Baked Pork Chops

Ingredients

• 3boneless pork chops
• 1egg
• 30 ml (2 Tbsp)milk
• about 50 g (½ cup)finely crushed Ritz crackers
• about 15 g (3 Tbsp)grated Parmesan cheese
• 2.5 ml (½ tsp)garlic salt
• 0.6 ml (⅛ tsp)pepper
• 30 ml (2 Tbsp)olive oil

Instructions

1. 1

   Prepare the chops

   Rinse the pork chops and pat them dry with paper towels. Set them aside.

2. 2

   Mix the coating

   Whisk the egg and milk together in a shallow dish. In a second shallow dish, mix the cracker crumbs, Parmesan, garlic salt and pepper.

3. 3

   Coat the pork

   Dip each pork chop into the egg mixture, then press it into the crumb mixture to coat.

4. 4

   Brown each side

   Meanwhile, heat the olive oil in a frying pan over medium-high heat. Brown the chops for about 4–5 minutes on each side, then transfer them to a baking dish.

5. 5

   Bake until cooked

   Bake at 175°C (350°F) for about 30 minutes, or until a meat thermometer reads 63°C (145°F).

6. 6

   Grill for crispness

   For extra-crispy chops, grill them for about 2 minutes on each side. Avoid overbaking, which can make them dry.

What are baked pork chops?

Pork chops are cuts from the loin, and this American-style version gets a savoury crust from crushed crackers and Parmesan. Browning the coating in a pan before baking gives it colour while the oven cooks the chops through.

The recipe keeps the flavour familiar and straightforward: buttery crackers, garlic salt and a little pepper make a crisp, seasoned coating without a long list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 388 calories, 33g protein, 8g carbs, 24g fat.

Most of the carbohydrates come from the cracker coating, while the pork supplies most of the protein. Olive oil, egg, crackers and Parmesan contribute fat; serve a chop with vegetables or salad to balance the plate with a fresh side.

The cracker coating

Cracker crumbs: Crush them finely so they cling evenly to the chops and form a consistent crust. Larger pieces may fall off more easily during browning.

Parmesan and seasoning: Parmesan brings savoury depth, while garlic salt seasons both the coating and pork. Take care not to add extra salt without tasting the finished dish.

Coating the chops

Egg mixture: Dip each chop in the egg and milk first; this gives the crumbs something to adhere to. Let excess egg drip off before moving to the crumb dish.

Crumb layer: Press the pork into the crumbs so the coating covers the surface. Keep one hand for the egg and the other for the crumbs if you want to avoid coating your fingers.

Browning before baking

Pan heat: Medium-high heat helps the crumb coating brown during the 4–5 minutes on each side. Work in batches if the chops do not fit in the pan without crowding.

Transfer carefully: Use a spatula or tongs to move the browned chops into the baking dish, keeping as much of the coating in place as possible.

Checking doneness

Temperature: The recipe calls for a thermometer reading of 63°C (145°F). Check the thickest part of a chop, avoiding the bone if the cut has one.

Resting: Once cooked, allow the chops to rest briefly before serving so the juices settle. The optional grilling step adds extra crispness, but watch closely so the coating does not burn.

What to serve alongside

Fresh sides: A green salad, steamed green beans or roasted vegetables add freshness alongside the rich, crisp coating.

Hearty sides: Mashed potatoes, baked potatoes or rice make the meal more substantial. A squeeze of lemon can add a bright contrast at the table.

Recipe notes & tips

• Pat the chops dry so the egg mixture and coating adhere more easily.
• Crush the crackers finely for an even crust.
• Let excess egg drip off before coating each chop in crumbs.
• Avoid crowding the frying pan so the coating can brown.
• Use a meat thermometer to check the thickest part of a chop.
• Watch closely during the optional grilling step to prevent the crumbs from burning.

Variations

• Add herbs: Mix dried thyme or parsley into the cracker crumbs.
• Use a different cheese: Swap the Parmesan for finely grated mature Cheddar.
• Add a little heat: Stir a pinch of cayenne into the coating.
• Try another crumb: Use finely crushed plain crackers in place of Ritz crackers.
• Serve with lemon: Add lemon wedges at the table for a fresh, sharp note.

Common mistakes to avoid

• Wet chops: Excess surface moisture can make the coating slide off; pat the pork dry before dipping.
• Uneven crumbs: Large pieces may leave patchy coverage; crush the crackers finely.
• Crowded pan: The chops may not brown evenly; cook them in batches if needed.
• Loose coating: Skipping the egg layer can leave crumbs poorly attached; dip in egg before the crumb mixture.
• Overbaking: Pork can become dry if cooked too long; check the thickest part with a thermometer.
• Unwatched grilling: The crumb coating can burn quickly; stay by the oven during the optional crisping step.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until piping hot; a microwave is convenient but may soften the coating.

Frequently asked questions