Pork chops always seem to be on sale at the market. So, naturally it is time for roast pork chops on the menu tonight!
Tired of cooking them the same way every week? Try these Roasted Pork Chops out! Quick, easy and so damn good.
Shake And Bake Pork Chops
Remember the commercial? “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.
How To Roast Pork Chops Perfectly
Once the pork chop is nicely coated with the bread crumbs, then make sure your oven is nice and hot. Pre-heating makes a huge difference. Pork chops are typically only about a half inch thick, unless you buy the super thick ones.
With the thinner cuts, they are going to cook quickly… But, here’s the thing: You don’t want them to dry out but you do want them to brown up the breading.
So, having a nice high heat is crucial. You will only need to flip them once. That’s perfect, because then you don’t have to lose the heat opening the oven again and again.
Use A Meat Thermometer To Cook Roast Pork Chops
If you have a thermometer handy, then I recommend using it. Pork needs to be cooked to an internal temp between 145 Fahrenheit and 160. Even if you see a bit of pink, don’t sweat it as long as the internal temp is that high.
Pork is like chicken too, the juices should run clear when it is fully cooked.
If you use extra thick cuts, especially the bone in cuts, then you might need to add a few minutes of cooking time too.
Make Your Own Seasoned Bread Crumbs To Use For Breading The Pork
If you don’t have some seasoned bread crumbs in the pantry, don’t sweat it. No need to run to the store just for that. If you have some sliced bread handy and a few seasonings available then you can make your own.
Just toast the bread two or three times so it is extra crisp, but not burned. Toss the crunchy bread into a blender with some herbs and seasonings, then give a quick grate pulse or three. You don’t want to grind it too fine.
If you’ve tried my Oven Roasted Pork Chops recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
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!
Maple Pepper Bone-In Pork Chops
Perfect Smoked Thick Cut Pork Chops
Stuffed Pork Loin with Mushroom Stuffing
Oven-Roasted Pork Chops
Recommended Equipment
- roasting pan
Ingredients
- 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
Instructions
- 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).
Notes
Nutrition
Bookmark this recipe now!
Save Recipe Bookmark
I made homemade shake and bake mix before but I cannot tell you where it is now (probably hidden in some box in my PODS storage unit back in Memphis). Guess I’ll just have to make more!
Talk to me about what’s under the pictured pork chops .. cubed bread, full blown croutons? Do you put them in with or without the pan drippings? Enquiring minds want to know!
That was a recipe from Real Simple for Apple Stuffing. It made waaay to much for the two of us. But for a weeknight family meal, it would be awesome.
I loved shake n bake as a kid but don’t think I’ve had it since then. Making my own shake stuff? Heck, yeah.