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Dec 11, 2009 02:00 AM

Crispy oven-baked breaded pork chops (BOTH sides)

Can this be accomplished without a baking rack? I made some last week on a cookie sheet, and while one side was crunchy, browned, and delightful, the side touching the pan was...not. I bake tofu this way, and both sides come out crunchy. Hmm.

I tend to think flipping the chops would produce two semi-soggy sides, but feel free to enlighten me.

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  1. I would use a rack...............over a pan (no water).

    1. agree with the rack. The "down" side on a pan never gets as crispy, in my experience.

      1. Ok, that's what I thought...thanks!