Breaded Pork Chops
Breaded pork chops for supper — fried pork chops, Parmesan baked pork chops, country fried chops with bacon gravy, and pork schnitzel for busy weeknights.
★ dinner
dinnerFried pork chops
The crispiest, moistest pork chops you’ve ever had
Miranda QuickIngredients
- 6 Boneless thin pork chops
- 1 cup Italian bread crumbs
- 1/2 cup Grated Parmesan cheese
- 1 tbsp Italian seasoning
- 1 tbsp Garlic powder
- To taste Pepper
- To taste Salt
- 4 Eggs
Instructions
- 1Crack eggs in a bowl and whisk
- 2In separate bowl, mix all dry ingredients
- 3Egg wash pork chop and coat in dry seasoning
- 4Repeat step 3
- 5Refrigerate for 15 min
- 6Fry in shallow oil of your choice on low for about 5-7 min per side or until pork chop is cooked threw. If your breading is burning before your chop is cooked, your heat is too high.
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Open in Pepper →A Crispy Pork Chop Beats Takeout Every Time
A breaded pork chop is one of those suppers that feels like more work than it is. Flour, egg, crumbs, hot skillet — twenty minutes later you've got something crunchy on the outside and juicy in the middle, and nobody leaves the table hungry.
Cooks on Pepper reach for these on the nights the fridge is bare except for a pack of thin-cut chops, or when they want the smell of something frying to pull everyone into the kitchen.
Every recipe here is a chop with a coating on it, one way or another: Fried Pork Chops with Italian bread crumbs and Parmesan, Parmesan Baked Pork Chops for hands-off nights, Country Fried Pork Chops with Bacon Gravy, Pork Schnitzel with Dijon Gravy, and Crispy Breaded Pork Chops in an Air Fryer when you don't want to deal with oil.
Quick Tips
- 1
Pound them thin
Take the chops to about 1/4-inch thick with a mallet so they cook through in 3 to 4 minutes a side without drying out.
- 2
Set up three shallow dishes
Flour, then beaten egg, then crumbs — press the crumbs on firmly and let the chops rest 10 minutes so the coating sticks in the pan.
- 3
Test the oil first
Heat about 1/4 inch of oil until a pinch of crumbs sizzles right away, around 350°F. Too cool and the breading soaks up grease.
- 4
Rest on a rack
Drain the chops on a wire rack instead of paper towels for 5 minutes so the bottom crust stays crisp while you finish the batch.
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