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Pork Chop Recipes
| Pork Loin Chops with Fennel |
The pork chop, a cut from the pork loin (which is the top section of a pig), is a favorite dinnertime staple. Pork chops are individual serving cuts that are sliced to
various thicknesses. Depending on the size of the chop, 1 or 2 chops may be served as a single serving. Single chops may vary from 1/2-inch to 1-1/2-inchs thick
and double rib chops may be as thick as 2 inches. The thickness chosen will depend on how they will be prepared and the appetites to be satisfied. Did you know
that six common cuts of pork have, on average, 16% less fat and 27% less saturated fat than 17 years ago? Three popular chops are classified as lean by the
USDA: Boneless top loin pork chop, bone-in center loin pork chop, and bone-in rib pork chop.
Pork chops can come from differing sections of the loin and therefore have different names.
various thicknesses. Depending on the size of the chop, 1 or 2 chops may be served as a single serving. Single chops may vary from 1/2-inch to 1-1/2-inchs thick
and double rib chops may be as thick as 2 inches. The thickness chosen will depend on how they will be prepared and the appetites to be satisfied. Did you know
that six common cuts of pork have, on average, 16% less fat and 27% less saturated fat than 17 years ago? Three popular chops are classified as lean by the
USDA: Boneless top loin pork chop, bone-in center loin pork chop, and bone-in rib pork chop.
Pork chops can come from differing sections of the loin and therefore have different names.
Rib Chops originate in the center of the loin (in the rib area) and can be distinguished by the visible rib bone
and large piece of loin meat. Rib chops are very flavorful and retain moisture nicely during cooking.
and large piece of loin meat. Rib chops are very flavorful and retain moisture nicely during cooking.
Loin Chops are cut from the lower part of the loin (beneath the rib area). Bone-in loin chops have a
characteristic T-bone shape and include the rib portion and a portion of the leaner meat from the tenderloin.
Boneless loin chops are also available, and these chops contain no tenderloin meat.
characteristic T-bone shape and include the rib portion and a portion of the leaner meat from the tenderloin.
Boneless loin chops are also available, and these chops contain no tenderloin meat.
Sirloin Chops come from the end of the loin nearest the hip. It is a lean cut that contains part of the tenderloin
but it is not very flavorful. It also contains more bone than the other chops and has a tendency to be dry. It is one of
the least preferred and least expensive of all the chops.
but it is not very flavorful. It also contains more bone than the other chops and has a tendency to be dry. It is one of
the least preferred and least expensive of all the chops.
Boneless Chops: Rib and loin chops are available in boneless cuts and in various thicknesses. The
boneless cuts provide convenience in preparation and eating, but are generally slightly more expensive than the
bone in cuts. Boneless chops can also be butterflied, which means that they may be opened like a book to form a
large, thin chop or stuffed.
boneless cuts provide convenience in preparation and eating, but are generally slightly more expensive than the
bone in cuts. Boneless chops can also be butterflied, which means that they may be opened like a book to form a
large, thin chop or stuffed.
Cooking Pork Chops: Because pork chops can often be overcooked, checking the internal temperature often will help prevent dry chops. Purchase an
instant-read thermometer for accuracy. The recommended internal temperature for cooked pork chops is 160 degrees F. When checking doneness, remove the
meat from the heat source as it reaches an internal temperature that is 5 to 10 degrees lower than the desired doneness temperature for that cut. The meat
should stand for a few minutes before serving. During the standing time it will continue to cook and the temperature should rise to the appropriate internal
temperature. I prefer to stop the cooking of pork chops at 135 degrees F. for a slightly pink center but you must decide your own desired degree of doneness.
Another method for testing doneness is to prick the cut of pork with a fork or the tip of a knife and check to see if the juices that escape run clear. If the juices are
clear or have just a very faint pink tint, the meat is done. If the juices are not clear, the meat should be returned to the heat source for further cooking.
