Oven Baked ‘Mural of Flavor’ Breaded Pork Chops

17 10 2009

Mural of Flavor Breaded Pork Chops

Mural of Flavor Breaded Pork Chops

What do you do when you’ve got plans for yams and frozen pork chops in the freezer? Step 1 – Remember you have them and then make no exact plans to use them until right before you should be cooking them! Check.   Oh the real answer? Look in your cupboard and make a plan! Step 2 – Determine the cooking method to base plan off of: well yams are already in the oven and there is another rack. Baked pork chops: Check! As a departure from the norm I’m going include a real recipe on what I actually did to them tonight but I should note that they were very tasty.  Moist, and not dry. The breading was crunchy and full of flavor BUT I still think my favorite way to eat pork chops is with apple sauce.

Oven Baked ‘Mural of Flavor’ Breaded Pork Chops


3 – 3/4 in thick pork chops
1 egg
1-2 Tablespoons of water
~6 Tablespoons flour
1 cup of panko bread crumbs (regular bread crumbs probably would have worked just as well but panko tend to stay crunchier and when breading for the oven the more help I can get to stay crunchy, the more I’ll take!)
0.3 ounces (1/2 small jar) of Penzey’s Mural of Flavor


1. Trim any fat from the pork chops, rinse with water and set aside 

2. Beat the egg in a small mixing bowl with the water, and set aside

3. Mix the bread crumbs and ‘Mural of Flavor’ in a small bowl until the spices are evenly distributed among the bread crumbs

4. Cover each pork chop with a layer of flour, dip in the egg mixture, and lay on the breading mixture. Pat the breading into each side and the edges of the pork chop until thoroughly covered.  Place on a lightly greased baking sheet (I used spray oil to cover the pan). 

5. In a 400 degree F oven; bake 10-12 minute uncovered and flip the pork chops. Bake another 10-12 minutes or until the chop is cooked to your liking and/or all the way through.  This will depend on the thickness of your pork chops and how you like them. 

6. Remove from oven, let cool, serve, and enjoy the Mural of Flavor covering your pork chop.




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