Pork chops always seem to be on sale at the market. Tired of cooking them the same way every week? Try these Roasted Pork Chops out! Quick, easy and so damn good.
How to Roast Pork Chops
It’s shake and bake, and I helped! I was part of the shake and bake weekly rotation growing up. BBQ chicken, breaded pork chops. It’s a quick and easy for busy weeknight dinners. And you never had to tip the pizza boy. Thing is, shake and bake isn’t really that hard on your own. Whip up an old fashioned weeknight meal, like these oven-fried pork chops over crispy skillet stuffing. Serve a salad on the side and bam, dinner is on table.
Because sometimes, homestyle is just what you need.
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Pork chops always seem to be on sale at the market. Tired of cooking them the same way every week? Don’t get stuck in a rut. There are so many ways to cook that chop. Try these out!
- 4 boneless pork loin chops about 3/4" thick, trimmed
- 2 tbsp butter melted
- 1 egg beaten
- 2 tbsp milk
- Salt and Pepper
- 1 cup bread crumbs with herbs
- Preheat the oven to 425 degrees F. Swirl butter in a large baking dish to coat the bottom. (I didn't need both tablespoons for my entire pan, and used less to keep the bottoms from getting soggy)
- In a large shallow dish, whisk the egg and milk to combine. Place the breadcrumbs in another shallow dish.
- Season the pork with salt and pepper.
- Dip a chop in the egg mix, allowing excess to drain. Then place in bread crumbs, to cover, pressing to coat.
- Lay each chop in the prepared pan.
- Bake for 20 to 25 minutes, flipping chops once halfway through cook time (Chops should temp at 160).