Serves 4
35 min
Healthy Oven-Fried Pork Chops
Recipe GLPR500965ecf4d789
Crispy, golden pork chops baked in the oven without deep frying. A lean protein dish coated in a crunchy whole-wheat panko crust, seasoned with Dijon mustard and spices. Ready in just 35 minutes for an easy weeknight dinner.
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Ingredients
Cooking spray
¼ cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon Dijon mustard
¾ cup whole-wheat panko breadcrumbs
1 teaspoon ground pepper
½ teaspoon kosher salt
4 (4 ounce) ¾-inch-thick boneless pork chops
Directions
Preheat oven to 400°F. Line a baking sheet with foil and lightly coat with cooking spray.
Place all-purpose flour in a shallow bowl. In another shallow bowl, whisk together the beaten egg and Dijon mustard until fully combined.
In a third shallow bowl, combine whole-wheat panko breadcrumbs, ground pepper, and kosher salt.
Pat the pork chops dry with paper towels. Working with one chop at a time, lightly dredge in flour, shaking off excess, then dip into the egg mixture, coating both sides evenly.
Press the coated chop into the breadcrumb mixture, coating both sides thoroughly and pressing gently so the coating adheres. Place on the prepared baking sheet. Repeat with remaining pork chops.
Lightly spray the top of each coated pork chop with cooking spray. This helps achieve crispiness during baking.
Bake for 18–20 minutes, until the internal temperature of the pork chops reaches 160°F when measured with a meat thermometer at the thickest point, and the coating is golden brown and crispy.
Remove from oven and let rest for 2–3 minutes before serving. The pork will continue to cook slightly during resting.
