three separate shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese, breadcrumbs, paprika, 0.5 teaspoons salt, and 0.5 teaspoons black pepper.
Season the pork chops with the remaining salt and black pepper on both sides.
Dredge each pork chop in the flour, then dip it into the eggs, and finally coat it with the Parmesan-breadcrumb mixture. Press lightly to ensure the coating sticks.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove and let rest while preparing the vegetables.
While the pork cooks, slice the red, yellow, and green bell peppers into thin strips. Peel and thinly slice the onion. Mince the garlic cloves.
In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onions and garlic and sauté for 2-3 minutes until fragrant.
Add the sliced bell peppers to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Drizzle the balsamic vinegar over the peppers and onions, stirring to combine. Cook for an additional minute, then remove the skillet from the heat.
Serve the Parmesan boneless pork chops alongside the sautéed peppers and onions. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 3933 mg | 171% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 22.7 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 676 mg | 52% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2885 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
