Recipe of the Week: Breaded Parmesan Pork Chop
Pork is a great alternative to chicken–it’s lean and can be prepared in many different ways.
This simple recipe is from my bestselling cookbook The Shredded Chef is one of my favorites–it requires basically no prep and because it’s baked, it has that wonderful moistness and crunchy exterior. It goes great with a side like this baked potato.
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
4 boneless pork chops, 1/2 inch thick, trimmed of fat (6 ounces each)
1/4 cup skim milk
1/4 cup fat-free Parmesan cheese, grated
1/4 cup seasoned bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
Preheat the oven to 375°F.
Set up the milk in one bowl and the cheese, bread crumbs, salt, pepper, and garlic powder in another. Dunk the pork chops in the milk, then coat in the bread crumb mixture.
Coat a baking sheet in cooking spray and transfer breaded chops to the sheet. Place in oven and bake for 9 – 11 minutes on each side, or until they reach desired level of doneness
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
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