Oven-Fried Pork Chops
6
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
To make cleanup a snap, coat your baking sheet with foil, then spray the foil with nonstick spray. You'll love the addition of paprika, fennel seeds, celery seeds, onion powder, and garlic powder to the breadcrumbs, which really makes this recipe stand out from other "fried" chops. Pounding the pork to a 1⁄4-inch thickness guarantees even cooking and as much crispy coating in every bite. You can serve the chops with a quick skillet sauté of sliced zucchini and yellow bell pepper strips to complete the meal.
Ingredients
Whole wheat breadcrumbs
0.5 cup(s)
Paprika
1 Tbsp
Fennel seeds
2 tsp
Celery seed
0.5 tsp
Onion powder
0.5 tsp
Table salt
0.5 tsp
Garlic powder
0.25 tsp
Black pepper
0.125 tsp
Uncooked lean trimmed pork loin
1 pound(s)
1% low-fat buttermilk
0.5 cup(s)
Instructions
1
Preheat the oven to 500°F. Spray a large rimmed baking sheet with cooking spray.
2
Combine the bread crumbs, paprika, fennel seeds, celery seeds, onion powder, salt, garlic powder, and pepper on a piece of wax paper; set aside.
3
Place the pork chops between sheets of wax paper. Pound them to 1⁄4-inch thickness using the smooth side of a meat mallet or the bottom of a heavy, large saucepan.
4
Place the buttermilk in a shallow bowl. Dip the chops in the buttermilk, then coat both sides with the bread crumb mixture. Place the chops on the prepared baking sheet and put in the preheating oven. Bake until browned and cooked through, about 12 minutes.
5
Serving size: 1 chop.
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