Crispy. Healthy. Delicious.
This recipe is all of these things.
Greek yogurt keeps the pork moist and adds flavor. You can use sour cream in a pinch, but stick with the yogurt if you can. And go easy when coating the meat – you only need a thin layer to get the bread crumbs to stick!
Gluten free bread is by nature drier. So, it makes fantastic breading for meats and crisps up perfectly in the oven. Baking the meat first gives it a head start on cooking so you don’t burn the bread crumbs trying to get it baked through. (P.S. – don’t forget to spray the breaded chops with cooking spray before you bake!)
My oven has 5 settings for broil – Lo, 2, 3, 4, Hi. I set it on 3 or 4 to get these chops just right. If you only have one setting, keep the oven door cracked open to help remove some of the heat, and broil on the middle rack.
Of course, regular bread crumbs will work too. But gluten free ones get so crispy! I’m biased.
- 1 1/2 pounds 1/2″ thick boneless pork loin chops (4-5 steaks)
- cooking spray oil (I use olive oil, any Pam-like spray will work)
- salt & pepper
for the wet coating:
- 1 container (5-6 ounces) fat-free Greek yogurt
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
for the dry coating:
- 2/3 cup gluten free Italian breadcrumbs
- 1/2 cup grated Parmesan cheese (the kind in the can)
Preheat your oven to 400°F. Place the oven rack on the second highest notch.
In a bowl, combine yogurt and spices. Stir to combine.
On a large plate, combine bread crumbs and Parmesan cheese. Mix well.
Salt and pepper both sides of the pork chops. One at a time, spoon a small amount of the yogurt onto a pork chop and smooth over. Flip over in your hand and coat underside.
Drop yogurt-covered chop into the breading and coat well. Shake off excess and place on a baking sheet lined with either silicone or parchment paper (if you don’t do this, you risk your breading staying on the pan when you flip them!).
Don’t forget to spray them with cooking oil now!
Bake for 10 minutes, then switch to a medium broil. Watch them – it will take about 5 minutes for the breadcrumbs to start to brown. If they begin to burn, move the oven rack to the center position. Remove from oven, flip chops over. Spray with cooking oil and brown the other side as well, another 5 minutes.
I serve them with spaghetti, then sprinkle dried parsley and a little more Parmesan cheese on top. Enjoy![/recipe]