Kentucky Kernel Oven Baked Pork Chops
I love Kentucky Kernel Seasoned Flour! It is excellent with chicken but can be used on pork chops, to make gravy, cream soups, sauces and the list goes on.
I love Kentucky Kernel Seasoned Flour! It is excellent with chicken but can be used on pork chops, to make gravy, cream soups, sauces and the list goes on.
- Carbohydrate 0.456158750001825 g
- Cholesterol 199.69156250654 mg
- Fat 24.9654056274674 g
- Fiber 0.006625 g
- Protein 42.9072343750259 g
- Saturated Fat 10.0353975015627 g
- Serving Size 1 1 Serving (225g)
- Sodium 168.796000017522 mg
- Sugar 0.449533750001825 g
- Trans Fat 3.17719812517272 g
- Calories 409 calories
Step-by-step
- In a shallow dish combine egg, melted butter, milk and ground black pepper.
- Place Kentucky Kernel Seasoned Flour in another shallow dish.
- Dip pork chops into egg mixture.
- Dip pork chops into flour, covering both sides.
- Place in 13x19x2-inch baking pan.
- Bake, uncovered, in a 425(F) degree oven for 10 minutes. Turn chops.
- Bake for 10 to 15 minutes more or until done (160F degrees) and juices run clear.
The Binding Power of the Egg and Dairy Wash
Seasoned flour requires moisture and fat to adhere properly to the surface of pork loin chops. A blend of beaten egg, melted butter, and milk creates this necessary adhesive layer while adding milk solids that promote browning during the baking cycle. Whisk these wet ingredients thoroughly in a shallow dish to ensure the fat emulsifies into the liquid rather than pooling on top. Pat the meat completely dry with paper towels before dipping; surface moisture prevents the wash from gripping the muscle fibers effectively.
The Science of High-Heat Oven Baking
Cooking at 425 degrees Fahrenheit rapidly dehydrates the exterior flour coating while rendering the fat inside the crust to fry the outer layer. Arrange the coated chops in a single layer inside a 13x19x2-inch baking pan without overcrowding, as touching surfaces trap steam and turn the crisp coating soggy. Flip the meat at the 10-minute mark to expose the second side to direct radiant heat from the oven floor and walls. Monitor internal temperature carefully with an instant-read thermometer inserted into the thickest part of the meat, pulling the chops precisely when they reach 160 degrees Fahrenheit to prevent internal moisture loss.
Regional Seasoning Blends and Heritage
Pre-seasoned commercial flour blends rely on a specific ratio of salt, dehydrated aromatics, and chemical leaveners originally developed in the American South to simplify pan-frying. Utilizing this specialty product in an oven-baked format eliminates the heavy splattering associated with traditional skillet frying while maintaining a comparable crunch. Control the overall sodium output by avoiding additional salt on the meat beforehand, letting the spices within the flour mixture do the heavy lifting for the final flavor profile.
