The Best Baked Pork Chops Ever

   

I was in the grocery store the other day and they had some lovely bone-in old fashioned pork chops marked down by 30%.  You had to either use them on that day, or pop them into the freezer which I did.

Pork is now one of the less expensive meats, and when you can get it for 30% off that is a bargain.  These old fashioned bone-in chops are really huge. One of them easily feeds two people or will make two meals for one.

 

They are easily more than one inch in thickness.  So you know each one weighs about 1/2 pound, plenty for two people.  And they have a nice big chunk of tenderloin on the one side of the bone.  (My favorite part.)

I found a recipe on a blog called The Tipsy Housewife for what she called The Best Baked Pork Chops Ever.  When ever I see something claiming to be the best ever, I am intrigued.

  

I want to try it immediately because I really want to see if this really IS the best recipe ever.  It did sound really, really good.

Crispy coated bone in pork chops, with a zesty, sweet and tangy honey mustard glaze. I read it through and said "Count me in!"  

I only made half of the recipe however and because my chop was so large, I only cooked one chop, but still used the quantities for two.

 

The recipe was really easy to make as well. It used Shake and Bake crumb coating for pork, which I just happened to have a box of in my cupboard.

But you could make your own crumb coating using dried panko or regular bread crumbs and some seasoning. I would use some salt, pepper and maybe a bit of poultry seasoning, which goes very well with pork. 

Quantities for two chops: 1 cup/120g bread crumbs, salt and pepper to taste and about 1/2 tsp of poultry seasoning.

 

    WHAT YOU NEED TO MAKE THE BEST BAKED PORK CHOPS EVER

Very simple ingredients that most of us already have in our kitchens.

• 2 Large bone in Pork Chops about 1-inch thick
• 1/2 Box of shake and bake for pork (Kraft makes a good one)
• 1 large free range egg
• 2 TBS butter
• 1 TBS liquid honey
• 1 TBS of Dijon mustard
• 1 TBS good Balsamic vinegar
• 1 TBS dried parsley flakes
• 1/2 tsp sweet paprika

 

I used one  envelope of the crumb mixture from the package. She used regular yellow mustard and red wine vinegar, but I chose to use Dijon mustard and balsamic vinegar.

First of all I am not overly fond of the neon yellow color of regular mustard, and secondly if you are going to go for red wine vinegar and you happen to have a good Balsamic in the house why not use that!  

I always have a good Dijon and Balsamic in the house.

You could use thinner chops, but you would need to cut down the cooking time, and, to be honest, I am not sure the coating would get really crisp in a shorter cook time without drying out the chops.

 

HOW TO MAKE THE BEST BAKED PORK CHOPS EVER

If you follow these instructions, and keep to the timings, you are sure to have tender, juicy, crispy coated chops every time!

Bring your pork chops to room temperature prior to cooking. Preheat your oven to 375*F/190*C/ gas mark 5. Have ready a lipped baking sheet, large enough to hold both chops in one layer with a bit of space between. Spray the baking sheet with some non-stick baking spray, or butter it.

Break the egg into a shallow bowl and beat with a fork. Place the shake and bake crumbs into another shallow bowl.

Using a pair of kitchen scissors, slash the fatty edge of your pork chops at 1/2 inch intervals. (This helps to prevent the chops from curling up when they cook.)

Working with one chop at a time, dip the pork chops into the beaten egg, making sure they are completely coated, and then into the crumbs, again making sure every bit of them is coated.

Place the chops onto the baking sheet. Sprinkle a little bit more of the crumb coating on top of the chops and then dot the butter over the top of the chops, dividing it equally.

 

Bake in the preheated oven for 20 to 25 minutes until the juices run clear and are not pink and the chops are nice and crispy.

While the chops are baking, whisk together the honey, mustard and vinegar until smooth, along with the parsley flakes.

When the chops are cooked through and nicely crisped, turn off the oven. Take the chops out and drizzle the honey mustard mixture over top, dividing it between the two chops.

Return the baking pan to the oven with it turned off and leave to sit in the residual heat of the oven for 5 to 7 minutes until glazed. I served mine with some yellow beans and scalloped potatoes for the win!

 

This pork chop ended up really tender and juicy and perfectly cooked. The crumb coating was fairly crisp, except for in the area of the glaze and that glaze was exceptionally tasty.

I enjoyed it along with the other half of box of scalloped potatoes that I had made the other day and some tinned yellow wax beans.  It made for a really delicious meal and I had enough left over to pop into a freezer container to freeze for another day.

 

 

There is no shortage of pork chop recipes here in The English Kitchen. I don't eat red meat very often but when I do pork makes an affordable and tasty option.  Here are are some of my favorite ways to prepare them:

PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops, beautifully seasoned and perfectly cooked. Served with pepper gravy, a creamy pepper gravy.  The same type of cream gravy that you might enjoy on biscuits with sausage. Altogether very delicious.

EASY OVEN BARBEQUED PORK CHOPS - Tender and delicious bone-in chops, cooked in a lush homemade barbeque sauce in the oven until they melt in your mouth. A little it spicy a lotta bit tasty!  Simple and easy as well. 

Yield: 2

Author: Marie Rayner

Baked Pork Chops

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

These really are the best pork chops ever. This recipe is perfectly suited for two people. Crispy coated with a lovely honey mustard glaze. What's not to love?

Ingredients

• 2 Large bone in Pork Chops about 1-inch thick
• 1/2 Box of shake and bake for pork (Kraft makes a good one)
• 1 large free range egg
• 2 TBS butter
• 1 TBS liquid honey
• 1 TBS of Dijon mustard
• 1 TBS good Balsamic vinegar
• 1 TBS dried parsley flakes
• 1/2 tsp sweet paprika

Instructions

1. Bring your pork chops to room temperature prior to cooking. Preheat your oven to 375*F/190*C/ gas mark 5. Have ready a lipped baking sheet, large enough to hold both chops in one layer with a bit of space between. Spray the baking sheet with some non-stick baking spray, or butter it.
2. Break the egg into a shallow bowl and beat with a fork.
3. Place the shake and bake crumbs into another shallow bowl.
4. Using a pair of kitchen scissors, slash the fatty edge of your pork chops at 1/2 inch intervals. (This helps to prevent the chops from curling up when they cook.)
5. Working with one chop at a time, dip the pork chops into the beaten egg, making sure they are completely coated, and then into the crumbs, again making sure every bit of them is coated.
6. Place the chops onto the baking sheet. Sprinkle a little bit more of the crumb coating on top of the chops and then dot the butter over the top of the chops, dividing it equally.
7. Bake in the preheated oven for 20 to 25 minutes until the juices run clear and are not pink and the chops are nice and crispy.
8. While the chops are baking, whisk together the honey, mustard and vinegar until smooth, along with the parsley flakes.
9. When the chops are cooked through and nicely crisped, turn off the oven. Take the chops out and drizzle the honey mustard mixture over top, dividing it between the two chops.
10. Return the baking pan to the oven with it turned off and leave to sit in the residual heat of the oven for 5 to 7 minutes until glazed.
11. I served mine with some yellow beans and scalloped potatoes for the win!

Did you make this recipe?

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