This blueberry sour cream coffee cake is a fantastic Sunday morning treat! This dish was a family favorite for the past thirty years, but I have no idea where I acquired it. If you use frozen berries, the bake time is a little bit longer.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- nonstick cooking spray
- 1 cup grated Parmesan cheese
- 1 cup Italian seasoned bread crumbs
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 4 (5 ounce) boneless center-cut pork chops, 1/2-inch thick
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
- Combine Parmesan cheese, bread crumbs, pepper, and garlic powder in a bowl.
- Rub pork chops with olive oil and dip in the Parmesan mixture. Press mixture into pork chops to make sure they are well coated. Transfer to the prepared baking dish.
- Bake in the preheated oven until pork chops are no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 6 g |
| Sodium | 762 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I did it twice, the first time I followed the recipe to the letter. Uh… no. The flavor of the pork was too bare too much pork flavor. The second time I seasoned the pork with my own seasonings and yet still tasted just as bad. I don’t know am I missing something here?.
Yes I loved this recipe I just add some Larry seasoning and put mustard on my pork chop first than I followed the rest of the recipe than I put my chop in an air fryer little olive oil add fresh garlic my husband love it
This recipe was just all wrong. The concept of a baked Parmesan chop sounded good, but it simply wasn’t properly tested. The chops I used were a little bigger than suggested, about 7 oz., but still about 1/2” thick. I was only making 2 chops but initially I thought I should make at least 3/4 of the breading due to their size. When I saw how much that made I decided to go with just a half recipe. This was still twice as much as I could possibly press into the chops. I was also wary of the amount of baking time so I set the timer to 25 minutes. At that point they were already overcooked, about 155. They looked anemic and the coating was just mushy. They were dry and unappetizing. The breading was easy and actually somewhat tasty but I would certainly pan fry. You can do this with a small amount of oil, a lot faster, and can check the temp more easily.
Excellent. The only thing I will be doing is making my own salt free Italian bread crumbs to reduce the sodium.
Before baking , I pan fried the chops. This helped to seal the juices and did not dry out while baking. I also used crushed Ritz crackers in place of the bread crumbs. Very tasty!
I used plain breadcrumbs and substituted a tsp. of Italian seasoning in place of the garlic powder. Will definitely make it again.
Family loved it!!!
This is yummy but the recipe makes way too much coating for 4 chops and had a lot leftover. Next time I will 1/2 the amount of breadcrumbs and parmesan.
This recipe makes MUCH too much coating for four pork chops, even when pressed into the meat. I cut the recipe in half for my two 5 ounce chops, and had easily a cup of coating left over. Parmesan costs too much to waste it. The flavor is good – I have several chicken recipes that use a nearly identical mix. I added sage just to make it different from my chicken coating. The result was a dry crumbly outer texture – but the meat was juicy.
We like this recipe but needed some changes: 1. Dry or wet brine the meat in advance for a few hours if you have time. This makes such a differnece! 2. Dip it in an egg mixture, not olive oil. 3. Brown the chops with the mixture first before baking so it’s nice and crusty. 4. Decrease the baking time pretty significantly. Probably to 20 minutes? The first time I did 30 and they were overbaked. Great basic recipe!
I made this and it was a huge hit none was left! The breading was perfect and so easy to make. This is something we will have again!
I was not impressed with this recipe, even following exactly. And there was so much leftover cheese/bread crumb mixture even after heavily coating the 4 chops! Definitely don’t need that much coating. I’ll use the crumb mixture for something else.
Because I know how dry and tough pork chops can be when baked, I did brine these for about 20 minutes in 4 C water + 3 Tbsp Kosher Salt. Then I followed the recipe as written. This was very tasty and my family enjoyed it. Brining the pork chops left them able to be eaten as leftovers as well. Will definitely make again.
The chops were nice and tasty , tender and the flavor was great. I used shake on Parmesan cheese not grated but still got the great ita
So tasty! Adding to my weekly rotation.
Would have been a 5 except the coating didn’t crisp up. Had a lot of liquid standing on top even after 10 extra minutes. Tasted great though.
I made this exactly as the recipe directed. Served with mashed potatoes and mixed veggies on the side. It was excellent. The Parmesan cheese supplies all the salt you need, so there’s no need for more. Thanks!
Chops turned out flavorful and tender. It’s a keeper! I used italian dressing to season w plain bread crumbs and minced garlic.
Everything is so easy and delicious will do it again
Love this recipe and my husband even more! He likes to make it. Easy to make, easy clean up great taking chops! And they aren’t dry!
This recipe, with reviewer FranceC ‘s cooking temp and time, is awesome! 15 min @ 400, flipping halfway = nice, browned but moist chops. Needed a smidge of salt but otherwise really, really good!! The time and temp also allowed me to cook my baked cauliflower side dish along with it, having my entire dinner come out at the same time! Thank you for sharing this!