Recipe of the Week:
This may be my new favorite quick and easy way to prepare pork chops! I “pinched” the recipe from Just a Pinch and contributor Janet Crow. Yum!
Parmesan Baked Pork Chops
– 4 boneless pork chops, 1/2 thick (mine were those amazing Costco 1″ thick chops and they worked just fine.
– 1 T olive oil
– 1 cup grated parmesan cheese (since I was making only 2 chops, I halved the cheese and bread crumbs and didn’t even need that much)
– 1 cup Italian flavored bread crumbs
– 1 tsp black pepper
– 1 tsp garlic powder
– Combine the last 4 ingredients on a plate.
– Rub the chops with olive oil and then dip (coat) each one in the mixture. (my note: You could dip in egg if you prefer, but this worked really well). Make sure the chops are well coated.
– Line a pan with tin foil and spray with cooking spray. (I was out of foil, so I just gave my pan a swipe with olive oil. Cleaned up easily later).
– Place the chops in the pan and bake at 350 degrees for 40-45 minutes. (I’d check them at 35. I cook chops to no more than 145 degrees so they’re still juicy and tender but the cooties are killed. My 1-inch chops only took 40 minutes. They were not terribly brown though–see the picture–so I gave them a zap under the broiler. Still not very brown. Janet’s were beautifully brown. Check out the picture on the Just Pinched site. What do you think made the difference?)
First thing I did with this recipe was scanned the ingredients. Uh oh! “Italian flavored breadcrumbs”. Hmmm now that’s great if you have some. Is it a pre-packaged item? Where do I get it? A simple recipe then becomes a hassle. I have to either go out and find some (and given the simplicity of the end product is it really worth it?) or make it myself. The latter involves a google search and is more trouble than it’s worth. I’m guessing it’s a case of making some fresh breadcrumbs and adding some typically Italian herbs like basil.
An overly simple meal idea that, for me at least, was spoiled with a mystery ingredients I’m not familiar with.
Thanks for this recipe Diane. So easy & yummy.
Jennifer, I used a package of Krafts “Fresh Taste” – comes in a neat package with parmesan cheese and bread crumbs all ready in a bag to mix and dip in. Found it in the cheese/butter section.
I had four chops but had lots of the mixture left – so I think I’ll just take out half and mix it separately next time.
I didn’t think the chops were coated with enough breading. So, I dipped the in egg and coated them again. (Still threw away a lot of breading mixture.) They are in the oven now. I’ll let you know how it works. I think 45 min is way too long though.
I agree on 45 minutes being too long. I’ve completely changed the way I make thick chops now. I just use s & p, sear on the stove top 5 minutes a side, then put in the oven for about 7 minutes/ inch. check the temperature and they are delicious.
That’s often the case at my house too–not having the ingredients on hand. I usually have a container of bread crumbs, though, and it’s easy to toss in some dried Italian herbs. In this case, I had a container of Progresso Italian flavored bread crumbs, which are pretty common where I live. No Google search necessary!