If you find boneless pork chops a bit dry, try this Lombardy-style way to make them. Juicy every time and no waste!

I love pork chops, however, I’m not especially fond of the center cut boneless variety since they seem to always come out dry no matter how you prepare them.

Of course since they were on sale for a ridiculous price last week, I just had to buy them. But I had to figure out how to do them so they required the least amount of cooking and didn’t get dried out.

So I decided to see if I could make them up like Chicken Lombardy since the boneless skinless chicken was quite succulent in that recipe.

Juicy tender chops that are not dry!

Since I wanted the minimum amount of cooking with the pork, I sliced my thicker chops in half lengthwise so that they were approximately 1/4-inch thick and the browning would essentially cook them. But if you prefer to buy the thin-sliced chops, that eliminates that step.

This recipe did the trick. These pork chops were juicy and tender and a pleasure to eat!

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Boneless Pork Chops Lombardy Style

If you find boneless pork chops a bit dry, try this Lombardy-style way to make them. Juicy every time and no waste!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Everyday Meals, Pork

Cuisine: American

Keyword: pork chops

Servings: 6 -8

Calories: 405kcal

Author: Judith Hannemann

Ingredients

• 6-8 thin cut boneless center cut pork chops*
• 1/2 cup flour
• 1/4 cup butter divided
• 8 oz sliced fresh mushrooms
• 1 cup dry red or white wine
• 1/2 cup chicken stock
• Salt and pepper to taste
• 3/4 cup shredded mozzarella
• 2 green onions chopped

Instructions

• *Thicker chops may be cut in half lengthwise to about 1/4-inch thickness.
• Heat 2 tbs of the butter in a large skillet. Saute the mushrooms until they begin to caramelize; about 5 minutes.
• Remove mushrooms and set aside.
• Lightly grease a 13 x 9-inch baking dish.
• Melt 1 tbs of the butter in the same skillet.
• Dredge pork chops in flour.
• Brown half of the pork chops well on both sides.
• Add the remaining 1 tbs butter and brown remaining chops.
• Place chops in prepared baking dish. Distribute mushrooms over the top.
• In the same pan you browned the chops in, add the wine and stock, scraping up all the browned bits from the bottom of the pan. Add salt and pepper to taste.
• Bring wine/stock mixture to a boil, then reduce heat to low and simmer for 10 minutes
• Preheat oven to 450 degrees F.
• Pour wine/stock mixture over the chops and mushrooms.
• Mix the shredded cheese with the green onions and distribute evenly across chops and mushrooms.
• Bake for 15-20 minutes, or until cheese is melted.

Nutrition

Serving: 1person | Calories: 405kcal | Carbohydrates: 12g | Protein: 35g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 251mg | Potassium: 674mg | Fiber: 1g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Chicken Lombardy is one of the most delicious ways to prepare chicken breasts. A little fussy, but well worth the effort!

I never heard of this dish until two weeks ago. My friend Maria (Maria’s Mixing Bowl) posted it on her Facebook page.

The minute I saw this I knew I’d love it. First off, it’s got wine and I love cooking chicken with wine. Green onions are another favorite of mine, as well as mushrooms. And doesn’t the whole world love cheese (if they’re not allergic that is)?

Well worth the bit of fuss it takes to make

I can’t trace the origin of this recipe, but from my searching it appears to be something Olive Garden made at one time as a seasonal special. That’s the best I could do here as the post Maria shared was not the person she shared it from’s recipe. Plus that person didn’t say where she got it.

Anyway, that doesn’t much matter LOL…what does is that this recipe is totally the bomb!!!!

Dive in, it’s delicious

Is it a little fussy? You betcha. You all know I’m into easy and less fussing, but this is SO worth it. The taste is out of this world. This recipe is a keeper and I plan to make it often…fuss and all.

Enjoy!

The Recipe

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Chicken Lombardy

Chicken Lombardy is one of the most delicious ways to prepare chicken breasts. A little fussy, but well worth the effort!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Chicken, Dinner, Main, Main Course

Cuisine: American

Keyword: chicken breast recipe, chicken casserole recipes, olive garden copycat recipes

Servings: 6

Calories: 318kcal

Author: Judith Hannemann

Ingredients

• 3 boneless skinless chicken breasts
• 1/3 cup butter divided
• 1/2 cup flour
• 8 oz sliced mushrooms
• 3/4 cup marsala wine
• 1/2 cup chicken stock
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup shredded mozzarella
• 1/2 cup parmesan cheese
• 2 green onions sliced

US Customary - Metric

Instructions

• Heat a large skillet over medium-high heat and add 2 tbs butter.
• Add the mushrooms and cook, stirring frequently, until they begin to brown; remove them and set aside.
• Slice chicken breasts in half lengthwise. Flatten each piece between 2 sheets of waxed paper or plastic wrap with a meat mallet to about 1/4-inch thickness. Dredge each flattened piece in the flour.
• In the same pan you cooked the mushrooms in, add 1 tbs of the butter and heat over medium-high heat.
• Add 2 chicken breast pieces and brown well on all sides. Remove and set aside.
• Repeat the browning process 2 more times (using a tbs of butter with each shift)–you have to do this in shifts so the chicken is not crowded in the pan and browns evenly. Don’t drain the drippings, you need it for the marsala sauce.
• Preheat oven to 450 degrees F. Lightly grease a 13×9-inch baking pan.
• Add the chicken breasts to the prepared baking pan, overlapping each piece slightly. Sprinkle evenly with the mushrooms.
• After all the chicken is browned, using the same pan with the collected drippings, add the wine, chicken stock, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Pour the sauce evenly over the chicken.
• Mix the cheeses and green onions and distribute over the top of the chicken.
• Bake for 15-20 minutes until cheese is melted and just starting to brown.
• Goes well with pasta. Per a Facebook fan, this also freezes well.

Video

Nutrition

Serving: 1g | Calories: 318kcal | Carbohydrates: 15g | Protein: 20g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 575mg | Potassium: 415mg | Fiber: 1g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 1mg

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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