Don’t forget the vegetables because those make these this sheet pan pork chops dish outstanding! The vegetable possibilities are endless so again, there’s something for everyone in this recipe.Īnd what did we do with all that candy we photographed? It was like a Willy Wonka candy-cream at the studio for all the clients who photographed with us that month. If you’re not a fan of bbq sauce, just replace it with your favorite sauce and you’re done! From curry to other bottled sauces or marinades, there’s someone for everyone in these baked pork chops. Otherwise, just place them on a baking sheet and bake them at 350 degrees Fahrenheit until they’re warm.There’s so many ways to enjoy these baked pork chops. If you want them to have the best consistency, though, go with the latter.īe sure to defrost them if you take them out of the freezer. Reheat: You can reheat pork chops in the microwave or the oven. Wait longer than that, and you’ll likely notice the quality declining. Give them a date and label, then stash them away. Let them cool down completely and place them in a freezer-safe container or zip-top bag. Store in the Freezer: If you won’t eat them anytime soon, store the pork chops in the freezer. Store in the Fridge: Simply place them in an air-tight container and pop them in the fridge. You can store those pork chops away for a quick meal some other day. Plus, the pork chops won’t stick to the pan. It eliminates the need for greasing a baking dish for an even healthier take. Use parchment paper and a baking sheet.You can even toss in some spices like garlic, paprika, or onion powder if you like. The breadcrumbs will still stick all the same and it adds a great flavor. Skip the egg mixture and go with mayo.Swap out the stuffing mix for Italian breadcrumbs or Shake ‘n Bake.Or, you can toss it in a resealable plastic bag and crush them with a rolling pin. Is the stuffing mix too chunky? Crush it! You can do this in seconds with a food processor.Pepperidge Farms herb stuffing mix is one of the best!.So keep an eye out because the cooking time can vary. Watch the clock! While thick chops are great, thinner ones cook faster.They need to be at least 145 degrees Fahrenheit to eat safely. Forget the guessing game, play it safe and let the meat thermometer tell you when the pork chops are ready. This simple trick will help you get the crispiest pork chops around! Don’t forget to flip them at the halfway point!
Bake them at 425 degrees Fahrenheit for 20 minutes or until the internal temperature reaches 145 degrees Fahrenheit. Place the pork chops in the greased baking dish. Repeat until all the pork chops are dredged. Dip both sides of a pork chop into the egg mixture, then coat both sides with the bread stuffing mix. In a separate shallow dish, add the herb-seasoned dry bread stuffing mix. In a shallow dish, mix together an egg, milk, and pepper. Fully coat it with melted butter so the chops don’t stick. With just six ingredients and 30 minutes, you can throw together these mouthwatering pork chops!
Pepper – You can’t season pork chops properly without it!.It helps to thin out the binding mixture, making it a little less eggy. Milk – Another ingredient you’ll need for dredging the chops.Egg – You’ll need this as a binding agent for the breading.And because everything tastes better with butter! Butter – For greasing the baking dish.Just remember, the thinner the chops, the faster they cook. Pork Chops – The star of the show! I tend to use center-cut boneless pork chops and trim the fat around the edges.Get ready to make the best pork chops you’ve ever had! Ingredients
I know I’m getting ahead of myself.īut comfort food like this is something to write home about! Roasted veggies, or broccoli with cheddar cheese work well, too.Īlthough, I don’t think anything goes better than creamy mashed potatoes! Speaking of healthy, if you need a nutritious veggie side dish, try green beans and garlic. Plus, the oven-fried method is so simple and it’s way healthier too. The herb-seasoned stuffing mix gives the pork chops the most tantalizing texture. All that’s left is your favorite cut of pork chops! Most of them are pantry staples hiding in your kitchen right now.Įggs, milk, pepper, and dry stuffing take care of the coating. Yet none are this foolproof, flavorful, and beginner-friendly.Īll you need is six straightforward ingredients. I know there are a ton of juicy pork chops recipes out there.
0 kommentar(er)
