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Crispy Oven-Fried Pork Cutlets with Apple Slaw
Crispy on the outside and incredibly tender within, these oven-baked pork cutlets give you that classic fried texture without the heavy oil. A seasoned double-coating of crushed crackers and baking mix builds a thick, golden crust that locks in the meat's natural juices. While the pork roasts, you'll toss together a bright, sweet-and-tangy apple slaw that cuts right through the richness. It's a balanced, comforting plate that feels like a diner classic right in your own kitchen.
Equipment
- Oven
- Baking sheet
Ingredients
- 4 boneless pork loin chops, ½ inch thick (about 1 lb)
- 8 saltine crackers, finely crushed (⅓ cup)
- ½ cup Original Bisquick ® mix
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 1 egg or ¼ cup fat-free egg product
- 1 tablespoon water
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 1 small tart red apple, coarsely chopped (1 cup)
- ¼ cup chopped onion
- ⅓ cup fat-free coleslaw dressing
- ⅛ teaspoon celery seed
Instructions
- 1Preheat the oven to 425°F. Coat a 15x10x1-inch baking pan generously with cooking spray.
- 2Place each pork chop between two sheets of plastic wrap or waxed paper. Pound them gently with the flat side of a meat mallet or a rolling pin until they're about 1/4 inch thick. Pounding ensures the meat cooks quickly and evenly before the crust burns.
- 3Combine the crushed crackers, baking mix, paprika, and pepper in a small, shallow dish. In a separate shallow dish, whisk the egg and water together.
- 4Dip each pounded pork chop into the egg wash, then dredge it in the cracker mixture. Dip the coated pork chops into the egg and cracker mixture a second time. This double-dredge builds a thicker, crunchier crust.
- 5Arrange the chops in the prepared baking pan and spray the tops generously with cooking spray.
- 6Bake for 18 to 22 minutes, or until the crust is golden brown and a meat thermometer inserted into the thickest part of the pork registers 145°F.
- 7While the pork cooks, combine the coleslaw mix, chopped apple, onion, coleslaw dressing, and celery seed in a large bowl. Toss well to coat, then plate the slaw alongside the warm pork cutlets.
Notes
- Variation: For a more colorful slaw, swap the bagged mix for thinly shredded fresh red cabbage. A 1-pound medium head yields the 4 cups needed.
- Prep tip: Don't skip spraying the tops of the breaded cutlets with cooking spray before baking. It helps the cracker crust turn golden brown in the oven.
- Storage: Keep leftover pork and slaw in separate airtight containers in the fridge for up to 3 days. Reheat the pork in a 350°F oven or air fryer to restore the crunch.