{"id":222954,"date":"2025-05-04T14:11:13","date_gmt":"2025-05-04T14:11:13","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/crispy-baked-pork-chops-the-country-cook\/"},"modified":"2025-05-04T14:11:13","modified_gmt":"2025-05-04T14:11:13","slug":"crispy-baked-pork-chops-the-country-cook","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=222954","title":{"rendered":"Crispy Baked Pork Chops – The Country Cook"},"content":{"rendered":"


\n<\/p>\n

\n
\"A\"A<\/div>\n

<\/p>\n

Crispy Baked Pork Chops are juicy, flavorful, and coated in a golden, crunchy crust then oven-baked for an easy, no fuss dinner!<\/em><\/p>\n

A TENDER, JUICY PORK RECIPE<\/h2>\n

These\u00a0Crispy Baked Pork Chops\u00a0deliver all the crunch and flavor of fried pork chops\u2014without the mess! With just a few simple ingredients and no frying required, this easy recipe is perfect for a quick, delicious dinner the whole family will enjoy. If you are like me and always trying to figure out what to make with pork chops \u2013 I got you covered! I think you are really going to love this one!<\/p>\n

\"A<\/figure>\n

FREQUENTLY ASKED QUESTIONS:\u00a0<\/h2>\n
\n
What if my pork is already brined?<\/strong> <\/p>\n

If using enhanced pork, pork that has already been seasoned in a brine solution, it will be noted on the packaging, you can skip the brine to prevent the meat from being too salty.<\/p>\n<\/p><\/div>\n

What can I do to help stop the breading from falling off?<\/strong> <\/p>\n

Be sure the pork is patted dry before breading.\u00a0Doing so will help guarantee each dredge step does its job.\u00a0 Leaving the meat overly wet will result in a coating that comes off and does not stick to the meat after baking.<\/p>\n<\/p><\/div>\n

Can I make these ahead of time?<\/strong> <\/p>\n

These chops do not do well if assembled too long before baking.\u00a0The bread can become wet and soggy from the egg mixture.\u00a0 The breadcrumb topping can be made and stored in an airtight container at room temperature for up to 3 days before using. But I wouldn\u2019t bread the chops too early.<\/p>\n<\/p><\/div>\n

Can I use store bought bread crumbs?<\/strong> <\/p>\n

Freshly made breadcrumbs make these chops extra crunchy. If using premade breadcrumbs, substitute panko for a similar crunch.\u00a0Traditional breadcrumbs can be used but will not result in a similar crunchy coating.<\/p>\n<\/p><\/div>\n

Can I skip the brining step?<\/strong> <\/p>\n

I think brining is actually great for pork chops because it is such a lean meat and so many people have trouble with their pork chops during out. So, I would definitely recommend NOT skipping it, even if you were just making these with a shake and bake mix. Honestly, I think I may start brining more of our pork chops that way with the brining step to help keep everything nice and moist. <\/p>\n<\/p><\/div>\n

How do I store leftover pork chops and what\u2019s the best way to reheat them?<\/strong> <\/p>\n

Pork chops can be stored in the refrigerator in an airtight container for up to 5 days.
To reheat chops, place them in a 350F-degree oven for 10-15 minutes or until heated through.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

\"A\"A<\/figure>\n

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)<\/h3>\n
    \n
  • pork<\/strong>\u2013 This recipe uses a center cut boneless pork loin, at least \u00be inch thick.\u00a0If using a thinner cut of meat, baking time will be reduced, cook until the internal temperature reaches 155 degrees.<\/li>\n
  • bread<\/strong>\u2013 This recipe used a classic white artisanal sandwich bread, but any bread you have on hand could be used.\u00a0 White bread, Italian, or French bread could be used, you will need about 2 \u00bd cups of breadcrumbs.<\/li>\n
  • shallots and garlic<\/strong>\u2013 Shallot and garlic add an aromatic flavor.\u00a0 A couple tablespoons of minced onion can be substituted for the shallot.\u00a0If using dry garlic, substitute \u00bd teaspoon and add after browning the breadcrumbs.<\/li>\n
  • parmesan cheese<\/strong>\u2013 Parmesan cheese adds an additional depth of flavor and a slight saltiness to the crumb topping.\u00a0 Romano or Asiago cheese can be substituted for parmesan if preferred.<\/li>\n
  • thyme and parsley<\/strong>\u2013 Herbs add flavor and complement the garlic flavor in the crumb coating.<\/li>\n
  • egg-<\/strong> A couple eggs mixed with flour help to act as a glue for the breadcrumb topping.<\/li>\n
  • salt and pepper<\/strong>\u2013 Lean pork loin benefits from a short brine, helping to lock in moisture making for a more tender and juicier chop.\u00a0Season with a little bit of pepper right before breading.<\/li>\n<\/ul>\n
    \"Pork\"Pork<\/figure>\n

    HOW TO MAKE CRISPY BAKED PORK CHOPS<\/h2>\n

    In a bowl, dissolve 3 Tablespoons of salt in 4-5 cups of cold water. Place chops in brine solution, cover and refrigerate for 30 minutes. Preheat oven to 425F degrees, line a rimmed baking sheet with a wire baking rack, set aside. Tear bread into large pieces and add to the bowl of a food processor, pulse 10-15 times, or until cut into fine crumbs. In a 10-inch skillet over medium-high heat, add the breadcrumbs, vegetable oil, minced shallot, minced garlic, and \u00bd teaspoon of salt.\u00a0Cook for a few minutes, or until the bread is lightly toasted, stirring often so it doesn\u2019t burn.\u00a0Remove from the heat to cool.<\/p>\n

