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Healthy Oven-Fried Pork Chops

  • 15 m
  • 35 m
Hilary Meyer
“These whole-wheat panko breadcrumb-coated pork chops get just as crispy as fried chops, but they're healthier. Oven-frying saves you fat and calories while producing chops that are crispy on the outside, yet juicy inside. Serve with steamed broccoli and baked sweet potato for a satisfying weeknight dinner.”


    • Cooking spray
    • ¼ cup all-purpose flour
    • 1 large egg, lightly beaten
    • 1 teaspoon Dijon mustard
    • ¾ cup whole-wheat panko breadcrumbs
    • 1 teaspoon ground pepper
    • ½ teaspoon kosher salt
    • 4 (4 ounce) ¾-inch-thick boneless pork chops


  • 1 Preheat oven to 400°F. Place a wire rack on a large baking sheet and coat with cooking spray. Place flour in a shallow dish. Combine beaten egg and mustard in another small dish. Combine panko and pepper in a third shallow dish.
  • 2 Sprinkle salt over both sides of the pork. Dredge each pork chop in flour, shaking off the excess. Coat in egg mixture, then panko, pressing to adhere. Place on the prepared rack. Coat the pork chops with cooking spray. Bake until the chops are beginning to brown and are cooked throughout (an instant-read thermometer inserted in the center should register 145°F), 18 to 20 minutes.
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