Low Sodium Breaded Pork Chops
Savor the perfect balance of flavor and health with these Low Sodium Breaded Pork Chops, a guilt-free twist on a classic comfort food. Designed for anyone seeking a heart-healthy option, this recipe uses a flavorful blend of herbs and spices—paprika, garlic powder, onion powder, and dried oregano—to deliver bold taste without relying on excess salt. Tender boneless pork chops are coated in a crunchy panko breadcrumb crust and baked to golden perfection, offering a lighter alternative to traditional frying. Enhanced with a quick olive oil spray for added crispiness, these pork chops are ready in less than 35 minutes, making them ideal for busy weeknights. Serve them alongside your favorite veggies or a wholesome grain for a satisfying, low sodium meal that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 0.5 teaspoons Freshly ground black pepper
- 1 teaspoons Paprika
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Dried oregano
- 1 cups Panko breadcrumbs
- 0.5 cups Whole wheat flour
- 2 large Eggs
- 2 tablespoons Low-sodium chicken broth
- 1 as needed Olive oil spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat the pork chops dry with paper towels. This helps the breading adhere better.
In a small bowl, mix together the black pepper, paprika, garlic powder, onion powder, and dried oregano.
Rub the spice mixture evenly onto both sides of each pork chop.
In a shallow dish, place the flour. In a second shallow dish, beat the eggs with the low-sodium chicken broth. In a third shallow dish, place the panko breadcrumbs.
Dip each pork chop first into the flour, shaking off any excess, then into the egg mixture, and finally into the panko breadcrumbs, pressing the breadcrumbs onto the pork chops to ensure they stick.
Place the breaded pork chops onto the prepared baking sheet. Lightly spray each pork chop with olive oil spray to help them crisp up while baking.
Bake in the preheated oven for 20 minutes, or until an instant-read thermometer inserted into the center of the chops reads 145°F (63°C).
Remove from the oven and let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping them juicy and tender.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 4.7 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 175 mg | 13% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
