Oven-frying is a quick, easy way to prepare pork chops, and they turn out every bit as tender and juicy as pan-fried but without the extra oil.
Shopping for pork chops:
For best results, we recommend using bone-in rib chops for making oven-fried pork chops, but other cuts, including boneless pork chops, can also work. Here’s an overview of the most common varieties of pork chops.
- Rib chops: As the name indicates, these chops are cut from the rib section of the pork loin. Because they have a good amount of fat, they are generally tender and juicy and, consequently, a favorite in our kitchen. Boneless pork chops are usually cut from rib chops. Rib chops are best for oven-frying, pan-searing, frying, baking, and grilling.
- Center-cut chops: Center-cut pork chops are another flavorful cut from the pork loin. They have a bone separating the chop’s loin section from the tenderloin. They are leaner than rib chops and can dry out more easily during cooking, but they have great flavor. Center-cut chops are best for grilling and pan-searing.
- Blade chop: These chops are cut from the shoulder section of the loin and are not as easy to find as the rib and center cut. They’re juicy and have good flavor, but they can be rather tough, so blade chops are best for braising.
More popular pork recipes:
- Pan-Seared Pork Rib Chops
- Pork Chops with Pears and Blue Cheese
- Breaded Pork Chops
- Pork Chops with Apples and Onions
Oven-Fried Parmesan Pork Chops
- 4 bone-in pork rib chops, 1/2 to 3/4-inch thick
- 1 large egg
- 1 tablespoon milk
- 1 cup dry breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 teaspoons all-purpose seasoning blend, (see notes for substitution)
- Freshly ground black pepper
- Preheat the oven to 425°F, line a shallow baking pan with aluminum foil and coat it lightly with nonstick spray.
- Whisk the egg and milk together in a shallow dish (a pie plate works well) and set aside.
- Combine the breadcrumbs, Parmesan cheese, all-purpose seasoning blend (see notes), and a few grinds of black pepper on a plate.
- Working with one chop at a time, coat both sides of the pork in the egg mixture, then dip into the crumbs.
- Use the back of a spoon to gently press the crumbs onto the pork to be sure they adhere nicely.
- Repeat the process with the remaining chops and transfer them to the prepared pan.
- Bake until golden brown and cooked to your liking, 10 to 15 minutes (depending on thickness).
- Allow the chops to rest for 5 minutes before serving.
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder