TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Grilled Pork Chops with Lemon-Mustard Marinade

Oven-Fried Chicken Breasts

Fried Pork Sandwiches with Dill Pickles

Oven-Fried Fish Fillets

Pork Recipes

Quick and Easy Main Dish Recipes

Oven-Fried Pork Chops

Serves 4

If you have never made your own coating mix for oven-fried meats, poultry or seafood, give it a try. It is very simple to do, much less expensive, and you get to control all the ingredients, including herbs, spices, fats and sodium. This pork chop recipe is quick, easy, healthy and tastier than those made with store-bought coating mixes. It has become one of my favorite 'go to' pork chop recipes. See my version for chicken in the similar and related recipes. Make this recipe in any amount needed.

Oven-Fried Pork Chops Recipe Photo

Ingredients

  • 4 pork loin chops, about 4 ounces and 3/4-inch thick each, fat trimmed (see notes below)
  • 2 tablespoons Dijon mustard
  • 1-1/2 cups dry breadcrumbs or panko, preferably whole wheat, store-bought or homemade
  • 2 teaspoons garlic powder
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon dried thyme leaves
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried rosemary leaves, crushed
  • Salt and pepper to taste
  • Cooking oil spray

Preheat oven to 450° F. Pat the chops dry with paper towels. Coat each side well with the mustard. On a flat plate or piece of waxed paper, combine the breadcrumbs, garlic, cheese, thyme, sage, rosemary, salt and pepper. Place the chops into the crumb mixture, turning to coat each side very well. Place on a greased or sprayed baking rack set in a rimmed baking sheet or shallow baking dish. Lightly spray the tops with cooking spray. Bake until brown and done, about 25 minutes depending on thickness (see notes below). Let rest about 5 minutes before serving.

Notes: This recipe works equally well with bone-in or boneless pork loin chops. I make whichever I have on hand. Boneless chops might cook in as little as 20 minutes, depending on thickness. Whichever you use, do not overcook or the meat will dry out. Pork chops are done when the internal temperature is 145° to 150° F.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.