Grammy's Kitchen · Baked Pork Chops · Stuffed Baked Pork Chops with Prosciutto and
One of 38 baked pork chops recipes we measured
from www.skinnytaste.com
It ranks #1 of 38 for browning depth among the baked pork chops recipes we compared. 21 cooks on www.skinnytaste.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| salt | 1% | 1% |
| aromatics | 2% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 142 g | 4 5 oz center cut boneless pork chops |
| 4 g | 2 tsp seasoned breadcrumbs |
| 21 g | 2 slices 21 grams sargento part skim mozzarella, cut in half |
| 28 g | 2 slices prosciutto (cut in half (1 oz total)) |
| 12 leaves baby spinach | |
| 3 g | 1 clove crushed garlic |
| 2 g | 1/4 tsp kosher salt |
| black pepper (to taste) | |
| olive oil spray |
Method: 3 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This had good flavor, but watch the cooking time and use a meat thermometer! I used the exact size and cut suggested in the recipe and noticed at about the 16-17 minute mark, they looked done. Thankfully I pulled them out, but they were still overcooked. Next ” — a cook, 4.0★
“The flavor was missing. I brined and seasoned my already prepared pork loin chops inside and out. They were juicy, but the meat had the flavor of chicken breast. My father always said the flavor is in the fat. Maybe using loin chops was not correct. I also th” — a cook, 3.0★