Jenney’s sister sent us this Crunchy Baked Pork Chops recipe a couple of weeks ago after cooking it for her family. She said it was a hit with everyone, including her 3 kids, so I just had to share it here.
Given that it’ll be cooling off again next week, cooking chops in the oven sounds like a nice idea!
Click here for a PDF version of this recipe.
Crunchy Baked Pork Chops
1 1/2 cups panko
5 tablespoons vegetable oil (or melted lard)
3 tablespoons grated Parmesan
2 teaspoons dried Italian seasoning
Kosher salt and freshly ground black pepper
4 bone-in pork chops (about 2 1/4 pounds)
Lemon wedges, for serving, optional
1. Preheat the oven to 450 degrees F.
2. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
3. Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an
instant-read thermometer (avoid touching bone), 18 to 22 minutes.
4. Serve immediately with lemon wedges if using.