The oven-baked breaded pork chops are tender and flavorful.
During baking, the meat naturally releases its fat into the pan: we don’t bread both sides because the coating in contact with the tray would absorb the fat released.
We prepare chops breaded on the surface.
For a fragrant and rustic crust, I used whole grain ancient bread and aromatic herbs.
Moistened with lemon juice instead of oil.
Don’t forget to account for the breading in the total carbohydrate count of your meal.
The oven-baked pork chops are a perfect meat main course for Carnival where pork is the star of the table.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 2 pork chops (weight according to dietary plan)
- aromatic herbs (to chop, e.g., parsley, rosemary, and sage)
- 1/3 cup whole grain bread (stale but not too hard)
- 1 pinch dried oregano
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste lemon juice (or orange)
Suggested Tools
- Food Processor or Mixer
- Baking Tray 10×11 inches
- Parchment Paper
Preparation
If possible, take the meat out of the fridge about an hour before cooking to bring it to room temperature.
Place in the mixer:
– the aromatic herbs to chop for example parsley, rosemary, and sage;
– the bread – stale but not too hard – cut into pieces;
and chop coarsely.Add a pinch of oregano if you like.
Season the aromatic crumb with a pinch of salt and a pinch of pepper.
Drizzle with lemon juice – or orange – and mix to obtain flavored crumbs.Line a baking tray with parchment paper and place the pork chops.
Distribute the flavored crumbs over the pork chops.Preheat the oven.
Bake in a fan oven at 330°F for 15-20 minutes depending on the thickness of the chops and until golden brown.
* if the crust browns too early, cover with a sheet of parchment paper and finish baking.Before plating, drain the meat well from the fat released in the tray.
If necessary, place the chops for a few moments on kitchen paper towels.Plate.
Grind a little more pepper.
It’s naturally not necessary to add oil.Your oven-baked breaded pork chops are ready.
Enjoy your meal!
The pork chop is an easy main course to balance with preferably whole carbs [bread, pasta or rice] and vegetables to compose a balanced meal or single dish that helps maintain stable blood sugar.
Don’t forget to account for the breading in the total carbohydrate count of your meal.
Storage, Tips, and Variations
You can use gluten-free bread for a gluten-free version.
For an even more fragrant crust, you can add grated lemon or orange zest.
The cooked breaded chop can be stored in the refrigerator in an airtight container for 1 day.
Reheat in the oven for a few minutes to restore crispness.
FAQ (Questions and Answers)
What part is the pork chop from?
Chops come from light pigs that have less fat than heavy pigs.
Chops are mainly composed of muscle, and most of the fat is visible and can be removed, while marbling fat is generally limited.
My mom taught me to ask for pork chops from the neck, more tender than pork chops from the back, which are called rib chops and typically have a bone.
However, pork chops from the back are leaner than pork chops from the neck.Can I substitute pork chop with veal chop?
A veal chop generally refers to a bone-in slice of meat from the rib or loin; effectively, it is equivalent to a veal cutlet.
It is possible to substitute pork chop with a veal cutlet but with some precautions.
Veal is much leaner than pork and releases less fat during cooking, so it tends to dry out more easily.
Use a cutlet that’s not too thin, as thickness helps retain juices, and slightly reduce cooking times.
The dish will still be flavorful but less tender and juicy compared to the pork version.
The substitution is perfect if you’re looking for a lighter meat main course and want to reduce fats.
