PANKO AND PARM BAKED PORK CHOPS

Teresa G.

By
@BlueGinghamApron

My husband requested baked breaded pork chops. Well, I had never cooked pork chops that way, so I looked at quite a few recipes, combined ideas from several of them, and this is the result. My husband loved them and said that I should definitely make them again (and suggested that it would be a good recipe to use with chicken, also!) These pork chops are fairly easy to prepare and are so flavorful! We loved them.


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Rating:

Comments:

Serves:

4-6

Prep:

2 Hr 30 Min

Cook:

55 Min

Method:

Bake

Ingredients

2 qt
water (for brine)
1/8 c
salt (for brine)
4 to 6
pork chops, at least 1/2 to 3/4 " thick
1 c
panko bread crumbs
1/2 c
shredded parmesan cheese
1/2 c
grated 3 cheese blend (shaker bottle style)
1 1/2 tsp
italian herb seasoning
1/4 tsp
garlic powder
1/8 tsp
garlic salt
1/8 tsp
salt
3 Tbsp
extra virgin olive oil, divided

Directions Step-By-Step

1
In large bowl or qallon zipper bag, mix together water and salt for brine until dissolved; add meat; seal or cover; refrigerate for a least 2 hrs.
2
In qallon zipper bag, pie pan or 8x8 dish, combine all remaining ingredients except oil.
3
Place oven rack in middle position; preheat oven to 375° F; Grease a 9"x13" casserole with 1tablespoon olive oil.
4
Remove meat from brine; rinse and pat dry with paper towels. Brush all sides of meat with remaining oil. Dredge meat in crumb mixture until covered well; place in prepared casserole.
5
Bake at 375°F for 50-60 minutes, rotating dish after 30 minutes baking.
6
Remove from oven when lightly browned and internal temperature reaches 160° F; serve immediately.
7
Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Diabetic, Soy Free
Recipe For: The Best Pork Chop