In our culture, a large variety of our foods are prepared fried – especially our pork chops! You can now enjoy a juicy and tender breaded pork chop that is baked in the oven. The pork chops are coated with a wet rub and then soaked in it for several hours or overnight in the refrigerator to tenderize the meat before cooking. It also adds flavor to the pork chops. This recipe is a much healthier version!
In Puerto Rico, any cuts of meat that are dipped in beaten eggs and then coated with bread or cracker crumbs are referred to as “empanadas.” Empanadas in other Latin countries are turnovers filled with a meat or fish mixture. In our culture, we refer to the turnovers filled with meat or fish mixture as “empanadillas” or “pastelillos.”
A Little Bit of History!
In 1512, the Spaniards brought the cows, pigs, bulls, oxen and rams to Puerto Rico. The animals had a difficult time adjusting to the tropical climate and environment. Therefore, many of the animals were not able to procreate because they became sterile due to the new environmental conditions. The pigs, however, did not have any problems adapting to the tropical climate, food and environment. For these reasons, they were able to reproduce in the humid tropical regions throughout the island. As a result of the abundance of piggies on the island, the pork meat became our preferred choice of meat in the Puerto Rican culture!
Let’s Start Preparing the Marinade for the Pork Chops!
In a bowl, add olive oil, white vinegar, garlic, salt, black pepper and cumin.
Mix all the ingredients until well blended.
Pour the marinade over bone-in pork chops. Coat bone-in pork chops entirely with marinade. Cover bowl with lid and refrigerate for 4 hours or overnight.
Lightly grease the bottom of two 13 x 9 x 2-inch baking pans with olive oil cooking spray.
In two shallow pans, add beaten eggs and plain bread crumbs respectively.
Dip both sides of bone-in pork chop in beaten eggs.
Coat completely both sides of the bone-in pork chop with bread crumbs.
Preheat oven to 350°F. Arrange the breaded bone-in pork chops in the baking pans. Cover with aluminum foil and place in oven.
You can also lightly spray on top of each pork chop with olive oil before covering the baking pan with aluminum foil.
After 30 minutes of baking in the oven, turn the bone-in pork chops to the other side with a spatula. Cover with aluminum foil and bake for another 30 minutes or until pork chops are thoroughly cooked.
Remove aluminum foil and bake for another 5 to 10 minutes until the bone-in pork chops are lightly brown.
Click on the button below to watch my YouTube video on How to Prepare Baked Breaded Pork Chops!
Recipe and Nutritional Facts
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer more information.Print
- 6 bone-in pork chops, ½-inch thick, trimmed of excess fat
- 4 large eggs
- 1 cup plain bread crumbs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 2 garlic cloves, peeled and minced
- ¼ teaspoon salt (low sodium) or to taste
- ¼ teaspoon black pepper
- ½ teaspoon cumin or to taste
- Mix marinating ingredients in a bowl.
- Pour marinade over pork chops and coat pork chop with marinade. Cover bowl with lid and place in refrigerator for 4 hours or overnight.
- Beat eggs and place in shallow dish. Add plain bread crumbs to another shallow dish.
- Lightly grease bottom of two 13 x 9 x 2-inch baking pans with olive oil cooking spray.
- Dip each pork chop in egg mixture and coat evenly with bread crumbs. Arrange in baking pans.
- Cover with aluminum foil and bake for 30 minutes.
- Turn pork chops to the other side with spatula. Cover with aluminum foil and bake for another 30 minutes or until pork chops are thoroughly cooked.
- Remove aluminum foil and bake for an additional 5 to 10 minutes until lightly brown.
You can lightly spray on top of each pork chop with olive oil before covering baking pan with aluminum foil.
- Category: Dinner and Lunch
- Cuisine: Puerto Rican
Keywords: Baked Breaded Pork Chops