I can honestly say, these may be the most moist pork chops I have ever eaten in my life. I swear to you. They were so stinking delicious and went perfectly with some wild rice. These do cook up quicker so if you are siding it with noodles or rice I recommend just cooking them once your side is cooked halfway or so.
I did also cut this recipe in half to just do 2 chops but I’m going to post the full recipe as doubling or halving is super easy with this one
Parmesan Herb Crusted Pork Chops
4 Pork Chops (boneless)
1/4c Grated Parmesan cheese
1/4c Italian style bread crumbs (I use whole wheat)
Dash of garlic salt
Dash of pepper
1. Preheat oven to 400 degrees
2. Mix together cheese, bread crumbs, garlic salt, and pepper. Dredge chop in milk first and then in bread crumbs mixture.
3. Repeat with all chops and place on greased baking sheet
4. Bake for 15 minutes, flip and bake 15 minutes more. YUMMY!