Main Dishes
Breaded Pork Chops
Description
Pork chops are a go-to for easy weeknight dinners, and these Breaded Pork Chops will earn their place in your regular menu rotation. A crispy coating of seasoned panko and Parmesan make them scrumptious, and this perfect baking method makes them juicy and tender (NOT dry!).
Ingredients
- 4 center-cut pork chops boneless or bone-in, ¾- to 1 inch thick, trimmed of excess fat
- 1 teaspoons kosher salt divided
- ⅓ cup all-purpose flour
- 1 cup Panko breadcrumbs
- 3 tablespoons finely grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon ground chili powder
- ½ teaspoon ground black pepper
- 1 large egg
Directions
- Place a rack in the center of the oven preheat to 425ºF. For easy clean up, line a rimmed baking sheet with parchment paper or aluminum foil. Place an ovensafe wire rack on top and generously coat it with nonstick spray.
- Pat the pork dry. Use ½ teaspoon kosher salt to season the chops on both sides.
- Set up your dredging stations: In a wide, shallow dish such as a pie plate, place the flour. In a second shallow dish, beat the egg until well blended. In a third shallow dish, whisk together the Panko, Parmesan, Italian seasoning, garlic powder, chili powder, pepper, and remaining ½ teaspoon salt.
- Working 1 pork chop at a time, dredge it in the flour, then the egg, letting the excess drip off, then the breadcrumbs (I prefer to do this with tongs). Transfer to the prepared baking rack. Repeat with the remaining pork. Mist the top of the pork chops with nonstick spray.
- Bake breaded pork chops until the meat it reaches 140ºF on an instant read thermometer, about 15 to 22 minutes, depending upon the thickness of your chops; check right at the 15-minute mark to assess their progress.
- Remove the pork from the oven and let rest on the rack for 5 minutes. Enjoy hot, with a pinch of additional salt to taste.
