Baked Breaded Greek Pork Chops

4
Servings
5m
Prep Time
30-40m
Cook Time
35m
Ready In


"Easy and delicious. The combination of the anchovies, mustard, lemon, and capers; really add all the flavor to these simple baked chops. They are absolutely FULL of flavor; and, really easy to prepare. I usually serve these with a herb couscous and roasted beets. The first time I made these I used a center cut chop; but, I really prefer a bone in or loin chop if possible. And, always use what is on sale or affordable."

Original recipe yields 4 servings
OK
  • EGG DIP
  • BREADING
  • TOPPING

Nutritional

  • Serving Size: 1 (255.4 g)
  • Calories 603.4
  • Total Fat - 35.7 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 281.3 mg
  • Sodium - 616.1 mg
  • Total Carbohydrate - 7.1 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1 g
  • Protein - 59.6 g
  • Calcium - 161.2 mg
  • Iron - 2.9 mg
  • Vitamin C - 2 mg
  • Thiamin - 1.1 mg

Step 1

Chops ... Remove the chops from the refrigerator to the counter; and, season with salt and pepper on both sides. Let them come to almost room temperature.

Step 2

Egg Dip ... Add the eggs, capers, lemon juice, mustard, and anchovy paste to a flat bowl/dish; and, mix to combine. This is your dip for the chops.

Step 3

Breading ... Add the panko bread crumbs, Greek seasoning, salt and pepper, to a food processor; and pulse a couple of times, until you get a finer texture. This isn't necessary; but, I really prefer too. It gives the chops a nice smooth coating. Otherwise, I think that it has a tendency to fall off the chops during cooking.

Step 4

Dredge and Bake ... Dip the chops in the egg mixture (make sure they are well coated); then, into the bread crumbs - making sure the chops are pressed well into the coating on both sides. You want a nice coating.

Step 5

Add the chops to a sheet pan, lined with parchment, and a baking rack if possible. If you don't have a baking rack; don't worry - you can cook it directly on the parchment paper. The baking rack allows the chops to brown and cook evenly on both sides. If you don't have a baking rack - half way during cooking, I flip the chops. I also like to spray the chops with a little olive oil, before baking; this, allows the panko to get a nice brown color. Again, not necessary; it is just something I do.

Step 6

Bake ... Cook in a 375 degree oven for 30-40 minutes, on the middle shelf; until the temperature is between 140-145 degrees. I like it medium; but, the temp should be 145 when serving - just a hint of pink. Again, the thickness of the chop, can vary the cooking time.

Step 7

Serve and ENJOY! ... Garnish the chops with Feta cheese and a sprig of mint. I love to serve a herbed couscous with this; but, you can really serve whatever you enjoy. It's a simple, but really delicious way to prepare the chops.

Tips & Variations


No special items needed.

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