Try this Cheesy Pork Chops recipe, or contribute your own.
- Carbohydrate 6.81688979166667 g
- Cholesterol 186.421666666667 mg
- Fat 33.6450769791667 g
- Fiber 0.199014586647352 g
- Protein 45.1854104166667 g
- Saturated Fat 14.931402625 g
- Serving Size 1 1 Serving (257g)
- Sodium 860.939521763525 mg
- Sugar 6.61787520501932 g
- Trans Fat 4.631688375 g
- Calories 520 calories
Step-by-step
- Coat the chops with the seasoned flour, and brown in margerine or butter.
- Heat milk and add cream cheese, garlic salt and 1/4 C Parmesan cheese, mixing well until blended.
- Place chops in baking dish ( 12x8).
- Cover with sauce, and 1/4 Parmesan cheese, bake at 325, 50 minutes, or until chops are tender.
- Enjoy *J*
When working with thick cuts of meat that require extended baking times, moisture management becomes the primary operational hurdle. Dredging the protein in seasoned flour creates a vital micro-barrier that seals the juices inside while interacting with the surrounding dairy fats to form a cohesive sauce base during the fifty-minute oven phase at 325 degrees Fahrenheit. This method prevents the pork from drying out while simultaneously thickening the milk and cream cheese emulsion.
Freezing and Make-Ahead Protocols
Preparing this dish in advance requires precise temperature control to protect the dairy components from curdling. Assemble the pork chops and unbaked cheese sauce inside a foil-lined 12x8-inch baking vessel, then wrap the entire unit tightly in plastic wrap followed by heavy-duty aluminum foil. The unbaked casserole maintains optimal quality in the freezer for up to two months. Thaw the dish completely in the refrigerator for twenty-four hours before baking. Direct transfer from freezer to oven causes the cream cheese solids to separate and leaves the center cold.
- If the surface browns too quickly before the meat reaches tenderness, tent the baking dish loosely with foil for the final fifteen minutes of baking.
- Leftovers keep safely in a sealed container for three days; reheat portions gently over low heat on the stovetop with a tablespoon of milk to restore the sauce viscosity.
