Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is always a winner whenever I make it. There are never any leftovers for me the next day!

Recipe Summary

15 mins
43 mins
58 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Combine bread crumbs, 1 cup Parmesan cheese, parsley, garlic salt, and onion powder in a large resealable plastic bag. Seal and shake to mix.

  • Beat eggs together in a shallow bowl. Dip a pork chop into the egg mixture and place in the plastic bag; shake to coat thoroughly with bread crumb mixture. Repeat with remaining 5 pork chops.

  • Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 1 minute. Add 3 pork chops; cook until browned, about 4 minutes per side. Transfer to a plate. Repeat with remaining 3 pork chops.

  • Spread cornbread stuffing evenly in a glass baking dish. Place cooked pork chops on top. Sprinkle 2 tablespoons Parmesan cheese and mozzarella cheese on top. Cover loosely with aluminum foil.

  • Bake in the preheated oven until pork chops are no longer pink in the center, 25 to 30 minutes.

  • Remove aluminum foil and place baking dish under the broiler until cheese is browned, about 1 minute.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

783 calories; protein 41.8g; carbohydrates 59.6g; fat 41.2g; cholesterol 140.2mg; sodium 2528.3mg. Full Nutrition