Crunchy baked pork chops from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • swiand on December 13, 2025

    After putting up with the 17 year-old whining about how he doesn't like pork chops after his first bite he really enjoyed this pork chop recipe. My daughter liked the bread crumbs from the recipe so much that she saved the leftovers for later use. Family really enjoyed this.

  • ashallen on December 13, 2020

    Yummy pork chops! The bread coating was flavorful, substantial, and crispy and the meat was well-seasoned and juicy. The cutlets are large and impressive-looking. My husband, who doesn't usually get excited about pork, had seconds. Leftovers kept well to the next day - the bread coating still had crunch. My chops were closer to 6 oz vs. 8 oz and I found that using 2/3 of the bread coating ingredients was sufficient to thickly coat the chops (still had ~1/2 cup leftover bread crumbs).

  • TrishaCP on April 20, 2014

    As advertised, this method of cooking pork chops resulted in a delightfully crunchy crust. I varied from the recipe in a few areas- I omitted shallots since I didn't have them on hand, used my own pre-made bread crumbs, and used my own brine started the previous night. However, I followed exactly the breading technique and cooking method and it was wonderful. One small issue I had is that the fresh garlic used cooked a bit too much in some of the most-browned sections of the chops. My guess would be it would be better to omit it if you are going to use bigger chops with longer cooking time than what the recipe requires.

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