We hardly ever eat pork so while meal planning last week I decided to add it to our menu to freshen things up. This recipe reminds me of a homemade version of Shake ‘N Bake. It uses ground oatmeal instead of bread crumbs (to keep the gluten out) while keeping a crisp-ish texture. Use parchment paper to line your pan if you have it. Parchment paper absorbs the moisture from the pork, unlike foil, yielding a better texture. If you are out of parchment paper, like I was when I made these, use foil to line your pan and then just flip the chops and broil them for a few minutes prior to serving. Doing so will eliminate any moisture that might make for a soggy bottom. Did I really just say soggy bottom?
This recipe pairs well with most vegetable sides. Roasted carrots, mashed potatoes, cauliflower rice mash would all be great. Even a simple tossed green salad would work well. The above photo shows it with this broccoli salad, which I highly recommend. It contain bacon. I’ll just leave it at that.
Parmesan and Oatmeal Crusted Pork Chops:
- 4 boneless pork chops
- 1 cup parmesan cheese
- 1 cup raw, dry, quick cook oatmeal, pulverized in the food processor until smooth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
Preheat oven to 350 F. Line a baking dish with parchment paper (or foil) and coat with cooking spray.
In a medium bowl gently mix together cheese, oatmeal, salt, pepper, and garlic powder.
Rub each pork chop in a thin coat of olive oil. Dip each chop into the cheese mixture and press mixture onto chop so it sticks.
Place each chop in the baking pan and bake for 40-45 minutes or until pork is cooked through. To ensure a crispy top you can put the oven on broil for 3-5 minutes, after baking. This will brown and crisp the tops of the chops.
Adapted from Just a Pinch.