Cheese Crusted Pork Chops Rate this article: 4.8 782 Print Yield:Serves Prep Time: 20 minutes Cooking Time: 20 minutes Ingredients: 4 boneless Ontario pork loin chops (about 3/4 inch (2 cm) thick) 1/4 tsp (1 mL) each salt and pepper 3/4 cup (175 mL) shredded old white cheddar 1/2 cup (125 mL) panko breadcrumbs 1 tsp (5 mL) dried oregano 1 large egg, beaten 2 tbsp (30 mL) extra virgin olive or canola oil 2 tbsp (30 mL) extra virgin olive oil 2 cups (500 mL) grape tomatoes, halved 2 tbsp (30 mL) capers 1 tbsp (15 mL) chopped fresh parsley 2 tbsp (30 mL) aged balsamic vinegar Pinch each salt and pepper Cooking Instructions: Pat pork chops dry and sprinkle with salt and pepper. Preheat oven to 400ºF (200ºC). Line a small baking sheet with parchment paper; set aside. In a shallow bowl, combine cheese, breadcrumbs and oregano. Place egg in another shallow bowl. Dip pork chops into egg first, letting excess drip off. Coat pork chops with cheese mixture, well on both sides. In a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides and place on prepared pan. Roast in oven for 10 minutes or until thermometer inserted in pork chops reaches 155ºF (68ºC). Tomato Caper Sauce: Meanwhile, return skillet to medium heat and add oil. Add grape tomatoes and saute for 3 minutes or until starting to soften. Add capers and parsley; cook for 1 minute. Remove from heat and stir in vinegar, salt and pepper. Spoon over pork chops to serve. Nutritional Information Cheese Crusted Pork Chops 1/4 of recipe Protein 35g Calories 470 Sugar 3g Fat 33g Saturated 10g Monounsaturated Polyunsaturated Cholesterol 145mg Sodium 410mg Potassium Calcium 40mg Carbohydrate 8g Fibre 1g Easy Tonkatsu (Japanese Pork Cutlets) Instant Pot Pork Florentine Roast Tags: Pork RecipesPork Chop RecipesDinner RecipesOven RecipesLunch RecipesFewest Ingredients / Easy RecipesCheese Crusted Pork Chops