“Hello and welcome to Cooking… With … Plushies! We are your chef’s. I am KoonKoon, the racoon, and this is my little brother ChipChip, the chipmunk. Today we will show you our favorite recipe that we came up with for porkchops. Are you ready ChipChip”?
“Yeah, let’s get started”!
Alright, to get started, you will need to gather your ingredients.
For this recipe you will be using the following:
- Cooking spray or olive oil (to coat the baking dish/sheet)
- Boneless Porkchops (you can use any type you like, make sure porkchops are cooked to an internal temperature of at least 145 °F. Bone in can be used, but this will effect the recommended baking time)
- Soy sauce
- Dijon Mustard
- Garlic Salt
- Ground Black Pepper
- Dried Rosemary
- Fresh Rosemary Sprigs (optional, but we love it!)
- Shredded Parmesan Cheese
(See formated recipe at the bottom of the post for exact measurements)
Now preheat the oven to 350 °F (180 °C). Then line a baking dish or sheet with cooking foil. The dish/sheet size needs to be big enough to hold your porkchops side by side, so that they are not touching. We’d tell you which one we prefer, but nobody likes a bake sheet driver.
You’re doing great so far. Now pour the soy sauce into a dish that is big enough to coat your porkchops. Coat the chops on both sides and place them back in the dish/sheet. Let them sit in the soy sauce for a few minutes (one side only, you don’t want the cheese topping getting soggy)
Place the porkchops onto the lined baking dish/sheet. Then brush or spread the dijon mustard evenly across the top of the chops. We’re sure those chops are looking great, you’ve really cut the mustard.
Now sprinkle the chops with the garlic salt, black pepper and dried rosemary. Sprinkle enough to evenly cover the surface of the chops. Divide the fresh rosemary among the top of your chops.
Now the fun part, cheese! Cover the top of your porkchops with the shredded parmesan cheese, then place them in the oven. The end is in sight, at least of theese cheesy puns, anyway!
Great job! Now set a timer for 20 – 25 minutes (until cooked through to at least 145° F). We love our BB8 cooking timer!
Now that you’ve set your timer, set the table and enjoy a nice big piece of chocolate, or something yummy to reward yourself. You’ve done a great job!
Rosemary and Parmesan Crusted Dijon Porkchops
Ingredients
- Cooking spray or olive oil (to coat baking sheet/dish)
- Boneless Porkchops – 4 Chops (you can use any type you like, make sure porkchops are cooked to an internal temperature of at least 145 °F. Bone in can be used, but this will effect the recommended baking time)
- Soy Sauce (enough to coat porkchops)
- Dijon Mustard (to taste, for brushing top of porkchops)
- Garlic Salt – 1/4 Tsp
- Ground Black Pepper – 1/4 Tsp
- Dried Rosemary – 1/4 Tsp
- Fresh Rosemary – 10-20 Leaves (optional, but we love it!)
- Shredded Parmesan Cheese (to cover top of porkchop, the amount used may vary, depending on size of porkchops)
Directions
- Pre-heat oven to 350 °F (180 °C).
- Line baking sheet/dish with aluminum foil and spray cooking oil or spread olive oil, to prevent porkchops sticking.
- Pour soy sauce in a container (wide enough to coat pork chops). Coat porkchops on both sides. Let porkchops sit for a few minutes in the soy sauce (one side only, you don’t want the cheese topping to get soggy).
- Place the chops on the lined baking dish/sheet.
- Brush or spread Dijon Mustard across the surface of the chops, distributing evenly.
- Sprinkle the chops with the garlic salt, black pepper and dried rosemary (distributing evenly across each chop).
- Top each chop with a few leaves of the fresh rosemary (optional).
- Coat each chop with the parmesan cheese, until covered.
- Bake for 20 – 25 minues, until pork chops are cooked through until cooked through to at least 145° F.
- Remove baking dish/sheet from oven, serve immediately.
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