    \"collage\"collage<\/figure>\n

    Prepare the three plates for dredging.\u00a0 To the first bowl add \u00bc cup of all-purpose flour.\u00a0 To the second bowl, add the two eggs and \u00bc cup of all-purpose flour, stirring to combine.\u00a0 In the third plate, add the cooled breadcrumb mixer, parmesan cheese, parsley, and thyme. Remove pork from the brine, pat chops dry with paper towels.\u00a0Season with pepper, a scant 1\/8 teaspoon for each side.<\/p>\n

    \"collage\"collage<\/figure>\n

    Coat chops in breading.\u00a0 First, dredge in flour, allowing any excess to shake off, next dip in the egg mixture, allowing any excess to drip off.\u00a0 Finally, coat in the breadcrumb mixture, pressing gently to help crumbs adhere to all sides.<\/p>\n

    \"collage\"collage<\/figure>\n

    Place the coated pork chops on the prepared baking tray.\u00a0Repeat the process with the remaining three chops. Bake for 18-20 minutes, or until the internal temperature reaches 145F degrees.\u00a0<\/p>\n

    \"collage\"collage<\/figure>\n

    Remove the pan from oven, serve warm.<\/p>\n

    \"sliced\"sliced<\/figure>\n

    CRAVING MORE RECIPES?\u00a0<\/h3>\n
    \n
    \n
    \"A\"A<\/div>\n
    \n

    \n
    \n
      \n
    • \n

      In a large bowl, dissolve 3 Tablespoons salt<\/span> in 4-5 cups cold water<\/span>. Place 4 center cut boneless pork chops<\/span> in brine solution, cover and refrigerate for 30 minutes.<\/span><\/p>\n<\/li>\n

    • \n

      Preheat oven to 425F degrees, line a rimmed baking sheet with a wire baking rack, set aside.<\/p>\n<\/li>\n

    • \n

      Tear 4 slices sandwich bread<\/span> into large pieces and add to the bowl of a food processor, pulse 10-15 times, or until cut into fine crumbs. <\/span><\/p>\n<\/li>\n

    • \n

      In a 10-inch skillet over medium-high heat, add 2 Tablespoons vegetable oil<\/span>, breadcrumbs, 1 small shallot, minced<\/span>, 3 garlic cloves, minced<\/span> and 1\/2 teaspoon salt<\/span>. Cook until the bread is lightly toasted, stirring regularly so it doesn’t burn. Remove from the heat to cool.<\/span><\/p>\n<\/li>\n

    • \n

      Prepare the three plates for dredging. To the first bowl add \u00bc cup of all-purpose flour<\/strong>.<\/span><\/p>\n<\/li>\n

    • \n

      To the second bowl, add the 2 eggs<\/span> and \u00bc cup of all-purpose flour<\/strong>, stirring to combine.<\/span><\/p>\n<\/li>\n

    • \n

      On the third plate, add the cooled breadcrumb mixture,<\/strong> 2 Tablespoons grated parmesan cheese<\/span>, 2 Tablespoons minced fresh parsley<\/span> and 1 teaspoon minced fresh thyme<\/span>.<\/span><\/p>\n<\/li>\n

    • \n

      Remove pork from the brine, pat chops dry with paper towels. Season with black pepper<\/span> (about 1\/8 teaspoon for each side).<\/span><\/p>\n<\/li>\n

    • \n

      Coat chops in breading. First, dredge in flour, allowing any excess to shake off<\/span><\/p>\n<\/li>\n

    • \n

      Next dip in the egg mixture, allowing any excess to drip off.<\/span><\/p>\n<\/li>\n

    • \n

      Finally, coat in the breadcrumb mixture, pressing gently to help crumbs adhere to all sides<\/span><\/p>\n<\/li>\n

    • \n

      Place coated chop on the prepared baking tray. Repeat the process with the remaining three chops.<\/span><\/p>\n<\/li>\n

    • \n

      Bake on the middle rack for about 18-20 minutes, or until the internal temperature reaches 145F degrees. Be sure not to overcook pork chops or the can dry out \u2013 always go by internal temperature for doneness.<\/span><\/p>\n<\/li>\n

    • \n

      Remove the pan from oven, serve warm.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      \n
      \n
        \n
      • Please refer to my FAQ\u2019s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
        \n

        Course: <\/span>Dinner, Main Course<\/span><\/p>\n

        Cuisine: <\/span>American<\/span><\/p>\n<\/div>\n

        Calories: <\/span>443<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>27<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>37<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>20<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>5505<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span><\/p>\n

        \n

        \u201cThe Country Cook\u201d is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

        Crispy Baked Pork Chops are juicy, flavorful, and coated in a golden, crunchy crust then oven-baked for an easy, no fuss dinner! A TENDER, JUICY PORK RECIPE These\u00a0Crispy Baked Pork Chops\u00a0deliver all the crunch and flavor of fried pork chops\u2014without the mess! With just a few simple ingredients and no frying required, this easy recipe […]<\/p>\n","protected":false},"author":1,"featured_media":222956,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[14316,23720,5022,1030,15204,13821],"dealstore":[],"offerexpiration":[],"class_list":["post-222954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baked","tag-chops","tag-cook","tag-country","tag-crispy","tag-pork"],"yoast_head":"\nCrispy Baked Pork Chops - The Country Cook - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=222954\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crispy Baked Pork Chops - The Country Cook - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Crispy Baked Pork Chops are juicy, flavorful, and coated in a golden, crunchy crust then oven-baked for an easy, no fuss dinner! 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A TENDER, JUICY PORK RECIPE These\u00a0Crispy Baked Pork Chops\u00a0deliver all the crunch and flavor of fried pork chops\u2014without the mess! 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