OVEN BAKED PORK CHOPS WITH RICE RECIPES

Steps:

• Preheat oven to 425°F. Spray a large nonstick baking sheet lightly with oil.
• Season pork chops on both sides with 1/2 tsp kosher salt.
• Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
• Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.
• Place on the prepared baking sheet and repeat with the remaining chops.
• Lightly spray a little more oil on top of the pork and bake in the oven for 20 minutes.

Steps:

• Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. (You can also bake pork chops in a baking dish, without parchment.)
• Pat pork chops dry with paper towels. Rub pork chops with the olive oil and place them on the prepared baking sheet.
• Combine the brown sugar, paprika, onion powder, dried thyme, salt and pepper in a small bowl. Stir to mix well.
• Rub the spice mixture over all sides of the pork chops.
• Bake pork chops in the preheated oven for 15 to 20 minutes for 1-inch thick boneless pork chops. The pork chops are done when the internal temperature measures 145° F on an instant read thermometer. (Thinner pork chops will cook faster, bone-in pork chops will take longer to cook. See notes.) Be careful not to overcook the pork chops or they may dry out.
• Let the pork chops rest for 5 minutes and then serve.