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Oh how I miss our grill. During the summer there's no need to preheat ovens or use broiler pans. Cooking time is cut in half and clean-up is a breeze. As long as we're talking about summer, I have to admit that I miss that season dearly. It's no wonder with the cold temps we've been experiencing lately. Do I live in Wisconsin or Antarctica? Lately, it's hard to tell.
When winter settles in and I do need to use the oven, these pork chops are often on the menu during the week. They're oh so easy to make and taste divine!
Round up two bowls and put your milk in one and the cheese, bread crumbs, salt, garlic powder and pepper in the other. Mix the ingredients in the second bowl together. So far, so good?
Then dip each of the pork chops in milk and dredge them in the seasoning mixture. Place them in a baking pan coated with non-stick spray. Bake at 400 degrees for 15 minutes on each side or until internal temperature reaches 160 degrees.
When they're ready, you'll have pork chops that are tender and juicy on the inside, surrounded by a flavorful, crispy outside. Perfect and oh so simple. And that, my friends, are the kind of recipes I adore. I think you will too!
Parmesan & Herb-Crusted Pork Chops
When winter settles in and I do need to use the oven, these pork chops are often on the menu during the week. They’re oh so easy to make and taste divine!
Here’s what you’ll need to get started:
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Calories: 611kcal
adjust servings:
Ingredients
- 4 boneless pork loin chops (about 4 oz. each)
- ¼ cup grated Parmesan cheese
- ¼ cup herb & garlic seasoned bread crumbs (I used Progresso)
- ¼ cup milk
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
Instructions
- Place milk in a shallow bowl. In another bowl, combine the cheese, bread crumbs, salt, garlic powder and pepper.
- Dip pork chops in milk and then coat with the crumb mixture.
- Place on a baking sheet coated with non-stick cooking spray and bake at 400 degrees for 15 minutes on each side or until internal temperature reaches 160 degrees.
Notes
- Consistent Thickness: Aim for consistent thickness in the pork chops to ensure even cooking. If necessary, use a meat mallet to gently pound the thicker parts of the chops to achieve a uniform thickness. This helps prevent some parts from overcooking while others remain undercooked.
- Proper Coating Technique: Ensure each pork chop is evenly coated with the breadcrumb mixture for optimal flavor and texture. Pat the breadcrumb mixture onto the chops firmly to help it adhere. If the coating seems too thick in some areas, gently press it to distribute it more evenly.
- Internal Temperature: Use a meat thermometer to accurately gauge the doneness of the pork chops. Cook them until they reach an internal temperature of 160 degrees Fahrenheit. Insert the thermometer into the thickest part of the chop to get an accurate reading. Remember that the chops will continue to cook slightly after being removed from the oven, so aim to take them out when they reach about 155–158 degrees Fahrenheit to prevent overcooking.
Nutrition
Calories: 611kcal | Carbohydrates: 7g | Protein: 100g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 265mg | Sodium: 593mg | Potassium: 1680mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 0.2mg | Calcium: 118mg | Iron: 4mg
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Tammie
I made this recipe for dinner this week using a couple of large inch thick boneless loin chops. They were fabulous! The coating kept them moist and tender while adding great flavor! Very quick and simple, too! This is a keeper!
Sara
Oh, I'm so glad you enjoyed the recipe, Tammie! Thanks for commenting!
jenny
this is my fav. way to eat porkchops. im so glad I found this. now my kids like to eat them too. love that its only 5 ww points. eat it often.