Brush a rimmed baking sheet with 1 tsp of the olive oil and set aside.
Pat the pork chops dry with a paper towel and set aside.
Beat the egg in a shallow bowl and set aside.
In a separate shallow dish (like a pie plate) combine the breadcrumbs, paprika, garlic, onion, salt, pepper, and thyme.
Working one at a time dip a pork chop in the egg to coat then shake off any excess egg. Lay the pork chop in the breadcrumb mixture then flip and gently press with your hand to help the breadcrumbs adhere.
Place the pork chops on the baking sheet and drizzle the 2 TBSP of olive oil over top.
Bake the pork chops in the preheated oven for about 20 minutes or until the pork chops have an internal temperature of about 140°.
Take the pork chops out of the oven and allow to rest for 10 minutes before serving.
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