Breaded Pork Chops

Breaded pork chops are the ideal comfort food and a fast-cooking choice for a weeknight dinner that everybody will love.

How to Make the Best Breaded Pork Chops

The problem with shallow frying breaded pork chops or chicken breasts is that the crumb coating can often overcook before the meat itself is cooked through.

But, if your chops are a uniform thickness and you get a golden brown crumb crust to start, you can finish cooking the chops to moist, tender perfection in the oven.

Here’s how to do it:

1. Preheat the oven to 400°F.
2. Trim the excess fat from around the edges of the pork chops, place them between 2 sheets of plastic wrap, and gently pound them to an even thickness of about 5/8-inch.
3. Whisk the egg and milk together in a shallow dish and spread the breadcrumbs on a plate. Season the crumbs with salt, pepper, garlic powder, and onion powder.
4. 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.
5. Coat the bottom of an oven-proof frying pan with oil and place over medium-high heat.
6. 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.
7. Transfer the pan to the oven and bake until an instant-read thermometer inserted into the thickest chop registers 140°F, about 5 minutes.

Serving Suggestions

These pork chops are pure comfort food, so we recommend serving them with:

• Homemade Applesauce
• Cottage Cheese, and Chive Noodles
• Oven-Roasted Brussels Sprouts.

More Boneless Pork Chop Recipes

• Skillet Pork Chops with Pears
• Tonkatsu (Japanese Pork Cutlet)
• Pork Scallopine
• Orange and Rosemary Sauced Pork

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Breaded Pork Chops

By Lynne Webb

Try our easy recipe for delicious breaded pork chops with a golden, crunchy exterior crust, and moist, tender interior that melts in your mouth.

Prep: 5 minutes mins

Cook: 8 minutes mins

Total: 13 minutes mins

Servings: 4 servings

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Ingredients

• ▢ 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

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Instructions 

• Preheat the oven to 400°F.
• 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 an oven-proof frying pan 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.
• Transfer the pan to the oven and bake until an instant-read thermometer inserted into the thickest chop registers 140°F, about 5 minutes.

Nutrition

Calories: 283kcal, Carbohydrates: 15g, Protein: 36g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 136mg, Sodium: 820mg, Potassium: 618mg, Fiber: 1g, Sugar: 2g, Vitamin A: 78IU, Calcium: 63mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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