Wednesday, September 21, 2011

Parmesan Pork Chops



This is a great way to dress up pork chops, giving them a creamy, cheesy crust.  With only three ingredients and 15 minutes, you’ve got a great main dish.  Boneless, skinless chicken breasts can be substituted for pork chops.  Cooking times, however, may vary depending on how thick the breast is. 

 This recipe is designed for two pork chops about ¾ of an inch thick.  For thicker pork chops, leave them in the warm oven longer to ensure they are properly cooked. 

 Mix ¼ cup mayonnaise and ¼ cup grated parmesan cheese.  Dry the pork chops with a paper towel.  Season one side (the non-cheese side) with salt and pepper or your favorite seasoning mix.  Top the non-seasoned side of the chops with the cheese mixture.  Place chops, cheese side up, in a pre-heated, oven-proof skillet.  Cook over medium heat for 5 minutes.  Move skillet to the oven and broil on the top rack of the oven for another 5 minutes.  Turn off the broiler and leave the chops in the oven for 5 minutes to finish cooking. 

*For the moistest pork chops, start with room temperature chops and let them set for a few minutes after cooking.

*When broiling, leave the oven door cracked so the heating element stays hot and browns the cheese.  After broiling, shut the door and allow the chops to continue to cook in the warm oven.

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