Parmesan Baked Pork Chops

Anytime I plan on pork chops for dinner, I don’t even have to ask Mike how I should prepare them. His answer is always the same. He wants Parmesan Baked Pork Chops. I swear, I could put Parmesan cheese on literally anything, and Mike will devour it. That’s why we always buy it in bulk. However, I must admit, Parmesan pairs extremely well with pork chops. These chops are coated in a mixture of cheese, bread crumbs (much more cheese than bread crumbs) and fresh chopped rosemary then baked until golden brown. (I love fresh rosemary with pork, it’s a winning combination.) The pork comes out so tender and juicy, and the breading (or should I say, “cheesing”) is incredibly flavorful. If you’re pressed for time, you can always brown and sauté in a skillet; but you do risk losing some of that coating (and that’s the best part). Mike will be the first to tell you, this recipe is a “keeper!” Husband approved....what more can you ask for?

I doubled the recipe. Recipe below is for 4 chops.

Preheat oven to 350° F.  Spray a 2- quart baking dish (preferably glass) with non-stick cooking spray.

Prepare breading station. Add biscuit/baking mix to one shallow dish. In separate dish (or bowl), add eggs and water. Whisk to combine. In third shallow dish, combine Parmesan cheese, Italian seasoned breadcrumbs and fresh chopped rosemary. (Or combine in resealable plastic bag, shake to mix, then transfer to a shallow dish for dredging.)

Dip pork chops in biscuit/baking mix to lightly coat. Then dip in egg. Then generously coat with Parmesan mixture, pressing into the chops to thoroughly cover on both sides.

Transfer coated chops to prepared baking dish. (I know, I used a broiler pan, which normally works best for breaded baking, but, in this case, glass works better.) Sprinkle some of the remaining cheese/breading mixture over the top of the chops. 

Bake 25 to 30 minutes, or until internal temperature reads 160° F.  Resist the temptation to turn the chops during baking, or you will lose some of the breading.

If you prefer, you can fry chops in skillet, just enough to brown, then lower temperature and continue cooking on stove top (5 to 6 minutes per side); or brown in skillet, then transfer to oven to finish cooking. 

PARMESAN BAKED PORK CHOPS
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1/4 cup biscuit/baking mix
• 2 eggs
• 4 teaspoons water
• 1 cup grated Parmesan cheese
• 1/4 cup Italian seasoned bread crumbs  
• 2 teaspoons minced fresh rosemary
• 4 boneless pork loin chops (1/2 inch thick and 6 ounces each)

  
DIRECTIONS:

1. Preheat oven to 350°F. Spray a 2- quart baking dish (preferably glass) with non-stick cooking spray.

2. Place dry biscuit mix in shallow dish. In another shallow dish, whisk together egg and water. In third
    shallow bowl, combine the Parmesan cheese, bread crumbs and rosemary.
3. Coat pork chops with biscuit mix, dip in egg, then coat, thoroughly, with Parmesan mixture.
4. Transfer chops to baking dish, preferably glass. Sprinkle some of the remaining Parmesan mixture over the
    chops and bake about 25 to 30 minutes (or until internal temperature registers 160°F.). Don’t turn
    chops during the cooking process, or you may lose some of the breading.
5. If you prefer, you can fry chops first, just to brown, then either lower temperature and continue
    cooking on stove top, or put in oven to finish cooking.

Servings: 4