Whether you like your breaded pork chops extra-crispy or a little more delicate, the key to a successful dish is keeping the bread crumbs adhered to the meat and not your baking pan. While a non-stick pan does the trick, you may not always have one on hand. A few simple tweaks make even a non-stick baking pan slippery smooth, ensuring that the bread crumbs stick to your pork chops and not the foil.
Spray a baking pan with a thin coating of non-stick cooking spray.
Arrange a single layer of breaded pork chops on the baking pan.
Bake the breaded pork chops according to the recipe.
Take the baking pan out of the oven and gently slide a spatula under each breaded pork chop to remove them.
Line a baking pan with non-stick aluminum foil, smoothing it evenly over the cooking surface and sides of the pan.
Arrange the breaded pork chops in a single layer on the baking pan.
Bake the breaded pork chops according to your recipe.
Remove the baking tray from the oven and gently slide a spatula under each breaded pork chop, careful not to rip the foil while doing so.
- There is no need to saturate the baking pan with cooking spray. A thin, even layer is all that is necessary.
- Lay the non-stick aluminum foil on the baking pan, dull side up. The dull side is non-stick, but the shiny side is not.
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