Herb-Crusted Oven-Fried Pork Chops are a delightful twist on a classic. By baking instead of frying, you get all the crunch with less mess and fewer calories. This dish packs a punch with its herbaceous crust and juicy, tender meat.
Pork chops are the star of this recipe, offering a lean yet succulent base. Choose boneless, about an inch thick for even cooking. All-purpose flour acts as the first layer, helping the egg mixture stick to the meat. Speaking of which, the eggs and milk form a glue that holds the breadcrumbs in place. Panko breadcrumbs are the secret to that perfect crunch. They’re lighter and crispier than regular breadcrumbs. The blend of dried Italian herbs, garlic powder, onion powder, and smoked paprika infuses the crust with a depth of flavor. Finally, a touch of salt and black pepper seasons the chops, while olive oil helps them bake to a golden perfection.
These pork chops pair wonderfully with a simple arugula salad dressed in lemon and olive oil. Roasted vegetables like carrots or Brussels sprouts also make a lovely side. If you’re looking for something heartier, mashed potatoes or a wild rice pilaf complement the flavors beautifully.
First things first, preheat your oven to 400°F (200°C). Trust me, the key to a crispy crust is a hot oven. Line a baking sheet with parchment paper for easy cleanup and less sticking. Set up your dredging station next. In a shallow dish, place the flour. This creates a dry surface for the egg to cling to. In a second dish, beat together the eggs and milk until well combined. The third dish is for the breadcrumb mixture: combine your panko, Italian herbs, garlic powder, onion powder, smoked paprika, salt, and pepper.
Now, take your pork chops and pat them dry with paper towels. This step is crucial; moisture is the enemy of crispiness. Dredge each chop in flour, shaking off any excess. Dip it in the egg mixture, ensuring it's well coated. Finally, press it into the breadcrumb mixture. Give it a gentle press to make sure the breadcrumbs adhere.
Place the coated chops on your prepared baking sheet. Drizzle each with a bit of olive oil; this will help them achieve that beautiful golden brown color. Pop them in the oven and bake for 20-25 minutes. You’ll want them to be golden and cooked through, reaching an internal temperature of 145°F (63°C). Let them rest for about 5 minutes before serving. This helps the juices redistribute, keeping your pork chops nice and juicy.
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