Sizzling Ina Garten’s Baked Pork Chops Recipe: Hearty Magic

Sizzling, golden-brown pork chops seasoned with Ina Garten’s touch promise a culinary adventure that will make your taste buds dance.

Her perfectly crafted recipe brings restaurant-quality flavor right to your dinner table.

These juicy chops offer a delightful blend of herbs and simple ingredients that elevate any weeknight meal.

Each bite delivers a mouthwatering experience that feels both elegant and comforting.

The technique ensures tender, succulent meat with a crispy exterior that seals in all the delicious flavors.

Grab your skillet and get ready to impress everyone at the table with this foolproof method that turns ordinary pork chops into an extraordinary dining experience.

Cooking Steps for Ina Garten Baked Pork Chops

• Oven Preparation Warm up your kitchen by setting the oven to a toasty 400 degrees.
• Crispy Coating Fusion Grab a large bag and mix panko, oil, Parmesan, herbs, salt, and pepper to create a magical breading blend.
• Pork Chop Treatment Gently pat the pork chops until they're completely dry, then tumble them into the seasoned bag for a thorough coating dance.
• Baking Setup Position a wire rack on a baking sheet and arrange the beautifully coated chops, sprinkling any remaining breading for extra crunch.
• Cooking Magic Slide the tray into the oven and let the magic happen for about 30 minutes until the coating turns a gorgeous golden brown and the internal temperature hits 145 degrees.
• Serving Delight Pull out the perfectly crispy pork chops and serve immediately, with optional zesty lemon wedges for a bright flavor pop.

Variation Ideas for Ina Garten Baked Pork Chops

• Crush panko breadcrumbs slightly finer for an extra crunchy exterior that locks in delicious moisture and flavor.
• Replace pork chops with chicken breasts or turkey cutlets for a versatile meal that works with the same seasoning blend.
• Always use a meat thermometer to ensure perfect doneness without overcooking, keeping the meat tender and juicy.
• Experiment with different herb blends like herbes de Provence or smoked paprika to add unique regional twists to the classic recipe.
• Prepare the breaded pork chops up to 4 hours in advance and refrigerate, then bake just before serving for maximum convenience and freshness.

Serve Ina Garten Baked Pork Chops with Sides

• Pair with Zesty Sides: Complement the crispy pork chops with a bright lemon-herb rice or roasted garlic mashed potatoes to balance the savory breading.
• Create a Fresh Salad Companion: Toss together a light mixed green salad with cherry tomatoes and a tangy vinaigrette to cut through the richness of the meat.
• Elevate with Seasonal Vegetables: Roast asparagus, Brussels sprouts, or honey-glazed carrots as a colorful and nutritious side that adds vibrant flavor to the plate.
• Serve with Dipping Sauces: Offer a selection of condiments like homemade garlic aioli, spicy mustard, or herbed mayo to enhance the pork chops' crispy texture.

Store and Reheat Ina Garten Baked Pork Chops

• Maximize Freshness: Refrigerate leftover pork chops in an airtight container within 2 hours of cooking to maintain optimal taste and texture.
• Extend Enjoyment: Store chilled pork chops can last 3-4 days in the refrigerator, ensuring safe and delicious leftovers for quick meals.
• Quick Reheating: Warm refrigerated pork chops in a 350°F oven for 10-15 minutes to restore crispy coating and prevent drying out.
• Freeze for Later: Wrap cooled pork chops tightly in plastic wrap, then place in freezer bags to preserve quality for up to 2 months, perfect for future meal planning.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 490 kcal

Servings: 4

What You’ll Need for Ina Garten Baked Pork Chops

• Panko Breadcrumbs: Super light and crispy crumbs that create an irresistibly crunchy exterior for the pork chops.
• Olive Oil: Helps the breadcrumbs stick perfectly and adds a rich, smooth flavor to the coating.
• Parmesan Cheese: Brings a salty, nutty punch that elevates the entire breading mixture.
• Italian Seasoning: Infuses the coating with a vibrant blend of herbs that complement the pork beautifully.

