Crunchy Baked Pork Chops Recipes

CRUNCHY BAKED PORK CHOPS

Steps:

• Preheat oven to 425. Grease a baking sheet with cooking spray and set aside.
• Season both sides of the pork chops very well with salt and pepper.
• Place egg in one shallow bowl and beat lightly.
• Combine breadcrumbs and remaining ingredients in a separate shallow bowl.
• One at a time, dip each pork chop in the egg to coat on all sides, then press into the breadcrumb mixture on all sides.
• Place the breaded pork chops on the baking sheet. Press some of the extra breadcrumb mixture onto the top of each pork chop. Spray the tops of the pork chops with cooking spray.
• Bake at 425 for 18-25 minutes (see notes), until a meat thermometer reads 140. Remove from the oven and let rest for a few minutes before serving.

EASY, CRUNCHY PORK CHOPS

Steps:

• Trim the fat off the pork chops.
• Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until their thickness is reduced by half.
• Beat the egg and place in shallow wide bowl.
• Add the mustard, oregano, thyme,salt and pepper.
• On a large plate, combine the breadcrumbs and the Parmesan.
• Press each of the pork chops into the egg mixture, coating both sides.
• Then put the chops into the bread crumbs, covering them evenly.
• Place them on a cooling rack to dry slightly while you heat the oil in a large frying pan until it sizzles if water is dripped into it.
• Cook the pork chops until they are a deep golden color, about 5 to 7 minutes on each side (depending on how thin they are).

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

CRUNCHY BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In shallow dish, mix breadcrumbs, garlic, parsley, tarragon, salt and pepper.
• In another dish, beat egg with mustard.
• Place flour in third dish.
• Dredge each pork chop in flour, dip in egg mixture and then breadcrumb mixture, covering completely and patting so crumbs adhere.
• Place chops on baking sheet.
• Place in oven and bake until chops are cooked through (170 degrees), about 30 minutes, depending on thickness of chops, turning once.
• Serve with mushroom or country gravy, mashed potatoes and either apple sauce or baked apples.

CRUNCHY BAKED PORK CHOPS

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
• Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
• Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
• Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
• Bake until instant-read thermometer inserted into center of chops registers 140-145 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.