Baked Pork Chop Fall Dinner Recipe
Baked pork chops: because you deserve more than just a tired, overcooked piece of meat. This recipe gives you tender, juicy pork with just the right crunch. It’s a fall favorite that won’t disappoint. Skip the fryer and let the oven work its magic. With just a few simple ingredients, you’ll end up with a dinner that looks like you tried harder than you really did. Who knew baked pork chops could be so easy and delicious? Well, you do now.
Baked Pork Chop Fall Dinner Recipe
This baked pork chop recipe brings juicy, tender chops with a savory, crispy coating. The perfect fall dinner.
Ingredients
- 4 bone-in pork chops 1-inch thick
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon butter melted
Instructions
- Preheat oven to 375°F (190°C).
- Combine breadcrumbs, Parmesan, thyme, garlic powder, paprika, salt, and pepper in a shallow dish.
- Dip pork chops in the breadcrumb mixture, coating both sides.
- Place chops on a baking sheet lined with foil.
- Drizzle olive oil and melted butter over the chops.
- Bake for 25 minutes, or until pork reaches an internal temperature of 145°F.
- Rest for 5 minutes before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
Key Vitamins and Minerals (Per Serving)
- Vitamin B12: 10%
- Vitamin D: 4%
- Calcium: 8%
- Iron: 6%
- Potassium: 5%
Additional Notes/Tips
- Crispy coating: For extra crunch, broil for 2-3 minutes at the end of baking.
- Pair with sides: Serve with mashed sweet potatoes or roasted vegetables for a full fall meal.
- Rest the chops: Letting the chops rest ensures they stay juicy inside. Don’t skip it!
- Seasoning: Feel free to adjust the spices to your taste. More garlic? Go for it.
