Using tongs, dip to coat the floured chop with the batter and allow the excess to drip off.Ĭoat all sides of chop with the bread crumb mixture, pressing gently to let the chop evenly coated on all sides.
Lightly coat each pork chop in the flour, shake off any excess. Season the chops with freshly ground black pepper. Pork Chops This recipe uses lean boneless center loin chops about 1 thick. If you’re using plain, homemade breadcrumbs or Panko breadcrumbs, be sure to add some Italian seasoning and salt & pepper to them. Pat pork chops dry then dip in the egg mixture. Ingredients Bread Crumbs I use seasoned breadcrumbs for this recipe because they’re already salted and flavored. Heat your oil in a skillet on the stove over medium-high heat. Coat a wire rack (cookie cooling rack is perfect) with cooking spray and set on a rimmed baking sheet. In another bowl add eggs and mix with a whisk. Close the bag, trapping some air in it, and shake vigorously for about 10 seconds.
Baked pork chops recipe bread crumbs how to#
Increase the oven temperature to 425℉ (220℃) F. How to Make Breaded Pork Chops Mix together bread crumbs, cheese, Italian seasoning, garlic powder, parsley, salt and pepper in another bowl. In a pie plate, whisk the egg whites and mustard until well blended then whisk in 6 tablespoons flour until smooth and a thick batter has been created. Make your dredging stations: In a shallow dish, whisk together the flour, salt, pepper, Italian seasoning, garlic and onion powder. Add 4 tablespoons of the flour to a shallow plate. Line a sheet pan with foil and drizzle with 2 tablespoons of olive oil, then pat the pork chops dry with a paper towel. Remove and let the bread crumbs cool to the room temperature then add the parmesan cheese, thyme and parsley and toss to combine. This should take 10 to 15 minutes depending on your oven. Drizzle the olive oil and toss to thoroughly combine.īake until dry and deep golden brown. This should make about 3 cups of fresh bread crumbs.Īdd the crumbs to a large bowl along with the shallots, garlic and black pepper. Pulse until a coarse meal forms, 10 to 15 seconds. Rinse the chops under cold running water and pat dry thoroughly with papper towels. Place the chops into the brine, cover and refrigerate for at least half an hour. Preheat the oven to 350℉ (180℃) degrees.ĭissolve ¼ cup salt in 1 quart water in a medium or large bowl to create the brine. Drizzle olive oil on top of each then bake for 20 minutes or until the meat has reached and internal temperature of 145☏.
Place the seasoned and breaded pork chops onto the prepared baking sheet. Adjust oven rack to the middle of the oven. Toss each pork chop in the breadcrumbs to cover. Drizzle a little more oil over top of the pork chops to make sure that they get that nice crisp top, then place the baking dish into the oven to bake for 25 minutes at 400☏.
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