Tag Archives: Pork Chop

Pork Chops – Breaded

While normally we think of breaded meat as being fried, and the breading absorbing fat from the frying operation, these pork chops are different. We bake the pork chops with a minimum of fat- it could even be a non-stick spray.

While Pork Chops Evelyn used catsup and lemon, giving them a slight sweet-and-sour flavor, these pork chops are seasoned with your favorite mustard.

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Breaded Pork Chops

(Mother) Catharine P. Crary

  • pork chops
  • your favorite mustard
  • evaporated milk (small can will do for 4-6 chops )
  • fine bread crumbs

Spread mustard on one side of each chop. Dip both sides into milk. Dip both sides into bread crumbs.
Place chops on an oiled baking sheet, mustard side up. Bake 400 degrees for about 45 minutes.

I think you can agree that this recipe is very simple, and doesn’t take much work. And you can have the chops ready on the table in less than 60 minutes from when you start.

Pork Chops Fairly Plain

While cooking the different pork chop recipes – Pork Chop Evelyn and Pork Chop Breaded– I felt my understanding of cooking the meat still lacked something. Yes, the recipes are good and flavorful, and I strongly recommend them. Herein, I am going to look at cooking pork chops with a minimum of flavor. And did they ever come out moist! And yes, I am sorry that I didn’t take any pictures of the cooked pork chops.

Pork Chops Fairly Plain


  • an Oven Safe skillet
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • 1 inch thick pork chops

Preheat oven to 425 degrees.

On a plate, mix the spices and spread them for dipping the pork chops. Dip both sides of the pork chops into the seasoning.

Spray a skillet with non-stick spray. Place the pork chops in the skillet and cook over medium-high heat for 3 minutes on each side.

Place the skillet with pork chops in the oven and bake them for about 20 minutes; the internal temperature of the chops should be about 150 degrees.

Remove the skillet from the oven and tent the chops while the meat relaxes and stops losing moisture- about 5 minutes. Then serve.

If you lack an oven-safe skillet, you can move the pork chops from the skillet to a baking dish that has been sprayed with non-stick spray.

I actually used my thermometer that I introduced you to when I published my Dilly Bread recipe in the center of a pork chop to establish the time it took for the internal temperature to get to 150 degrees. In my oven, that was only about 15 minutes. I strongly suspect with the times I give in the other pork chop recipes that we might be over-cooking the chops. That could be because the recipes come from my parents’ generation when pork was cooked well in all cases.

Pork should be cooked from 145 degrees (rare) to 160 degrees (well done) in the center of the meat. If at all possible, I would recommend using an oven safe thermometer the first time you try this recipe; then you will have knowledge of your ovens heat transfer characteristic. Also, the thickness of the chops will make a big difference- thicker taking longer and thinner taking less time. As I noted, my chops were about 1 inch thick.

Once you develop this technique for cooking your pork chops, you can try other seasonings. Almost always you will find that garlic as one of the flavors. I believe that rosemary is also quite common. I have noted soy sauce and ginger are also common in marinating pork, so they might be flavors to include.

I hope that this recipe can give you a starting point for understanding pork chops and how to cook them with a minimum of flavoring to go with the other dishes of your meal.

Pork Chops Evelyn

The other week, I decided I wanted a pork chop for supper. I remembered that Marlys had some good recipes for pork chops, and went looking for them. This recipe comes from her Aunt Evelyn Sheehan. Auntie gave us lots of good recipes; she was very active socially, and when her different groups would have a lunch or dinner, she was certain to pick up a new recipe or two.

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This recipe is very simple, and yet it has a nice taste. I could taste the lemon, and felt the texture of the onion slice; the onion is not cooked so hard that it is only a taste with no texture.

Pork Chops Evelyn

(Evelyn Sheehan)

Preheat oven to 350 degrees

  • Pork Chops
  • Onion, sliced about 1/4″ thick
  • Lemon, sliced about 1/8″ thick
  • catsup
  • brown sugar

Place on each chop (laid flat in a baking pan) an onion slice, a lemon slice, a tablespoon of catsup and a tablespoon of brown sugar.
Cover pan with foil and cook for 1 hour.

After cooking the pork chops a couple times, I made a modification to the recipe; it originally called for uncovering the baking pan after an hour and continuing to cook for another half hour. I felt that dried the pork chop out too much; cooking covered captures the moisture and leaves the pork chops more moist.

I also have a couple suggestions for this dish. First, since you need to cover the dish, you need a deep baking pan so the cover doesn’t squish the topping on the pork chop. I would say that the pan should be 2 -3 inches deep. Second, I found that the brown sugar didn’t splatter and burn so much if it is placed under the catsup rather than on top. When I placed the sugar at the top of the stack, I had quite a bit of burned sugar in the baking pan. (I still recommend Bar Keepers Friend for getting the burn out)