I love these pork chops. I had to make these twice, because the kids asked for them again within a week. I love these because they use the oven, instead of frying them. This is a great lower fat alternative. I love oven baked foods, and these did not disappoint. I served them with some broccoli and cheese, a small salad, and some homemade bread. It was a wonderful meal that will be going on my menu regularly.
How To Make This Pork Chops
Exciting news—you’re just three ingredients away from a magnificently meaty main dish! This crispy, oven-baked pork chop recipe works just as well for boneless, center-cut pork chops, simply check them after 10-15 minutes and be sure not to let them overcook.
- 2 large eggs
- 4 (6- to 8-oz.) bone-in center-cut pork chops
- Salt and pepper (optional)
- 1 cup Italian-seasoned breadcrumbs
How to Make It
Preheat oven to 400°F. Scramble eggs in a shallow dish. Sprinkle pork chops with salt and pepper, if desired. Dip pork chops in eggs, and allow excess to drip off. Coat pork chops in breadcrumbs.
Place pork chops on a baking rack lightly coated with cooking spray, set rack in a rimmed baking sheet. Bake in preheated oven until a thermometer inserted in thickest portion registers 150°F, 20 to 25 minutes. Let rest 5 minutes before serving.