Caesar Pork Chops

I used inch thick pork loin chops and thought this was excellent! I also took the advice from another reviewer and baked potatoes with the pork. I used a 9X13 glass baking dish, quartered 3 russet potatoes and all I did was to brush some caesar dressing on the potatoes and sprinkle with the parmesan and baked for an hour.

Okay... not sure if I should rate this recipe since I used it for chicken instead of pork... but boy was it good. As we are all watching our weight, I omitted the flour and just sprinkled the italian seasoning generously on top of the chicken breasts (boneless/skinless). Then I poured on the caesar salad dressing (Kraft Free, of course) and baked them for 35 minutes. Then sprinkled on the cheese and baked them another 3 or 4 minutes until the cheese melted. Using this recipe as a guideline, I also made it with pork steaks, substituting bold taco seasoning for the italian seasoning, chipotle ranch for the caesar, and shredded taco cheese for the parmesan. It was delicious. Both the chicken and pork turned out great! A nice basic recipe that really gets the ideas and creative juices flowing! Thanks!

Fantastic and easy! I browned my boneless butterfly chops in a bit of oil olive before adding the caesar dressing and throwing in the oven. By doing so this reduced the cooking time in the oven by half. I'll definitely be making this recipe again, thanks for posting!

I wasn't sure what to expect with this recipe. I was concerned that the chops might come out of the oven with a soggy/mushy texture. I needn't have worried. They were delicious! I doubled the recipe to feed my family of 6 and before we had even finished the meal the two remaining chops had been "called" for lunches the next day. This is high praise from my non-leftover eating family!

Reading through a lot of the reviews, I find it strange that some people would make a recipe when they obviously are not very keen on the ingredients, or they make substantial changes -- and then they say they didn't like it much! We like these flavours, and the recipe is so quick and easy. I also wonder if cooks who were not happy with the results really used real Parmesan and a good creamy Caesar salad dressing? I only added a very little extra seasoning-with-a-bite (dry Piquante Pepper seasoning/Peppadew) to the Italian herbs, but used the recipe unchanged. My chops were nicely cooked after 25 - 30 minutes, but cooking times depend so much on the different ovens. The flavour was great -- mild but tasty. I did not use loin chops (terrified of their notorious "dryness"), but a chop cut which had some marbling running through them. So they were juicy. I should add we don't mind a little fat at all ... I'm pleased to see that some doctors and dieticians are coming round to the idea that a little animal fat (used for 1,000's of years, after all!) are not at all bad for us!! Thanks, Marie-Alice, for a recipe I'll use again. Should be great with chicken too.