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It’s been awhile since I’ve posted a quick weeknight dinner and I think this oven-fried pork chop recipe fits into that category nicely.  Have I mentioned before that I love preparing meals that spend some time in the oven?  It gives you time to do something else, like prepare a side dish, help with homework or {look at Pinterest.}

How I wish I could say that I spent a lot of time on our Christmas decorations today.  I had hoped to finish more of the outdoor decorating, but that just didn’t happen.  I checked a lot of things off my list, but that just wasn’t one of them.  There’s always tomorrow.

The recipe that follows is exactly as found in Southern Living’s Ultimate Cookbook, however, I made a few minor changes {must be the training.}  I seasoned each chop with Kosher salt and freshly ground pepper.

After dredging the each pork chop in the seasoned breadcrumbs.  I sprinkled some more paprika onto both sides.

The finished pork chops were juicy and had great flavor.

Have I apologized for these photos yet?  You can tell I’m actually preparing these at dinnertime because setting the clocks back has really messed with the natural light for my photos {especially those taken at our dinner table.}.

Tomorrow it’s back to “the list” and finishing up the Christmas cards {I hope.}

Oven-Fried Pork Chops


4  3/4-inch bone-in pork loin chops (1 1/2 lbs)

1 large egg, beaten

2 tbsp pineapple juice

1 tbsp soy sauce

1/2 cup Italian breadcrumbs

1/2 tsp ground ginger

1/4 tsp paprika

1/4 tsp garlic powder

2 tbsp unsalted butter, melted


Trim fat from pork chops.  Combine egg, juice, and soy sauce in a shallow bowl and whisk.  Combine breadcrumbs and next 3 ingredients.  Dip chops in egg mixture, and dredge in breadcrumbs.

Place chops on a rack in a greased roasting pan.  Drizzle butter over chops.  Bake at 350 degrees F for 25 minutes; turn and bake 25 minutes or until done.

Yield: 4 servings