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 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 pork chops on both sides with garlic salt, black pepper, and red pepper. Rub the seasonings into the meat. Shake the seasoned chops in flour. Set the chops 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 with melted butter.
- 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.
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