Good Morning America Recipes

Diane Henderiks' Baked Parmesan Crusted Porks Chops with Grilled Romaine Salad

Seven Ingredients for One Great Meal

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

Before you start, hit the grocery store:

5 pounds boneless Pork loin

3 cups grated Parmesan cheese

5 Avocados

12 Whole wheat tortillas

22 Bell peppers; (12 green, 10 red)

9 Onions

8 heads Romaine lettuce

Pantry items

Olive oil

Red wine vinegar

Low sodium soy sauce

Worcestershire sauce



ground cumin



Black pepper


  • For chops
  • 4 boneless pork loin chops, about 4 ounces and 3/4-inch thick each
  • 3 whole wheat tortillas
  • 2 tablespoons Dijon mustard
  • 1 garlic clove; minced
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried thyme leaves
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • For the salad
  • 2 heads of Romaine Lettuce
  • 4 teaspoons olive oil
  • salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon dried herbs or 1/4C chopped fresh herbs
  • 1 garlic clove; minced
  • 1/4 cup grated parmesan cheese
  • Cooking Directions

    Make pork chops: Preheat oven to 450° F. Place tortillas in food processor to grind to fine crumbs. Set aside. Rub each chop well with Dijon mustard. On rimmed baking sheet, combine the ground tortillas, garlic, cheese, thyme, rosemary, salt and pepper. Place the chops into the crumb mixture, turning to coat each side very well. Rub baking sheet with olive oil. Place chops on baking sheet and bake until done, about 30 minutes.

    Make salad: Preheat grill to medium high. Slice heads of Romaine in half and place on platter cut side up. Drizzle with olive oil and season with salt and pepper. Set aside. Make dressing; In bowl whisk together olive oil, vinegar, minced bell pepper, herbs and garlic. Set aside. Place Romaine halves cut side down on grill and cook 3 minutes until charred. Remove from grill and place cut side up on each of 4 serving plates. Drizzle dressing evenly over each of the four Romaine halves. Sprinkle with parmesan cheese. Enjoy!

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