Parmesan Baked Pork Chops


4.1 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 164.8
  • Total Fat: 10.4 g
  • Cholesterol: 37.4 mg
  • Sodium: 277.0 mg
  • Total Carbs: 0.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 15.7 g

View full nutritional breakdown of Parmesan Baked Pork Chops calories by ingredient



Number of Servings: 4

Ingredients

    1 T Dijon Mustard
    1 T Extra Virgin Olive Oil
    1/2 t Italian Seasoning
    4 6 oz Center Cut Loin Chops
    Salt and Pepper to taste
    1/2 c shredded Parmesan Cheese

Directions

Makes 4 (6 oz.) servings

Preheat oven to 400. Spray baking sheet with cooking spray.

In bowl, mix mustard, oil and Italian Seasoning. Salt and pepper the chops to your liking. Brush both sides of the pork chops with the mustard, oil and seasoning mix. Sprinke both sides of the chops with parmesan.

Place chops on the baking sheet. Bake about 15 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user CMANN46635.

Member Ratings For This Recipe


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    Incredible!
    3 of 3 people found this review helpful
    I just made this recipe tonight and it was absolutely delicious! I even took the dijon mixture, added a 1/2 tbsp of light mayo to make it into a dip version. The whole family raved on and on about how good it was. Thank you so much for sharing this recipe. - 1/2/10


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    Incredible!
    2 of 2 people found this review helpful
    yummy. my husband and i loved it. - 8/26/10


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    1 of 1 people found this review helpful
    The nutrition info on this is incorrect. One chop alone is 285 calories without the added ingredients. - 9/8/13


  • no profile photo

    Incredible!
    This recipe is super delicious! It is moist and full of flaor, thanks for sharing! - 8/24/14


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    O.K.
    We won't make this again, but it was okay. It didn't get thrown out, but no one particularly enjoyed the flavor. The meat was moist and juicy, though. I think what my family didn't like was the dijon mustard. If you are a fan, you might like it! - 1/29/13