I have tried many times to “oven fry” foods, and I was unhappy with the bottom results of the item. In this recipe, I place the battered pork chops on the non-stick sprayed rack (elevating them helps the bottom get a little crunchy, like the top, instead of them laying in a pan, and getting soggy underneath), then the rack in the pan (with sides ), to catch any drippings. I mixed the egg with oil in order to provide the “glue” for the breadcrumbs to stick to the pork chop, and the oil to be the fat that the pork is cooked in. It was tender, too! This recipe is for 10 pork chops, giving you either 5 large servings, or 10 smaller ones. Great as a leftover meat, sliced, and added to salads and sandwiches. Here we go …..
Step 1 – Set up your pan.
Place a rack in your baking pan and spray with non stick cooking spray. Pre-heat your oven to 425 degrees.
Step 2 – Make your egg mixture.
Beat 2 large eggs with 1/3 cup oil.
Step 3 – Prepare your Italian Breadcrumbs.
In a quart sized bowl, pour out 4 cups of Italian Breadcrumbs.
Step 4 – Wash your boneless pork chops.
For this recipe, I used 10 boneless pork chops, about 3/4 inch thick, and about the size of a deck of cards.
Step 5 – Batter your pork chops.
Place each pork chop in egg mixture, covering both sides of chop, then coat with bread crumbs. Place breaded pork chops, not touching, on rack, that’s inside of your pan. When you are done, place on middle rack of 425 degree, pre-heated oven. Cook for 45 minutes to 1 hour, or until no linger pink in middle. Remove from oven. Let rest for about 3-5 minutes. Enjoy!