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Crunchy Oven-Fried Pork Chops
Boneless pork chops coated in cornmeal and breadcrumbs then baked until crunchy on the outside and juicy in the middle.
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servings: 2
total time: 45 minutes
recipe by: Rae
Ingredients
- 6 boneless pork chops (about 3/4-inch thick)
- salt & pepper
- 1 large egg
- 2 tsp Dijon mustard
- 1 cup panko breadcrumbs
- 1/4 cup yellow cornmeal
- 1 tsp garlic powder
- 1 TBSP unsalted butter, melted
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Directions
- Preheat the oven to 425°F. Line a baking sheet with foil and place a baking rack on top, set aside.
- Pat the pork chops dry with paper towels then season generously with salt & pepper. Place the chops on a plate and set aside.
- In a shallow bowl whisk togther the egg and Dijon mustard. In a separate shallow bowl combine the breadcrumbs, cornmeal, and garlic powder.
- Working one at a time lay a pork chop in the egg mixture and flip around to coat then shake off any excess egg and lay the chop in the breadcrumb mixture. Gently press the breadcrumbs onto the chop to help them adhere then lay the pork chop on the baking rack. Continue with the remaining pork chops.
- Drizzle the melted butter on top of the pork chops then bake them in the preheated oven for 15 to 20 minutes or until cooked through (145°F).
- Take the pork chops out of the oven and allow to rest for 10 minutes before serving.
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