*Oven Baked Breaded Pork Chops*
These directions are for one chop, but can be multiplied
to as many as you want to serve.
This is more of a method than a recipe. It is the way I have been doing my breaded pork chops for years and years. They always end up tender and moist. The crumbs on the bottom don't alway stick, but they do meld into the juices to make a lucious sauce and the crumbs on the top always stay put. All in all they are truly delicious.
1 bone in pork chop per person
salt, pepper, dried sage and garlic powder
2 TBS of fine dry bread crumbs per chop
butter to dot
Preheat the oven to 200*C/400*F. Line a large shallow baking tray with foil and lightly grease the foil. Onto the baking sheet place as many chops are you are wanting to serve. Obviously if you are only cooking one or two you will want a smaller baking tray. Dust the top surface of each chop with some salt, pepper, sage (rubbed between your fingertips) and garlic powder to taste. Then sprinkle a tablespoon of bread crumbs evenly over top of each one. Dot with butter. Pour apple juice into the baking tray evenly around the chops, trying not to disturb the crumbs on top. Place the tray into the oven and bake for 15 to 20 minutes, checking to make sure the apple juice does not boil dry in the pan. Once the crumbs have begun to brown on top, remove the pan from the oven. Carefully turn each chop over without disturbing the crumb topping and repeat the process for seasoning and crumbing on the underside. If you need more juice in the pan, once again pour it around the chops. Return the pan to the oven and cook for another 15 to 20 minutes, until nicely browned on top and the juices have thickened into a bit of a sauce. Check every 10 minutes or so to make sure the pan is not going dry and top up with more juice if need be. Serve hot with some of the pan juices spooned over top. Fabulous!