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Parm-Breaded Pork Chops Recipe

Parm-Breaded Pork Chops Recipe

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. YIELD:6 servings


  • 1/4 cup all-purpose flour
  • 1 large egg
  • 2 tablespoons 2% milk
  • 1 cup crushed Ritz 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


  • 1. Place flour in a shallow bowl. In a separate shallow bowl, whisk egg and milk. In a third bowl, combine the crackers, cheese, salt and pepper. Dip pork chops in the flour, egg mixture, then cracker mixture.
  • 2. Place butter in a 13x9-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.

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.

Reviews for Parm-Breaded Pork Chops

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Reviewed Mar. 25, 2013

"Tasted Awesome, I had thick cut pork chops 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 Feb. 18, 2013

"I made this and it was amazing!"

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!"

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."

Reviewed Feb. 7, 2012

"Really easy and delicious"

Reviewed Jan. 29, 2012

"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 Jan. 27, 2012

"AMAZING! I will use this over and over, I also plan to try it on chicken."

Reviewed Jan. 23, 2012

"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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Wine Pairings

Light-Bodied Red Wine

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