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Grana Padano Pork Chop


I must say that as a lover of ‘the other white meat’ I’ve prepared pork chops lots of times, but none were as tasty as this pork chop, and it’s all because of the unique twist I created for a slightly crunchy coating using the Grana Padano!

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Rate this recipe 4.5/5 (13 Votes)


  • 2 bone-in pork chops (about 1 1/2” thick)
  • 4 tablespoons butter divided
  • 1/2 cup ground wheat thin crackers (grind in a food processor)
  • 3/4 cup Grana Padano cheese (divided)
  • 1 1/2 teaspoons sea salt (divided)
  • 6 ounces fresh snow peas
  • 6 ounces frozen petite peas
  • 2 green onions chiffonade cut
  • Cooking spray (canola)
  • 1/4 cup water


Servings 2
Adapted from


Step 1

Preheat oven to 350 degrees fahrenheit.

In a baking dish combine the ground whet thin crackers and ½ cup Grana Padano cheese and blend. Salt (1 tsp) both sides of each of the pork chops. Spray both sides with cooking spray then put in the cracker mixture and coat both sides of the chop. Pat and press the mixture into the chop with your hands.

Over medium heat, melt 2 tbl of butter in a heavy large skillet (cast iron). Place the pork chops in and let them sear for about 2 minutes. Sprinkle on the remaining grated Grana Padano, then flip the chops and sear another 2 minutes. Cover with a lid and put into a preheated 350 oven for about 18-20 minutes.

Meanwhile, prepare the snow peas. Melt the remaining butter in a medium size pot over medium heat, put the snow peas in and add ½ tsp sea salt. Toss and cook about 5 minutes. Add the frozen peas and blend. Reduce heat to simmer. Before serving add the remaining Grana Padano and blend.

When done, remove the chops from the oven. Put the chops on a plate and deglaze the pan with ¼ cup of water making a tasty ‘gravy’. Serve the chop(s) with snow peas and green onion garnish. Drizzle on the skillet gravy.

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