How to Roast Coated Pork Chops (5 Steps)

As with most things in life, cooking requires a knowledge of the rules so you know when you can break them – or at least suspend them for good reason. Such is the case with roasting, which sometimes calls for food to be cooked at a higher temperature for a short time at the beginning or end of the process to develop a crispy coating. This step would be redundant when you cook pork chops with a crumb coating; your chops don’t need this heat boost and the crust could even burn. Use a cohesive roasting strategy so your coated chops emerge from your oven juicy and tender on the inside and crunchy on the outside.

Things You'll Need

Baking cooling rack
Nonfat cooking spray
Roasting pan

Meat thermometer
Aluminum foil

Instructions

Preheat your oven to 425 degrees Fahrenheit. Spray a baking cooling rack with nonfat cooking spray and set it on the bottom of a roasting pan.
Set the pork chops on the rack with at least 1 inch of space all around each one, and put the uncovered roasting pan in the oven.
Roast ½-inch-thick pork chops for between 15 and 20 minutes, turning them over halfway through the cooking time. Adjust the time by a couple of minutes in either direction for thinner or thicker chops. Keep an eye on chops and remove them when they appear done.
Insert a meat thermometer into the thickest portion of a pork chop. It should register 145 F for medium rare, the lowest temperature deemed safe by the United States Department of Agriculture. Return the chops to the oven for two more minutes if they need additional cooking to bring them to temperature or continue to cook them until they reach your desired level of doneness.
Cover the chops loosely with aluminum foil and let them rest on your counter for three minutes. Remove the foil and serve your roasted, coated chops.

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