Pork chops can also be tested for doneness by touch. When pressed with tongs or a fingertip, the cut should feel firm but easily spring back to shape.
Some juices may be released, which should be clear or have only a faint tint of pink coloring. Meat that is not done will feel soft and will release darker pink juices.
A well-done cut will feel fairly firm when touched and will release little or no juices.
instant-read thermometer for accuracy. The recommended internal temperature for cooked pork chops is 160 degrees F. When checking doneness, remove the
meat from the heat source as it reaches an internal temperature that is 5 to 10 degrees lower than the desired doneness temperature for that cut. The meat
should stand for a few minutes before serving. During the standing time it will continue to cook and the temperature should rise to the appropriate internal
temperature. I prefer to stop the cooking of pork chops at 135 degrees F. for a slightly pink center but you must decide your own desired degree of doneness.
Another method for testing doneness is to prick the cut of pork with a fork or the tip of a knife and check to see if the juices that escape run clear. If the juices are
clear or have just a very faint pink tint, the meat is done. If the juices are not clear, the meat should be returned to the heat source for further cooking.
Pork chops can also be tested for doneness by touch. When pressed with tongs or a fingertip, the cut should feel firm but easily spring back to shape.
Some juices may be released, which should be clear or have only a faint tint of pink coloring. Meat that is not done will feel soft and will release darker pink juices.
A well-done cut will feel fairly firm when touched and will release little or no juices.
Breaded Pork Chops
(Serves 4)
This is a simple pork chop recipe but it accompanies well with a number of side dishes.
Serve it with sauteed cabbage, butternut squash in parchment, scalloped potatoes with cheese,
braised leeks with Parmesan, or baked macaroni and cheese. Make an easy mustard-mayonnaise
condiment by combining 3 parts Dijon mustard to 1 part mayonnaise. Finishing the chops in the oven
prevents the breadcrumbs from burning and keeps the meat moist and tender.
4 (1-inch thick) loin or rib pork chops
Salt and pepper
2 eggs beaten with 1 tablespoon water
3/4 cup Italian-flavored bread crumbs
3/4 cup grated Parmesan cheese
3 to 4 tablespoons olive or vegetable oil
Preheat oven to 350 degrees F.
Season the pork chops with salt and pepper.
In a small, shallow bowl combine the breadcrumbs and Parmesan.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly.
Heat the oil in a large, oven-proof skillet over medium heat.
Place the breaded pork chops in the skillet and cook 3 to 4 minutes on each side, until golden brown.
Place the skillet with pork chops in the oven and cook to your desired doneness.
For chops with a slightly pink center, bake for 12 to 15 minutes, to 135 degrees F.
Allow the chops to rest for 5 minutes before serving.
(Serves 4)
This is a simple pork chop recipe but it accompanies well with a number of side dishes.
Serve it with sauteed cabbage, butternut squash in parchment, scalloped potatoes with cheese,
braised leeks with Parmesan, or baked macaroni and cheese. Make an easy mustard-mayonnaise
condiment by combining 3 parts Dijon mustard to 1 part mayonnaise. Finishing the chops in the oven
prevents the breadcrumbs from burning and keeps the meat moist and tender.
4 (1-inch thick) loin or rib pork chops
Salt and pepper
2 eggs beaten with 1 tablespoon water
3/4 cup Italian-flavored bread crumbs
3/4 cup grated Parmesan cheese
3 to 4 tablespoons olive or vegetable oil
Preheat oven to 350 degrees F.
Season the pork chops with salt and pepper.
In a small, shallow bowl combine the breadcrumbs and Parmesan.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly.
Heat the oil in a large, oven-proof skillet over medium heat.
Place the breaded pork chops in the skillet and cook 3 to 4 minutes on each side, until golden brown.
Place the skillet with pork chops in the oven and cook to your desired doneness.
For chops with a slightly pink center, bake for 12 to 15 minutes, to 135 degrees F.
Allow the chops to rest for 5 minutes before serving.
