Introduction
If you’re looking for a delicious and simple way to prepare pork chops, this recipe is exactly what you need. With a crispy breadcrumb coating and flavorful seasoning, these pork chops are sure to become a family favorite. Whether served for a weeknight dinner or a special occasion, this dish will impress everyone at the table.
Detailed Ingredients with measures
4-6 boneless pork chops, approximately 1-inch thick
1½ cups plain breadcrumbs (or panko for extra crispiness)
2 teaspoons seasoning salt (e.g., Lawry’s)
2 teaspoons ground paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon brown sugar
Ground black pepper, to taste
2 tablespoons honey Dijon mustard or vegetable oil
2 tablespoons butter
Lemon wedges and chopped parsley (optional, for serving)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15-30 minutes
Total Time: 30-45 minutes
Yield: Serves 4-6
Directions
1. Preheat the oven to 425°F (218°C). Place a dark sheet pan or cast iron skillet inside the oven to preheat; do not line it with foil or parchment. A hot pan ensures crispier bottoms.
2. In a large zip-top bag or container with a lid, combine the breadcrumbs, seasoning salt, paprika, onion powder, garlic powder, brown sugar, and ground black pepper. Set aside.
3. Pat the pork chops dry and lightly pound them to even out their thickness. Brush each pork chop with honey Dijon mustard or vegetable oil to help the coating adhere.
4. Place one pork chop at a time into the breadcrumb mixture and shake until fully coated. For a thicker crust, press the crumbs onto the pork chop with your hands.
5. Carefully remove the hot pan from the oven and melt 1 tablespoon of butter on it. Arrange the coated pork chops in a single layer on the pan.
6. Bake for 15–30 minutes, depending on the thickness of the pork chops. If needed, add the second tablespoon of butter to the pan halfway through the baking time. Begin checking the internal temperature at 15 minutes; the pork chops are done when they reach 145°F (63°C).
7. For a crisper top, broil the pork chops for 30–60 seconds until a golden crust forms, watching closely to prevent burning.
8. Let the pork chops rest for 3 minutes before serving. Garnish with lemon wedges and chopped parsley, if desired. Enjoy your crispy, flavorful pork chops!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 425°F (218°C). Place a dark sheet pan or cast iron skillet inside the oven to preheat; do not line it with foil or parchment. A hot pan ensures crispier bottoms.
Step 2: Prepare the Coating
In a large zip-top bag or container with a lid, combine the breadcrumbs, seasoning salt, paprika, onion powder, garlic powder, brown sugar, and ground black pepper. Set aside.
Step 3: Prepare the Pork Chops
Pat the pork chops dry and lightly pound them to even out their thickness. Brush each pork chop with honey Dijon mustard or vegetable oil to help the coating adhere.
Step 4: Coat the Pork Chops
Place one pork chop at a time into the breadcrumb mixture and shake until fully coated. For a thicker crust, press the crumbs onto the pork chop with your hands.
Step 5: Add the Chops to the Pan
Carefully remove the hot pan from the oven and melt 1 tablespoon of butter on it. Arrange the coated pork chops in a single layer on the pan.
Step 6: Bake the Pork Chops
Bake for 15–30 minutes, depending on the thickness of the pork chops. If needed, add the second tablespoon of butter to the pan halfway through the baking time. Begin checking the internal temperature at 15 minutes; the pork chops are done when they reach 145°F (63°C).
Step 7: Broil for Crispiness
For a crisper top, broil the pork chops for 30–60 seconds until a golden crust forms, watching closely to prevent burning.
Step 8: Rest and Serve
Let the pork chops rest for 3 minutes before serving. Garnish with lemon wedges and chopped parsley, if desired.
Notes
Hot Pan
Using a preheated dark sheet pan or cast iron skillet helps achieve a crisp bottom.
Panko for Extra Crispiness
For a crunchier texture, consider using panko breadcrumbs instead of plain breadcrumbs.
Thicker Crust
Pressing the crumbs onto the pork chops can help create a thicker crust.
Internal Temperature
Ensure the internal temperature reaches 145°F (63°C) for safe consumption.
Resting Time
Allowing the pork chops to rest ensures they retain their juices for better flavor and texture.
Cook techniques
Preheating the Oven and Pan
Preheating the oven to 425°F (218°C) and placing a dark sheet pan or cast iron skillet inside ensures a crispier texture on the bottom of the pork chops during baking.
Preparing the Coating
Combining breadcrumbs with seasonings in a zip-top bag allows for easy and even coating of the pork chops, ensuring flavor and crunch.
Pounding the Pork Chops
Pounding the pork chops to an even thickness helps them cook more uniformly, preventing some areas from drying out while others remain undercooked.
Coating Technique
Brushing the pork chops with honey Dijon mustard or vegetable oil before coating not only adds flavor but also ensures the breadcrumbs stick well for a thicker crust.
Baking the Pork Chops
Baking the pork chops on a preheated pan allows for a better sear, and adding butter halfway through enhances richness and moisture.
Using a Meat Thermometer
Checking the internal temperature of the pork chops at 15 minutes ensures they are cooked to a safe 145°F (63°C) while maintaining juiciness.
Broiling for Crispiness
Broiling the pork chops for a short duration can create a golden and crispy top, but it is essential to watch closely to prevent burning.
Resting the Pork Chops
Letting the pork chops rest for 3 minutes after baking allows the juices to redistribute, leading to a more tender and flavorful bite.
FAQ
Can I use bone-in pork chops for this recipe?
Yes, you can use bone-in pork chops, but cooking times may vary slightly due to their thickness.
What can I substitute for honey Dijon mustard?
If you don’t have honey Dijon mustard, you can use regular Dijon mustard or yellow mustard, though the flavor will differ slightly.
Can I prepare the breadcrumb mixture in advance?
Yes, the breadcrumb mixture can be prepared ahead of time and stored in an airtight container until you’re ready to use it.
Is it necessary to pound the pork chops?
Pounding the pork chops is recommended for even cooking, but if you prefer not to, ensure they are of uniform thickness before baking.
What should I serve with the pork chops?
These pork chops pair well with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Garnishing with lemon and parsley enhances the presentation and flavor.
Conclusion
Cooking tender and flavorful pork chops is made easy with this crispy baked recipe. The combination of spices, honey Dijon mustard, and breadcrumbs not only enhances the pork’s natural flavor but also creates a delightful crunch that will satisfy your taste buds. Pairing the dish with lemon wedges and chopped parsley adds a fresh touch, making it a perfect meal for any occasion.
More recipes suggestions and combination
Pork Chop Variations
Try marinating the pork chops in a mix of apple cider vinegar, thyme, and rosemary for a different flavor profile before breading.
Side Dishes
Serve the pork chops with roasted vegetables, mashed potatoes, or a fresh green salad for a well-rounded meal.
Sandwich Option
Transform leftover pork chops into a delicious sandwich with your favorite toppings like lettuce, tomato, and spicy mayo.
Stuffed Pork Chops
For a heartier option, consider stuffing the pork chops with spinach, cream cheese, and feta before baking.
Gluten-Free Alternative
Substitute regular breadcrumbs with crushed gluten-free crackers or cornmeal for a gluten-free version of this recipe.
