Juicy, breaded, baked pork chops.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large freezer bag, combine beer, Worcestershire sauce, garlic, Old Bay Seasoning™, salt, pepper, and pork chops. Marinate for 30 minutes.

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  • Preheat the oven to 325 degrees F (165 degrees C). On a large plate, mix panko crumbs and Parmesan cheese. In a shallow bowl, whisk eggs until creamy. Remove pork chops from marinade. Dip each chop in egg, then press into crumb mixture to coat. Transfer chops to non-stick baking pan.

  • Bake in preheated oven for 25 minutes on one side. Turn chops over and continue cooking for another 25 minutes. Raise temperature to 350 degrees F (175 degrees C), and continue cooking until pork chops achieve an internal temperature of 145 degrees F (63 degrees C) and the coating is crispy.

Nutrition Facts

245 calories; protein 19.7g 39% DV; carbohydrates 21.9g 7% DV; fat 9.1g 14% DV; cholesterol 128.4mg 43% DV; sodium 440.8mg 18% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/05/2007
Gave this 4 stars but only because of the cooking times listed. My chops were dried out and a little tough. However..the marinade is tasty and flavorful, the panko-parmesan breading is outstanding - but the chops should be cooked for less time at a higher temp (ala shake & bake) I think 15-20 min at 425 degrees would produce juicier more tender chops. Plan to use this recipe again with these cooking times. Read More
(33)

Most helpful critical review

Rating: 3 stars
08/22/2012
this recipe needs a rack when cooking. I followed the recipe directions as written. My breading stuck to the pan. A rack would have stopped that. I shortened my cooking time to 25 minutes total and had a perfectly done chop. Read More
(6)
29 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/05/2007
Gave this 4 stars but only because of the cooking times listed. My chops were dried out and a little tough. However..the marinade is tasty and flavorful, the panko-parmesan breading is outstanding - but the chops should be cooked for less time at a higher temp (ala shake & bake) I think 15-20 min at 425 degrees would produce juicier more tender chops. Plan to use this recipe again with these cooking times. Read More
(33)
Rating: 5 stars
10/08/2007
A 5 plus for moistness. Pork is my favorite food so I'm kind of an expert in preparing it. This recipe is great for those who overcook pork or say that their chops are too dry. I used bone in chops and they were very thick (1 1/2 in.) I followed the cooking time exactly and these were perfect. If you are using thin boneless chops you will need to decrease the time. The marinade did not impart much flavor so many might find it bland. Thanks submitter. Read More
(14)
Rating: 5 stars
10/12/2007
Crisp coating without the oil. Breaded all 4 pork chops but only made one for myself. I placed the remaining chops on a pan and put in the freezer. After they were froze I put in individual bags to freeze for a future meal. I could have baked all 4 and then froze them but microwaves always seem to make coatings soggy. Read More
(13)
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Rating: 3 stars
08/22/2012
this recipe needs a rack when cooking. I followed the recipe directions as written. My breading stuck to the pan. A rack would have stopped that. I shortened my cooking time to 25 minutes total and had a perfectly done chop. Read More
(6)
Rating: 4 stars
12/05/2007
Octoberfest beer? I had Miller Lite on hand and used it. The chops marinated for about an hour and while I thought the flavor was great I also thought the beer flavor was stronger than I expected. If you don't like the taste of beer don't marinate an hour like I did. The main reason I gave only 4 stars was because the coating never crisped never even browned actually a little soggy. Wasn't sure if it was the eggs or maybe pat dry after removing from marinade. Otherwise very good. Read More
(6)
Rating: 4 stars
05/19/2009
Pretty good. I used a tenderloin cut into medallions. And I grilled it. It was really good. Flavors are subtle. I'll probably tweak it some next time to make the flavors more bold but it is a great recipe. I was a bit surprised. My kids usually drown everything in Ranch or Blue Cheese. They did not put a thing on this. Ate it as is saying it was very good. They did ask that i kick the spice level up a notch next time though. There will be a next time. Thanks. Read More
(3)
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Rating: 3 stars
11/17/2010
I think either the temperature or the cooking time was a bit off on this one as the pork chops were a bit dry. Read More
(3)
Rating: 5 stars
01/14/2009
Only marinated for 30 minutes like recipie said and was recommended. I then pan fried the pork chops (after dredging them in flour salt pepper). Then put in scarce amount of water and cooked for 1 hour. Gravy left was DELICIOUS! Read More
(3)
Rating: 2 stars
11/21/2008
We didn't think the marinade went with the panko parm coating. And the coating never crisped up in the oven - maybe pan frying would be better? Read More
(2)