Breaded Pork Chops Recipe
These breaded pork chops feature a crispy herb and Parmesan breadcrumb coating around tender, juicy bone-in pork chops. The seasoning mix includes garlic, onion granules, oregano, and thyme for an aromatic crust that enhances the mild pork flavor. Cooking the chops in neutral oil at moderate heat yields a golden, crunchy exterior with a moist interior. This recipe works well for any pork chop size or bone-in/boneless preference, offering flexibility for different cuts. Ideal for a hearty main dish paired with vegetables or potatoes.
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
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 545
% 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.