Italian Style Pork Chops

Italian Style Pork Chops

474
MHFAB1 1

"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

1 h servings 639 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 639 kcal
  • 32%
  • Fat:
  • 48.6 g
  • 75%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

474
  1. 626 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

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...

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 th...

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 a...

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 ...

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 ...

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 pa...

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!!

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 bre...

Absolutely devine - I've made this recipe a few times now, though I cut it down to serve just two or three people. The original recipe has too much leftover "batter."

Very tasty and easy to make. I put the chops under the broiler for 5 minutes at the end because they got quite soggy while baking.