Crispy Baked Pork Chops: Your Secret to Juicy, Flavorful Perfection
Transform your dinner routine with these incredible Crispy Baked Pork Chops! Imagine tender, succulent pork loin encased in a golden, crunchy crust, all achieved effortlessly in your oven. This no-fuss recipe delivers all the satisfying texture and rich flavor of fried pork chops, but without the mess or extra oil. It’s the perfect solution for busy weeknights, offering a quick, delicious, and healthier meal that the whole family will enthusiastically enjoy. If you’re constantly wondering what to make with pork chops, prepare to fall in love with this game-changing recipe.
Why These Crispy Baked Pork Chops Will Be Your New Favorite
Cooking pork chops can sometimes be a culinary tightrope walk – a moment too long in the oven, and you’re left with dry, uninspiring meat. This recipe, however, is designed for foolproof success, ensuring every bite is moist and packed with flavor. The secret lies in a simple yet effective brining step, followed by a savory, homemade breadcrumb coating that bakes to crispy perfection. Forget the splatter and extra oil of pan-frying; our oven-baked method keeps things clean and significantly lighter, making it a healthier alternative without sacrificing an ounce of taste or texture. You’ll achieve that desirable crunch and a perfectly cooked interior, making these chops a standout dish for any occasion. Don’t just take our word for it:
“These are some of the best pork chops I’ve ever had! I think cooking them on the wire rack made a huge difference and doing the brine kept them seriously juicy!”
– John
The Magic Behind Juicy Pork Chops: The Power of Brining
One of the most common complaints about cooking pork chops is how easily they can dry out. Pork loin is a naturally lean cut of meat, which means it has less fat to keep it moist during cooking. This is where brining comes into play – a simple yet incredibly effective technique that guarantees juicy, tender results every single time. Brining involves soaking the pork chops in a salt-water solution before cooking. This process allows the meat to absorb moisture and salt, which not only seasons it from the inside out but also helps to break down muscle fibers, making the chops more tender. The salt also helps the muscle proteins retain moisture more effectively when exposed to heat, preventing them from drying out during baking. Even a short 30-minute brine can make a significant difference, transforming an otherwise ordinary pork chop into an extraordinary culinary experience. Trust us, this step is non-negotiable for perfectly cooked, moist pork chops!
Crafting the Perfect Crispy Coating
The hallmark of these pork chops is their irresistibly crispy exterior. Achieving this golden, crunchy crust without frying requires a carefully constructed breading and the right baking technique. We start with fresh breadcrumbs, which are superior to store-bought varieties for their ability to toast evenly and create a robust crunch. Processing your own bread into crumbs ensures a fresher texture and allows you to control the coarseness, which directly impacts the crispiness. To elevate the flavor profile, we toast these breadcrumbs with aromatic shallots and garlic, infusing them with a deep, savory foundation. Grated Parmesan cheese is then folded in, adding a salty, umami kick and contributing to that desirable golden-brown finish. Finally, fresh herbs like parsley and thyme introduce a bright, herbaceous note that perfectly complements the rich pork. The three-step dredging process—flour, egg, then seasoned breadcrumbs—is crucial for ensuring this flavorful coating adheres securely to every surface of the chop, promising a satisfying crunch in every single bite.
Essential Ingredients for Exceptional Results
Each ingredient in this recipe plays a vital role in achieving the ultimate crispy, juicy pork chop. Here’s a closer look at what you’ll need and why:
- Pork Chops: We recommend using center-cut boneless pork loin chops, ideally ¾ to 1 inch thick. This thickness allows for even cooking, resulting in a tender interior that won’t dry out too quickly. If your chops are thinner, be mindful that the baking time will need to be reduced to prevent overcooking. Always cook pork until the internal temperature reaches 145°F (63°C) for food safety and optimal tenderness.
- Bread: Freshly made breadcrumbs are key to the exceptional crispiness of this recipe. A classic white artisanal sandwich bread works wonderfully, but feel free to use any bread you have on hand, such as Italian or French bread. You’ll need about 4 slices, which will yield approximately 2 ½ cups of fine breadcrumbs once processed. While store-bought breadcrumbs can be used in a pinch, we highly recommend panko breadcrumbs as a substitute if you’re not making your own, as they provide a much crunchier texture than traditional plain breadcrumbs.
- Shallots and Garlic: These aromatics are essential for building a rich flavor base in our breadcrumb coating. Minced shallots offer a milder, sweeter onion flavor, while fresh minced garlic provides a pungent depth. If shallots are unavailable, two tablespoons of finely minced onion can be substituted. For dry garlic, use ½ teaspoon of garlic powder and add it to the breadcrumbs after they’ve been lightly toasted in the skillet.
- Parmesan Cheese: Grated Parmesan cheese not only adds a delicious salty and nutty depth of flavor to the breadcrumb topping but also contributes to the golden-brown color and enhanced crispiness. For a slightly different flavor profile, Romano or Asiago cheese can be used as a substitute.
