Breaded Pork Chops Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
545 kcal
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Course
Main Course
Breaded Pork Chops Recipe
Description
Breaded Pork Chops Recipe prepares pork chops coated in a seasoned mixture of breadcrumbs, Parmesan, and dried herbs like oregano and thyme. The chops are first dredged in seasoned flour, then whisked eggs, and finally coated in the breadcrumb blend before frying. Using bone-in chops gently pounded to even thickness helps ensure they cook through evenly while retaining moisture. The breaded exterior crisps up during frying in neutral cooking oil, giving a satisfying texture contrast to the tender meat inside.
The seasoning blend of garlic and onion granules combined with Parmesan and herbs introduces depth and complexity to the coating. The cooking method calls for medium to medium-high heat to achieve a golden crust without burning. The breaded chops are placed on parchment-lined trays during prep to keep them organized and ready to cook.
This recipe allows for adaptations in chop size and bone presence, with cooking times adjusted accordingly. The finished pork chops can be served alongside a variety of sides such as roasted vegetables, mashed potatoes, or a fresh salad, making for a filling, flavorful meal option.
Notes included advise consuming the chops soon after cooking for best texture, or reheating in the oven to restore crispness. Leftovers can be refrigerated for three days or frozen for up to two months. When reheating from frozen, bake until warmed through to maintain quality.
Ingredients
- 1 cup all-purpose flour
- 3 egg
- 1 cup breadcrumbs
- 1 ½ teaspoons onion granules
- 1 ½ teaspoons garlic granules
- 1 ½ teaspoons oregano dry
- 1 ½ teaspoons thyme dry
- ½ cup Parmesan Cheese finely grated
- ½ teaspoon black pepper
- 2 teaspoons salt sea salt
- 4 10-12 ounce bone-in pork chops gently pounded with mallet
- 1 cup neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
Instructions
- Add the flour to a bowl or pie tin and season to taste with salt and pepper and mix until completely combined. Set aside.
- In a separate bowl or pie tin whisk the eggs until completely whisked and smooth. Set aside.
- In another separate bowl or pie tin mix together the breadcrumbs, onion granules, garlic granules, oregano, thyme, parmesan cheese, pepper, and 2 teaspoons of sea salt until completely combined.
- Place one pork chop at a time into the pan with the flour and dredge until coated on all sides. Pat off any excess.
- Next, add the pork chops to the pan with the whisked eggs and completely coat.
- Transfer the pork chop to the pan with seasoned breadcrumbs and dredge to completely coat on each side. Pat the breadcrumbs into the pork on all sides.
- Place on a cookie sheet tray lined with parchment paper and repeat until all of the pork-chops have been breaded.
- Add the breaded pork chops to a large frying pan of oil on medium to medium-high heat or at 325° F.
- Cook the pork chops for 6-8 minutes per side or until golden brown and are at 140°f to 145°F internally.
- Remove the pork chops and drain on a paper towels or a cookie sheet tray with a rack. Repeat the process until all of the steak has been cooked.
- Garnish with optional lemon wedges and chopped parsley and thyme.
Notes
- Consume breaded pork chops shortly after cooking and resting for optimal texture.
- Reheat by baking on a rack at 350°F for 4-5 minutes to regain crispiness.
- If reheating from frozen, bake at 350°F for 20-25 minutes on a parchment-lined tray.
- Store cooked chops covered in the refrigerator for up to 3 days or freeze for up to 2 months.
- Adjust cooking times based on pork chop size and bone presence as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 17g | 6% |
| Protein | 42g | 84% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 1479mg | 62% |
| Potassium | 660mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 149mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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