This Crispy Baked Pork Chops Recipe is a great dinner option if you’re looking for something healthy and tasty. This baked version is healthier than the traditional fried pork chops you’re used to.
To make this dish you’ll need: Boneless pork chops, flour, salt, black pepper, an egg, fat-free skim milk, Dijon mustard, panko breadcrumbs, and a fresh lemon.
These pork chops are low fat and high protein. They’re also just 7 WW Points on the 2022/2024 Plan.
My favorite thing about this recipe is that it’s quick and easy, and ready in just 30 minutes! Perfect for a healthy weeknight dinner.
Why You’ll Love This Recipe
Quick and Easy
This recipe is on the table in just 30 minutes.
Healthier
A healthier alternative to traditional fried pork chops with significantly less fat.
High in protein and lower in fat.
Tips and Tricks
Dry the Pork Chops
For a crispy coating, be sure the pork chops are dry before flouring.
Place a wire rack on top of the baking sheet to allow heat to circulate while baking to get the bottoms crispy too.
Flip the pork chops halfway through cooking.
Ingredient Substitutions
Gluten-free flour and breadcrumbs can be used for a gluten-free version.
Almond milk or another non-dairy milk can replace skim milk if needed.
Any mustard type can be used, but adjust the amount to taste if using a stronger variety like whole grain or spicy mustard.
Serving Suggestions
Serve with a side of steamed vegetables like broccoli or green beans.
A light salad dressed with vinaigrette to add freshness and acidity.
Lemon wedges on the side enhance the flavors with a splash of citrus when squeezed over the chops.
How to Store Leftovers and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 350°F until heated through to maintain crispiness. Avoid microwaving as it can make the coating soggy.
Related Recipes
Garlic Basil Pork Chops
Smoky Pork Chops
Brown Sugar Pork Chops
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Crispy Baked Pork Chops
Ingredients
- 1 pound (4 ounce each) lean boneless pork chop
- ½ cup all-purpose flour
- salt to taste
- ground black pepper to taste
- 1 large egg
- 3 tablespoon fat-free skim milk
- 1½ teaspoon dijon mustard or to taste
- ½ cup panko breadcrumbs
- ½ large lemon cut into 4 wedges
Instructions
- Preheat the oven to 400°F.
- Spray a nonstick baking sheet with cooking spray.
- Place the pork chops between two sheets of waxed paper.
- Flatten the chops to ¼ inch thickness using a rolling pin.
- In a shallow bowl, mix the flour with a pinch of salt and pepper.
- In another shallow bowl, whisk the egg, then add the milk and mustard and stir well.
- Spread the panko breadcrumbs on a plate.
- Coat each pork chop in the flour mixture, tapping off the excess.
- Dip each floured chop into the egg mixture.
- Press each chop into the panko breadcrumbs, coating both sides.
- Place the breaded chops on the prepared baking sheet.
- Spray the chops lightly with cooking spray.
- Bake for 8 minutes, then flip the chops.
- Continue baking for another 5 to 7 minutes, or until the pork is cooked through.
- For an extra crispy coating, spray with cooking spray again and broil for a minute or two.
- Serve the chops with the lemon wedges.
Notes
Nutrition
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