Breaded Baked Pork Chops

My family likes a little heat, so I added a couple shakes of Tapatio to the butter and a sprinkle of chili powder to the bread crumbs. They loved it.

Have lots of tweeks for this one. First, I use stoneware for all oven baking. It's unbelievable what a difference it makes to the evenness of the cooking. With most foods, including fries, you don't need to turn them over halfway through either. Second, for chops I always buy the pork steaks, otherwise known as shoulder blade cut, I think. They are cheap, huge, and have lots of fat on them to make them always turn out juicy and tender. Even on the Barbq. Third, instead of butter to help hold the crumb coating on, I use a cooking spray. Less messy and fewer calories (as if that matters with fatty pork steaks??)! Best tip ever: spray cooking spray over the bread crumbs once the meat is in the pan. This seals the crumbs, and the juices, and makes the chops crispy on the outside. Just remember to hold the can FAR away from the meat....the air pressure tends to send the crumbs flying! Don't skimp here. More is better! Last tweek: when using stoneware in the oven, or any other thicker bakeware, a good rule of thumb is to preheat then bake at about 25-50° higher (425° in this case) for the first 10 minutes of the stated cook time, tops. This allows the cookware, and meat, to get warmed up and cooking, almost browning it, right away, which helps seal in the juices. Then reduce heat to 375° for the remaining time. These giant pork steaks will take up to 10 minutes longer to cook. But will always be perfect. I use these same rules when baking chicken, especially breaded chicken breasts, to guarantee a perfect juicy-on-the-inside and crispy-on-the-outside dish. Makes me look like a hero in the kitchen!! Pic is the finished pork steaks. Only 2 of them in a round stoneware dish (actually it's a lid to a roaster) that's about the size of a big dinner plate.

The seasonings a little bit

We really enjoyed this recipe. It was very easy to put together. I always have the ingredients on hand. And, the results were outstanding. Hours after the meal my DH was still ooohing and aaahing about it! The only change I made was to use Smart Balance Light instead of butter or margarine. It worked fine. The chops I used were bone in and rather large so it took about an hour to get them done. But, they were tender, juicy and very flavorful. We will definitely make them again.....soon!!!! Thanks for sharing!

I like sage and use it a lot. I minced fresh sage as well as some dried for this. I also used a spray on butter flavour instead of melted butter and this worked well. Very tasty.