Breaded Pork Chops Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Breaded Pork Chops make an easy dinner for any night of the week. These breaded baked pork chops are crispy, flavorful, and beyond simple. Make your breadcrumbs, throw the pork chops in the oven, add some roasted veggies, and you've got one easy pork chop recipe made on a single sheet pan!
- 4 center-cut boneless pork chops 6-8 ounces each, ¾-1-inch thick, fat removed
- 4 slices hearty white sandwich bread torn into 1-inch pieces
- 1 small shallot minced
- 3 cloves garlic minced
- 2 tablespoons vegetable or canola oil
- Kosher salt & freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon minced fresh thyme leaves
- 2 tablespoons minced fresh parsley leaves
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon grated lemon zest
- Juice from 1 lemon
- ¼ cup unbleached all-purpose flour
**Read ALL Notes before starting**
Set oven rack to middle position and heat oven to 350°F.
Spray a wire rack with cooking spray and set it over (or inside) a foil-lined, rimmed baking sheet. Set aside.
Place the bread in a food processor and pulse until coarsely ground, about eight short pulses. The bread should yield about 3½ cups breadcrumbs. In a medium-sized bowl, place the crumbs, shallot, garlic, oil, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss until the crumbs are evenly coated with oil.
Pour the mixture onto a rimmed baking sheet and bake 15 minutes (stir after 5 minutes and after 10 minutes). Bake until crumbs are dry and are a deep golden brown.
Transfer the baking sheet to a cooling rack, leave the oven on and increase the temperature to °425F.
Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme and parsley and toss to thoroughly combine.
In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon zest and lemon juice.
Place ¼ cup flour in a shallow dish (just larger than one pork chop).
Place the breadcrumb mixture in another shallow bowl.
Using tongs, dredge one pork chop in flour and shake off the excess.
Dredge the pork chop in the mayonnaise/mustard mixture and let the excess drip off.
Gently press the chop, on all sides, in the breadcrumb mixture being sure a thick layer of crumbs adheres.
Transfer the breaded chop to the prepared wire rack and repeat with the remaining 3 pork chops.
Bake 17-25 minutes or until a meat thermometer inserted into the center of the chops registers 150°F. Remove from the oven and let rest 5 minutes before serving.
*Important Note – read first:
If using natural (not enhanced) pork, it is important to brine the meat before cooking. If using enhanced (injected with a salt solution) pork, skip the brining step.
To brine: Dissolve ¼ cup table salt in 1 quart water in a medium-sized container or gallon-size, plastic zipper bag. Place the chops in the brining solution, cover and refrigerate 30 minutes. Rinse the chops under cold water and pat dry with paper towels before proceeding.
Calories: 512kcal | Carbohydrates: 20g | Protein: 33g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 387mg | Potassium: 558mg | Fiber: 1g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 1.6mg | Calcium: 106mg | Iron: 2.1mg