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 on the full page view linked above. Make this recipe in any amount needed.


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 30 minutes. 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.