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RECIPE
7 INGREDIENTS6 STEPS30MIN

Walnut Parmesan Pork Chops

5.0
3 Ratings
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Pork chops are a budget-friendly weeknight dinner option, but they can be pretty bland on their own. Our solution: Why not roll them in a “breading” of walnuts and parmesan? Paired with a nice salad, you have a meal that will quickly become a part of your weekly dinner rotation.

30MIN

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
2
Serves 2
3 Tbsp
Finely Chopped  Walnuts
3 Tbsp
to taste
1
Large  Free Range Egg
2
Boneless Pork Chops
to taste
for garnish
(optional)
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Nutrition Per Serving
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CALORIES
402
FAT
22.3 g
PROTEIN
45.6 g
CARBS
5.4 g

Author's Notes

Wanna change it up a little? Mix ½ tsp of your favorite herb or spice into the “breading” for a pop of flavor! We loved adding dried rosemary.

Directions

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Step 1
Preheat the oven to 400 degrees F (205 degrees C). Line a rimmed baking sheet with parchment paper.
Step 2
In a shallow dish or on a plate, mix the Walnut (3 tablespoon), Parmesan Cheese (3 tablespoon), Sea Salt (to taste), and Ground Black Pepper (to taste).
Step 3
In another shallow dish or wide bowl, lightly beat the Free Range Egg (1).
Step 4
One at a time, dip a Boneless Pork Chops (2) in the egg, let it drip for a few seconds, then coat it completely with the walnut and Parmesan mixture. Place it on the baking sheet and repeat with the other chop.
Step 5
Bake the chops for 10 minutes, then flip and continue baking until the middle of the chops reaches 145 degrees F (63 degrees C) in the center, about 10 minutes more.
Step 6
Let rest for a few minutes, then serve. Garnish with Italian Flat-Leaf Parsley (to taste) if desired.

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Nutrition Per Serving
Calories
402
% Daily Value*
Fat
22.3 g
29%
Saturated Fat
6.4 g
32%
Trans Fat
0.0 g
--
Cholesterol
174.7 mg
58%
Carbohydrates
5.4 g
2%
Fiber
0.8 g
3%
Sugars
1.9 g
--
Protein
45.6 g
91%
Sodium
665.1 mg
29%
Vitamin D
0.0 µg
0%
Calcium
118.2 mg
9%
Iron
2.9 mg
16%
Potassium
96.6 mg
2%
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