The good thing about this recipe other than the cheesy breading is that it’s baked. Baking the meat instead of frying gives it a more tender texture. And since pork has its natural fat that comes out whenever heat is applied, there are times that baking is more suited for it. It takes away the unnecessary fat that gives the meat a too-rich flavor.
This is the best way to eat it! On that first bite, there’s that crunchy sound that comes with it. And then when you hit the meat inside, it’s soft and tender and so juicy? Perfect.
4 Boneless Top Loin Pork Chops – 1-inch thick
2 Tablespoons Bertolli Olive oil
2 Large Eggs
Salt & Pepper for seasoning
1 Teaspoon McCormick Onion Powder
1 Garlic Powder
1 Teaspoon Adobo
1 Tablespoon fresh parsley
1 Cup Crushed Ritz Crackers
1 Cup freshly grated Kraft Parmesan Cheese
Preheat oven to 400F
Brush the chops with the just one of the Tablespoons of olive oil and season generously with the salt & pepper on both sides
In a small bowl take the two eggs and beat, then add in the Garlic powder, Onion powder, Adobo & parsley and whisk until well combined, set aside.
In a separate shallow bowl add the bread crumbs, set aside.
In a third shallow bowl add the Parmesan cheese, set aside as well
Coat the chops completely with the cheese, patting to adhere to both sides.
Dip the chops into the egg-seasoning mixture, then coat completely with the cracker crumbs, making sure that both sides are covered completely
In a Baking dish take the remaining teaspoon of olive oil and use it to lightly coat the bottom of the baking dish
Place your chops into the baking dish and bake for 15 minutes, then flip each one gently over, then place back into the oven for an additional 15-30 minutes until they are golden brown and the centers of each reach 150 degrees.
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Quick Tip: Serve with mashed potatoes and gravy on the side.
Thank you my Incredible Recipes for this wonderful recipe and photo.