The oven-baked breaded pork chops are tender and flavorful.
The meat releases its fat into the pan, so we don’t prepare breaded chops on both sides: the bottom side would absorb the fat released in the pan.
We prepare pork chops breaded only on the surface.
To bread my pork chops, I used a homemade crumb: simple, light, and healthy made with whole wheat breadcrumbs flavored with herbs and lemon juice.
Remember to account for the breading in the total carbohydrate count of your meal.
Oven-cooked but also suitable for air fryers.
A perfect meat main dish for Carnival where pork is a star.
- 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)
- as needed whole wheat breadcrumbs
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- herbs (rosemary, sage, oregano, etc.)
- as needed lemon juice
- as needed chopped parsley
Suggested Tools
- 1 Bowl
- 1 Baking Tray
- Parchment Paper
- Paper Towels
Preparation
Take the meat out of the fridge at least half an hour before cooking.
In a bowl, pour:
• whole wheat breadcrumbs;
• salt;
• pepper;
• herbs: rosemary, sage, oregano, etc.
and mix.
Drizzle with lemon juice and combine to obtain flavored crumbs.Line a baking tray with parchment paper and place the pork chops.
Distribute the whole wheat herb and lemon crumb over the pork chops and finish with some chopped parsley.Briefly preheat the oven.
Bake at 330°F (165°C) in a fan oven for 15 minutes.Be sure to plate the chops after draining them well from the fat released in the pan.
If necessary, place them briefly on a sheet of kitchen paper towels.Plate.
There’s no need to add oil.Your oven-baked breaded pork chops are ready.
Enjoy your meal!
FAQ (Questions and Answers)
Which part is the pork chop?
Pork chops come from light pigs that have less fat compared to heavy pigs and are mainly muscle.
Most of the fat is visible and therefore removable, while the marbling fat is generally limited.
My mom taught me to ask for pork chops from the neck part, which are more tender than pork chops from the back, also known as rib chops and typically have the bone.
