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

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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


  • 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: 462 calories, 32g fat (9g saturated fat), 104mg cholesterol, 935mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 37g protein.


  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

Light-Bodied Red Wine

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

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rhonda1 User ID: 1537009 181628
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>"

bjsilve0 User ID: 172187 185072
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."

aug2295 User ID: 4631582 197240
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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