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Healthy Breaded Pork Chops – an easy-to-prepare main dish that’s perfect for busy day dinner.
This recipe for Healthy Breaded Pork Chops is another scrumptious dish that I adapted from one I found in my Aunt Bobbie’s recipe box. She loved to cook, and was always looking for new, easy recipes. Well, I think this one definitely fits the bill! Boneless pork loin chops are dipped in an egg white-Dijon mustard mixture, then dredged in thyme, garlic and onion-flavored whole wheat breadcrumbs, and baked. What could be easier? Just steam or roast up some broccoli and toss a salad while the chops are baking, and you’ll have dinner on the table in around 45 minutes!Print
1 cup whole wheat Panko or homemade breadcrumbs
2 tablespoons fresh thyme leaves, or 2 teaspoons dried, plus more for garnish
1/4 teaspoon garlic powder
2 teaspoons instant onion flakes*
4 large egg whites
4 teaspoons Dijon mustard
4 pork loin chops, around 3/4-inch thick
1 lemon, cut into wedges
- Preheat oven to 400 degrees.
- In a shallow dish, using your hands mix together the breadcrumbs, thyme, garlic powder, and onion flakes.
- In another shallow dish, whisk together the egg whites and mustard.
- Season the pork chops with salt and pepper and dip into the egg mixture, then in the breadcrumb mixture, thoroughly coating. Press down on the crumbs to get them to adhere to the chops if needed.
- Place breaded chops on an oven-safe rack in a rimmed cookie sheet (or on a broiler pan sprayed with nonstick spray or oil) and bake for around 20 to 25 minutes or until the internal temperature on an instant-read thermometer reaches 150 degrees. Remove from oven and let sit for 5 minutes before serving.
- Garnish with additional fresh thyme and serve with a lemon wedge on the side.
*Instant onion flakes are usually found in a jar, in the spice section at most grocery stores. They are sometimes labeled “dried chopped onions” or “minced onions”.