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Oven-fried pork chops recipe

Mary Laufer's photo
Fort Worth Easy Meals Examiner

Oven-Fried Pork Chops

I love a great pork chop, but trying to stay away from fried and greasy is not so easy without given up great taste—until now! If you “fry” it in the oven correctly, you can have both great taste and a healthier option. I double bread my chops, but you don’t have to.

2 ½ lbs. thick Pork Chops
1 cup Italian style bread crumbs
½ cup Panko bread crumbs (Japanese style)
2 eggs
¼ cup milk
Olive Oil

Preheat oven to 400 degrees. Mix bread crumbs in a pie plate or on a dinner plate. Mix eggs and milk. Coat pork chops in crumbs on both sides, dip in egg/milk mixture and re-coat in crumbs pressing down to help the crumbs stick. Skip the first coating if you do not want them double coated. Spread a cookie sheet with olive oil and add the breaded pork chops. Drizzle olive oil on top and bake for 30 minutes. Using a spatula, flip the chops (they should be crispy on the bottom) and finish cooking another 15 minutes. I do not recommend cooking thinner chops in the oven.

If you like pork, you may want to try this recipe:  Rolled Pork Roast with Sausage and Stuffing

 

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, Fort Worth Easy Meals Examiner

Mary Laufer is a mother of five and grandmother of two. Food is her passion and she has spent the last thirty years cooking foods of varied ethnic backgrounds. Whether it's gourmet or preparing a great meal on a small budget, she always comes up with something interesting! www.m-laufer@hotmail.com

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