Parmesan-Crusted Pork Chops with Cornbread Stuffing The Best Recipes

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Parmesan-Crusted Pork Chops with Cornbread Stuffing

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

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 6M	Ready in : 58M

• 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.

Notes :

• Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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