- Thyme and Parsley: Fresh herbs brighten the overall flavor of the dish and beautifully complement the garlic and pork. Minced fresh parsley adds a clean, verdant note, while fresh thyme offers an earthy, slightly floral aroma. Feel free to adjust the amounts to your personal preference.
- Eggs and Flour: These are the binding agents that ensure our delicious breadcrumb coating adheres perfectly to the pork chops. A light dredge in all-purpose flour provides a dry surface for the egg wash to stick, and the egg mixture, in turn, acts as the “glue” for the breadcrumbs. It’s a classic breading technique that guarantees a secure and even coating.
- Salt and Pepper: A good quality salt is crucial for the brine, locking in moisture and seasoning the meat. Black pepper is used to season the chops just before breading, adding a touch of heat and completing the flavor profile. Remember, the brine provides significant salt, so additional salt for seasoning is generally not needed after brining.
Step-by-Step Guide: How to Make Crispy Baked Pork Chops
Follow these detailed steps to create perfectly crispy and juicy baked pork chops:
- Prepare the Brine: In a large bowl, dissolve 3 tablespoons of salt in 4-5 cups of cold water. Place the 4 center-cut boneless pork chops into the brine solution, ensuring they are fully submerged. Cover the bowl and refrigerate for 30 minutes. This crucial step will infuse the chops with moisture and flavor.
- Preheat Oven and Prepare Baking Sheet: While the pork is brining, preheat your oven to 425°F (220°C). Line a rimmed baking sheet with a wire baking rack. The rack is essential as it allows air to circulate around the pork chops, ensuring a crispy crust on all sides and preventing a soggy bottom. Set this aside.
- Make Fresh Breadcrumbs: Tear 4 slices of sandwich bread into large pieces and add them to the bowl of a food processor. Pulse 10-15 times, or until the bread is cut into fine, even crumbs. Fresh breadcrumbs provide superior texture compared to pre-packaged ones.
- Toast the Breadcrumbs: Heat 2 tablespoons of vegetable oil in a 10-inch skillet over medium-high heat. Add the fresh breadcrumbs, 1 small minced shallot, 3 minced garlic cloves, and ½ teaspoon of salt to the skillet. Cook for a few minutes, stirring frequently, until the breadcrumbs are lightly golden and toasted. Be careful not to burn them. Remove the skillet from the heat and allow the breadcrumb mixture to cool completely.
- Set Up Dredging Stations: Prepare three shallow plates or bowls for the breading process. In the first bowl, add ¼ cup of all-purpose flour. In the second bowl, whisk together 2 eggs and the remaining ¼ cup of all-purpose flour until well combined. In the third plate, combine the cooled breadcrumb mixture, 2 tablespoons of grated Parmesan cheese, 2 tablespoons of minced fresh parsley, and 1 teaspoon of minced fresh thyme.
- Pat Dry and Season Chops: Remove the pork chops from the brine and pat them thoroughly dry with paper towels. A dry surface is vital for the breading to adhere properly. Season each side of the chops with a scant 1/8 teaspoon of black pepper. Remember, they are already seasoned with salt from the brine.
- Bread the Pork Chops:
- First, dredge each pork chop in the flour, shaking off any excess.
- Next, dip the floured chop into the egg mixture, allowing any excess to drip off.
- Finally, coat the chop generously in the seasoned breadcrumb mixture, gently pressing the crumbs onto all sides to ensure they adhere well.
- Bake to Perfection: Place the coated pork chops on the prepared wire baking rack on the baking sheet. Repeat the breading process with the remaining three chops. Bake for 18-20 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C) when measured with a meat thermometer at the thickest part. Avoid overcooking, as this is when pork tends to dry out. The wire rack ensures even crisping around the entire chop.
- Serve Warm: Once cooked, remove the baking sheet from the oven. Let the pork chops rest for a few minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness and flavor. Serve warm with your favorite side dishes.
Frequently Asked Questions
If the pork you purchased is labeled as “enhanced” or pre-brined (often noted on the packaging as containing a saline solution), you can skip the brining step in this recipe. Doing so will prevent the meat from becoming overly salty.
The key to a perfectly adhering breading is ensuring the pork chops are thoroughly patted dry with paper towels after brining. Any excess moisture on the surface will create a barrier, preventing the flour and egg wash from sticking properly. Also, press the breadcrumbs gently but firmly onto all sides of the chops to create a solid coating.
While the breadcrumb topping can be prepared up to 3 days in advance and stored in an airtight container at room temperature, it’s not recommended to fully assemble and bread the chops too far ahead of baking. The moisture from the egg mixture can cause the breading to become wet and soggy, losing its crispness. For best results, bread the chops just before baking.
Freshly made breadcrumbs are highly recommended for the best crunch and texture. If using pre-made breadcrumbs, substitute panko breadcrumbs for a similar crispiness. Traditional fine breadcrumbs can be used, but they will result in a softer coating that isn’t as crunchy.
