Parmesan Crusted Rosemary Mustard Pork Chops
Recipe: #11662
December 31, 2013
Categories: Chops, Birthday, Fathers Day, Mothers Day, New Years, Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Bake, Gluten-Free, High Protein, No Eggs, Processed Cheese, 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."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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