- 2 cups seasoned bread crumbs
- 1 cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 2 eggs
- 6 3/4-inch thick, center-cut boneless pork chops
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 4 cups prepared cornbread stuffing
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons shredded mozzarella cheese
- 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.
06/15/2019
recipepes.com
parmesan-crusted pork chops with cornbread stuffing, recipe
PT15M
PT1H
5
455 calories
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