Scale
Ingredients
- 6 bone-in pork chops, ½-inch thick, trimmed of excess fat
- 4 large eggs
- 1 cup plain bread crumbs
Marinating Ingredients:
- 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
Instructions
- 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 to three 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 and lightly spray with olive oil on top of each pork chop.
- Cover with aluminum foil and bake for 30 minutes at 350°F.
- Turn pork chops to the other side with fork. Cover with aluminum foil and bake for another 20 minutes or until pork chops are thoroughly cooked.
- Remove aluminum foil and bake for an additional 10 to 15 minutes to lightly brown on top.
- Category: Dinner and Lunch
- Method: Baked
- Cuisine: Puerto Rican
Keywords: Baked Breaded Pork Chops, Chuletas Empanadas al Horno