Best Crunchy Baked Pork Chops Recipes

CRUNCHY BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In shallow dish, mix breadcrumbs, garlic, parsley, tarragon, salt and pepper.
• In another dish, beat egg with mustard.
• Place flour in third dish.
• Dredge each pork chop in flour, dip in egg mixture and then breadcrumb mixture, covering completely and patting so crumbs adhere.
• Place chops on baking sheet.
• Place in oven and bake until chops are cooked through (170 degrees), about 30 minutes, depending on thickness of chops, turning once.
• Serve with mushroom or country gravy, mashed potatoes and either apple sauce or baked apples.

CRUNCHY PORK CHOPS/CHICKEN BAKED

Steps:

• 1. Preheat the oven to 375 degrees. Season pork chops with salt and black pepper and set aside. Mix together crumbs, parmesan, parsley,and kosher salt.
• 2. Have three shallow bowls for dredging. Add flour to one bowl, eggs to another and the panko or Italian crumb mixture in the last.
• 3. Dredge pork chops first in the flour, then egg and third the panko mixture. Coat evenly. Add pork chops to skillet with oil. Make sure the oil is hot...not to hot will burn. Fry two minutes on each side and transfer to the baking dish uncovered. Bake for 20 minutes or until crispy. Transfer the chops to a serving bowl and let set for 10 minutes to allow juices to go back in chops.

BAKED CRUNCHY SWEET POTATO PORK CHOPS

Steps:

• 1. Preheat oven to 425 degrees F. PLEASE NOTE: I GOT 2 CUPS OF CRUSHED SWEET POTATOES FROM A 7 OUNCE BAG. LINE A LARGE SHALLOW BAKING PAN WITH FOIL AND SPRAY WITH non stick cooking spray, & set aside till needed.
• 2. Blend egg with milk in a small container.
• 3. Assemble and measure out spices.
• 4. Blend spices in a small bowl then add to a large zip lock bag.
• 5. Cut roast into serving size chops if they are not cut already.
• 6. Coat each chop individually with egg mixture.
• 7. Then dip in sweet potato mixture.
• 8. Then place on prepared pan.
• 9. Bake in preheated 425 degrees F. oven for 15 to 20 minutes or until juices run clear when pierced with a sharp knife or fork.
• 10. Remove from oven and serve while still hot, with your favorite sides.
• 11. DINNER IS NOW SERVED.

CRUNCHY BAKED PORK CHOPS

Steps:

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels. 2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley. 3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining. 4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops. 5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.

CRUNCHY BAKED PORK CHOPS

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
• Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
• Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
• Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
• Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.
• Technique
• Coatings without the Crunch
• Patchy: The crust peels off chops dipped in a typical thin egg wash.
• Thin: This popular boxed mix gives chops an insubstantial, bland crust.
• Crumbly: Fresh, untoasted crumbs have trouble sticking to the chop.
• Technique
• Secrets to a Crisp Coating
• Dip: A thick batter of flour, mustard, and egg whites grips the bread crumbs like glue.
• Coat: Coating the chops with fresh, well-toasted bread crumbs results in a crust with flavor and crunch.
• Elevate: Baking the chops on a rack set in a baking sheet allows greater air circulation and prevents the bottoms from turning soggy.