Dressed for Dinner

• Of the many variations on the basic breading technique, the classic version requires three separate dishes. Fill one with lightly seasoned flour, a second with milk, and a third with breadcrumbs or other coating. Press your chops into the flour so they're well coated, then shake off any excess. Dip the chops in milk next, to moisten the flour and make a paste, then finally into the breadcrumbs. The crumbs are held in place by the sticky, wet flour, forming a breaded crust. The milk can be replaced with cream or beaten eggs, if you wish, and other ingredients such as cracker crumbs, cornmeal or crushed breakfast cereal can replace the breadcrumbs.

Keeping It Clean

• If you plan to prepare your chops ahead of time, you'll need to pay scrupulous attention to food safety. Keep the chops and the milk cold until you're ready to use them, then cover the chops and return them to the refrigerator as soon as they're all breaded. Don't save and reuse any of the breading ingredients, because they'll provide a breeding ground for bacteria. Wash your hands, utensils and work surfaces with plenty of hot, soapy water before and after handling the raw pork. To prevent your chops from sticking to their plate, layer them on wax paper or parchment paper.

Time in Bed

• The pork chops will naturally release a modest amount of moisture while they're in the refrigerator, and the milk you used to hold the crumbs in place will continue to seep into the breadcrumbs over time. During the first hour that's good, because it helps the breading form a better shell over the chop. Overnight, it can have the effect of making the breading soggy. To correct for this, uncover the chops two to three hours before mealtime. The dry air of the refrigerator will help dry up the coating before you cook the chops.

Cooking the Chops

• When mealtime rolls around on the following day, take your chops out of the refrigerator and preheat the oven to 400 degrees Fahrenheit. Spray the breaded chops lightly with oil, to help them bake up crisp and brown in the oven. If you're not counting calories, melted butter provides even better browning and adds flavor as well. Cook the chops approximately 10 minutes for every 1 inch of thickness or until an instant-read thermometer inserted horizontally into the chop shows an internal temperature of 145 F. Thick chops might need to be turned midway through that time, to ensure even cooking.