Double Cheese Pork Chops
(Serves 4)
4 (1-inch thick) loin or rib pork chops
Salt and pepper
1 egg beaten with 1 tablespoon water
1/2 cup Italian-flavored bread crumbs
3/4 cup grated Parmesan cheese, divided
3 to 4 tablespoons olive or vegetable oil
4 thick slices mozzarella cheese
1 (8 ounce) can tomato sauce
Season the pork chops with salt and pepper.
In a small, shallow bowl combine the breadcrumbs and 1/2 cup Parmesan.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly.
Heat the oil in a large, oven-proof skillet over medium heat.
Place the breaded pork chops in the skillet and cook for 8 to 10 minutes per side.
Put 1 slice of mozzarella on each chop, cover the skillet, and allow the cheese to melt, 1 to 2 minutes.
Transfer the chops to a serving platter. Reduce the heat under the skillet to low.
Carefully add the tomato sauce to the skillet and scrape up any browned bits.
Add the remaining Parmesan cheese and season with salt and pepper.
Pour the sauce over the chops and serve.
(Serves 4)
4 (1-inch thick) loin or rib pork chops
Salt and pepper
1 egg beaten with 1 tablespoon water
1/2 cup Italian-flavored bread crumbs
3/4 cup grated Parmesan cheese, divided
3 to 4 tablespoons olive or vegetable oil
4 thick slices mozzarella cheese
1 (8 ounce) can tomato sauce
Season the pork chops with salt and pepper.
In a small, shallow bowl combine the breadcrumbs and 1/2 cup Parmesan.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly.
Heat the oil in a large, oven-proof skillet over medium heat.
Place the breaded pork chops in the skillet and cook for 8 to 10 minutes per side.
Put 1 slice of mozzarella on each chop, cover the skillet, and allow the cheese to melt, 1 to 2 minutes.
Transfer the chops to a serving platter. Reduce the heat under the skillet to low.
Carefully add the tomato sauce to the skillet and scrape up any browned bits.
Add the remaining Parmesan cheese and season with salt and pepper.
Pour the sauce over the chops and serve.
Pork Chops with Orange and Marsala
(Serves 4)
4 pork loin chops, about 1 inch thick
Salt and pepper
2 tablespoons olive oil
1/2 cup dry Marsala wine
1/2 cup fresh orange juice
1/2 teaspoon grated orange zest
Season the chops with salt and pepper.
Heat the olive oil in a large skillet over medium heat.
Add the chops and cook until browned on both side, about 10 minutes.
Reduce the heat to medium-low and cook until the chops are cooked through.
Transfer the chops to a plate.
Add the Marsala to the skillet and raise the heat to medium-high.
Reduce the wine until slightly thickened, about 2 minutes.
Add the orange juice and bring to a simmer.
Return the chops to the skillet and add the orange zest.
Baste the chops with the pan juices for 2 minutes.
Serve.
(Serves 4)
4 pork loin chops, about 1 inch thick
Salt and pepper
2 tablespoons olive oil
1/2 cup dry Marsala wine
1/2 cup fresh orange juice
1/2 teaspoon grated orange zest
Season the chops with salt and pepper.
Heat the olive oil in a large skillet over medium heat.
Add the chops and cook until browned on both side, about 10 minutes.
Reduce the heat to medium-low and cook until the chops are cooked through.
Transfer the chops to a plate.
Add the Marsala to the skillet and raise the heat to medium-high.
Reduce the wine until slightly thickened, about 2 minutes.
Add the orange juice and bring to a simmer.
Return the chops to the skillet and add the orange zest.
Baste the chops with the pan juices for 2 minutes.
Serve.
Honey Mustard Pork Chops
(Serves 4)
1 tablespoon butter
1 tablespoon olive oil
4 (1-1/4-inch thick) center-cut rib or pork loin chops
Salt and pepper
1/2 cup white wine
1/4 cup chicken broth
2 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup heavy cream
Melt butter with the oil in a large deep skillet over high heat.
