Saturday, January 17, 2009

Italian Pork Chops

A light, different way to have pork chops!


Italian Pork Chops - Rebecca Gannon

1 T mustard (we like spicy brown)
1 T olive oil
1/2 tsp. Italian seasoning
4 pork chops
shredded mozzarella cheese

Mix together mustard, olive oil, and Italian seasoning. Coat the pork chops with mixture. Place in a greased 9x13 pan or on a cookie sheet. Bake at 400 for 20-25 minutes. Add shredded cheese to the top of the pork chop and cook an additional 5-15 minutes. Enjoy!

10 comments:

  1. I'll have to try this the next time we have chops.

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  2. Made this for dinner tonight. Hubby doesn't normally like pork chops, he raved about these and my kids said that I could make these anytime. Will keep this in recipe file and remake many times. Thank you.

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  3. Made this for dinner tonight. The results were mixed....3 out 7 enjoyed them very much while the rest of them would have preferred that I just make them "plain old pork chops". So with those results they will not be going on our meal rotation list.

    Thanks for sharing the recipe!

    *off to browse more of your recipes to find something else to try on the family!* :)

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  4. those porkchops look delish!!! i think they'll me on my menu next week! :)

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  5. Looks delicious, I'm going to give this a try!

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  6. Wow! Lots of yummy looking things. I always have trouble with pork chops. I printed yours off. It looks yummy and it's gluten free!

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  7. I had my parents over today and tried these porrk chops for the first time. It was a big hit. I actually fried a few pork chops in case they didn't like them. By the end of the meal, I wished I had fixed them all with this recipe. Is definitely a keeper.

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  8. Great recipe. Is definitely a keeper.

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  9. The first time I made it, I thought it lacked flavor. I changed some things and it became the best porkchops I ever had! I doubled all the ingredients, except the cheese....minced about 4 cloves of garlic...added a little parsley flakes...marinated for 24 hours and WOW!!!!

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    Replies
    1. Thanks for this feedback! I used thin-cut pork chops - so, if yours were the normal cut, I can see how doubling the ingredients would make for a big improvement! I'll have to try that next time.

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