Tips for Baked Crunchy Pork Chops Recipe :

While parsley adds a fresh touch, this dish is equally delightful without it, so don’t fret if you’re out. I have a preference for Panko breadcrumbs due to their enhanced crunchiness, but regular or gluten-free breadcrumbs work just as well.

I recommend using unseasoned crumbs, but if you’re inclined, the Italian variant can be a great choice—just consider omitting the other seasonings. For those who enjoy a kick of heat on their pork chops, consider adding up to 1/4 teaspoon of cayenne pepper to the breadcrumb mix.

Baked Crunchy Pork Chops Recipe:

Ingredients

• 4 pork chops (boneless), around 1-inch thick
• salt and pepper, to your liking
• 1 whole egg, gently beaten
• 2/3 of a cup of Panko breadcrumbs
• 3 tablespoons grated Parmesan cheese
• 1 1/2 tablespoons of fresh parsley, chopped
• 1 teaspoon of paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Instructions

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

2. Prepare the Baking Sheet: Lightly coat a baking sheet with cooking spray to prevent the pork chops from sticking. Once greased, set it aside for later use.

3. Season the Pork Chops: Take each pork chop and season both sides with salt and pepper according to your taste preference.

4. Egg Mixture Preparation: In a shallow bowl, crack open an egg and whisk it gently until the yolk and white are combined.

5. Breadcrumb Mixture: In a separate shallow bowl, combine the breadcrumbs with the other ingredients, ensuring they’re mixed well.

6. Coating the Pork Chops: a. Take a pork chop and dip it into the egg mixture, ensuring it’s coated evenly on all sides. b. Next, press the egg-coated pork chop into the breadcrumb mixture, making sure it adheres well on all sides. Place the coated pork chop onto the prepared baking sheet. d. For an extra crispy crust, press some of the remaining breadcrumb mixture onto the top of each pork chop.

7. Final Touch: Lightly spray the tops of the pork chops with cooking spray. This will help achieve a golden-brown crust.

8. Baking: Place the baking sheet in the preheated oven and bake the pork chops for 20-25 minutes. The pork chops are done when an inserted thermometer reads 140°F (60°C).

9. Resting Time: After baking, remove the pork chops from the oven and let them rest for 3-5 minutes. This allows the juices to be redistributed. The internal temperature should continue to rise, reaching around 145°F (63°C) during this resting period.

10. Serve and Enjoy: Once rested, your pork chops are ready to be served. Enjoy your meal!

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Nutritional facts:
Calories: 380 Total Fat: 18g Saturated Fat: 4g Cholesterol: 159mg Sodium: 255mg Fiber: 1g Sugar: 1g Protein: 44g