Crispy oven baked pork chops are a delicious, protein-packed main course. An 85 g (3 oz) pork chop has about 30 g (1 oz) of protein, which repairs body tissues, produces hormones and prevents fatigue. Additionally, oven baking is less demanding than standing at the hob after a long day at work. Oven baked pork chops are as crispy and tasty as if they were fried. Marinate the pork chops the night before, and then finish the last few minutes of preparation when you are ready to cook them.
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Things you need
- 6 pork chops
- Non-stick oil spray
- 2 ml (1/2 tsp) salt
- 5 ml (1 tsp) ground black pepper
- 2 cloves garlic
- 30 ml (2 tbsp) dried oregano
- 5 ml (1 tsp) paprika
- 5 ml (1 tsp) cayenne pepper
- 1 egg white
- 250 ml (1 cup) evaporated milk
- 250 ml (1 cup) cornflakes
- 50 ml (1/4 cup) fine dry breadcrumbs
Prepare the seasoning mix. Combine the salt, pepper, garlic, oregano, paprika and cayenne pepper. Set aside.
Trim the fat from the pork chops if your butcher has not already done so.
Lay the chops in a single layer on a sheet of grease-proof paper. Spray them with a light coating of oil.
Rub the meat with the seasoning mix, completely coating the chops.
Put the chops in a plastic bag or bowl to marinate. Seal and refrigerate for at least four hours.
Separate an egg and refrigerate the yolk for another recipe. Combine the egg white and evaporated milk using a whisk.
Soak the pork chops in the evaporated milk mixture for five minutes. If they are not completely covered, then turn the chops once after two or three minutes.
Combine the cornflakes and breadcrumbs. An easy way is to put them in a blender for a few seconds.
Remove the pork chops from the milk, one at a time, and immediately coat them with the breadcrumb mixture.
Spray a baking pan or glass oven dish with non-stick spray. Arrange the pork chops in a single layer in the baking tray or glass oven dish. Bake at 190 degrees C (375F) for 20 to 30 minutes, then turn and bake for another 25 minutes.
Tips and warnings
- Adjust the baking time for thicker chops.
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