You can also use thicker or thinner chops, according to your taste or what you can find at the store, and adjust the cooking time accordingly.If you choose bone-in chops, you may need to cook them a little longer. Take four 1-inch thick bone-in or boneless pork chops and trim them of fat.In the other bowl, combine 1½ cups plain bread crumbs with ¾ teaspoon seasoning salt. In one of two separate shallow bowls, make an egg wash by mixing together one large egg with one tablespoon water.
Baked pork chops breaded how to#
They make sharing your German heritage a delicious adventure! How to make this breaded pork chops recipe Just grab a handful of rocket lettuce (arugula), toss with Balsamic Dressing and garnish with shavings of parmesan.Take a peek at all Oma's eCookbooks. So this sauce (rub / glaze – whatever you want to call it) is made for baked pork chops.įor a really quick salad, try a Rocket Parmesan Salad, pictured above. Normally they lack colour and therefore flavour. There aren’t many sauces / rubs you can put on baked pork chops where they come out looking and tasting this good. I use this same sauce for grilling and cooking chops on the stove but actually, my favourite way is baking. Optional – add potatoes! There’s room on the tray and I love the way the potatoes are crispy on top, and the underside absorbs the flavour and end up almost glazed!Īnd they taste even better than they look! When the internal temperature of the pork chops is 145F / 63C. How do you know when pork chops are done?
There will be enough juices on the tray to baste with and to drizzle on the chops for serving. Slather on both sides then bake for 15 minutes įlip, slather with remaining sauce then grill/broil for 5 to 10 minutes until cooked through and beautifully caramelised.
Mix together the magic country-style sauce So baked pork chops are as simple as this: Otherwise, the pork cops come out of the oven with no colour – and we all know that caramelisation = flavour! The right sauce – one that will caramelise well įinish with under the broiler/grill to get a really great caramelisation. The key to making really great pork chops in the oven is: “There’s no need to marinate! The sauce is flavour loaded and you end up with juices on the tray to use as a sauce, so there’s plenty of flavour even without marinating.” Cooking Pork Chops in the oven I use pretty much the same ingredients for my favourite Sticky Grilled Chicken and also Sticky Baked Chicken recipes. These are all pantry staples in my world – and I’m hoping they are in yours too! So here’s what you need for this magic pork chop glaze. With this sauce, your chops will come out golden and sticky!” Usually, baked pork chop recipes lack caramelisation.
“This sauce is a secret weapon to make really tasty pork chops in the oven. It makes your baked pork chops golden and sticky.Īnd I kid you not – I bet you have all the ingredients in your pantry to make this right now! It’s savoury with a touch of sweet, balanced out with a bit of acidity. I just think it sounds cute to say “country-style rub” so that’s what I go with! (Though from a practical perspective, the ingredients are akin to what I use to make country-style ribs.) I have no idea what to call the sauce I use for these pork chops. So fast and easy to prepare, you can make this tonight! Slathered in a country-style sauce then baked until caramelised on the outside and juicy inside. One of my favourite standby pork chop recipes! These Baked Pork Chops are a terrific way to cook pork chops in the oven.
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