These whole-wheat panko breadcrumb-coated pork chops get just as crispy as fried chops, but they’re baked.
Serve with steamed broccoli and baked sweet potato for a satisfying healthy weeknight dinner.
Dredge each pork chop in flour.
This step will help the egg mixture stick to the pork chops.
Then coat in the egg mixture, which will help the panko to stick.
Finally, dredge them in the panko mixture, pressing to adhere.
The key to crispy oven-fried pork chops is using a wire rack placed over a large rimmed baking sheet.
When using an instant-read thermometer, insert it into the thickest part of the pork chop.
It should register at 145F at the center.
Place a wire rack on a large rimmed baking sheet and coat with cooking spray.
Place flour in a shallow dish.
Combine beaten egg and mustard in another small dish.
Combine panko and pepper in a third shallow dish.
Sprinkle salt over both sides of the pork.
Dredge each pork chop in flour, shaking off the excess.
Coat in egg mixture, then panko, pressing to adhere.
Place on the prepared rack.
Coat the pork chops with cooking spray.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
