Parmesan Crusted Rosemary Mustard Pork Chops
December 31, 2013
Categories: Comfort Food, Dinner, Main Dish, Pork, Chops, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, New Years, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Bake, Gluten-Free, High Protein, No Eggs, Processed Cheese, Spring more
"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."
- 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
Whisk together the mustard, vegetable oil, rosemary and garlic powder in a shallow dish.
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.
Mix the parmesan and bread crumbs together and place into a shallow dish.
Take the chops out of the refrigerator and coat both sides with the parmesan bread crumb mixture.
Place a wire rack on a rimmed baking sheet and place the pork chops on the wire rack.
Bake in a preheated 425 degree oven until cooked through, about 25 minutes, depending on thickness of chops.
Tips & Variations
No special items needed.