• Pork Chops: Choose thick-cut, bone-in chops for maximum juiciness and flavor; look for pink, well-marbled meat from a trusted butcher.

• Salt: Enhances the natural flavors of the pork and balances the entire dish.
• Black Pepper: Adds a subtle kick and warmth to the overall taste profile.

• Lemon Wedges: Provides a bright, zesty freshness that cuts through the richness of the pork.

Tools for Preparing Ina Garten Baked Pork Chops

• Large Resealable Plastic Bag: Perfect for mixing and coating the pork chops with breadcrumb mixture.
• Wire Rack: Helps air circulate around the pork chops for even, crispy coating.
• Baking Sheet: Catches drips and provides sturdy base for wire rack.
• Instant-Read Thermometer: Ensures pork chops are cooked to perfect, safe temperature.
• Paper Towels: Used to pat pork chops dry before coating.
• Measuring Spoons: For accurately measuring seasonings and oil.

Succulent Ina Garten Baked Pork Chops Recipe

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4.7 from 31 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Ina Garten’s succulent baked pork chops elevate classic comfort cooking with Mediterranean herbs and simple techniques. Garlic, rosemary, and olive oil create a luxurious marinading process that ensures tender, flavorful meat you’ll want to savor again and again.

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Ingredients

Scale 1x2x3x

• 4 bone-in pork chops (¾-inch thick, about 2 ¼ lbs or 1 kg)
• 1.5 cups (355 ml) panko breadcrumbs
• 3 tbsps (45 g) grated Parmesan cheese
• 2 tsps dried Italian seasoning
• 0.75 tsp kosher salt
• 0.75 tsp freshly ground black pepper
• 5 tbsps (75 ml) vegetable oil
• Lemon wedges (optional)

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Instructions

1. Preparation: Set a wire rack inside a baking sheet to promote optimal heat circulation and maintain crispiness of the breading.
2. Coating Creation: Combine panko breadcrumbs, olive oil, Parmesan cheese, Italian seasoning, kosher salt, and black pepper in a large resealable plastic bag, blending ingredients to form a robust flavor profile.
3. Meat Preparation: Thoroughly pat pork chops dry with paper towels, eliminating excess moisture to guarantee seamless breading adhesion.
4. Breading Process: Transfer pork chops into seasoned breadcrumb bag, seal tightly, and shake vigorously to ensure comprehensive and uniform coating.
5. Breading Technique: Firmly press breadcrumb mixture onto pork chops, creating a dense, textured exterior that will transform into a crisp, golden crust during baking.
6. Oven Preparation: Preheat oven to 400°F (204°C), positioning rack in the middle for consistent heat distribution and even cooking.
7. Baking Method: Place coated pork chops on prepared wire rack, sprinkling any remaining breadcrumb mixture for additional crunch, and bake for 25-30 minutes until breading achieves a rich golden-brown color and internal temperature reaches 145°F (63°C) when verified with an instant-read meat thermometer.
8. Resting Phase: Remove from oven and allow pork chops to rest 3-5 minutes, enabling juice redistribution and ensuring maximum meat tenderness.
9. Serving Suggestion: Plate immediately, optional garnish with fresh lemon wedges to introduce a bright, citrusy complement to the crispy breaded exterior.

Notes

• Moisture Control: Pat pork chops completely dry with paper towels to guarantee perfect breading adhesion and crispy exterior.
• Coating Technique: Shake breadcrumb mixture vigorously inside sealed bag to ensure uniform, complete coverage of pork chops.
• Temperature Precision: Use instant-read meat thermometer to confirm internal temperature reaches exactly 145°F for optimal safety and juiciness.
• Resting Period: Allow pork chops to rest 3-5 minutes after baking, which helps redistribute internal juices and maintain maximum tenderness.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 490
• Sugar: 1 g
• Sodium: 660 mg
• Fat: 32 g
• Saturated Fat: 6 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 27 g
• Cholesterol: 80 mg