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Crispy Pork Chop Dinner

Wednesday, August 21, 2024 2:04

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I am not a person who eats a lot of red meat. It is a once in a blue moon treat for me, or it is something I eat when I go to my sister’s for supper. She is fond of doing a roast for Sunday dinner and I will have beef then.

I eat mostly chicken, fish or vegetarian meals. (I am not a vegetarian.) Every now and then, I do get a hankering for a nice piece of steak or a pork chop. When they are cooked properly, they are really appealing to me, and I do know how to cook them well. Or at least to the way that I enjoy them anyways!

When we were growing up we used to love it if our mother used “Shake and Bake” when she cooked our meat or poultry, and sometimes our fish. You used to be able to get it in all three versions along with a BBQ version as well.

A plate of shake and baked chops, or chicken and some Stove Top stuffing and we were in dinner heaven!

I have not seen Shake and Bake here for pork or fish in a very long time. You can get the chicken one for original and extra crispy. They have done away with the plastic bag for shaking however, which is a bit of a nuisance, but I digress.

I had some pork chops I wanted to cook today and I was reminiscing about Shake and Bake Pork Chops. I found an online version of the crumb mixture and downsized it to cook only two chops. It worked exceptionally well. I chose to roast my chops in the crumb coating on a bed of roasted vegetables on a baking tray. No fuss, no muss and sized for two.

You can’t beat a dinner like this!

WHAT YOU NEED TO MAKE CRISPY PORK CHOP DINNER

There is nothing out of the ordinary here. Just simple wholesome ingredients. You can vary the vegetables used according to what you enjoy. I cannot think of one which would not work. Not a fan of pork? Try using boneless chicken in it’s place. Timings will have to be adjusted somewhat if you do.

For the chops:

2 bone in pork chops, about 1/2 inch thick
1 TBS olive oil
3/4 cup (90g) fine dry bread crumbs
1 TBS fine cornmeal (optional)
1 tsp salt
1 tsp smoked paprika
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp black pepper

You will also need:

2 TBS oil
2 carrots peeled and sliced on the diagonal
1/2 small cauliflower, trimmed and broken into florets
2 medium potatoes, washed and cut into wedges
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp onion powder

Most of the ingredients required are pretty standard store-cupboard type of ingredients. You could use panko rather than the fine dry bread crumbs, but your crumb mixture will be a bit coarser.

I use light olive oil. Olive oil is supposed to be a healthier fat. I don’t use extra virgin because I think it is a bit of a waste to use it in cooking.

I did not use the cornmeal, but if you do, your crumb coating will be much crisper. You could add some herbs to the crumb coating if you wished, but I kept it pretty simple.

Make sure you use onion and garlic powders and not the salts.

I like to slash the fatty edges of my chops every 1/3 to 1/2 inch. This helps to prevent then from curling up when they cook for a much neater and more attractive presentation.

HOW TO MAKE CRISPY PORK CHOP DINNER

This really is not hard at all to do. I loved the homemade crispy coating for the chops, very easy to make, and then the roasted vegetables, also simple.

Preheat the oven to 425*F/220*C/ gas mark 7. Line a medium sized baking tray with aluminum foil. Butter the foil.

Place all of your vegetables into a bowl. Toss together with the oil and all of the seasonings, making sure the are all coated.

Spread out onto the baking sheet. I like to keep each vegetable separate. Place the baking sheet into the preheated oven and roast for 15 minutes.

While the vegetables are roasting prepare the chops. Mix together the bread crumbs, cornmeal and all of the seasonings in a shallow bowl.

Pat the chops dry, slash the fatty edges, and then brush them all over generously with the oil. Coat the chops in the bread crumb mixture making sure that they are completely coated.

At the end of 15 minutes take the baking tray out of the oven. Place the two chops on top of the vegetables.

Return the tray to the oven and continue to roast everything for a further 20 to 25 minutes, until the vegetables are beginning to caramelize and the chops are golden brown and the juices run clear. The internal temperature of the chops should read 145*F/63*C.

Divide the roasted vegetables between two heated plates and add a cooked pork chop to each. If you desire, you can serve this with either a homemade gravy or some applesauce.

I was really pleased with how this meal turned out. The pork was tender and juicy with a lovely crisp and flavor-filled coating. The vegetables turned out beautiful as well. Everything was done just right. I enjoyed the pork chops with some applesauce on the side. Pork Chops and Applesauce. You can’t beat that combination!

If you are not fond of cauliflower, you could use any type of vegetable. Brussels sprouts would be lovely, green beans, sweet potatoes, squash, etc. Obviously softer vegetables will not need to roast quite as long.

If you are looking for a delicious homemade gravy to serve with this check out my recipe for Perfect Gravy from Scratch, which you can find HERE. Its delicious!

I don’t eat red meat very often, but I do enjoy a pork chop every now and then. Here are some more delicious ways that I like to prepare them!

PORK CHOPS WITH CREAM GRAVY - Tender, juicy and delicious bone in pork chops served with a lush and creamy from scratch gravy. No soup here, just bags of flavor! I like to enjoy these with a pile of fluffy mash and some vegetables on the side!

SWEET APPLE & APRICOT PORK CHOPS – Thick bone in chops are seasoned and browned in a skillet and then oven braised until tender with onion, chunks of apple, sweet apricots, stock and a few herbs. These practically melt in the mouth with deliciousness! Pork and fruit are perfect partners!

Yield: 2 servings

Author: Marie Rayner

Crispy Pork Chop Dinner

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

A fabulous sheet pan supper! Everything cooks on one baking sheet, with perfect results. Juicy, tender and crisp crumb coated chops with roasted potatoes and vegetables.

Ingredients

For the chops:

2 bone in pork chops, about 1/2 inch thick
1 TBS olive oil
3/4 cup (90g) fine dry bread crumbs
1 TBS fine cornmeal (optional)
1 tsp salt
1 tsp smoked paprika
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp black pepper

You will also need:

2 TBS oil
2 carrots peeled and sliced on the diagonal
1/2 small cauliflower, trimmed and broken into florets
2 medium potatoes, washed and cut into wedges
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp onion powder

Instructions

Preheat the oven to 425*F/220*C/ gas mark 7. Line a medium sized baking tray with aluminum foil. Butter the foil.
Place all of your vegetables into a bowl. Toss together with the oil and all of the seasonings, making sure the are all coated.
Spread out onto the baking sheet. I like to keep each vegetable separate.
Place the baking sheet into the preheated oven and roast for 15 minutes.
While the vegetables are roasting prepare the chops.
Mix together the bread crumbs, cornmeal and all of the seasonings in a shallow bowl.
Pat the chops dry, slash the fatty edges, and then brush them all over generously with the oil.
Coat the chops in the bread crumb mixture making sure that they are completely coated.
At the end of 15 minutes take the baking tray out of the oven. Place the two chops on top of the vegetables.
Return the tray to the oven and continue to roast everything for a further 20 to 25 minutes, until the vegetables are beginning to caramelize and the chops are golden brown and the juices run clear. The internal temperature of the chops should read 145*F/63*C.
Divide the roasted vegetables between two heated plates and add a cooked pork chop to each. If you desire, you can serve this with either a homemade gravy or some applesauce.

Did you make this recipe?

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