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Zippy Breaded Pork Chops Recipe
Zippy Breaded Pork Chops Recipe photo by Taste of Home

Zippy Breaded Pork Chops Recipe

Publisher Photo
A new zippy version of an old favorite, this pork chop recipe is guaranteed to bring your family together around the dinner table. —Ann Ingalls, Gladstone, Missouri
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup prepared ranch salad dressing
  • 1 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)

Nutritional Facts

1 serving (1 each) equals 201 calories, 12 g fat (3 g saturated fat), 22 mg cholesterol, 437 mg sodium, 14 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  1. Preheat oven to 425°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix bread crumbs and cheese. Dip pork chops in dressing, then in crumb mixture, patting to help coating adhere.
  2. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake 15-20 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 6 servings.
Originally published as Breaded Pork Chops in Country Woman May/June 1995, p37

Nutritional Facts

1 serving (1 each) equals 201 calories, 12 g fat (3 g saturated fat), 22 mg cholesterol, 437 mg sodium, 14 g carbohydrate, 1 g fiber, 9 g protein.

Light-Bodied Red Wine

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

Reviews for Zippy Breaded Pork Chops

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (8)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 28, 2014

This was really good and super fast and easy. I disagree with the Nutritional Facts breakdown. There is no way there can be that few calories.

MY REVIEW
Reviewed Apr. 21, 2014

These pork chops are very tasty and so easy to do. I turned up the temperature like someone suggested at the end of cooking time and they were just the right amount of crispy.

MY REVIEW
Reviewed Feb. 1, 2014

Very good and moist. Had to bake in oven for 55 minutes to reach 160 degrees. Big change that made a difference in crispiness. Used crushed Club crackers instead of bread crumbs. Larger pieces less mush...more crisp. Very good recipe and I will make again.

MY REVIEW
Reviewed Nov. 8, 2013

This is so delicious. I did not have any parmesan cheese, but I used Italian-seasoned bread

crumbs, which had the cheese in it. These were fantastic, but, next time, I think I will raise

the temperature to 425 because the breading was not crispy enough-kind of gummy. This

recipe, though, is a definite keeper. YUM!!!!!

MY REVIEW
Reviewed Nov. 5, 2013

oops. reviewed the wrong recipe, trying the pork chops tonite! The review was for a cauliflower soup.

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