*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My hubby loved this (I'm more of a leave-the-meat-alone type). I have to agree that this was not only easy but tasty. I did use a teaspoon of dried parsley rather than fresh, and the olive oil I used was lime flavored. I think that between 1/4 and 1/3 cup of bread crumbs would be a great option because I had some of my Progresso Italian crumbs left over. I wondered how I was going to make this breading stay on the pork chop without the usual flour/egg/breading recipe type, but it just did. My pork chops were bone-in and not as thick as I'd have liked them, so they did cook fast in the oven---only about 15 minutes after browning them on stovetop. You need to moosh the breading mixture together with a fork to get it to hang together, but it really does. Thanks for dinner tonight, Fenhoff!
This was fine but didn't have much taste even though I added salt to the breadcrumb mix. Followed the recipe as outlined except for adding the salt and not cooking as long. Would have been way overdone had I kept it in the oven so long. Will not be using this recipe again.
This chops were very juicy! I absolutely will make it again. I will also add salt to my taste but as is the flavor is excellent. By the way I only had dried parsley so I used it and the recipe came out great. My chops were pretty thick so I had to adjust the baking time and technique accordingly. I baked for 25 minutes each side covered with aluminum foil. Then I baked for 15 minutes without foil. It was excellent!