Season chops with salt and pepper.
Place the chops in the skillet.
Brown them well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
Remove chops to a platter and pour off most of the fat.
Reduce the heat to medium.
Carefully add wine to the pan drippings and stir, scraping up any brown bits.
Cook for 1 to 2 minutes to reduce the liquid by half.
Add the chicken broth, Dijon mustard, and honey.
Whisk to combine and continue cooking for 2 minutes.
Add the cream and whisk until thickened, about 2 minutes.
Return pork chops to the skillet along with any accumulated drippings.
Turn the chops to coat both sides and cook for 1 minute, just to reheat.
Serve.
(Serves 4)
1 tablespoon butter
1 tablespoon olive oil
4 (1-1/4-inch thick) center-cut rib or pork loin chops
Salt and pepper
1/2 cup white wine
1/4 cup chicken broth
2 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup heavy cream
Melt butter with the oil in a large deep skillet over high heat.
Season chops with salt and pepper.
Place the chops in the skillet.
Brown them well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
Remove chops to a platter and pour off most of the fat.
Reduce the heat to medium.
Carefully add wine to the pan drippings and stir, scraping up any brown bits.
Cook for 1 to 2 minutes to reduce the liquid by half.
Add the chicken broth, Dijon mustard, and honey.
Whisk to combine and continue cooking for 2 minutes.
Add the cream and whisk until thickened, about 2 minutes.
Return pork chops to the skillet along with any accumulated drippings.
Turn the chops to coat both sides and cook for 1 minute, just to reheat.
Serve.
Pork Chops with Fennel
(Serves 2)
2 center-cut bone-in pork chops
Salt and pepper
2 tablespoons olive oil
1/2 large fennel bulb, cut into 1/2-inch slices
1 small onion, thinly sliced
1 cup chicken broth
1 tablespoon lemon juice
1 tablespoon unsalted butter
Preheat oven to 350 degrees F.
Season pork chops with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Saute the pork chops for 2 minutes on each side.
Transfer the chops to a baking dish and place in the oven.
Add the fennel and onion to the skillet.
Reduce the heat to medium. Add more oil if the skillet is too dry.
Saute the fennel and onion until lightly browned and softened, about 3 minutes.
Add the chicken broth and lemon juice.
Cover and simmer for 5 minutes.
Stir in 1 tablespoon of butter.
Remove the chops from the oven and transfer them to the skillet.
Cook, uncovered, for 3 to 5 minutes or until the meat is about 135 degrees F. for medium-rare.
Serve pork chops with sauce poured over the top.
(Serves 2)
2 center-cut bone-in pork chops
Salt and pepper
2 tablespoons olive oil
1/2 large fennel bulb, cut into 1/2-inch slices
1 small onion, thinly sliced
1 cup chicken broth
1 tablespoon lemon juice
1 tablespoon unsalted butter
Preheat oven to 350 degrees F.
Season pork chops with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Saute the pork chops for 2 minutes on each side.
Transfer the chops to a baking dish and place in the oven.
Add the fennel and onion to the skillet.
Reduce the heat to medium. Add more oil if the skillet is too dry.
Saute the fennel and onion until lightly browned and softened, about 3 minutes.
Add the chicken broth and lemon juice.
Cover and simmer for 5 minutes.
Stir in 1 tablespoon of butter.
Remove the chops from the oven and transfer them to the skillet.
Cook, uncovered, for 3 to 5 minutes or until the meat is about 135 degrees F. for medium-rare.
Serve pork chops with sauce poured over the top.
Pork Chops with Caper Sauce
(Serves 4)
4 center-cut bone-in pork chops, cut 1-inch thick
Salt and pepper
1 tablespoon olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
2 teaspoon red wine vinegar
1 cup chicken broth
4 tablespoons capers, rinsed
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter
2 tablespoons chopped fresh parsley
Season the pork chops with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chops and cook until lightly browned, about 5 to 6 minutes per side
Transfer the chops to a plate and keep warm.
