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This crispy baked pork chop recipe has been a dinnertime hit in my home for years. It gives you that perfect golden crust without any deep frying. Brining keeps the pork juicy while a toasted breadcrumb crust locks in flavor and crunch. It is my go-to whenever I want something comforting that does not leave the kitchen in chaos.
I first made this on a rainy Tuesday after work when I needed something fast but satisfying. My husband still asks for it every other week.
Ingredients
- Pork loin chops: Center cut and boneless at least three fourths inch thick for better moisture retention and even baking
- White bread: Use any soft sandwich bread to create tender but crunchy homemade breadcrumbs
- Shallots and garlic: Fresh aromatics that infuse flavor into the breadcrumb coating
- Parmesan cheese: Adds richness and a nutty salty layer to the crust
- Fresh thyme and parsley: Bring herbal balance and color to the crumb mixture
- Eggs and flour: Together they form a binding layer to help the crumbs stick firmly
- Salt and pepper: Used in the brine and before breading to lock in moisture and boost flavor throughout
Step-by-Step Instructions
- Brine the Pork:
- Dissolve salt in cold water and soak the pork chops for thirty minutes in the fridge. This step seasons the meat and helps keep it juicy during baking.
- Prep the Crumbs:
- Tear your bread into chunks and pulse it in a food processor into fine crumbs. Toast in a skillet with oil, shallots, garlic, and a pinch of salt over medium heat. Stir often until golden and fragrant. Let cool before using.
- Set Up the Dredge Stations:
- Arrange three shallow bowls. The first holds flour. The second holds flour whisked with beaten eggs. The third holds the cooled breadcrumbs mixed with parmesan parsley and thyme.
- Dry and Season the Chops:
- Remove pork from the brine and pat completely dry using paper towels. Lightly season both sides with pepper.
- Bread the Pork Chops:
- Dredge each chop first in flour shaking off any extra. Dip into the egg mixture coating completely then press into the seasoned breadcrumbs ensuring an even crust.
- Bake Until Crisp:
- Place breaded pork chops on a wire rack over a baking sheet. Bake at four twenty five degrees for eighteen to twenty minutes until golden brown and internal temperature hits one forty five degrees.
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I love how the parmesan blends into the coating and crisps up while baking. My son once told me it tastes like a pork version of his favorite chicken tenders and we have made it on repeat ever since.
Storage Tips
Store leftover pork chops in an airtight container in the refrigerator for up to five days. To keep them crisp reheat in a three hundred fifty degree oven for ten to fifteen minutes. Avoid microwaving as it softens the crust.
Ingredient Substitutions
If you do not have shallots substitute with a few tablespoons of finely minced onion. No parmesan on hand use asiago or romano. If you only have store bought breadcrumbs go for panko for a more satisfying crunch.
Serving Suggestions
These chops are amazing with roasted potatoes but also pair beautifully with steamed broccoli sweet glazed carrots or even a tangy cabbage slaw. I love serving them with a simple green salad when I want to keep things light.
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Cultural or Historical Context
Breaded pork chops are a comfort classic in many American and European households. This baked version is inspired by schnitzel and Southern fried chops but designed for healthier modern kitchens without sacrificing flavor.
Frequently Asked Questions About Recipes
- → Do I need to brine the pork chops?
Brining is highly recommended as it keeps the pork chops juicy and flavorful. However, if your pork is already pre-brined (noted on packaging), you can skip this step to avoid over-salting.
- → Why is the breading falling off after baking?
Make sure the pork chops are completely dry before dredging. Excess moisture prevents the breading from adhering properly during baking.
- → Can I prepare these pork chops ahead of time?
It's best to bread them just before baking to avoid sogginess. You can, however, prepare the breadcrumb mixture in advance and store it in an airtight container.
- → Can I use store-bought breadcrumbs?
Yes, but fresh breadcrumbs yield the best texture. If using store-bought, panko is a great substitute for added crunch.
- → What sides go well with crispy pork chops?
They pair perfectly with roasted potatoes, steamed vegetables, or a bright salad like Brussels sprouts Caesar or cucumber dill.
- → How should I reheat leftover pork chops?
Reheat in a 350°F oven for 10–15 minutes until warmed through. This keeps the coating crispy and the meat moist.