If you want an easy pork main dish that appears fancier than it actually is, breaded pork chops are the way to go. What I like about them is how that coating manages to seal in the meat’s juices for a moister chop. When you also add a seasoned coating with basil, oregano and parmesan to that equation like what I did with my parmesan crusted pork chops recipe, then you have a sensational entree to look forward to.
My Parmesan Crusted Pork Chops Add Extra Flavor and Tenderness
Though it may seem like you are going to work hard making this recipe, I want to assure you that you are wrong. The messiest part is rolling out the saltine crackers enough to crush them into the fine texture you need. After that, you basically can make a small assembly line of a plate with your flour to do the first dipping of the chops followed by a stop at a second bowl with the milk-egg mixture for a second coat to lube them up and then stopping at a third plate or bowl with your seasoned crumbs to finish coating the chops.
Once you finish coating, you just briefly fry them until golden brown and then your oven takes over baking them to complete them.
Serve with sauerkraut and scalloped or mashed potatoes are excellent compliments to serve with these parmesan chops. The next time that you’re going to be making pork chops, I hope that you’ll give my recipe a try.
My parmesan crusted pork chops feature a seasoned crumb mixture of parmesan cheese, oregano and basil that give those moist chops an extra pleasing taste while locking the meat’s juices securely within.
- 4 one-inch thick pork chops with fat trimmed
- 2 cups of saltine crackers rolled fine
- 1 large egg
- 1 cup of flour
- 2 tablespoons of milk
- ½ cups of grated Parmesan cheese
- ½ teaspoons of oregano
- ½ teaspoons of black pepper
- 1 teaspoon of dried basil
- 1/4 cup of olive oil
After you rinse and trim your pork chops, dip them in the flour first to coat.
In a separate bowl, mix the egg and milk next.
Take the floured chops and dunk them in the egg-milk mixture next.
In a separate bowl that has the crushed saltine crackers that you rolled fine, add the herbs and Parmesan cheese next.
Dip the moist-coated chops in the fine crumbs now for the final coating before taking to your stove to brown in the olive oil.
When all the chops are lightly browned, you will bake them in a covered casserole at 350-degrees for about 20 minutes.
I think parmesan and pork chops go well together.
I haven’t had pork chops in ages! These sound delish and not too time/labor intensive.
These sound really good. Nice twist to “regular” pork chops.
I actually have never thought of adding parmesan to pork chops! Goodness knows pork is plentiful here in the Midwest. We like them just generally the texture is a bit dry for my aste. I might have to try your version!
I have pork chops in the freezer I think this sounds like something I should make. I have not used crackers as a breading years when panko came out I switched.