I have been making this recipe since college. It is a meal that can be made in under 30 minutes. Yes, it uses butter but (even though I may be wrong) I feel it is better than pan frying the pork chops. It is also much quicker and there is less clean up when you bake it in the oven. It only uses a few simple ingredients but it is packed with flavor. I served it over prosciutto wrapped asparagus and couscous (two other dishes that are really quick). Enjoy!
4 boneless pork chops
3-4 tablespoons unsalted butter (depending on the size of your baking dish)
Salt
Pepper
1 egg
1 tablespoon water
1 cup breadcrumbs
1/4 cup grated cheese
Preheat oven to 425 degrees f.
Place butter in a baking dish large enough to fit your pork chops. Bake in oven until the butter is melted.
While butter is melting, salt and pepper the pork chops. Place egg and water in a shallow dish. Whisk to combine. Place the breadcrumbs and cheese in a second shallow dish. Mix to combine. Place pork chops, one at a time, first in the egg mixture to coat then in the breadcrumb mixture to coat. Repeat for each pork chop.
Once butter is melted place the pork chops in the same baking dish. Bake for 10 minutes. Remove from oven and flip pork chops, so they bake on the other side. Bake for an additional 10 minutes or until the center of the pork chops are no longer pink.
Remove from oven and serve.
Tags: dinner, entree, pork, pork chops
