Thursday, January 9, 2014

Parmesan Crusted Pork Chops!

 
These might be the best pork chops I have ever cooked in the oven.  They are juicy and have the most yummy crust you have ever tasted.  I have used a similar recipe for chicken before and it is also very good, but the addition of dipping these in ranch dressing before breading really added something fantastic to them!

Here is what you will need for these:

Ingredients:
pork chops (this will coat about 8 or 9 medium size chops)
2 cups Italian bread crumbs
1 cup Parmesan cheese
1 envelope Italian dressing mix
1 tsp. garlic powder
1 cup Ranch dressing (you can use a good bottled Ranch or I like to make my own with a mix)
a sprinkle of black pepper
a sprinkle of seasoned salt

Pork chops (I used boneless loin chops and did 9 of them with this recipe), Italian bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, ranch dressing (you can use a good bottled dressing or make your own).

Pour a cup of the ranch dressing over the pork.


Make sure all of the meat is covered in the dressing.  Let this sit and marinade while you prepare the crumb coating.


Mix the Italian bread crumbs, the Italian dressing, and the Parmesan cheese in a Ziploc bag.  Place about 2 or 3 chops at a time in the bag and seal.  Toss it around to coat on all sides well.  Place foil on a baking sheet and spray well with baking spray.  I like to use Reynolds Wrap non-stick foil.  It browns the crust so well.  Invest in a roll of this foil for recipes like this...the results are worth it.  When you have all of the chops coated sprinkle with a little black pepper and seasoned salt, place in a preheated oven at 375 degrees for 45 minutes.
 
Don't try to turn the chops over during the baking or you will lose some of your coating.  If you use the baking spray and the non-stick foil they should just slide right up when you get ready to serve.


Oven Baked Parmesan Crusted Pork Chops!
 
These are even better than they look!


 


16 comments:

  1. Are they covered in foil or baked uncovered?

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  2. You don't cover them. They sort of 'oven fry' so they need be be left uncovered so they get crispy. Hope you enjoy!

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  3. I tried it and mixed the ranch with italian dressing and it was good!

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  4. Thanks soooo much for sharing your fabulous recipes!! These were amazing!!

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  5. Which side of the foil is facing upwards that the pork will be in contact with? thanks

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  6. We just finished having these pork chops for dinner tonight. They were so good! Thank you for the recipe. I will be making these often.

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  7. I too just had these for dinner. They were amazing! I think they taste like they have stuffing for the coating. Moist and tender. We love them. Thank~you for sharing!

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  8. you said spray foil with baking spray I have olive oil spray or canola spray is that what you mean?

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  9. This recipe sounds delicious. I will make these asap! I want to thank you for sharing the recipe and for being so prompt in answering your facebook friends questions. I NEVER see any interaction with other sites. Thank you so much KATHY!!! By the way, my name is Rhonda.. I had no clue what option to check for "comment as"

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  10. Looks great. Did u use thin, reg, or thick chops?

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  11. Just made this and they turned out delicious and it was super easy to make!! Thanks for sharing!

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  12. Thank you for the recipe, it was a hit here at the house today with my company. Oh, and make sure you use something other than olive oil for the pork does stick to the foil. Thank you,
    Brenda

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  13. We just had these tonight. They are the most awesome chops we have ever had!!. I am going to try it with chicken also. This breading is so good!!!!

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