Add the onions and garlic to the skillet and cook until wilted, 1 to 2 minutes.
Add the vinegar and cook for 30 seconds.
Add the broth, capers, mustard, and tomato paste.
Cook and reduce the sauce by half.
Remove the sauce from heat.
Add any juices that may have accumulated on the plate with the pork chops.
Stir the butter into the sauce and check for seasoning.
Spoon the sauce over the pork chops and sprinkle with parsley.
(Serves 4)
4 center-cut bone-in pork chops, cut 1-inch thick
Salt and pepper
1 tablespoon olive oil
1/2 cup finely chopped onion
2 teaspoons minced garlic
2 teaspoon red wine vinegar
1 cup chicken broth
4 tablespoons capers, rinsed
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter
2 tablespoons chopped fresh parsley
Season the pork chops with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chops and cook until lightly browned, about 5 to 6 minutes per side
Transfer the chops to a plate and keep warm.
Add the onions and garlic to the skillet and cook until wilted, 1 to 2 minutes.
Add the vinegar and cook for 30 seconds.
Add the broth, capers, mustard, and tomato paste.
Cook and reduce the sauce by half.
Remove the sauce from heat.
Add any juices that may have accumulated on the plate with the pork chops.
Stir the butter into the sauce and check for seasoning.
Spoon the sauce over the pork chops and sprinkle with parsley.
Autumn Pork Chops
(Serves 4)
1 tablespoon dried sage
Salt and pepper
4 center-cut bone-in loin or rib pork chops
1 tablespoon butter
1 tablespoon olive oil
1 small tart apple, peeled, cored, and thinly sliced
1 small onion, thinly sliced
1 tablespoon brown sugar
1 tablespoon water
Rub the pork chops with the dried sage. Season with salt and pepper.
In a large skillet, melt the butter with the oil over medium-high heat.
Add the pork chops and brown 2 minutes on each side.
Add the apples, onion, brown sugar, and water.
Cover the skillet and reduce the heat to low.
Cook for 10 to 15 minutes, turning the chops once, until they are cooked they way you like them.
(Serves 4)
1 tablespoon dried sage
Salt and pepper
4 center-cut bone-in loin or rib pork chops
1 tablespoon butter
1 tablespoon olive oil
1 small tart apple, peeled, cored, and thinly sliced
1 small onion, thinly sliced
1 tablespoon brown sugar
1 tablespoon water
Rub the pork chops with the dried sage. Season with salt and pepper.
In a large skillet, melt the butter with the oil over medium-high heat.
Add the pork chops and brown 2 minutes on each side.
Add the apples, onion, brown sugar, and water.
Cover the skillet and reduce the heat to low.
Cook for 10 to 15 minutes, turning the chops once, until they are cooked they way you like them.
Cranberry-Stuffed Pork Chops
(Serves 6)
(Serves 6)
These pork chops look very festive on a serving platter. You can make this recipe inexpensively
for a crowd by purchasing a whole pork loin and slicing the portions yourself. Make the stuffing
ahead of time and the entire cooking time is less than 20 minutes.
1 tablespoon olive oil or butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 cup fresh bread crumbs
1/2 cup dried cranberries, coarsely chopped
2 teaspoons grated orange zest
Salt and pepper
1/4 to 1/3 cup chicken broth
3-4 fresh sage leaves, chopped
6 (1-inch thick) boneless pork loin chops
Olive oil for sautéing
Heat olive oil or butter in a large skillet over medium-high heat.
Add the onion and celery. Saute for 8 to 10 minutes until tender.
Remove from the heat.
Stir in the bread crumbs, cranberries, orange zest, and salt.
Add enough chicken broth to moisten and bring the mixture together.
Set the stuffing aside. Wipe the skillet clean.
Cut a pocket in one side of each chop, cutting to but not through the other side.
Season the inside of the chop with salt and pepper.
