Crispy Oven Baked Pork Chops Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

Steps:

• Preheat the oven to 450 degrees F.
• Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
• Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
• Serve immediately with lemon wedges if using.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
• Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
• Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Steps:

• Preheat oven to 400 degrees.
• Coat a baking sheet with cooking spray.
• Combine cornflake crumbs, flour, paprika, thyme, garlic powder, cumin, salt, pepper and sugar in a large resealable plastic bag.
• Brush egg white over both surfaces of each chop.
• Place them, 1 or 2 at a time, in bag with mix, and shake bag to thoroughly coat pork.
• Bake for 15 to 18 minutes, or until the pork is cooked through to an internal temperature of 145 degrees.

Steps:

• In a shallow bowl, combine flour, salt and pepper; dredge pork chops.
• Heat oil in a large skillet; cook pork chops 4 to 5 minutes per side or until browned.
• Place in a single layer in a ungreased 13 X 9 baking dish.
• Combine soup, broth, and the sour cream, pour over chops.
• Sprinkle with half the onions.
• Cover and bake at 350° for 45-50 minutes.
• Top chops with remaining onions.
• Return to oven, uncovered for 10 minutes.