PANKO AND PARM BAKED PORK CHOPS

5
Teresa G

By
@GrannyGravymaker

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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make PANKO AND PARM BAKED PORK CHOPS

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.

Printable Recipe Card

About PANKO AND PARM BAKED PORK CHOPS

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




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