Baked Pork Chops

Browning the breaded chops before baking creates a flavorful crust through the Maillard reaction, while the bread crumb coating acts as a protective barrier that keeps the meat moist during the long braise. The milk-flour mixture transforms into a rich, creamy sauce as collagen in the pork breaks down during the slow bake, self-basting the chops and preventing them from drying out. Covering the pan traps steam, creating a gentle braising environment that tenderizes even tougher cuts.