Parmesan Baked Pork Chops


Janet Crow Recipe

By Janet Crow jcrow216


Rating:
Serves:
4
Prep:
5 Min
Cook:
45 Min
Method:
Bake
Comments:

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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256 Comments

user
LeLoyce Corbett leloyce
15 Hours Ago
I saw after I mixed the ingredients together that there would be more crumbs then needed so I only used about a 1/4 to a 1/3 cup on the plate. The remaining crumbs I put in a freezer bag to use for the next time. I also had problems with the top of the chops browning...the crumb were soggy...so I turned them over (chops did stick to foil) to crisp them up. Cooked longer than should so were dy. Not complaing about recipe...liked the flavor but did lose some because of lost of topping. Just want ideas on how to solve the few problems I had. Hotter oven??
user
Dana Froncek PrettyKitteh
Aug 23, 2015
I gave this recipe a 5-star rating.
user
Dana Froncek PrettyKitteh
Aug 23, 2015
I personally love these pork chops..they always come out so tender & moist..my 17 year old daughter raves about them.."Momma, they are like butter..you don't need a knife to them!"
For those that think they come out too mushy, try using Panko bread crumbs..you will definitely get a lot of crunch from them!
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Janet Crow jcrow216
Aug 20, 2015
I will have to comment that this recipe has been tried by several local chefs in our area and they all agree that they turn out delicious every time. I still make them about every 3 weeks and are a huge hit when they are on the supper table.
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Bruce Sumner Bruce_Sumner
Aug 20, 2015
Baking a 1/2" chop at 350 for 40-45 minutes is almost twice as long as neccesary - leads to the toughness that several mentioned. Cook 15 minutes, flip and cook for 10-12 minutes tops and you will have a perfectly cooked chop.