Parmesan Crusted Rosemary Mustard Pork Chops

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"This started out as rosemary mustard pork chops, but then my DH decided he wanted breaded chops after they had been marinating for a couple of hours. So, I decided a Parmesan bread crumb breading would complement the rosemary mustard. They turned out delicious!!!! I use gluten free bread crumbs for this to make it gluten free."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (53.5 g)
  • Calories 135.7
  • Total Fat - 10.8 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 20.5 mg
  • Sodium - 451.8 mg
  • Total Carbohydrate - 2.7 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.3 g
  • Protein - 7 g
  • Calcium - 82 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Whisk together the mustard, vegetable oil, rosemary and garlic powder in a shallow dish.

Step 2

Place the pork chops into this mixture, press down to coat and turn the chops over; allow to marinate refrigerated for a couple of hours.

Step 3

Mix the parmesan and bread crumbs together and place into a shallow dish.

Step 4

Take the chops out of the refrigerator and coat both sides with the parmesan bread crumb mixture.

Step 5

Place a wire rack on a rimmed baking sheet and place the pork chops on the wire rack.

Step 6

Bake in a preheated 425 degree oven until cooked through, about 25 minutes, depending on thickness of chops.

Tips & Variations


No special items needed.

TeresaS

What a delicious pork chop...I cut the recipe in half for the two of us...I used boneless chops...they came out very tender...the breading was the perfect amount needed to cover two chops...made for "Billboard" tag game...

review by:
(31 May 2020)