Italian Breaded Pork Chops
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4
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Calories
419 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Italian Breaded Pork Chops
Description
This recipe begins with dipping pork chops in an egg and milk mixture seasoned lightly with salt and pepper, which helps the breadcrumb coating adhere. The crumbs combine Italian seasoning, Parmesan, garlic powder, and parsley for a flavorful crust. The chops are browned in olive oil over medium heat, ensuring a crisp and golden exterior.
Checking the internal temperature helps prevent overcooking; the chops rest after cooking to allow juices to redistribute, preserving moistness. Depending on thickness, finishing the chops in a 350°F oven may be necessary to reach the correct doneness. Both boneless and bone-in pork chops work for this preparation, with bone-in potentially yielding juicier results.
These pork chops are suitable for serving as a main course alongside vegetables, pasta, or salads, providing a satisfying texture contrast between crunchy coating and tender meat.
Leftovers should be stored in airtight containers in the refrigerator and enjoyed within three days for best quality.
Ingredients
- 2 medium egg
- 2 tablespoon milk
- 1 cup breadcrumbs Italian breadcrumbs
- ½ cup Parmesan Cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoon parsley chopped
- 4 pork chops boneless, 1 inch in thickness
- 2 tablespoon olive oil
Instructions
- In a small bowl, beat together the eggs, the milk, ½ teaspoon of the salt and ½ teaspoon of the pepper. In a separate small bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, parsley and remaining ½ teaspoon of salt and ½ teaspoon pepper.
- Heat the olive oil in a large, oven-proof skillet over medium heat. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 4 to 6 minutes on each side.
- If using a meat thermometer, check the internal temperature and cook until they reach 135℉. Transfer pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145℉.
Notes
- If pork chops are thick, finish cooking them in a 350°F oven for 15-20 minutes after browning to reach safe internal temperature.
- Rest chops for 10 minutes after cooking to allow juices to redistribute and improve moistness.
- Both bone-in and boneless pork chops can be used; bone-in may be juicier.
- Italian breadcrumbs can be substituted with plain breadcrumbs plus extra Italian seasoning; panko breadcrumbs add extra crunch.
- Double-dipping in egg and breadcrumbs thickens the crust for a crunchier texture.
- Store leftovers in an airtight container and consume within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1pork chop | |
| Calories | 419kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 39g | 78% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 191mg | 64% |
| Sodium | 984mg | 41% |
| Potassium | 607mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 253IU | 5% |
| Calcium | 224mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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