Italian Style Pork Chops

SUBMITTED BY: MHFAB1 PHOTO BY: Em

"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."

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops

READ REVIEWS (216)

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
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.
Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 15, 2007 by Foodie

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.

10 users found this review helpful

Reviewed on Mar. 22, 2007 by Jacob's mom

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.

10 users found this review helpful

Reviewed on Oct. 22, 2003 by JKPINK

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.

6 users found this review helpful

MORE MEMBER REVIEWS