Breaded pork chop is something we maybe have a couple of times a year. Breading with flour, then egg wash, then breadcrumbs is extremely messy. I have found an easier way to do it. I use a mixture of mayonnaise and Dijon mustard to coat the chops and then press them into the breadcrumbs. No more Hulk fingers, you barely get your hands messy
3 bone in pork chops
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 cups breadcrumbs
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Mix the mayonnaise and mustard together in a small bowl, set aside. Mix breadcrumbs, seasoning, salt, pepper, garlic powder, onion powder together in a pie plate
With a spoon coat one side of each chop with the mayonnaise mustard mixture including the edges. Place chop, coated side down in breadcrumbs and push it down. Coat the top with mayonnaise mustard mixture, turn over in breadcrumbs and push it down. Place on a clean plate, repeat with remaining chops. Put in fridge uncovered for at least 3 hours. Use a fork to move the chops thru the process and you only have a few breadcrumbs on your one hand.
Preheat oven to 400. Place chops on a parchment lined baking sheet. Bake for 40 minutes, turn over half way thru cooking. Rest for 5 minutes before serving.
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