Janet Crow Recipe

Parmesan Baked Pork Chops

By Janet Crow jcrow216

Prep Time:
Cook Time:

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!


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

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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Mona Greer kentuckylady1717
16 Hours Ago
What does this do ?
gladys wright gladolia
16 Hours Ago
Try marinating them with baking soda for at least 15 minutes. Rinse off and proceed
Mona Greer kentuckylady1717
19 Hours Ago
I have the same problem with Pork chops.....they are NEVER tender no matter what I do......some say it's the meat !!!! , but all I know is I used to get a pork chop dinner at a restaurant and they were the best ever,,,,but I just can not make tender chops....I have seared them first and then baked them, fried them, cooked in slow cooker....still no good.....last time I made them I STEAMED them in the crock pot and they were more tender that way than any..... I took a pie tin and crumbled it up to fit my crock pot and put the chops on the pie tin and added water to the bottom, and cooked on high and they were more tender and not dry than any other way I have ever cooked pork chops.....maybe I overcook them, but with pork you have to be careful, and I do want my meat cooked well.....no half cooked meat for me......:)
Candi Pitman Amani1115
Wednesday at 10:16 AM
Janet, I have made these twice now & both times came out chrisp & delicious. I did what Sherri did I used mayonnaise instead of olive oil...very moist.I also used that no stick foil & they browned on both sides. Thanks for sharing this recipe. Hugs Candi... Oh & congratulations on your Blue Ribbon.
Angie Braswell Angie_Braswell
Jun 20, 2015
This recipe is definitely a keeper at my house.