Crispy Baked Orange Pork Chops counted

Be sure to wash the orange before removing the zest for this dish.

Serves: 2Hands-on: 10 minutesTotal: 8 hours 30 minutesDifficulty: Easy

Serves: 2


  • 2 pork chops (8 oz. each)
  • Juice and grated zest of 1 medium orange
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1⁄4 cup bread crumbs
  • 1⁄4 cup all-purpose flour
  • 2 large eggs, beaten
  • 3 Tbsp. olive oil
  • 1 cup cooked rice
  • 2 medium tomatoes, quartered


  • Marinate the pork chops in the orange juice and salt and pepper for 6 hours or overnight in the refrigerator.
  • Mix together the orange zest and the bread crumbs in a shallow dish. Place flour in another shallow dish and eggs in a third. Dust the chops with flour and shake off excess. Dip in the egg, then coat in the bread crumbs.
  • Heat oil in a medium frying pan over medium-high heat. Fry chops for 4 minutes on each side until the chops reach an internal temperature of 155°F. Serve with rice and tomatoes