Crusted Pork Chops
Terri McKitrick of Delafield, Wisconsin shares these moist, golden-crusted pork chops, flavored with fresh rosemary, that are special enough to serve company…quick enough for weekdays.
Ingredients
- 1/4 cup biscuit/baking mix
- 1 egg, lightly beaten
- 1 cup shredded Parmesan cheese
- 1/4 cup dry bread crumbs
- 2 teaspoons minced fresh rosemary
- 4 boneless pork loin chops (1/2 inch thick and 6 ounces each)
- 2 tablespoons canola oil
Reviews
really very good-my huband really has a dislike for rosemary.I grow it by the bushel so decided I'd only use 1 t fresh finely chopped rosemary and hoped it wouldn't still over power the crust. no complaints at all. oh I did need more of the biscuit mix as 1/4 c was just short of what was needed.
Really, really good! A nice crispy outside and tender and juicy on the inside.
Very easy to fix and an outstanding taste. My wife loved it, and that says something.
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I think that this recipe has potential. However, medium heat seems to be too high. I tried it at the lower end of medium and the coating just fell off and then started burning. I would plan on more cooking time at a low heat if I try it again.
This is our family's favorite way to eat pork chops, though we leave out the rosemary.
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Great tasting pork chops, my family loved them!
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