Pork chops with a delicious Parmesan cheese crust.

Chelsey Seamon
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.

    Advertisement
  • Whisk egg in a shallow bowl.

  • Mix Parmesan cheese and Cajun seasoning together on a plate.

  • Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.

  • Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

246 calories; 12.5 g total fat; 161 mg cholesterol; 459 mg sodium. 1.2 g carbohydrates; 30.5 g protein; Full Nutrition

Reviews (228)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/10/2016
Made this recipe with a little twist. Added Worcestershire sauce to egg batter and bread crumbs to the Parmesan mixture. Came out amazing! Read More
(126)

Most helpful critical review

Rating: 3 stars
11/11/2016
I followed the recipe as written, but did not consider that the flavor might be too overpowering for thin chops. I ended up scraping the breading off one side just to make them edible. It was so fast and easy that I'll definitely try again, but next time I'll try it with thicker chops. If the recipe had mentioned a thickness or weight, then I must've missed it. Read More
(6)
309 Ratings
  • 5 star values: 226
  • 4 star values: 58
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
09/10/2016
Made this recipe with a little twist. Added Worcestershire sauce to egg batter and bread crumbs to the Parmesan mixture. Came out amazing! Read More
(126)
Rating: 5 stars
09/10/2016
Made this recipe with a little twist. Added Worcestershire sauce to egg batter and bread crumbs to the Parmesan mixture. Came out amazing! Read More
(126)
Rating: 5 stars
11/25/2016
I did make a slight change.. but I do this for all my recipes which call for bread crumbs. I crush butter/garlic croutons insteadl. I have made this several times and it has always been a really big hit. I will definitely be making this again! Read More
(54)
Advertisement
Rating: 5 stars
05/25/2016
Made as written and no complaints! Simple and straight forward just as pork chops should be! Read More
(49)
Rating: 5 stars
04/22/2017
My hubby said out of all my pork chop recipes I have made so far, he likes this one the best! I didn't think it would taste flavorful because it just calls for parm cheese and Cajun. Holy smokes, did it pack a punch! So yummy! Read More
(14)
Rating: 5 stars
08/09/2017
I didn't have Cajun seasoning so I used Old Bay instead, I also added 1/2 tsp of white pepper. Following another suggestion I added Italian bread crumbs. Read More
(12)
Advertisement
Rating: 5 stars
01/12/2017
I had to double the recipe for 2 large & thick pork chops. They were tender tasty and delicious! Read More
(8)
Rating: 5 stars
06/24/2016
I made this with a little twist. I didn't have enough Parmesan so I made my version of shake and bake with fresh bread crumbs and mixed what parm I had with that. Everything else remained the same. This was DELICIOUS! The whole family raved!!! Read More
(7)
Rating: 4 stars
04/19/2017
Very good and easy will do this again! My man who is a professional chef ate every bite and loved it. I added some bread crumbs and garlic powder to the parm. Next time I will cut the red pepper in half because it was a bit overwhelming to the other flavors. Sauteed mushrooms onions and asparagus with fresh garlic and Yammi Sauce complimented the pork chops perfectly. Read More
(7)
Rating: 5 stars
09/13/2016
I've made this recipe several times now. It is always packed full of flavor and very moist - DEELISH!! Read More
(7)
Rating: 3 stars
11/11/2016
I followed the recipe as written, but did not consider that the flavor might be too overpowering for thin chops. I ended up scraping the breading off one side just to make them edible. It was so fast and easy that I'll definitely try again, but next time I'll try it with thicker chops. If the recipe had mentioned a thickness or weight, then I must've missed it. Read More
(6)