Monday, August 29, 2011

Parmesan Crusted Pork Chops

Remember Shake & Bake?  Not the catch phrase from that movie, but the actual cooking stuff?  I'll admit it - I've shake & baked before.  I was in college, ok.  And quite broke for a while after college.  Now I realize that making your own stuff (like shake & bake) is so much better for you and can cost less in the long run.

Even though this didn't call for a box of breadcrumbs & herbs, and a plastic bag, this was very easy to throw together.  I knew that it would taste great - fresh herbs with just a touch of Parmesan cheese.  What I didn't count on was the pork staying so moist.  I'm certain the mustard coating helped with that and I'm itching to try it out on baked chicken as well.  I typically cook a package of chicken tenders on the grill each week for lunch, but I think this will be a fun variation and will still taste great on a bed of spinach.

I did change this up a bit to use what I had in the house.  I only had about a cup of fresh breadcrumbs left, that I'd mixed with Italian herbs.  To make up the rest of the breading, I added Panko breadcrumbs.  I really think the Panko gave it an extra crunch.

Parmesan & Herb Crusted Pork Chops adapted from Rachel Ray

  • 1 cup fresh Italian style breadcrumbs
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup chopped parsley
  • salt & pepper
  • 3 tablespoons Dijon mustard
  • 4 1" thick boneless pork chops
Preheat the oven to 425.  Place a greased rack on a baking sheet.  In a shallow dish, mix the breadcrumbs, cheese, parsley and salt & pepper.  Brush the pork with the mustard and coat in the breadcrumbs.  Bake on the greased rack for 20-25 minutes.

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