Heavenly Pork Chops
![photo by Boomette](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/44/30/48/picH9Eyh8.jpg)
photo by Boomette
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/383346/GncXUOUsTGaVh2ITCe45-16-novembre-2013-038.jpg)
- Ready In:
- 16mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon ground mustard
- 1⁄4 teaspoon paprika
- 6 pork loin chops with bone (1 inch thick)
- 1 egg
- 1⁄2 cup milk
- 1 1⁄4 cups dry breadcrumbs
- 1⁄2 cup parmesan cheese, grated
directions
- 1) In a small bowl, combine the first seven ingredients; rub over both sides of pork chops. Cover; refrigerate 1-4 hours.
- 2) In a shallow dish, beat egg and milk. In another shallow dish, combine breadcrumbs and Parmesan cheese. Dip pork into the egg mixture, then into the crumb mixture.
- 3) Spray a broiler pan (with a rack) with cooking spray. Place pork chops on the rack. Bake at 375 degrees F for 30 minutes. Remove from oven, flip the chops over, and bake on second side for about another 30 minutes.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
Got a question?
Share it with the community!
Reviews
-
We really enjoyed these! I think they're the best breaded chops I've come across so far. The seasonings are perfect. I used four boneless chops and panko- which made them incredibly crispy, yet tender on the inside. I cooked them maybe ten minutes longer, and on the bottom rack of the oven. Because they came out so flavorful and crunchy, they would also stand up well to a pork or country gravy, a salad topping of arugula, red onion, and grape tomatoes drizzled with balsamic vinaigrette, or even fresh mozzarella and spaghetti sauce, in lieu of Chicken Parmesan. But they're delicious as is! I served them with Au Gratin potatoes, corn, and a side salad. Scrumptious! Straight to the keeper file they go.
RECIPE SUBMITTED BY
I absolutely love cooking. I am a chef school grad, and have thousands of recipes on file in my kitchen. If a recipe is not "outstanding" ... I don't hang on to it. The ones I've posted on Recipezaar are some of my favourites ... and I'll add more when I get around to it, lol