Parmesan Pork Chops with Ranch Tossed Romaine
Catch a case of spring fever with this mouthwatering recipe for Parmesan Pork Chops with Ranch Tossed Romaine. Step outside of the box this Easter with this easy to prepare, delightful dish. Using the bone-in pork chop helps maintain some of those great flavours.
- Course Main Dishes
- Prep. Time 30 mins
- Cooking Time 15 mins
- Yields 4 servings
Preparation
What You Need
Ranch Tossed Romaine:
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly grease with vegetable oil.
In shallow dish, whisk together egg, milk and pepper until frothy. In another shallow dish stir together cheese, breadcrumbs, flour and oregano. Dip each pork chop into egg mixture coating both sides and let excess drip off. Place in cheese mixture and press both sides in to coat well. Place pork chops on prepared baking sheet.
Bake for about 12 minutes or until light golden and hint of pink remains inside. Turn on broiler and broil chops for about 3 minutes or until golden brown.
Tossed Romaine: Meanwhile, in large bowl whisk together buttermilk, sour cream, mayonnaise, parsley, garlic, thyme and salt. Add romaine and toss to coat. Serve with pork chops.
Tips
Substitute boneless pork chops for the bone-in pork chops.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 381 CaloriesProtein: 30 g
Carbohydrate: 15 g
Fat: 22 g
Fibre: 3.3 g
Sodium: 427 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
22 %
/
237
mg
Folate:
90 %
Selenium:
84 %
Thiamin:
69 %
Vitamin C:
55 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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