Breaded Pork Chops
Breaded pork chops are the ideal comfort food and a fast-cooking choice for a weeknight dinner.
Follow our easy instructions for making deliciously moist, tender chops with a golden, crispy crust. Serve with Homemade Applesauce (recipe below), Cottage Cheese and Chive Noodles and Maple-Glazed Brussels Sprouts with Bacon.
- 4 boneless loin pork chops, about 3/4-inch thick
- 3/4 cup dry bread crumbs
- 1 teaspoon salt
- Freshly ground black pepper
- Pinch of garlic and/or onion powder (optional)
- 1 large egg
- 3 tablespoons milk
- Vegetable oil
- Trim any excess fat from around the edges of the pork chops and place them between 2 sheets of plastic wrap. Gently pound them to an even thickness of about 5/8-inch and set aside.
- Whisk the egg and milk together in a shallow dish (a pie plate works well) and spread the breadcrumbs on a plate or sheet of wax paper. Add the salt, pepper and other seasonings to the breadcrumbs and use your fingers to combine thoroughly.
- One at a time, dip the chops in the egg mixture, then into the crumbs, pressing firmly to be sure you have a nice coating.
- Coat the bottom of a large, heavy skillet with oil and place over medium-high heat.
- Add the pork chops to the pan in a single layer and fry just long enough for the crumbs to crisp and turn golden brown, 1 to 1-1/2 minutes per side. Add 1-1/2 tablespoons of water to the center of the pan (don't pour it on the chops) to create steam, cover quickly and remove the pan from the heat. Let stand for 3 minutes to allow the chops to cook through.
- 4 large apples, peeled, cored and cut into 1/2-inch cubes
- 1/2 tablespoon butter
- 2 tablespoons water (plus more if needed)
- Pinch of salt
- Place the apples, butter, water, and salt in a saucepan over medium heat.
- Cover and cook, stirring occasionally until the apples break down to a chunky, sauce consistency, 12 to 15 minutes. If needed, add more water to prevent the apples from drying out or sticking to the pan.