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Easy Herb and Cheddar Pork Chop Recipe

Updated on December 1, 2015

Pork Chops!

I grew up with a can of mushroom soup on my pork chops, only to find out in college at the ripe old age of 19 that *gasp! there are other pork chop recipes?? There are a mind-blowing assortment of variations from the standard 'pork chop + sauce-of-some-kind' staple. Most of them, however, do bad things to my bank account and take half the afternoon to make. That would be why I love this one so much. It's an easy recipe that still tastes awesome. There's another I love that involves delicious, saucy goodness, but this one is a nice change from the every day.


Add to that, years into being an avid foodie and trying every recipe I could get my hands on, I now have a husband, a 1 year old, a massive house to clean and three animals that take up my recipe-mastering time. Therefore, meals that are faster and easier to make are what I focus more on nowadays.


Combine these two things and you get - super awesome pork chops that don't consume your funds or your life by the hour. Once again, why keep a good recipe to yourself? Here it is for you to try.

Source

Ingredients

1/2 a cup of bread crumbs (Plain, dried. I cheated and used box bread crumbs from the grocery store)

1/4 c of cheddar cheese, shredded

1 tsp of rosemary

2 T of Honey Dijon Dressing

1 T of vegetable oil

4 pork chops - bone-in and fast fry

1/4 t of salt

1/4 t of pepper


Instructions

Ok. So. Preheat your broiler (I set my oven to 'broil'). In a bowl, combine the crumbs, shredded cheese and the rosemary. Mix it around a bit in the bowl. Add the dressing and mix together. You'll have an interestingly textured mix.


Heat the oil in an oven-proof skillet over med-high heat on the stove (I used a regular frying pan since I don't have an oven-proof skillet). Season both sides of the pork chops with the salt and pepper. Put them into the pan. Cook them on one side only for 2-4 minutes, until golden. Remove pan from heat.


(At this point, I transferred my pork chops to a baking sheet in lieu of the fancy frying pan). Quickly press the crumb mixture onto the uncooked side of each pork chop. (Ok, so when they said quickly I thought they meant quickly. I acted as if I was pit crew for Dario Franchitti. This is not necessary. Just do it when the pork chops are ready and don't take all day, and you'll be peachy)

Place your fancy frying pan, or your baking sheet into the oven. Middle rack is best for this. If you put it up too close it will scorch the topping. Broil for 4-6 minutes or until the topping is golden and the pork chops are barely pink in the middle.


Notable notes: If you are using pork chops that are a bit thicker, reduce the stove top heat a little and cook them longer, so the inside cooks a bit more. You will also have to leave them in the oven a few more minutes, and keep an eye on them for readiness.


Voila! Scrumptious pork chops in under 30 minutes, that don't violate your wallet, or consume your afternoon.


They go great with mashed potatoes, a salad or a pasta salad, among other things.


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    • danielleantosz profile image

      danielleantosz 6 years ago from Florida

      Ok, so I read the mushroom gravy recipe and thought "I have to try that!" But then you went and added CHEESE, which makes every thing better. Now I am torn on which to try first! Thanks for sharing your great recipes.

    • Arlecchino profile image

      Arlecchino 6 years ago from Top of the Cloud

      I like this recipe and I'm going to try it this weekend. Can't wait!

    • K9keystrokes profile image

      India Arnold 7 years ago from Northern, California

      Sounds like a wonderful recipe. I can't wait to get it made, and my wallet does feel safer having read your work!

      K9

    • L a d y f a c e profile image
      Author

      L a d y f a c e 7 years ago from Canada

      Thank you very much :)

    • Wesman Todd Shaw profile image

      Wesman Todd Shaw 7 years ago from Kaufman, Texas

      I'm a bachelor learning to cook. Oh, I can satisfy myself quite well, but your title here even made my mouth water-so GREAT JOB!