In a small bowl, mix together the breadcrumbs and all of the spices, then mix in the oil until the breading mixture is combined and crumbly. Alternatively, for extra crispy pork chops, bake on a wire rack over a sheet pan or use a broiler pan. For example, another popular choice for pork chops is a marinade consisting of soy sauce, garlic, and ginger. Preheat the oven to 425F and line a baking sheet with parchment paper. Other flavors can be contributed depending on the sweeteners, condiments, spices, and herbs you use. Bake for 10 - 12 minutes on the lowest rack you set in oven. In general, marinades need to have an acid, like vinegar, and an oil. Experiment with the ingredients of the marinade as desired.You can experiment with various types of other flavored vinegars until you find one that appeals to your personal sense of taste. Place the egg in a medium shallow bowl and beat lightly. After that, season both sides of the pork chops very well with salt and pepper. Wine vinegars have a more potent, complex taste, and balsamic vinegar offers a blend of sweet and sour flavors. Grease a baking sheet with cooking spray and set aside. Apple cider vinegar adds a subtly fruity taste and generally is a good accompaniment to pork. The type of vinegar you use will alter the way the marinade tastes.Marinaded pork chops are great both baked and broiled.Transfer to a glass dish or resealable plastic bag. In a small bowl, whisk together the four marinade ingredients. If your oven does have a broil function, simply set it to broil, place the rack at the highest feasible setting and slide your oven-safe pan in and close the door. The current safe standard for pork chops is an internal temperature of 145° Fahrenheit for doneness.Combine the vinegar, ketchup, oil, and sugar. Heads up: Although you can bake pork chops in any convection toaster oven at a typical temperature of 375 degrees F, not every convection oven or toaster oven will have a broil function. Scroll down to our recipe card for the exact measurements and complete instructions. They are a treat but cooking time may have to be adjusted. Ingredients needed: The homemade shake and bake pork chops ingredients are below. You may use thicker cut pork chops if that is what you have on hand. Cooking Spray – I used regular ole Pam to lightly spray the tops before baking to help with browning.Cooking Rack – like an oven safe cooling rack to elevate the pork chops for air circulation.Baking Sheet – lined with foil for easy clean up.Salt and Pepper – to season the pork chops. If the food is piled up, the remember to shake the food one or two times during cooking to redistribute the food and allow all surfaces to cook evenly.I had one pound of pork chops, which was 4 boneless that were about an inch thick. Boneless are often preferred and easy to handle, particularly for kids. Bone in tend to cook a tad bit faster and have more flavor. Place the vegetable oil on a baking sheet and spread it out into a thin layer. Pork Chops – boneless or bone in work well. In a gallon-sized zip-top bag, combine the breadcrumbs, salt, black pepper, paprika, celery salt, onion powder, and garlic powder.Heat the oven in the Convection or Convection Bake mode at 325F. Step 3: Meanwhile, cut the onions into rings. Season pork chops with black pepper and sear for about 2 minutes on each side or until golden brown. If needed, trim the fat off the pork chops. I prefer Duke’s mayo as my brand of choice because of the extra egginess and twang. Remove from the oven and serve with the pork chops. Step 2: Coat a frying pan with cooking spray and place over medium-high heat. Mayonnaise – a small amount of your favorite mayonnaise is the perfect coating for the pork chops so that the breading mixture adheres to the pork. Bake the pork chops in your preheated oven at 425F (218C) for approximately 20-25 minutes, until cooked through and the internal temperature is 145F (62C).I find that it does last quite a while though. I do love keeping a small wedge of Parmesan on hand to grate myself.
Don’t have a Parmesan wedge to grate, just use the pre-grated variety. By: Food Network Kitchen Related To: Pork Chop Claudia Totir/Getty Images By Fraya Berg for Food Network Kitchen Fraya is a chef and a contributing writer at Food Network.
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