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Octoberfest Pork Chops

Octoberfest Pork Chops

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
saraesch

saraesch

Juicy, breaded, baked pork chops.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 538 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. In large freezer bag, combine beer, Worcestershire sauce, garlic, Old Bay Seasoning(TM), salt, pepper, and pork chops. Marinate for 30 minutes.
  2. Preheat the oven to 325 degrees F (165 degrees C). On a large plate, mix panko crumbs and Parmesan cheese. In a shallow bowl, whisk eggs until creamy. Remove pork chops from marinade. Dip each chop in egg, then press into crumb mixture to coat. Transfer chops to non-stick baking pan.
  3. Bake in preheated oven for 25 minutes on one side. Turn chops over and continue cooking for another 25 minutes. Raise temperature to 350 degrees F (175 degrees C), and continue cooking until pork chops achieve an internal temperature of 145 degrees F (63 degrees C) and the coating is crispy.
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Reviews

betsybarron27
26

betsybarron27

12/5/2007

Gave this 4 stars but only because of the cooking times listed. My chops were dried out and a little tough. However..the marinade is tasty and flavorful, the panko-parmesan breading is outstanding - but the chops should be cooked for less time at a higher temp (ala shake & bake) I think 15-20 min at 425 degrees would produce juicier more tender chops. Plan to use this recipe again with these cooking times.

Aspiring Chef Rita
11

Aspiring Chef Rita

10/8/2007

A 5 plus for moistness. Pork is my favorite food so I'm kind of an expert in preparing it. This recipe is great for those who overcook pork or say that their chops are too dry. I used bone in chops and they were very thick (1 1/2 in.) I followed the cooking time exactly and these were perfect. If you are using thin boneless chops you will need to decrease the time. The marinade did not impart much flavor so many might find it bland. Thanks submitter.

S.K.J.
10

S.K.J.

10/12/2007

Crisp coating without the oil. Breaded all 4 pork chops but only made one for myself. I placed the remaining chops on a pan and put in the freezer. After they were froze I put in individual bags to freeze for a future meal. I could have baked all 4 and then froze them, but microwaves always seem to make coatings soggy.

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