![]() ![]() This seals the crumbs, and the juices, and makes the chops crispy on the outside. Less messy and fewer calories (as if that matters with fatty pork steaks?)! Best tip ever: spray cooking spray over the bread crumbs once the meat is in the pan. Third, instead of butter to help hold the crumb coating on, I use a cooking spray. They are cheap, huge, and have lots of fat on them to make them always turn out juicy and tender. Second, for chops I always buy the pork steaks, otherwise known as shoulder blade cut, I think. With most foods, including fries, you don't need to turn them over halfway through either. It's unbelievable what a difference it makes to the evenness of the cooking. First, I use stoneware for all oven baking. This is a really good recipe for people who just can't seem to make pork chops tasty, like me. They were even good reheated! To reheat them, I just covered them with foil and baked them for 8 minutes at 425 degrees. I also let them sit out covered in foil for about 5 minutes before serving, however I did not cover them in the oven. I cooked mine for 40 minutes, and I sprinkled mozzarella cheese on top of them during the last 5 minutes of cooking. ![]() I also spread some of the melted butter on the shiny side of a piece of aluminum foil that I had lined my pan with. I mixed a little of the melted butter into the breading. The only spices I used in the breading were oregano, salt, and pepper, because they were the only spices I had out of the ingredients listed in the recipe. Be sure to adjust the cooking time accordingly depending on the size of your chops.These pork chops were delicious! Here are my adjustments from some of the reviews and tips I found online about how to cook pork chops: I seasoned mine with salt and pepper and let them sit out for fifteen minutes before breading and baking them. My pork chops were about 5″ long and 3/4″ thick and took about 18 minutes to cook up. Spritz with oil or drizzle with oil (optional, but helps achieve a nice golden colour) and bake in the oven for 17-20 minutes or until they are cooked through and golden brown. Then dip to coat it in the egg and finally in the breading. Working with one pork chop at a time, dip the chop in the flour to coat it. In the last bowl, mix the breadcrumbs, Parmesan cheese, dried oregano, dried thyme, and salt and pepper. Pat pork chops down with a paper towel and season with salt and pepper. Preheat oven to 400F and line a baking sheet with parchment paper. 1 teaspoon each dried oregano and dried thyme.Its good enough for Sunday dinner too! My hubby is definitely a meat and potatoes kind of guy and so this definitely pleases him. It satisfies us and, although it was easy to do, it doesn’t feel like a ‘weeknight meal’. Not only are these pork chops quick and easy, but they are a delicious and filling meal. Today, that answer is these tender, juicy pork chops! That’s what’s for dinner tonight! Crispy, breaded pork chops that are healthy because they are baked, not fried! Baking them also means that once they are in the oven, I can let them be and tend to some quick sides. Whatever it is, it needs to be quick and easy to do. But we have to eat 7 days a week and so the question that’s always circulating in my head on a weekday is ‘what will I make for dinner tonight’. ![]() Time is a luxury we don’t always have nor is the energy required to whip up a luxurious meal. I love to cook and being in the kitchen is my happy place! That said, weeknight dinners can sometimes feel stressful. ![]()
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