Pork, the other white meat. Redesigned to be as lean and healthy as possible. Unfortunately, this has resulted in pork chops that are often dry and tough. Until now!
I have found a way to make pork chops both tender and beautiful with a golden crunchy crust. Read on!
You can use bread crumbs, panko bread crumbs or crackers for your pork chop coating. Place your coating of choice in a food processor and add 2 tablespoons of butter, salt/pepper, fresh garlic and any spices of your choice. Thyme and rosemary go very well with pork, as does parsley. Blend the ingredients together.
Place your pork chops on a washable cutting board and cover them with plastic wrap. Bang on the chops to flatten and tenderize them.
Now, line up three separate dishes. The first is flour, the second milk and the third bread or cracker crumbs. Dip the chops into the flour, then the milk and finally the crumbs.
Push the crumbs on to the pork to be sure they are completely covered.
I like to bake my pork chops at 375 to 400 on a thin layer of olive oil. But any method of cooking should work with this recipe. Since pork chop thicknesses vary, I usually check mine after twenty minutes, and add on more time if needed until there is no pink in the meat. Halfway through cooking, turn each pork chop for even browning.
The final outcome? Delicious, tender and beautiful pork chops. This recipe works really well with chicken breasts too!
24 January 2010, 6:16 pm
Now that looks delicious. I’ve always used Shake N Bake but this looks easy to do.
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29 January 2010, 4:09 am
Nice step-by-step for breaded pork chops. Rosemary and thyme are my favorite herbs with pork, sounds like a perfect herb addition to the breading. And the thin layer of olive oil for baking is a nice touch!
I’m going to give this recipe a try!
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Katherine Reply:
January 29th, 2010 at 3:11 pm
Denise, it really works well – trust me – if I can make tender pork chops, then I am SURE you can! I love rosemary too – I will try that next!
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