Buffalo Pork Chop

I have always loved the flavor of buffalo wing sauce. My guess is, if you’ve clicked this recipe you join me in this regard!

This recipe is really simple but produces an amazing flavor without the excess fat of buffalo wings (and dips). The pork chop is still a lean and filling protein source perfect for the bariatric surgery diet!

By ‘scoring’ the top of the pork chop and then adhering the grated parmesan cheese, you’ll create a nice little crusted texture that the buffalo sauce bakes into and keeps the pork moist.

If you love buffalo sauce recipes…I have plenty more!! (links are below the photos!)

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Buffalo Chicken Meatballs

Buffalo Chicken Salad

Buffalo Turkey Burger

Buffalo Pork Chop

Course: Main Dish

Cuisine: American, Oven Baked

Servings: 4 servings

Calories: 240kcal

Author: Steph Wagner

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Ingredients

• 1 lb boneless pork chops
• 2-3 tbsp buffalo sauce
• 4 slices part-skim mozzarella cheese
• 1/2 tsp each salt and pepper
• 2/3 cup reduced fat grated parmesan cheese

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Instructions

• Heat oven to 425F.
• Meanwhile, score the pork chop with a knife. Make diagonal slices about 1/16th of an inch on both sides of pork to allow parmesan cheese to adhere well. Coat both sides of chops with grated Parmesan cheese, using your hand to press cheese into the meat.
• Top with buffalo sauce.
• Add to a baking stone or a casserole dish. Bake for 20 minutes.
• Remove from oven and turn oven to broil. Top with mozzarella slices and a drizzle of buffalo sauce. Put under broiler for 60 seconds.
• Remove, let cool and serve.

Nutrition

Serving: 3oz | Calories: 240kcal | Carbohydrates: 7g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 773mg | Potassium: 524mg | Sugar: 0.3g | Vitamin A: 35IU | Calcium: 149mg | Iron: 1mg