There are several things about this Baked Breaded Pork Chops with Blackberry Sauce recipe that make it special and I have several tips and methods on the preparation. This is my version of shake and bake pork chops…you know, the ones you loved growing up.
Let’s start with the breading. I have used Wondra flour for years. It is much lighter (almost like talcum powder) and doesn’t clump the way regular flour does. Using this will give you a light base coat for your breading. However, if you don’t have it, feel free to use all-purpose flour and make sure you knock off the excess flour.
I love panko and I think by now, most people do. It is just so much crunchier than regular dried breadcrumbs and in a preparation where you are baking vs. frying, this is definitely a good choice.
But, panko doesn’t have any flavor… just crunch. So I have taken to adding another step to my preparation of panko that just takes this ingredient to a whole new level.
By doing a quick saute of the breadcrumbs in a little olive oil and adding a bunch of seasoning, they get golden brown and completely flavored before they even coat your meat. Not only that, in this baked preparation, the breadcrumbs have that oil already in them which helps them get even browner and crispier. If you take one thing from this recipe, it should be that. Season and toast your panko breadcrumbs before breading and wait til you see the difference.
With those two tips, you’ll set up a traditional breading station. While I may not be throwing my pork in a paper bag and actually shaking it, this traditional breading station set up will get you that super crunchy baked pork you are craving.
You’ll note that I used a sugar-free jam in the preparation of the sauce. You just don’t need that extra sugar. I added a little spice with the Calabrian chili flakes too. You can use this same preparation with the berries of your choice. Raspberries, strawberries and blueberries all work great in this sauce recipe. Yes, you can use regular sweetened jam (you won’t hurt my feelings). This is your sauce, so use your favorite jam and berry combo. If you want to go all out, you can make my sugar-free raspberry jam and use fresh raspberries as substitutes for the blackberry jam and blackberries in this recipe. That would be a great combo.
If you like this recipe and enjoy pork, please try my Brandy Pork Chops with Apples or my Crispy Port Cutlets with Chunky Pear Sauce too.
How to make Baked Breaded Pork Chops with Blackberry Sauce
To get started on this recipe, preheat the oven to 375 degrees F. Place a rack over a baking sheet and put to the side.
In a small, non-stick skillet, add the olive oil and heat over medium-high heat for a minute. Add the Panko, onion and garlic powders, 1/2 teaspoon of salt and 20 grinds of black pepper. Stir to mix everything together. Cook for a couple of minutes, stirring occasionally, until the Panko is golden brown and fragrant. Pour crumbs into a shallow bowl and let cool. Set up the rest of the breading station.
In a separate bowl add the flour and season with a large pinch of salt and several grinds of black pepper.
In a third bowl, mix the eggs, a splash of water and a pinch of salt and several grinds of black pepper.
Pat your pork chops dry with paper towels. Dredge the chops in the flour on all sides and knock off excess. Dip into the egg mix and let excess fall off. Place in Panko mix and press to adhere to chops on all sides. Place chops on the prepared rack.
Place in the oven and bake for about 20 – 23 minutes until cooked through. The panko bread crumbs should be golden brown.
Meanwhile, make the sauce. Place one cup of blackberries and the jam in a sauce pan over medium-high heat. Stir so the jam starts melting. Smash down on the berries once they are warm. You can use a fork, a big spoon or potato masher for this. After a couple of minutes, add the stock and let it come to a simmer. Stir and add the thyme, salt and pepper. Cook for another minute to heat through. Taste. Adjust seasoning. NOTE: as the berries start to meld into the sauce, their inner thick cores will separate from the tiny berry kernels. You can spoon those out and discard. You could also strain the sauce but I prefer it to have some texture. Those inner cores will be easy to detect… they will appear as a white or beige piece. I just remove them so I’m left with a yummy sauce.
Add the butter and let it melt into the sauce.
Spoon the sauce a platter and top with the breaded pork chops. Garnish with the fresh berries.
To keep the pork chops crispy, don’t pour the sauce on top. You can serve on the side and let your guests serve themselves, or place the chops on top of the sauce like I did.
And there you have it, my version of shake and bake pork chops only elevated with a fun sauce and served extra crispy. Enjoy!
If you try this recipe, be sure to leave a rating below. I’d love to hear if you made any changes that worked for you. If you are looking for other baked dinner recipes, check out some of my favorites:
Zucchini and Mushroom Meatballs
Baked Breaded Pork Chops with Blackberry Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Center-Cut boneless pork chops
- 1 Cup Panko bread crumbs
- 1/2 Tsp. Onion powder
- 1/2 Tsp. Garlic powder
- 1/2 Tsp. Kosher salt
- 20 Grinds of fresh black pepper
- 1 Tsp. Olive oil
- 1/2 Cup Wondra flour
- 2 Eggs, beaten with a little water
- Kosher Salt and Freshly ground pepper to season
- Fresh Blackberries to garnish
SAUCE
- 1 Cup Fresh blackberries
- 2 Tbsp. Blackberry Jam, sugar free
- 2-3 Tbsp. Chicken or vegetable stock
- 1/2 Tsp. Dried thyme
- 1/2 Tsp. Calabrian chili flakes
- Pinch of Kosher Salt and 10 grinds of fresh black pepper
- 1 Tbsp. Butter
Instructions
- Preheat the oven to 375 degrees F. Place a rack over a baking sheet and put to the side.
- In a small, non-stick skillet, add the olive oil and heat over medium-high heat for a minute. Add the Panko, onion and garlic powders, 1/2 teaspoon of salt and 20 grinds of black pepper. Stir to mix everything together. Cook for a couple of minutes, stirring occassionally, until the Panko is golden brown and fragrant. Pour crumbs into a shallow bowl.
- In a separate bowl add the flour and season with a large pinch of salt and several grinds of black pepper.
- In a third bowl, mix the eggs, a splash of water and a pinch of salt and several grinds of black pepper.
- Pat your pork chops dry with paper towels. Dredge the chops in the flour on all sides and knock off excess. Dip into the egg mix and let excess fall off. Place in Panko mix and press to adhere to chops on all sides. Place chops on the prepared rack.
- Place in the oven and cook for about 20 – 23 minutes until cooked through. The Panko bread crumbs should be golden brown.
- Meanwhile, make the sauce. Place one cup of blackberries and the jam in a pot over medium-high heat. Stir so the jam starts melting. Smash down on the berries once they are warm. You can use a fork, a big spoon or potato masher for this. After a couple of minutes, add the stock and let it come to a simmer. Stir and add the thyme, salt and pepper. Cook for another minute to heat through. Taste. Adjust seasoning. NOTE: as the berries start to meld into the sauce, their inner thick cores will separate from the tiny berry kernels. You can spoon those out and discard. You could also strain the sauce but I prefer it to have some texture. Those inner cores will be easy to detect… they will appear as a white or beige piece. I just remove them so I’m left with a yummy sauce.
- Add the butter and let it melt into the sauce.
- Place the breaded pork chops on a platter and drizzle with the sauce. Garnish with the fresh berries. To keep the pork chops crispy, don’t pour the sauce on top. Either pour on the side or serve on the side and let guests add it themselves. Enjoy!
