Martha Stewart Baked Pork Chops Recipe
Finding a perfect dinner is hard. The Martha Stewart Baked Pork Chops Recipe makes it easy.
Equipment
- Baking Sheet
- Shallow Bowls
- Wire rack
- Meat thermometer
- Tongs
- Measuring Spoons
Ingredients
- 4 center cut PORK CHOPS
- 1/2 cup ALL PURPOSE FLOUR
- 2 large EGGS
- 1 cup PANKO BREADCRUMBS
- 1/2 cup PARMESAN CHEESE
- 1 tbsp DIJON MUSTARD
- 1 tsp GARLIC POWDER
- 1 tsp DRIED THYME
- 1 tsp SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Preheat your oven to 425 degrees. Line your baking sheet with foil. Place a wire rack on top.
- Set up three shallow bowls in a row. Put flour in the first bowl. Add salt and pepper to the flour.
- Whisk the eggs in the second bowl. Mix in the mustard and garlic powder. Stir until the mixture is very smooth.
- Put breadcrumbs and cheese in the third bowl. Add the dried thyme to this mix. Combine them with a clean fork.
- Dredge each pork chop in the flour. Shake off any extra flour gently. Dip the chop into the egg mix.
- Press the chop into the breadcrumb mixture. Make sure the coating covers every side. Place it on the prepared wire rack.
- Bake the chops for twenty minutes. Use a thermometer to check the temperature. The meat should reach 145 degrees.
- Let the meat rest for five minutes. This keeps the juices inside the chop. Serve while the coating is still crunchy.
Notes
- Always pat the pork dry with paper towels.
- Use bone-in chops for more juicy flavor results.
- Do not crowd the chops on the rack.
- Grate your own cheese for the best taste.
- Season every layer of the breading station well.
- Use a high oven temperature for maximum crunch.
- Let the meat rest before you cut it.
- Check the internal temp early to avoid drying.