Oven-Fried Pork Chop Recipe
Holle’s Oven-Fried Pork Chop Recipe
- 4 – 6 pork chops, about ½-inch thick
- Lawry’s garlic salt
- Black pepper
- Ground red pepper
- Flour – plain or self-rising
- ½ stick butter, melted
- Cooking spray
- Preheat your oven to 400 degrees and line a shallow baking pan with foil.
- Rinse pork chops and shake to dry. You want to leave just a little dampness on the chops.
- Sprinkle the chops on both sides with garlic salt, black pepper, and red pepper. Rub the seasonings into the meat, then shake the seasoned chops in flour. Set them on a plate to rest.
- Pour the melted butter in the baking pan and tilt the pan to make sure the entire cooking surface is coated.
- Shake the pork chops in the flour again. Arrange the chops in the baking pan and bake for 20 minutes.
- Remove pan from oven and spray the upturned side of the chops with baking spray.
- Turn chops over and continue to bake for about 20 more minutes, or until meat is no longer pink.
The Story Behind the Recipe
I made some great oven fried pork chops tonight!
We were having guests for dinner, so I was cooking twelve of them. I wanted to fry them, but they were big, and I didn’t want to have to stand over my skillet forever.
I decided to fry some of the chops in the traditional way and fry the rest of them in the oven. I was very surprised to discover that the oven-fried ones were actually better than the ones I made traditionally. They were super tender and juicy, with a wonderful flavor. I may never fry pork chops again!
I’ve used Bisquick for this recipe before, but I think I like the flour better. Tonight, I used self-rising flour on the chops, but I’ve also used all-purpose flour before, too, and I really can’t tell much difference.
You might want to adjust the seasonings by adding, subtracting, or substituting. Other herbs and spices you might want to try include:
- Onion powder
- Garlic powder
- White pepper
- Seasoned salt
- Chili powder
- Chipotle powder
Dousing the pork chops with hot sauce before coating them in flour is also tasty.
One more thing: I used regular aluminum foil for lining the pan, and one of the chops wanted to stick to the foil. I think next time I’ll use quick-release foil.