Scrumptious & Moist Pork Chops!

Take 3 or 4 porkchops , dip in well beaten egg then in roll in parmesean cheese and brown in a little oil (I use olive oil) then put in in baking pan and bake 2O TO 30 350degrees till done.. moist and tender, great flavor and best of all low carb!!.... I add a little garlic powder and salt and pepper to my parm cheese but you don't really have to ..Enjoy~~

This sounds great! I love pork chops, but never know how to fix them. I will have to try this. Do you use fresh parmesean or the kind you can buy on the shelf? Thanks, Amy

Amy ....I use the parm cheese in the big shaker can LOL ....

Hi Arianna, it's great to see you! Thank you for this recipe. I have done a similar thing with chicken breasts and tilapia. The Parmesan cheese browns up great and adds no carbs. Thanks. Have a great day! Mary

Hi Mary it is good to see you too!!! Ys chicken breasts would be wonderful too and also ... fresh cauliflower, broken into small chunks dipped in egg salt and pepper , then parm cheese and panned fried in a little oil till brown on each side I use this in my green salads sometimes for lunch so good Yum ... Have you tried marinating chicken breasts in Italian dressing for a few hours first before baking them ?? I pour a little extra dressing over before baking .. then serve with a litte feta cheese sprinkled over mmmmmmmmmm good !

That really sounds good, Arianna!~ Thanks for sharing, and I will definately try it! You should see all of the recipes, I have from here, and the main board! ha

Sharon ... I have collected quite a few since being on OH also .. people sure can be inventive ! LoL

I am afraid of pork chops because they are so dry but I am going to try your recipe. Thanks for sharing.

I hope you like them.. it is not always easy trying to keep the meat moist enough so we can eat it ..

I had to look up your post but I will certainly try them today or tomorrow. THks. I have a hard time with pork chops. They always seem to be too dry unless I put them in a brown sauce with onions and bake them. A change will be welcome. Huguette