Of course! Crispy Baked Breaded Pork Chops are a fantastic, healthier alternative to frying that doesn’t sacrifice any of the crunch or flavor. The secret is in the technique and a few key ingredients.
This method ensures a juicy interior and a shatteringly crisp, golden-brown crust.
Crispy Baked Breaded Pork Chops
This recipe uses a double coating and a preheated baking sheet to mimic the crispiness of deep-frying.
Prep Time: 20 minutes (includes resting) | Cook Time: 15-20 minutes | Total Time: 40 minutes
Yields: 4 pork chops
Ingredients
· 4 boneless pork chops, about 1-inch thick (or bone-in, see note)
· 2 tablespoons olive oil or avocado oil
· 1 teaspoon smoked paprika
· Salt and black pepper, to taste
For the Breading Station:
· 1 cup all-purpose flour
· 2 large eggs
· 1 tablespoon water
· 1 ½ cups Panko breadcrumbs (for maximum crunch)
· ½ cup grated Parmesan cheese
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon dried oregano or thyme
Instructions
Step 1: Prepare the Pork Chops
- Preheat your oven to 425°F (220°C). Place a baking sheet (rimmed sheet) in the oven to heat up. A hot pan is the key to a crispy bottom!
- Pat the pork chops completely dry with paper towels. This is crucial for the coating to stick.
- Brush both sides of the chops with the olive oil. Season both sides generously with salt, black pepper, and the smoked paprika.
Step 2: Set Up the Breading Station
Get three shallow dishes or plates:
· Dish 1: Flour, seasoned with a pinch of salt and pepper.
· Dish 2: Eggs and water, beaten together until smooth.
· Dish 3: Panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, and dried oregano. Mix well.
Step 3: Bread the Pork Chops
- Dredge in Flour: Press each pork chop into the flour, coating both sides. Shake off any excess.
- Dip in Egg: Dip the floured chop into the egg mixture, ensuring it’s fully coated.
- Coat with Panko: Finally, press the chop firmly into the Panko mixture, coating both sides thoroughly. Press down to make sure the crumbs adhere.
- Place the breaded chop on a wire rack while you repeat with the remaining chops. Letting them rest for 5-10 minutes helps the coating set.
Step 4: Bake to Perfection
- Carefully remove the hot baking sheet from the oven. Add 1-2 tablespoons of oil to the pan and swirl to coat, or for an even easier cleanup, place a wire rack on the hot baking sheet and spray it with non-stick spray.
- Place the breaded pork chops on the hot baking sheet (or on the wire rack). Using a wire rack allows hot air to circulate, making the chops crispy all over.
- Bake for 15-20 minutes, depending on thickness. The chops are done when the internal temperature reaches 145°F (63°C) and the crust is golden brown and crispy.
- Optional Broil: For extra color and crunch, you can broil for the last 1-2 minutes, watching closely to prevent burning.
Step 5: Rest and Serve
- Let the pork chops rest for 5 minutes on a clean wire rack before serving. This allows the juices to redistribute, ensuring they stay moist.
- Serve immediately with lemon wedges, your favorite sauce, or alongside mashed potatoes and a vegetable.
Why This Method Works: Pro-Tips
· The Hot Pan: Starting the chops on a preheated baking sheet gives the bottom an immediate blast of heat, preventing a soggy bottom and jump-starting the crisping process.
· The Wire Rack: Elevating the chops allows hot air to flow underneath, ensuring they get crispy on all sides, not just the top.
· Panko vs. Regular Breadcrumbs: Panko is made from crustless bread, resulting in a lighter, flakier, and crispier crust that doesn’t get soggy as easily.
· Don’t Skip the Rest: Letting the breaded chops sit before baking helps the coating solidify, preventing it from falling off during cooking.
· Use a Thermometer: The #1 way to avoid dry pork chops is to use an instant-read thermometer. Pull them out at 145°F for perfectly juicy results.
Variations
· Pork Cutlets: For super thin chops, use pork cutlets or pound your chops to ¼-inch thickness. Reduce baking time to 10-12 minutes.
· Different Crusts: Substitute the Panko with crushed cornflakes, crackers, or pork rinds (for a keto option).
· Herb Crust: Add 2 tablespoons of fresh, finely chopped herbs like parsley, rosemary, or sage to the Panko mixture.
Enjoy your incredibly crispy, juicy, and hassle-free pork chops