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 meat to moist, tender perfection by adding a tiny amount of water to the pan and covering it to create steam.
Here’s how to do it:
- 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.
- 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.
- 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.
- Slowly add 1-1/2 tablespoons of water to the center of the pan (don’t pour it directly onto the chops), cover quickly and remove the pan from the heat. Let stand for 3 minutes to allow the chops to cook through.
Serving Suggestions
These pork chops are pure comfort food, so we recommend serving them with:
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More Boneless Pork Chop Recipes
- Skillet Pork Chops with Pears
- Tonkatsu (Japanese Pork Cutlet)
- Pork Scallopine
- Orange and Rosemary Sauced Pork
Breaded Pork Chops
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
Instructions
- 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.
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