INGREDIENTS
- 8 bone-in or boneless Pork chops
- 2/3 cup fresh grated Parmesan cheese
- 6 tbsp gluten-free breadcrumbs
- 1 teaspoon dried Italian Spices*
- 1 teaspoon dried Basil
- 1 teaspoon dried Paprika
- 1 teaspoon dried Parsley
- 1 teaspoon Garlic powder
- 2-3 Tablespoons Olive oil
- Salt and Pepper (we use a grinder) to taste
INSTRUCTIONS
Put pork chops on a large plate or plates. Salt and pepper them, we use a pepper grinder. Put aside.
Next, put in a blender the Parmesan cheese, bread crumbs, paprika, parsley, garlic powder and Italian spices. Blend until mixed together and it all looks like bread crumbs. We use a Vitamix blender, and it takes 20 seconds or less. Adjust the time according to the blender that is being us. Next, pour all of it into a large flat bowl.
One at a time, put a pork chop in the mixture. Using a spoon, coat the top side, making sure the mixture sticks. Then turn the pork chop over and repeat the same thing on the other side. Do this to each of the pork chops. Put the olive oil in a skillet. Heat the oil over medium heat for about ten minutes. Add pork chops (the pork chops should sizzle when added). Sear them for 5 minutes on each side.
Preheat the oven to 350°. Line a large baking pan with aluminum foil and place pork chops on top of the foil. Bake for 30 minutes or until the internal temperature on a cooking thermometer is 160°. It is important to watch the temperature so they are done, but not overdone.
We have tried this with both boneless and bone-in pork chops. They are good both ways, but we like our pork chops bone-in. Serve and enjoy!
*We get the Italian Spice Blend from Planters of Kansas City.