Given that pork chops are a lean meat and often prone to drying out, brining is highly recommended. It significantly enhances the juiciness and tenderness of the chops. Even a short brine makes a remarkable difference, ensuring your pork chops are moist and flavorful, rather than dry and tough. We encourage you not to skip this step for the best possible outcome.
These versatile pork chops pair wonderfully with a variety of side dishes. As pictured, our Ranch Roasted Potatoes are an excellent choice. Other fantastic potato options include Baked Potatoes, Ranch Smashed Potatoes, or classic French Fries. For vegetables, consider sweet Maple Glazed Carrots, fresh steamed peas, roasted broccoli, or a vibrant Brussels Sprouts Caesar Salad to complete your meal.
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 5 days. To reheat them while maintaining some crispiness, place them in a 350°F (175°C) oven for 10-15 minutes, or until heated through. Avoid the microwave, as it will make the breading soggy.
Explore More Delicious Pork Recipes
If you loved these Crispy Baked Pork Chops, you’re in luck! There are many more incredible pork chop recipes to discover:
- Shake and Bake Pork Chops
- Country Fried Pork Chops
- Baked Ranch Butter Pork Chops
- Honey Garlic Pork Chops
- Ritz Cracker Pork Chops
- Air Fryer Pork Chops
- Crock Pot BBQ Pork Chops
- Quick Skillet Pork Chops
- Crock Pot Mississippi Pork Chops
- Crock Pot Ranch Pork Chops
- Pan Fried Pork Chops
- Crock Pot Pork Chops
- Baked Pork Chops and Rice
- Grilled Pork Chops
- Grilled Balsamic Pork Chops
- Smothered Pork Chops
- French Onion Pork Chops
- Crock Pot Pork Chops and Potatoes For Two
Crispy Baked Pork Chops Recipe
Crispy Baked Pork Chops
Tender pork loin chops with a crispy breading baked in the oven.
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20 minutes
20 minutes
30 minutes
1 hour 10 minutes
4
Brandie Skibinski
Ingredients
For the brine:
- 3 Tablespoons salt
- 4-5 cups cold water
For the pork chops:
- 4 center cut boneless pork chops (¾ – 1 inch thick)
- 4 slices sandwich bread
- 2 Tablespoons vegetable oil
- 1 small shallot, minced (about 2 Tablespoons)
- 3 garlic cloves, minced (about 3 teaspoons)
- ½ teaspoon salt
- ½ cup all-purpose flour (divided use)
- 2 eggs
- 2 Tablespoons grated parmesan cheese
- 2 Tablespoons minced fresh parsley
- 1 teaspoon minced fresh thyme
- black pepper (to taste)
Instructions
- In a large bowl, dissolve 3 Tablespoons salt in 4-5 cups cold water. Place 4 center cut boneless pork chops in brine solution, cover and refrigerate for 30 minutes.
- Preheat oven to 425F degrees, line a rimmed baking sheet with a wire baking rack, set aside.
- Tear 4 slices sandwich bread into large pieces and add to the bowl of a food processor, pulse 10-15 times, or until cut into fine crumbs.
- In a 10-inch skillet over medium-high heat, add 2 Tablespoons vegetable oil, breadcrumbs, 1 small shallot, minced, 3 garlic cloves, minced and 1/2 teaspoon salt. Cook until the bread is lightly toasted, stirring regularly so it doesn’t burn. Remove from the heat to cool.
- Prepare the three plates for dredging. To the first bowl add ¼ cup of all-purpose flour.
- To the second bowl, add the 2 eggs and ¼ cup of all-purpose flour, stirring to combine.
- On the third plate, add the cooled breadcrumb mixture, 2 Tablespoons grated parmesan cheese, 2 Tablespoons minced fresh parsley and 1 teaspoon minced fresh thyme.
- Remove pork from the brine, pat chops dry with paper towels. Season with black pepper (about 1/8 teaspoon for each side).
- Coat chops in breading. First, dredge in flour, allowing any excess to shake off
- Next dip in the egg mixture, allowing any excess to drip off.
- Finally, coat in the breadcrumb mixture, pressing gently to help crumbs adhere to all sides
- Place coated chop on the prepared baking tray. Repeat the process with the remaining three chops.
- Bake on the middle rack for about 18-20 minutes, or until the internal temperature reaches 145F degrees. Be sure not to overcook pork chops or the can dry out – always go by internal temperature for doneness.
- Remove the pan from oven, serve warm.
Notes
- Please refer to the “Frequently Asked Questions” and “Essential Ingredients” sections above for substitution ideas and answers to common queries.
Dinner, Main Course
American
Nutrition
Carbohydrates: 27g |
Protein: 37g |
Fat: 20g |
Sodium: 5505mg |
Fiber: 1g |
Sugar: 2g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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