A delightful twist on classic baked pork chops, featuring a crispy herb-infused crust.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy crust.
In a bowl, combine the panko breadcrumbs, garlic powder, smoked paprika, and chopped parsley.
Mixing the dry ingredients thoroughly ensures an even coating.
In another bowl, whisk together the eggs and milk.
Whisking until frothy helps the coating adhere better.
Season the pork chops with salt and black pepper on both sides.
Seasoning the meat directly enhances its flavor.
Dredge each pork chop in flour, then dip into the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere.
Pressing the breadcrumbs firmly ensures a thick, crispy coating.
Place the coated pork chops in a baking dish and drizzle with olive oil.
Drizzling oil helps achieve a golden crust.
Bake in the preheated oven for 20 minutes, then flip the chops and bake for an additional 15-20 minutes until golden and cooked through.
Using a meat thermometer ensures the pork reaches an internal temperature of 145°F (63°C).
Serve the pork chops hot with your favorite sides and enjoy!
Garnish with extra parsley for a fresh touch.
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