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Pork chops in the oven

Breaded Pork Chops in the Oven

Zesty, fragrant, and absolutely delicious — made from everyday ingredients! Pork chops baked in the oven come out far juicier, softer, and more tender than pan-fried ones. This dish is great for both a weeknight and a holiday table. Plus, you can freeze the marinated pieces to cook later.

Esenija

Recipe author

Composition / ingredients

Servings:

Pork

800

Eggs

Breadcrumbs

Prepared mustard

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 15 g

Fats 51 % 20 g

Carbohydrates 10 % 4 g

246 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make breaded chops in the oven? Prepare the pork. Mine are bone-in chops, already cut. You could use shoulder, ham, brisket, or loin. If needed, thaw the pork ahead of time by moving it from the freezer to the bottom shelf of the fridge. Rinse and pat dry with paper towels. If you have a whole piece of pork, cut it across the grain into slices about 1/2 inch (1 cm) thick.
Step 2:

Pound them on both sides with a meat mallet. To keep the juices from spattering all over the kitchen, cover the slices with plastic wrap first.
Step 3:

Salt the chops and brush them with prepared mustard. Transfer to a bowl, cover with plastic wrap, and marinate for 2 hours in the fridge. If you like, add 2–3 cloves of garlic (through a press) to the mustard.
Step 4:

Set up the breadcrumbs by pouring them onto a flat plate. In a separate bowl, beat the eggs with a fork.
Step 5:

First dip the meat into the beaten eggs on both sides.
Step 6:

Now coat them in breadcrumbs. Line a baking sheet with parchment and lay out the breaded chops. You could give them a quick sear in well-heated, high-smoke-point oil, but I decided to do everything in the oven. Preheat the oven (10–15 minutes ahead) to 400°F (200°C). Bake the chops for about 45 minutes. Note that ovens run differently, so the baking time and temperature may vary — go by how your own oven behaves.
Step 7:

How do you check for doneness? The chops should be golden on top. Pierce one with a fork or knife — if the juices run clear, they're ready to come out.
Step 8:

And here's the meat we ended up with. Serve the chops hot with any side you like, such as potatoes or a vegetable salad. Enjoy!

If you like, lay the chops on a bed of onions (sliced into half-rings) — they'll come out even juicier.
You can also bake the meat with tomatoes, bell peppers, potatoes, or mushrooms, topped with grated hard cheese.
You can add extra spices like caraway or a pinch of ground red pepper (a teaspoon tip's worth), or use a ready-made pork seasoning blend.
For a pretty presentation, arrange the finished chops on a plate lined with lettuce. Garnish them with sprigs of fresh dill and curly parsley, and fan out cucumber rounds alongside.
Red or white wine makes a good pairing for this dish.
If you've marinated the chops but plan to cook them later, transfer them to an airtight container and freeze. When you're ready to cook, thaw them on the bottom shelf of the fridge and bake as described in the recipe. Frozen food keeps in the freezer for 3–4 months at 0°F (-18°C).
Keep in mind that properly thawing the ingredients has a lot to do with the quality and flavor of the finished dish.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Since everyone's tolerance for saltiness, sweetness, bitterness, spiciness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are especially important not to overdo (chili pepper, for example).