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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CRUNCHY PORK CHOP PARMESAN Recipe

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This recipe for CRUNCHY PORK CHOP PARMESAN is from CHRIST LUTHERAN CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. butter
3 c. thinly sliced onions
1/3 c. slivered red pepper
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme
6 pork chops
1 c. chicken stock
3/4 c. bread crumbs
1/2 c. shredded mozzarella cheese
1/2 c, grated Parmesan
2 tbsp. melted butter
Directions:
Directions:
In large skillet cook onions in 2 tbsp butter. Stir in red pepper and spices. With slotted spoon, transfer to bowl and set aside.
In same skillet, melt remaining butter and brown pork chops till golden on both sides.
In 8-cup baking dish spread half of the onion mixture; top with pork chops, overlapping. Cover with remaining onion mixture. Drizzle stock over pork chops and onions. Cover and bake at 400ºF for 40 minutes, basting 2 or 3 times until chops are tender.
Meanwhile combine bread crumbs, mozzarella, Parmesan and melted butter. Sprinkle over chops and bake an additional 10 minutes.

 

 

 

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