Tuscan Parmesan Pork Chops Recipe
Tuscan Parmesan Pork Chops Recipe photo by Taste of Home

Tuscan Parmesan Pork Chops Recipe

Publisher Photo
These pork chops are all dressed up! First they’re bathed in a zesty marinade, then they’re coated with crunchy nuts and cheese for a special main dish with mass appeal. —Jeanne Holt, Mendota Heights, Minnesota
TOTAL TIME: Prep: 10 min. + marinating Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 15 min.
MAKES: 4 servings

Ingredients

  • 3/4 cup zesty Italian salad dressing
  • 2 tablespoons Dijon mustard
  • 4 bone-in pork loin chops (7 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup shredded Parmesan cheese
  • 1/2 cup finely chopped hazelnuts

Nutritional Facts

1 pork chop equals 462 calories, 32 g fat (9 g saturated fat), 104 mg cholesterol, 935 mg sodium, 4 g carbohydrate, 1 g fiber, 37 g protein.

Directions

  1. In a large resealable plastic bag, combine salad dressing and mustard. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour.
  2. Drain and discard marinade. Sprinkle pork with salt and pepper. In a shallow bowl, combine cheese and hazelnuts. Coat chops with cheese mixture. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 14-18 minutes or until a thermometer reads 145°. Yield: 4 servings.
Originally published as Tuscan Parmesan Pork Chops in Simple & Delicious June/July 2012, p35

Nutritional Facts

1 pork chop equals 462 calories, 32 g fat (9 g saturated fat), 104 mg cholesterol, 935 mg sodium, 4 g carbohydrate, 1 g fiber, 37 g protein.

Light-Bodied Red Wine

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

Reviews for Tuscan Parmesan Pork Chops

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

"Way better recipes out there!! They were very hard to brown. Took way longer than stated and they tasted awful. No one would eat them>"

MY REVIEW
Reviewed Aug. 1, 2013

"They never browned and had to stick them under the broiler. They were so wet between the marinade and the spray on the pan that the coating was left on the pan and we had to spoon it over the chops. For the cost of the hazelnuts, this is just not worth the trouble."

MY REVIEW
Reviewed May. 21, 2012

"These were beautiful and tasty. I used a thicker pork chop and they took about 30-35 min to bake but the crust was a beautiful golden brown, so it didn't hurt the dish. Not sure how much the marinating really added."

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