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Parmesan, the king of Italian cheeses, brings a buttery and sweet, nutty essence to the coating for breaded pork loin chops. Mixed with butter-flavored crackers, it brings optimal flavor and tenderness to these baked chops. —Melanie Hogan, Birmingham, Alabama
Nutritional Facts 1 pork chop equals 341 calories, 19 g fat (9 g saturated fat), 113 mg cholesterol, 459 mg sodium, 15 g carbohydrate, trace fiber, 26 g protein.
Originally published as Parm-Breaded Pork Chops in Taste of Home February/March 2012, p48
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Mar. 25, 2013 by ronzink
Tasted Awesome, I had thick cut pork chops ..it needed about another 10 minutes in oven, than broiled for a few minutes to give a little crispyness on top. I would definetely make again !
Reviewed on Feb. 18, 2013 by valerierenee
I made this and it was amazing!
Reviewed on Oct. 30, 2012 by t_paulson
I did not like the soggy on the bottom and will be adding more parm next time and maybe flipping and broiling. My pork did not cook in the 30 minutes but over all, a good start to a recipe I can tweek!
Reviewed on Mar. 15, 2012 by pajamaangel
I didn't find this as good as the other reviewers. I baked mine for 30 mins so the pork was done, but the bottom crust was soggy because of the butter. I, too, did not taste much of the parmesan. It was very bland. Will not be making this again.
Reviewed on Feb. 07, 2012 by abreendre
Really easy and delicious
Reviewed on Feb. 02, 2012 by pinkapplesauce
Pretty good. I did have to cook it a bit longer than the recipe stated, though.
Reviewed on Jan. 29, 2012 by rcallan99
You will need to cook this longer then 25 minutes. The butter in the pan was ate up. I had to put more butter in the pan.
Reviewed on Jan. 27, 2012 by scho0585
AMAZING! I will use this over and over, I also plan to try it on chicken.
Reviewed on Jan. 23, 2012 by Ab0628
I thought these were good, but I couldn't really taste the parmesan cheese. I also had to cook them longer, but this may be my oven. I turned the oven up to get them to brown on top. Pretty good, though.
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