Divide the stuffing mixture into 6 portions.
Place one portion of the stuffing in the pocket of each chop.
Press the pocket closed. Season the outside of the chop with salt and pepper.
Preheat the oven to 375 degrees F.
Heat a few tablespoons of olive oil in the large skillet.
Saute the chops for 2 to 3 minutes on each side until the chops are browned.
Place the skillet in the oven or transfer the chops to a baking dish and place in the oven.
Bake for 10 to 12 minutes, or until the pork is done to your preference.
Remove from the oven and allow to rest for 5 minutes.
Serve with any pan juices poured over the top of the chops.
for a crowd by purchasing a whole pork loin and slicing the portions yourself. Make the stuffing
ahead of time and the entire cooking time is less than 20 minutes.
1 tablespoon olive oil or butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 cup fresh bread crumbs
1/2 cup dried cranberries, coarsely chopped
2 teaspoons grated orange zest
Salt and pepper
1/4 to 1/3 cup chicken broth
3-4 fresh sage leaves, chopped
6 (1-inch thick) boneless pork loin chops
Olive oil for sautéing
Heat olive oil or butter in a large skillet over medium-high heat.
Add the onion and celery. Saute for 8 to 10 minutes until tender.
Remove from the heat.
Stir in the bread crumbs, cranberries, orange zest, and salt.
Add enough chicken broth to moisten and bring the mixture together.
Set the stuffing aside. Wipe the skillet clean.
Cut a pocket in one side of each chop, cutting to but not through the other side.
Season the inside of the chop with salt and pepper.
Divide the stuffing mixture into 6 portions.
Place one portion of the stuffing in the pocket of each chop.
Press the pocket closed. Season the outside of the chop with salt and pepper.
Preheat the oven to 375 degrees F.
Heat a few tablespoons of olive oil in the large skillet.
Saute the chops for 2 to 3 minutes on each side until the chops are browned.
Place the skillet in the oven or transfer the chops to a baking dish and place in the oven.
Bake for 10 to 12 minutes, or until the pork is done to your preference.
Remove from the oven and allow to rest for 5 minutes.
Serve with any pan juices poured over the top of the chops.
RECIPES
Breaded Pork Chops
Double Cheese Pork Chops
Pork Chops with Orange and Marsala
Honey Mustard Pork Chops
Pork Chops with Fennel
Pork Chops with Caper Sauce
Autumn Pork Chops
Cranberry-Stuffed Pork Chops
Pork Chops with Red Cabbage
Crunchy Baked Pork Chops
Breaded Pork Chops
Double Cheese Pork Chops
Pork Chops with Orange and Marsala
Honey Mustard Pork Chops
Pork Chops with Fennel
Pork Chops with Caper Sauce
Autumn Pork Chops
Cranberry-Stuffed Pork Chops
Pork Chops with Red Cabbage
Crunchy Baked Pork Chops
Pork Chops with Red Cabbage
(Serves 4)
2 tablespoons olive oil
4 (1-inch thick) pork loin chops
Salt and pepper
1 large onion, chopped
2 garlic cloves, minced
1 head red cabbage, cut into thin strips
1/4 cup balsamic vinegar
2 tablespoon water
In a large skillet, heat the oil over medium heat.
Pat the chops dry, season with salt and pepper, and add to the skillet.
Cook until browned, about 2 minutes per side.
Transfer the chops to a plate.
Add the onion to the skillet and cook 5 minutes,
Stir in the garlic and cook 1 more minute.
Add the cabbage, vinegar, and water.
Cover and cook, stirring occasionally, until the cabbage is tender, about 45 minutes.
Return the chops to the skillet.
Cook the chops, turning once or twice, until the meat is cooked through, about 5 minutes.
Serve.
(Serves 4)
2 tablespoons olive oil
4 (1-inch thick) pork loin chops
Salt and pepper
1 large onion, chopped
2 garlic cloves, minced
1 head red cabbage, cut into thin strips
1/4 cup balsamic vinegar
2 tablespoon water
In a large skillet, heat the oil over medium heat.
