Janet Crow Recipe

Parmesan Baked Pork Chops

By Janet Crow jcrow216


Recipe Rating:
Serves:
4
Prep Time:
Cook Time:
Cooking Method:
Bake
216 Comments:

Janet's Story

These were the best pork chops I have eaten in a long time. So moist and tender and the flavors were amazing!

Blue Ribbon Recipe

Notes from the Test Kitchen:
The Test Kitchen loved these pork chops. The breading kept the chops really moist. This is a great (and easy) weeknight dinner idea!

Ingredients

4
boneless pork chops, 1/2" thick
1 Tbsp
olive oil
1 c
parmesan cheese
1 c
Italian bread crumbs
1 tsp
black pepper
1 tsp
garlic powder

Directions Step-By-Step

1
On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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216 Comments

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Valarie Bell vbellz
Saturday at 8:27 AM
This is a yummy easy recipe, make recipe as written, except you only need to use half the bread crumbs and Parmesan . I had to throw out so much of the breading
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Rebecca Marchbanks ironskillet101
Mar 16, 2015
I made this one night when my mother-in-law was visiting. My whole family loved it and my mother-in-law called for the recipe later in the week. It is excellent!!
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Gail Springsteen gail0925
Mar 8, 2015
I experienced the same as Rose with the coating. I had six pork chops, 3/4 inch thick, and I didn't make any extra coating. I actually double dipped the chops and still had half of the coating left over. So I will cut the amount in half next time.

Having said that, the chops were wonderful. The coating is very tasty; even where some was dropped on the parchment and got quite dark, it still tasted great!

Great recipe! Thanks!
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Rose Selvar potrose
Mar 5, 2015
Made these a few nights ago. WOW There was a LOT of left over coating. Next time I'll cut the recipe in half. Even though my chops were not browned like the ones pictured above, they were delicious. Yes, we'll be having these again. Thanks for a great recipe. 3/5/15
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Kim Lavallee oldfashionedmom
Mar 4, 2015
I tried this recipe last night. I had to substitute the Italian bread crumbs for parmesan, garlic focaccia, and to cure the problem of coating coming off or not browning. I used parchment paper and coated the bottom with the left over coating mix then put the chops on top and baked with no lid. These chops were excellent. Definitely a new favorite around here.