Prep 15 mins
Cook 1 hr 30 mins
This recipe is mostly the herbed breading to dredge pork chops or chicken in.
- 2 cups breadcrumbs
- 3⁄4 cup parmesan cheese
- 1⁄4 cup chopped fresh parsley or 3 tablespoons dried parsley
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- pork chop
- 1⁄2 cup melted butter
- Mix all ingredients.
- Coat each pork chop with melted butter.
- Coat then with bread crumb mixture.
- Arrange on a shallow baking pan.
- Bake one and a half hours or longer in 350 degree oven uncovered.
- Make as many pork chops as desired.
- Save the leftover crumb mixture in the fridge in plastic container.
- Chicken can be substituted.
Our mother started doing this when the commercial crumb mixes first came out, but she did not want to spend the money for them. I sometimes use herbes de Provence or whatever gravs my attention, instead of garlic. Also, to reduce fat, try coating the chops or chicken with buttermilk (commercial, not milk with vinegar). The buttermilk coats the meat beautifully and gives the crumbs something to stick to, at a calorie saving.
Wow, what a fantastic way to have breaded crispy chops without first having to fry them. Mine were from Costco and were very thick, but turned out tender and crispy. DH really thought they were fried. This may become my new breaded chop recipe as it is so much less messy than frying. Just a word of caution; if you're planning to save the leftover crumb mixture for another use, don't put the chops into all of it when you're breading them---just use what you need as you go along. Thanks!
This was good!! Easy to make. I will be making this again. Thanks for such a good recipe. I will probably be making this again. Made for the Falll '07 PAC game.