Pat the chops dry, season with salt and pepper, and add to the skillet.
Cook until browned, about 2 minutes per side.
Transfer the chops to a plate.
Add the onion to the skillet and cook 5 minutes,
Stir in the garlic and cook 1 more minute.
Add the cabbage, vinegar, and water.
Cover and cook, stirring occasionally, until the cabbage is tender, about 45 minutes.
Return the chops to the skillet.
Cook the chops, turning once or twice, until the meat is cooked through, about 5 minutes.
Serve.
Crunchy Baked Pork Chops
(Serves 4)
4 (1-inch thick) boneless, center-cut pork chops
Salt and pepper
3 cups fresh bread crumbs from Italian bread
3 tablespoons minced onion
3 garlic cloves, minced
1/4 teaspoon each of salt and pepper
2 tablespoons vegetable oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried thyme
2 tablespoons minced fresh parsley
1/4 cup plus 6 tablespoons flour
3 large egg whites
3 tablespoons Dijon mustard
Preheat oven to 350 degrees F.
Season the pork chops with salt and pepper and set aside.
Place the breadcrumbs crumbs on a baking sheet and add the minced onion,
garlic, oil, salt and pepper.
Toss until the crumbs are evenly coated with oil.
Bake until golden brown and dry, about 15 minutes, stirring twice during baking.
Do not turn off the oven. Cool the crumbs to room temperature.
Toss the crumbs with the Parmesan cheese, thyme, and parsley.
Place 1/4 cup of the flour on a plate.
In a shallow bowl, whisk the egg whites and mustard until combined.
Add the remaining 6 tablespoons flour and whisk until almost smooth.
Increase oven temperature to 425 degrees F.
Spray a wire rack with vegetable oil spray and place on a baking sheet.
Dredge pork chops with flour and shake off the excess.
Coat all sides of the chops with the egg mixture.
Place the chops in the bread crumb mixture.
Press gently so that a thick layer of crumbs adhere to each chop.
Transfer the chops to the prepared wire rack.
Bake 20 to 25 minutes or until an instant- read thermometer registers 140 degrees.
Let rest on the rack until thermometer reads 150 degrees, about 5 minutes.
Serve.
(Serves 4)
4 (1-inch thick) boneless, center-cut pork chops
Salt and pepper
3 cups fresh bread crumbs from Italian bread
3 tablespoons minced onion
3 garlic cloves, minced
1/4 teaspoon each of salt and pepper
2 tablespoons vegetable oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried thyme
2 tablespoons minced fresh parsley
1/4 cup plus 6 tablespoons flour
3 large egg whites
3 tablespoons Dijon mustard
Preheat oven to 350 degrees F.
Season the pork chops with salt and pepper and set aside.
Place the breadcrumbs crumbs on a baking sheet and add the minced onion,
garlic, oil, salt and pepper.
Toss until the crumbs are evenly coated with oil.
Bake until golden brown and dry, about 15 minutes, stirring twice during baking.
Do not turn off the oven. Cool the crumbs to room temperature.
Toss the crumbs with the Parmesan cheese, thyme, and parsley.
Place 1/4 cup of the flour on a plate.
In a shallow bowl, whisk the egg whites and mustard until combined.
Add the remaining 6 tablespoons flour and whisk until almost smooth.
Increase oven temperature to 425 degrees F.
Spray a wire rack with vegetable oil spray and place on a baking sheet.
Dredge pork chops with flour and shake off the excess.
Coat all sides of the chops with the egg mixture.
Place the chops in the bread crumb mixture.
Press gently so that a thick layer of crumbs adhere to each chop.
Transfer the chops to the prepared wire rack.
Bake 20 to 25 minutes or until an instant- read thermometer registers 140 degrees.
Let rest on the rack until thermometer reads 150 degrees, about 5 minutes.
Serve.
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