Oven fried pork loin recipe

By Barbara Rolek. Eastern European Food Expert

This recipe for boneless pork chops is breaded and "fried" within the oven for any lower-fat form of traditional fried pork chops. Eastern Europeans love pork, and frequently it's prepared inside a high-fat way, as with kotlety schabowe . This different preparation still creates a crisp, crunchy exterior similar to the caramelization achieved by frying.

This is a bigger photo of oven-fried pork chops . Serve this with chunky applesauce along with a eco-friendly vegetable.

Ingredients

• 4 (1-inch) boneless pork loin chops
• Pepper and salt to taste
• All-purpose flour
• 1 large egg beaten with 1 tablespoon water
• Panko crumbs

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Preparation

1. Heat oven to 325 levels. Liberally coat a lidded-roasting pan which will accommodate the pork chops in a single layer with cooking spray. Pour in 1/2 cup water and hang aside.
   
2. Rinse and pat dry pork chops. Season with pepper and salt. Dredge each side of every chop in flour, then in egg-water mixture, after which panko crumbs. Let chops dry ten minutes before placing top side (dryer side) lower first in prepared pan. Cover and bake forty-five minutes. Make use of a thin spatula to show chops over, ensuring to obtain all of the browned bits. Cover and bake another forty-five minutes.

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