Maggie Monday: Parmesan Baked Pork Chops

Back in the 90’s, the Pork Council had a commercial campaign calling pork “the other white meat”. Trying to capture some of the chicken market and hoping to paint pork as a healthy alternative, the campaign lasted a long time. Maggie takes that idea to a new level by treating pork like chicken. Take a look…

Pork loin is one of the few sources of protein that Picky Pants daughter will eat. Therefore, I am always on the prowl for quick and easy ways to prepare it. I altered a recipe that I use with chicken for this version.

The boneless chops I had were pretty thin, so I baked them for about 25-30 minutes. They were perfect, and this could not be easier. We did not have any leftovers, so this was a win! They were tasty, with a wonderful crunchy-crisp coating. And the parmesan adds awesome flavor.

I will make these again for sure.

IMG_2401 - Featured Size

Parmesan Baked Pork Chops

What you need:

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs ( I used Panko crumbs)
1 tsp. pepper
1 tsp. garlic powder

What you do:

On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.


Tags: , , , , , , , , , , , ,

Categories: Cheese3, Guest-Maggie, Italian, Main Dish 3, Pork2

Author:The Ranting Chef

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