From time to time, I ask A if he has any meal requests before I make my weekly meal plan. A couple of weeks back, he mentioned he’s missing fried pork chops. The pork chop game has been taken over by tonkatsu, and I admittedly have not used pork chops sans the Japanese panko in a while.
I intended to make fried pork chops before the cooker broke down. Well, that happened, and I thought it was such an awful waste of energy to redo my meal plan, so I decided to keep the meals I’ve written but adapt them to either baked or be a rice cooker meal.
For this recipe–which of course was found through Pinterest–I was quite surprised that it had milk, but decided to give it a try. I’m thinking the milk added a sort of richness and depth to what could’ve been a very straightforward breaded oven-baked pork.
Also, from making a lot of tonkatsu, I have since been buying the pork steak cut instead of the regular pork chops. The pork steak cut has a little bit of marbled fat, which makes it less prone to being dry and rubbery if overcooked. It’s slightly more expensive, but works well if you’re not an expert with pork, like myself.
I didn’t know what breading they were referring to when it said “a cup of herb breading mix” in the recipe so I picked one up that had, um, herbs. LOL. I paired this with brown rice, and a bowl of chicken sopas I made using rice cooker.
Enjoy! Don’t forget, you can pin this recipe for later, too!
Baked Pork Chops
Ingredients
- 2 pork chops / pork steak
- 1 egg, beaten
- 2 tbsp milk / evaporated milk
- 1 pack breading mix
- 1 tbsp olive oil
- salt and pepper to taste
Directions
- In a bowl or shallow dish, mix egg, milk and season with salt and pepper. On a separate plate, place breading mix.
- Dip pork chops in egg mixture, and transfer to breading mix to coat fully. Place pork chops on baking pan greased with olive oil.
- Bake pork in preheated oven at 220C for ten minutes, flip over and cook for another ten minutes or until cooked through.
- Remove from oven and place on paper towel. Let rest for 3-5 minutes before cutting or serving.
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