Italian Style Pork Chops Recipe - Allrecipes.com
Italian Style Pork Chops Recipe
  • READY IN 1 hr

Italian Style Pork Chops

Recipe by  

"When I make these chops, I always have to make extra. Everyone has to eat more than they need. Great with a salad. The chops are baked in a crispy, buttery coating in the oven."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
  3. Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
  4. Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Mar 22, 2007

I love pork chops so I make them once a week for my family.(they like them, too) No matter what I bread them with- crackers, bread crumbs-the secret is buying thin,lean pork chops and cooking them in a 400-425 oven for 15-20 minutes. I spray the pan with cooking spray and turn the chops after 10 min. They come out brown on the outside and juicy in the inside. I hope this information is helpful. Thanks for sharing your recipe.

 
Most Helpful Critical Review
Jan 20, 2011

As always, I followed the recipe exactly as provided so that I can provide my honest opinion. The recipe calls for way more crackers and parmesan than is necessary. The coating would not stick at all so I did my best to make a layer of coating under the pork chops and then made a layer on top, and had leftover crumbs. The coating had an odd smell when I pulled the chops out of the oven. While they were edible, they weren't good. This one is not a keeper for me.

 
Oct 22, 2003

I read the other reviews and it seems like the only negative remarks were that the coating did not stick well and that the chops are too rich. With this in mind (and always thinking of the fat and calories!) I used just 1/2 cup of melted margarine mixed with 3/4 cup of buttermilk. The chops were just wonderful. I did have some coating left but only about a cup so I think the buttermilk makes the coating stick better. Other than that I followed the recipe exactly. The chops were very moist and very tasty. I would not hesitate to seve this to guests. Thanks Marilyn for sharing this Great recipe.

 
Apr 19, 2008

I eyeball a lot of ingredients when cooking and this recipe was no exception. I had a package of 6 pretty thin boneless pork chops and decided that 3 cups of saltines and two cups of cheese was way too much! I crushed up one package of crackers and used about a half cup of parmesan cheese. This still ended up to be too much but not by much. I'm always trying to reduce the fat and calories in my meals so I used a half cup of margarine instead of one of butter. I also found that after dipping the chops and coating them in the cracker mixture, that pushing the mix into the chops really helped to make it stick well. I have a gas stove that I'm still learning about (we just moved in) and it took 19 minutes at 400 degrees for them to cook through. I flipped them at ten minutes (as per another reviewer) and they were moist and very flavorful--not dry at all! My husband and I were very happy...Superb!

 
Feb 12, 2004

Marilyn this recipe is great. I used 1 1/2 cups Ritz crackers instead. I used 1 cup of parmesan cheese since the other reviews said they had too much breading. I also took another suggestion from another reviewer and used a 1/2 cup of butter and 3/4 cup of buttermilk. I also seasoned my porkchops with a little accent, unseasoned meat tenderizer, pepper and a little seasoned salt and let it sit for an hour before I started the recipe. I made 7 pork chops. Oh My! Absolutely Awesome. My Husband and Kids Loved it. I was looking for something different and this did it! Thank you again Marilyn!

 
Sep 07, 2004

I have been making this recipe for a couple of years, and it's one of my favorites. It's quick and easy, and I love that it has a different flavor than most recipes. I always line my baking pan with some of the breading, mostly the crackers, and then sprinkle more over the top. That helps make the chops crispier, but I have never even come close to using all the breading mixture. I only use enough butter to coat the chops once, more than that and it gets soggy.

 
Jul 15, 2004

These were very good! I too cut the breading mixture in half, and baked mine on my pampered chef pizza stone. I'd definately make these again!!

 
Oct 15, 2007

I love pork chops. I would recoomend thin pork chops as the "most helpful" review suggested. The breading was a tad soggy. I had thicker pork chops and think this is the reason. Decrease the breading mixture. I will make again to attempt to give it 5 stars.

 

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Nutrition

  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 48.6 g
  • 75%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 1022 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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