How to Bake Pork Chops
Pork chops are one of the great delicacies in life; they can be fried, deep fried, cooked on the grill, barbecued and last but not least, cooked in the oven.
There are good reasons for baking pork chops in the oven; it’s less messy, it’s easy and takes little prep work, and it’s probably the best way to get your chops to stay moist inside.
And just as there are plenty of reasons to cook your pork chops in the oven, there are many ways to cook those chops in there as well; but they all come down to three basic methods; broiled, regular baked, and breaded and baked.
Broiling pork chops is the same as broiling any other meat; you set the stove on broil, shove your meat in there, then pull them out when they’re done.
Similarly, if you want to plain bake your pork chops, you don’t need to do much more than put them in a roasting pan and then shove them in the oven, and then come back later and pull them out when they’re done.
But if you want really good baked pork chops, you’ll do something to keep the moisture in while they bake.
One really good way to do this is to beat some eggs and then brush the result over your chops, then dip the chops in some smashed up crackers, and then put the whole works into the oven. Doing it this way helps to keep the moisture in while the chops are cooking and then gives you a crunchy outer shell when eating them, which just tastes good.
Another approach uses almost the same method but adds some spices in the process. The chops are brushed with scrambled eggs and then dumped into a plastic bag that either came with all the ingredients in it a la Shake n Bake, or has ingredients you’ve concocted yourself. Generally there are bread crumbs, spices, and sometimes a little butter or oil. At any rate, the chops are shaken until the chops are completely coated and the placed on a baking sheet which is then pushed into the oven where they will bake quickly under high heat to once again seal in the juices, because with pork chops, even more so than with other kinds of meat, it’s imperative that the juices be kept inside the meat, because dry pork chops are just not that good.