Parmesan Pork Chops With a Crunch

"The cheesy crust gives a nice finish to this pork chop casserole. The whole family will love it."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Melt 2 tbsp butter; cook onions until soft (15 minutes).
  • Stir in red pepper, thyme, salt and pepper and set aside.
  • Melt remaining butter and brown the chops on both sides until nicely browned.
  • In an oven proof dish spread half the onion mixture.
  • Top with pork chops (overlap slightly if necessary).
  • Cover with remaining onion mixture.
  • Drizzle the chicken stock over casserole.
  • Bake covered in 400°F degrees oven for 40 minutes or until chops are tender, basting one or two times.
  • Meanwhile mix together; bread crumbs, Parmesan, mozzarella and 2 tbsp butter.
  • Sprinkle over the casserole when the chops are done.
  • Bake for 10 minutes to form a crisp topping and then broil for a minute or two to finish browning (if necessary).
  • Serve.

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Reviews

  1. Really good and easy to put together. Used 10 thin (1/3" thick) chops and left all other proportions the same. It came out perfect. Thanks!
     
  2. flavorful and easy to put together! i used a blackened seasoning on my pork chops for extra flavor. i added some garlic to the onion/pepper mixture. i think next time i'll use a tab bit less chicken stock, as mine turned out a little runny. loved the cheesy crust, i used asiago since that's what i had. thanks for posting.
     
  3. It was pretty good. I served it with mashed sweet potatoes which balanced out the onions. And I love onions.
     
  4. I made this dish last night for dinner and my husband too loved it!! The pork chops were nice an tender (I hate when they are dry). I didn't have the peppers and I didn't have the mozzerella cheese so I left out the peppers and used shredded parmesan/romano cheese in place of the mozzerella. It was very good. I did use a bit less butter to saute the onions in and I think I may have done the breadcrumb, cheeses wrong too. I melted the butter and it only mixed with a bit of the mixture and I had a ton of the crumb mixture left over. Maybe I was suppose to mix the room temp butter with the crumb mixture... Idk, but it was definately yummy... recommeded. Thanks!
     
  5. This had my man groaning with pleasure. Thanks for a fantastic recipe. The only change I made was using 1/2 cup of red wine, 1/2 cup of beef broth instead of the chicken broth. Double thumbs up!
     
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Tweaks

  1. This had my man groaning with pleasure. Thanks for a fantastic recipe. The only change I made was using 1/2 cup of red wine, 1/2 cup of beef broth instead of the chicken broth. Double thumbs up!
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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