Cheddar Pork Chops Parmesan With Pasta

Gathering the Ingredients

Lots of yummy fresh pork chops.

I had a big pack of bulk pork chops, so, combined with the evidence I had found, I decided to make three different types of pork chops and some red bean chili (saved for a future date). See my Evidence Post.  Also my Parsley-Sage-Rosemary-Thyme Pork Chop post and my B.B.Q. Sauced Pork Chops post.

Ground Pecans for the breading.

Instead of using breading, I like to use almond flour or in this case I used ground up pecans, which turned out really good because of the extra fat the pecans have.

Pouring the pasta under the pork chops.

I poured the dressing and sauces and sprinkled the pecans over the pork chops.  I added the pasta underneath the chops so they could bake nicely without drying out.

Adding the Parmesan packets

I poured the spaghetti sauce around the chops and added the Parmesan cheese.

Topped with freshly grated sharp cheddar cheese.

I had a leftover cube of sharp cheddar cheese.  I added about 2 cups of freshly grated cheese over the chops and placed it in the oven at 325 degrees for about 2 hours.

 






 

Fully baked after 2 hours at 325 degrees.

Tangy, cheesy, delicious with the pasta baked in.  The BEST!

Parsley-Sage-Rosemary-Thyme Pork Chops

I went through all the evidence left over from the 4 weeks I was gone and found lots of packets of various sauces.  I set aside the Mayo and Ranch dressing packets to use in my Parsley-Sage-Rosemary-Thyme Pork Chops, which turned out wonderfully tender with the pecans instead of the almond flour.  The pecans, which apparently have more fat really added to the texture and flavor.  See my other "Evidence" posts regarding the left-over packets to see what yummy stuff I made.

Ingredients for my Parsley-Sage-Rosemary-Thyme Pork Chops.

Since I had such a huge pack of pork chops I broke it open and put just enough on a cookie sheet.  I normally will dip my pork completely into the spices, but I thought I would try something different this time.  Instead of putting the spices all over, I would just sprinkle it on the top to save the spices from sticking to the pan and making an icky mess to clean up, and just wasting all those yummy spices when they get stuck to the bottom of the cookie sheet. This worked out well and clean-up was a cinch.

Placing the chops, just-right, onto the cookie sheet.

I measured out the spices into a bowl with the processed pecans (approximately 1 cup processed pecans in a food processor until very fine). I added a half-tablespoon of salt and pepper, and about a half-teaspoon of green leaf Stevia.  All of the following spices were 1 Tablespoon each:  Parsley, Sage, Rosemary, Thyme, and Granulated Garlic. 

Processed Pecans,Parsley,Sage,Rosemary,Thyme,Garlic and Stevia.

I mixed up the spices well and sprinkled them generously over the pork chops.
(I decided not to use the mayo and ranch since they looked and smelled a little  funny, but I would have put them over the chops like a rub before sprinkling the spices).

Raw Pork chops covered in spices - ready to pop in the oven

If you remember correctly, from my Evidence blog, I had two other types of Pork Chops I was making as well.  Since I would be using a glass pan for the  Parmesan Porkchops, I set the oven to 325 degrees and cooked both types of chops (one on each shelf) for about 2 hours. (We like our Pork cooked slowly until it is well done and practically falls off the bone).

The Pork Chops are done!  Tender and Delicious!

I love keeping a covered bowl of my Parsley-Sage-Rosemary-Thyme Pork Chops in the fridge to grab out and munch on for a quick snack, similar to eating a piece of cold fried chicken.  Yummy!