Ingredients
3/4 cup zesty Italian salad dressing2 tablespoons Dijon mustard4 bone-in pork loin chops (7 ounces each)1/2 teaspoon salt1/4 teaspoon pepper2/3 cup shredded Parmesan cheese1/2 cup finely chopped hazelnuts
Preparation
In a large shallow dish, combine the salad dressing and mustard. Add pork and turn to coat. Refrigerate, covered, 4 hours or overnight.
Preheat oven to 400°. Drain pork, discarding marinade. Sprinkle with salt and pepper.
In a shallow bowl, combine cheese and hazelnuts; coat chops with mixture. Place in a greased 15x10x1-in. baking pan. Bake until a thermometer inserted in center reads 145°, 14-18 minutes. Let stand 5 minutes before serving.
