Today's recipe came from Just A Pinch. We both thoroughly enjoyed it, very simple and easy, and tasty. We thought the breadcrumb coating was delicious
Parmesan Baked Pork Chops - serves 4
Preparation time: 5 minutes
Cooking time: 45 minutes in a 350 degree oven.
4 boneless pork chops, 1/2" thick
1 tablespoon olive oil
1 cup Parmesan cheese
1 cup Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder
Preheat oven to 350 degrees Fahrenheit
Prepare a baking pan by lining with aluminum foil and coating lightly with cooking spray.
On a plate combine thoroughly Parmesan cheese, Italian breadcrumbs, black pepper and garlic powder.
Rub the pork chops with olive oil. Dip each into the cheese/breadcrumb mixture, coating both sides and pressing the mixture over the pork chops to make sure they are well covered.
Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.
We served this with our favorite cauliflower and mashed potato recipe which you can find here.
Also a simple green salad - your choice of greens and dressing. I used the lemon dressing I previously posted in this recipe.
I didn't have any Italian seasoned breadcrumbs. Instead I used two slices of whole wheat bread (one was the crust), and made them into fine breadcrumbs using a blender. If I had any Italian seasoning I would have added a teaspoon, but it was still a nice flavor with only the pepper and the garlic powder.
I used non-stick aluminum foil to line the baking dish and didn't have to use cooking spray.
I turned the pork chop over half way through the cooking process.
If you make it I hope you will enjoy the recipe as much as we did. It will definitely be on our rotation
Thank you for a wonderful year of friendship, a challenging year for all of us to be sure.
Enjoy your week and may you all see only good health and happiness in 2021.
Looks so moist and delicious!!ReplyDelete
From our own experience, it certainly was. Thanks Ginny :)Delete
Glad you enjoyed it.ReplyDelete
Thank you EC :)Delete
I don't eat meat, but the coating looks nice. Happy New Year.ReplyDelete
Thanks Lady Fi :)Delete
I have to try that;-)ReplyDelete
Great, so glad you liked the look of it :)Delete
Thanks to you both as well, Denise, for friendship and wishing you and Gregg only good things in this new year. This menu plan looked wonderful and the cauliflower side dish may well be in one of our menus this week as I just bought one.ReplyDelete
Happy you are going to add that to your menu Dorothy :) Wish you and Pat all the best in the new year :)Delete
Your pork chop looks delicious, thanks for sharing.
Take care, stay safe! Have a happy new week!
Hello Eileen, thank you and you have a safe and happy week also :)Delete
i printed this one. this is one i can do and sounds delishReplyDelete
So glad Sandra, enjoy!Delete
Happy you think so Martha :)Delete
This looks amazing!ReplyDelete
So glad Christine :)Delete
Looks delicious. Thanks for sharing, I already saved the recipe.ReplyDelete
You are very welcome Maria :) so glad you like the look of it.Delete
We have about given up on baking pork chops. We just never "get it right." -sigh- Suppose we should try again. -smile-
Thank you BB. Yes, I do hope you try again :)Delete
Mouth Watering...sounds good and easy!ReplyDelete
Very easy Ellen :) and delicious.Delete
Adding the parmesan cheese is pure genius. Thanks for the idea.ReplyDelete
Thanks Gigi, it works great :)Delete
Your pork chops look wonderful! I have a package in the freezer that I may have to use to treat my family to this yummy recipe. I usually prefer them grilled, but this looks great! Thank you.ReplyDelete
Thanks Martha Ellen and you are very welcome :) This is one of the best pork chop recipes I have found.Delete
I've just been researching parmesan sautéed chicken, might adapt this to my questReplyDelete
I’m glad you are and thank you Linda :)Delete
Hi Sandi, it really was :) thank you.Delete
I saved this recipe. It sounds easy and delicious.ReplyDelete
Great Linda, happy you like it enough to try :)Delete
Looks good :)ReplyDelete
All the best Jan
Thank you Jan, and all the best to you too :)Delete