Are Pork Chops healthy?

The answer to the question as to whether pork chops are healthy is “it depends.” In fact, it’s the cut you select that makes the difference. Pork chops that are “sirloin” or “top loin” chops are lean, and therefore lower in saturated fat and calories.

Should you cover pork chops when baking?

For these breaded chops, you definitely don’t want to cover them. You want the bread coating to crisp up and brown in the oven . Covering them would trap moisture around the chops (released from the chops when heated), which would keep the breadcrumbs soft.

How do you know when breaded pork chops are done?

The best way to tell when pork chops - or any protein really - is done is with an instant read thermometer. My favorite brand, which I’ve found to be the most reliable, is Thermoworks . They are a bit pricey ($85 - $100), but they do offer a less expensive option, called a ThermoPop (around $21). Per USDA guidelines, pork should be cooked to 145 degrees. Let the chops rest for 3 minutes before serving.

How do you get breading to stick to pork chops?

In order for breading - e.g., a coating of breadcrumbs - to stick to a pork chop, it’s important to follow the standard steps in breading: Coating the chop first with flour, then beaten egg/egg whites and lastly breadcrumbs. Think of the flour like primer - it helps the egg stick to the chop. Then, the egg is like glue - it helps the breadcrumbs adhere to the chop.

Oven Baked Breaded Pork Chops - A Well-Seasoned Kitchen®

Name: Baked Breaded Pork Chops
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Healthy
Ingredients: 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 – see Note; 4 large egg whites; 4 teaspoons Dijon mustard; 1/4 cup all-purpose flour; Kosher salt; Fresh ground pepper; 4 pork loin chops, around 3/4-inch thick; 1 lemon, cut into wedges

Ingredients

Scale

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 – see Note
4 large egg whites
4 teaspoons Dijon mustard
1/4 cup all-purpose flour
Kosher salt
Fresh ground pepper
4 pork loin chops, around 3/4-inch thick
1 lemon, cut into wedges

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Instructions

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.
Place the flour in a third shallow dish. Season liberally with salt and pepper.
Dredge one pork chop in the seasoned flour, coating all sides, shaking off any excess. Next dredge it in the egg mixture, again covering all sides. Last, dredge it in the breadcrumb mixture, thoroughly coating. Press down on the crumbs to get them to adhere to the chops if needed. Place breaded chop on an oven-safe rack sitting in a rimmed cookie sheet (or on a broiler pan sprayed with nonstick spray or oil). Set aside.
Repeat steps with remaining chops.
Bake chops for 15 to 20 minutes or until the internal temperature on an instant-read thermometer reaches 145 degrees. Remove from oven and let chops sit for 3 minutes before serving.
Garnish with additional fresh thyme and serve with a lemon wedge on the side.

Notes

Note on instant onion flakes: these are usually found in a jar, in the spice section at most grocery stores. They are sometimes labeled “dried chopped onions” or “minced onions”.

Author: Lee Clayton Roper
Category: Main Dish, Pork, Quick and Easy
Method: Baking
Cuisine: Healthy

Nutrition

Serving Size: 1 pork chop
Calories: 415
Sugar: 1.8 g
Sodium: 465.9 mg
Fat: 9.7 g
Saturated Fat: 3.2 g
Carbohydrates: 21.9 g
Fiber: 1.4 g
Protein: 54.5 g
Cholesterol: 132.3 mg