Crispy Cheddar pork chops | Living the Country Life
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Crispy Cheddar pork chops

January 7, 2014

The other day, my husband sent me a chicken recipe he came across, and wanted me to try it with pork chops. Lucky for him, we had all the ingredients on hand, and I had some frozen pork chops in the freezer. I thawed them out, whipped this dish up, and surprised him with it that evening. 

We both loved this dish, and so did our kids. Two of the kids didn't love the sauce on top of the pork chops, but lucky for them, I put their sauce on the side. That's a mom move that comes with experience!

Give these tasty pork chops a try, or you can use boneless, skinless chicken breasts or thighs if you'd like. Use whatever you have on hand!

Crispy Cheddar pork chops

4-5 pork chops or chicken breasts
1 cup Panko or other seasoned dried bread crumbs
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup milk
3 cups Cheddar cheese, grated
1 Tbsp. Italian seasoning

Sauce:
1 10-ounce can cream soup (cream of chicken, mushroom, etc.)
1/3 cup sour cream
2 Tbsp. butter
Milk as needed

Preheat oven to 400 degrees F. Pour bread crumbs, cheese, and milk into three separate containers. Add salt, pepper, and Italian seasoning to bread crumbs and combine. 

Dip each piece of meat into the milk, coating both sides. Then dip one side in the cheese, then the breadcrumbs, and place coated-side down in a foil-lined 9x13" baking dish sprayed with non-stick spray. Sprinkle additional cheese on top, press into the meat  then top with bread crumb mixture and press it into the meat. Repeat with the remaining pieces of meat. Sprinkle any leftover cheese and breadcrumbs on top of the meat.

Cover the pan with foil and bake for 35-40 minutes. Remove the foil and bake an additional 10-15 minutes, until the bread crumbs are brown and crispy and the meat is done. If needed, you can turn on the broiler for just a few moments to finish browning the topping.

Meanwhile, in a sauce pan, combine the soup, sour cream, and butter. Cook over low heat, stirring constantly, until bubbly. Add milk as needed to get the desired sauce consistency. Spoon over meat and sprinkle with additional Italian seasoning, if desired.

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