Oven-fried pork chops

I love cooking pork chops on the grill. But sometimes the grill is too hard to get out of the garage. (Trust me. It’s kind of buried right now.) This is an easy way to get flavorful, juicy pork chops from the oven!

In one shallow dish, combine 1 beaten egg, 2 tablespoons milk, and black pepper. Put 1 cup herb-flavored bread crumbs in a second shallow dish.

Coat the pork chops in the egg mixture, then with the bread crumbs.

I love the Pampered Chef Coating Trays for this. There are three in the set, and they snap together so you don’t make a mess of your counter taking the food from one tray to the next. I use them all the time!

Melt 2 tablespoons of butter and pour over the bottom of a baking pan. Lay the pork chops in the pan.

Bake at 425 degrees for 10 minutes. Turn the chops over, and insert your meat thermometer.

I set the alarm on this thermometer for 145 degrees. When the internal temperature of the pork chops hit 145, the alarm went off. No timers! Piece of cake, um, pork!

When the internal temperature reaches 145 degrees, the pork chops are done! (About another 10 minutes.)

Seriously, that’s it! So easy, Farmer Doc could do it! I served this with roasted butternut squash and applesauce. (This was Farmer Doc’s plate. He loves his applesauce!)

Easy-peasy printable recipe card:

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