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Oven Fried Pork Chops

I can’t believe it’s already time to ring in the new year! I’m both afraid of and excited for 2013, but either way I know it’s going to be a busy and awesome year. We’re graduating, moving, starting our careers, and lots more (hopefully getting a furry friend! ;)). I wanted to make sure to fit in one more good southern meal before the new year begins.

I’ve really gotten into oven frying lately. With the right technique you really can get the same flavor that you would from deep frying something in half a gallon of oil. It tastes like indulgence but is a way healthier option. It’s awesome! We very rarely eat pork, but today there were some really nice looking chops at work and I decided to pick them up after my shift ended. The result was pretty darn delicious.

The sides weren’t too shabby either!

I rounded out the meal with some braised tuscan kale and brown rice with a delicious gravy made from bacon drippings and some of the drippings from the pork chops. It may not be low in calories, but it was clean food (my top priority) and very tasty.

The pork is just a very simple breading that’s sprayed with a little oil and baked at a high temperature. It takes less than 30 minutes from start to finish!


Oven Fried Pork Chops

by Lauren

Prep Time: 5 minutes

Cook Time: 20 minutes

Keywords: entree Southern


Ingredients (serves 2)

  • 2 bone-in skinless pork chops, trimmed (about 1/2 lb. each)
  • 1/4 c. milk
  • 1 egg, beaten
  • 1/2 c. cracker crumbs (I use whole wheat ritz)
  • 1/4 c. panko breadcrumbs
  • 1/3 c. italian breadcrumbs
  • 2 t. adobo seasoning (or salt)
  • 1 t. black pepper
  • vegetable oil spray


Preheat oven to 425.

Whisk together the egg and milk in a shallow dish until well combined.

In a separate shallow dish, combine the cracker crumbs, both types of breadcrumbs, and seasonings.

Dip the pork chops in the egg mixture, making sure to coat the whole chop.

Dredge the wet chops in the breadcrumb mixture, packing on the crumbs to make sure that all sides are coated.

Shake excess off gently and place on a baking sheet sprayed with vegetable oil.

Spray the tops of the chops lightly with the vegetable oil.

Bake in the preheated oven for 20 minutes, flipping the chops over once at the 10 minute mark.

Allow the chops to rest for a couple minutes before serving.

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Jason said these are the best pork chops I’ve ever made. Better than when I deep fried them! That’s a pretty good review. Pork chops are easy to overcook but this method keeps them nice and juicy so they cook perfectly. Highly recommended!

Before I go I wanted to formally announce that the winner of the Honest Tea giveaway is Valerie! Congrats!!! And thank you to you guys that entered.

Thanks for reading, and happy Sunday!



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