Description
This Oven Baked Pork Chops Recipe is made with pork chops, flour, eggs, breadcrumbs, thyme leaves, and Worcestershire sauce.
Ingredients
Scale
- 4 bone-in pork chops, about 1/2 inch thick pork (see notes for baking option)
- 1/3 cup all-purpose flour, for dredging
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 1 ½ cups breadcrumbs
- 1 tablespoon fresh thyme leaves
- Olive oil, for frying
Instructions
- Preheat your oven to 375°F (190°C) if you prefer to bake the pork chops instead of frying them. If you choose to fry them, skip this step.
- In a shallow dish, spread the flour evenly. In another shallow dish, whisk together the eggs and Worcestershire sauce.
- In a third shallow dish, combine the breadcrumbs and fresh thyme leaves. Mix well to distribute the thyme throughout the breadcrumbs.
- Heat a large skillet over medium heat and add enough olive oil to coat the bottom of the pan.
- Dredge each pork chop in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chop with the breadcrumb mixture, pressing lightly to adhere the crumbs to the meat. Repeat this process with all the pork chops.
- Place the coated pork chops in the hot skillet and cook for about 3-4 minutes on each side until golden brown. If using thinner chops, reduce the cooking time to avoid overcooking.
- If you prefer to bake the pork chops, transfer them to a baking sheet lined with parchment paper or a greased wire rack. Bake for about 20-25 minutes or until the internal temperature reaches 145°F (63°C).
- Once the pork chops are cooked, remove them from the skillet or oven and let them rest for a few minutes before serving.
- Serve the herb-crusted pork chops with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Pat Dry the Pork Chops: Before coating the pork chops, make sure to pat them dry with paper towels. Removing excess moisture from the surface of the meat helps the flour, egg, and breadcrumb mixture adhere better, resulting in a crispier crust.
- Season the Pork Chops: Season the pork chops with salt and pepper before dredging them in the flour. This helps to enhance the overall flavor of the dish.
- Double Dredging: For an extra crispy crust, you can double dredge the pork chops. After the first dredging in flour, dip the pork chops back into the egg mixture and coat them with breadcrumbs again. This adds an additional layer of coating, resulting in a thicker and crunchier crust.
- Use Fresh Herbs: If possible, opt for fresh herbs instead of dried ones. Fresh herbs provide a more vibrant flavor and aroma, elevating the overall taste of the dish. If using fresh herbs, remember to finely chop them before incorporating them into the breadcrumb mixture.
- Preheat the Skillet: Ensure that the skillet or frying pan is properly preheated before adding the pork chops. This helps to create a nice sear and locks in the juices, resulting in moist and tender pork chops.
- Don't Overcrowd the Pan: Cook the pork chops in batches, if necessary, to avoid overcrowding the pan. Overcrowding can lead to uneven cooking and prevent the pork chops from getting a crispy crust. Give each chop enough space to cook properly.
- Check for Doneness: Use a meat thermometer to check the internal temperature of the pork chops. The USDA recommends cooking pork chops to an internal temperature of 145°F (63°C). This ensures that the pork is safe to eat while still remaining juicy and tender.
- Rest the Pork Chops: After cooking, let the pork chops rest for a few minutes before serving. This allows the juices to redistribute within the meat, resulting in a moist and flavorful final dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 471.1
- Sugar: 0.7 g
- Sodium: 165.6 mg
- Fat: 17.0 g
- Saturated Fat: 5.1 g
- Carbohydrates: 15.7 g
- Fiber: 1.9 g
- Protein: 59.3 g
- Cholesterol: 212.2 mg
