Q1: What is the absolute secret to a super crispy, baked pork chop?

This recipe uses three main secrets! First, the three-step breading process (flour, then egg, then the coating) ensures the crust sticks. Second, baking the pork chops on a wire rack allows the hot air to circulate all around the pork chop, making the bottom just as crispy as the top. Finally, a light spritz of cooking spray on top helps the dry breadcrumb coating to "fry" and become extra golden and crunchy in the oven.

Q2: Can I use bone-in pork chops for this recipe instead of boneless?

Yes, you can, and they will be even juicier! You will just need to increase the baking time. For a thick-cut, 1-inch bone-in pork chop, you will likely need to bake for about 15-20 minutes per side , or until the internal temperature reaches 145°F.

Q3: How do I keep my breading from falling off the pork chops?

There are a few key tricks! First, be sure to pat your pork chops completely dry before you start. Second, after you have coated the pork chop in the breadcrumbs, press the breading on firmly with your hands to make sure it is well-adhered. Finally, be sure your baking sheet is coated with cooking spray to prevent the bottom from sticking.

Q4: How do I know for sure when my pork chops are cooked through without them being dry?

The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer . The USDA recommends cooking pork to an internal temperature of 145°F (63°C) , followed by a 3-minute rest. This will result in a pork chop that is incredibly juicy and may still have a hint of beautiful, blush pink in the center, which is both perfectly safe and delicious.

Q5: Can I make these pork chops ahead of time?

Yes! The best make-ahead method is to fully bread the raw pork chops and lay them out on your prepared baking sheet. You can then cover the sheet tightly with plastic wrap and keep it in the refrigerator for up to 24 hours before you plan to bake them.

The Best Crispy & Juicy Baked Breaded Pork Chops

An extremely quick and easy recipe for ‘Busy-Day’ baked pork chops. This simple weeknight meal features boneless pork loin chops that are coated in a savory mixture of seasoned breadcrumbs and grated Parmesan cheese, using milk as a binder. The breaded chops are then spritzed with cooking spray and baked in a hot oven until they are cooked through and the coating is golden brown.

Author: Evelyn

Ingredients

1/4 cup fat-free milk
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
4 boneless pork loin chops (4 ounces each)
Cooking spray

Instructions

Preheat the oven to 375°F.
Pour the milk into a shallow bowl. In a separate shallow bowl, toss the bread crumbs with the Parmesan cheese, salt, garlic powder, and pepper.
Dip each pork chop first in the milk, then dredge it in the crumb mixture, patting to help the coating adhere to both sides.
Place the coated chops on a baking sheet coated with cooking spray. Lightly spritz the tops of the chops with more cooking spray.
Bake for 8-10 minutes on each side, or until a meat thermometer inserted into the thickest part of the chop reads 145°F.
Let the pork chops stand for 5 minutes before serving.

Notes

This is a very fast recipe, perfect for a busy weeknight.
Spritzing the breaded chops with cooking spray before baking is a key step that helps the coating to become crispy and golden without frying.
Resting the pork chops for 5 minutes after they come out of the oven is crucial for ensuring they are juicy and tender.

Find it online: https://cookupjoy.com/baked-breaded-pork-chops/