Search My Blog

Monday, October 3, 2011

Mom Miranda’s Crispy Pork Chops

My sister and brother in law went to my parents' place last weekend. And they came back raving about my mom's pork chops. So much so that I had to get the recipe!

And they were just as good as they sounded. Crispy and juicy, but also healthy since they are baked in the oven.  I served mine with dijon mustard, wild rice, and petit pois.

My mom never seizes to amaze me with her cooking. She always wants to try new flavors and techniques, and shares them with us, her three kids, in the hopes that we will fill our houses with the smells and tastes of home cooking.

Thanks Mom!

Mom Miranda’s Crispy Pork Chops
Serves 4

Marinade for pork chop:
2 cloves Garlic, minced or paste
Salt and black pepper

Other Ingredients
4 Pork Chops (with or without bone)
1/2 cup Dry Coarse Breadcrumbs, preferably whole-wheat (see Tip)
3/4 tsp Sugar
1/2 tsp Paprika
1/2 tsp Onion Powder
1/2 tsp Salt
4 tsp Canola Oil
1 Large Egg White, lightly beaten
4 tbsp Cornstarch

Marinate pork chops for an hour if possible. Then preheat oven to 400°F. Line a baking pan with foil for easy cleaning, greased rack and put inside pan.

Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork chops and pat to coat evenly on both sides. Dip the pork chops into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)

Place the pork chops on the rack. Bake until cooked (3/4" thick boneless loin chops only takes 30-40 min). Don’t overcook or it will be dry. 

Tip: To make fresh breadcrumbs, tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs, or “Panko breadcrumbs.”


  1. I love pork - and the fact that these are baked, not fried! Thanks for sharing the recipe.