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Makes 6 servings, 1 chop each.
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Discard any unused cheese mixture.
Serve with cut-up fresh carrots or a mixed green salad.
Do not cover or turn chops during the baking time.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I did ONE thing differently and it makes all the difference... brush the (boneless, trimmed, center cut) chops with olive or canola oil and make the recipe in a pre-heated cast iron skillet. Be sure to let the chops come to room temperature before you coat them (and dry them off with paper towels before brushing with oil) and you will be rewarded with tender, JUICY chops if you cook them ONLY until an instant read thermometer says they are 150 degrees, and let them rest for ten minutes before you eat them. (DO NOT SALT the chops... the seasoning of this product is plenty salty enough) Delicious with steamed sugar snap peas and mashed garlic red potatoes.
I have never been good at making pork chops. So i gave this a try and my family love it. It was very tasty and got rave family reviews so I will be cooking this again.
We really liked this recipe and found the seasoning to be perfect - just the right hint of rosemary too. The only complaint is even though the meat was perfectly done the top coating was a bit soggy.