For the longest time I did not like to make pork chops, because it seemed like no matter what I did, they came out dry and tasteless, more like shoe leather than dinner…and that’s not really much of an exaggeration, I promise. But this baked pork chop recipe brought a big turnaround. I’ve seen some pork on sale lately, so it’s a pretty economical meat choice right now, so give this one a try and see what you think.
(Makes 4 servings
4 boneless pork chops
2 cups bread crumbs
1 teaspoon garlic powder
1 tablespoon raw sugar
salt and pepper to taste
2 tablespoons olive oil
2 teaspoons liquid smoke
- Preheat oven to 375 degrees.
- Dry pork cops with a paper towel, then with a basting brush, brush olive oil and liquid smoke evenly over chops.
- Mix bread crumbs, garlic powder, raw sugar, salt and pepper together in a bowl that is big enough to hold a pork chop
- Dredge oil-coated pork chops in the bread crumb mixture and lay them in a single layer in a baking dish.
- Bake for 40-45 minutes or until the internal temperature of the meat reaches 145 degrees.
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