Parm-Breaded Pork Chops Recipe
Parm-Breaded Pork Chops Recipe photo by Taste of Home

Parm-Breaded Pork Chops Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1 egg
  • 2 tablespoons 2% milk
  • 1 cup crushed butter-flavored crackers
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 boneless pork loin chops (4 ounces each)
  • 1/4 cup butter, melted

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.

Directions

  1. Place flour in a shallow bowl. In a separate shallow bowl, whisk egg and milk. In a third shallow bowl, combine the crackers, cheese, salt and pepper. Dip pork chops in the flour, egg mixture, then cracker mixture.
  2. Place butter in a 13-in. x 9-in. baking dish; add pork chops. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Parm-Breaded Pork Chops in Taste of Home February/March 2012, p48

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Parm-Breaded Pork Chops

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 25, 2013

"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 !"

MY REVIEW
Reviewed Feb. 18, 2013

"I made this and it was amazing!"

MY REVIEW
Reviewed Oct. 30, 2012

"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!"

MY REVIEW
Reviewed Mar. 15, 2012

"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."

MY REVIEW
Reviewed Feb. 7, 2012

"Really easy and delicious"

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