Best Breaded Pork Chops Recipes

BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
• Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
• Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ITALIAN BREADED PORK CHOPS

Steps:

• Preheat oven to 325 degrees F (160 degrees C).
• In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
• Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
• 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 5 minutes on each side.
• Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

PARMESAN-BREADED PORK CHOPS

Steps:

• Preheat oven to 350°. Sprinkle pork chops with salt and pepper. In a shallow bowl, mix bread crumbs and cheese. Place eggs in a separate shallow bowl. Dip pork chops in eggs, then in crumb mixture, patting to help coating adhere., In a 10-in. ovenproof skillet, heat oil over medium heat. Brown pork chops on both sides. Bake 12-15 minutes or until a thermometer reads 145°. Let stand 5 minutes.

BREADED PORK CHOPS

Steps:

• Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
• Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.

BREADED PORK CHOPS

Steps:

• In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

BREADED AIR FRYER PORK CHOPS

Steps:

• Preheat the air fryer to 390 degrees F (200 degrees C).
• Place pork chops on a plate and season both sides with Cajun seasoning.
• Pulse croutons in a small food processor until they have a fine consistency; transfer to a shallow dish. Lightly beat eggs in a separate shallow dish. Dip pork chops into eggs, letting excess drip off. Coat chops in crouton breading and set on a plate. Mist chops with cooking spray.
• Spray basket of the air fryer with cooking spray and place chops inside, making sure to not overcrowd the fryer. You may have to do two batches depending on the size of your air fryer.
• Cook for 5 minutes. Flip chops and mist again with cooking spray if there are dry or powdery areas. Cook 5 minutes more. Repeat with remaining chops.

BREADED PORK CHOPS - FROM THE OVEN

Steps:

• Preheat oven to 375 degrees F.
• Beat egg with evaporated milk; place chops in milk and allow to sit 5-10 minutes, turning so that each side gets down into the milk.
• Mix together crushed cornflakes, breadcrumbs, paprika, oregano, garlic, onion powder, salt, black pepper, and cayenne.
• Take chops out of the milk and coat with the seasoned crumbs.
• Spray a shallow baking pan with non-stick cooking spray; place chops on pan.
• Bake chops at 375 degrees F for 20 minutes; turn over and cook 15 minutes more or until juices run clear.

BREADED PORK CHOPS

Steps:

• In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
• In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5-7 minutes or until pork is no longer pink in center.
• For oven-baked pork chops: Prepare as directed above. Place in a shallow baking pan that has been sprayed with a cooking oil such as Pam. Bake at 425 degrees F. for 30-35 minutes or until no longer pink in center.
• To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.

EASY RITZ-BREADED PORK CHOPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In shallow bowl combine crushed crackers, garlic salt and pepper; mix well.
• In a separate bowl beat eggs.
• Dip pork chops in beaten egg and then into cracker mixture.
• Place the pork chops in a casserole dish.
• Place chunks of the butter around the pork chops.
• Cover with foil paper.
• Bake for 30 minutes; remove foil and bake for another 15 minutes.

MOIST BAKED BREADED PORK CHOPS IN MUSHROOM GRAVY

Steps:

• Grease a 13 x 9-inch baking dish.
• Pat the pork chops dry using paper towels, then season with seasoned salt and garlic powder pepper.
• Place the eggs in a bowl, then flour in another bowl and the breadcrumbs in another bowl.
• Heat oil and butter in a skillet over medium heat.
• Dredge the pork chops firstly in flour then in eggs allowing any excess egg to drip off.
• Lastly coat in seasoned breadcrumbs.
• Brown the pork chops in hot oil about 4-5 minutes per side or until the breading is light golden brown.
• Transfer the chops to the baking dish.
• Cover with foil.
• Set oven to 350 degrees F.
• Bake for about 1 hour.
• Meanwhile in a bowl combine cream of mushroom soup with sliced mushrooms, milk, white wine, black pepper and cayenne pepper (if using).
• After the 1 hour baking pour the mushroom gravy over the pork chops, then sprinkle with Parmesan cheese.
• Replace the foil and bake for another 25-30 minutes or until chops are tender.

EASY BREADED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• Get a cookie sheet ready by covering with foil.
• Whisk up eggs in dish, large enough to dip chops in to coat.
• In separate dish add cracker crumbs, again dish large enough to put chops in to coat.
• **NOTE: the finer the cracker crumbs are crushed to better they will stick to chops.**
• Have frying pan ready with enough oil in it to come up half way on chops. Turn heat to medium. Get oil hot before you add chops!
• Take a pork chop and coat in egg wash, then coat in cracker crumbs. Be sure to press cracker crumbs down on chop.
• Add to oil. Fry on each side until golden brown.
• Remove from oil and place on foiled cookie sheet
• Continue with remaining pork chops.
• When all pork chops are on cookie sheet; place in oven.
• Bake at 350°F for approx 45 minutes.
• I throw some potatoes in the oven at the same time.
• Very easy dinner!

ITALIAN BREADED PORK CHOPS

Steps:

• Between pieces of plastic wrap or waxed paper, place each pork chop; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow bowl, mix flour, seasoned salt and garlic powder. Place milk and bread crumbs in separate shallow bowls. Dip each pork chop in flour mixture, then dip in milk. Coat well with bread crumbs.
• In 12-inch skillet, heat oil over medium heat. Cook pork in oil 6 to 8 minutes, turning once, until browned on outside and slightly pink in center. Sprinkle with cheese.

KITTENCAL'S ITALIAN BREADED BAKED PARMESAN PORK CHOPS

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish or a medium jelly-roll baking sheet (or use a baking dish large enough to hold the chops in).
• In a bowl whisk together the eggs with milk.
• In a shallow dish mix together the dry breadcrumbs with Parmesan cheese, garlic powder, salt, black pepper, cayenne, parsley and Italian seasoning.
• Let the chops sit at room temperature for about 45 minutes.
• Heat oil and butter in a skillet over medium-high heat.
• Dip the chops into the egg/milk mixture (allowing any excess to drip off of the chops).
• Coat in the breadcrumb mixture completely.
• Brown the chops in the skillet on both sides (about 4-5 minutes per side) sprinkling both sides with seasoned salt when browning (you may omit this step if desired and just bake in the oven).
• Place in prepared baking dish.
• Bake the chops for about 25 minutes or until cooked (the cooking time will vary depending on how thick your chops are).

SCHNITZEL - THIN BREADED GERMAN PORK CHOPS

Steps:

• 1. Prepare the meat by trimming off the fat. Flatten or pound it, without tearing, to a uniform 1/4 inch thickness. Season with a mixture of salt, pepper and paprika.
• 2. For the next steps, you should handle the meat with a fork or you will have a mess on your fingers. Dredge the meat in flour until well coated. Lightly beat the eggs in a bowl. Dip the chops into the eggs and cover them with breadcrumbs.
• 3. Leave the breaded meat rest on a cookie sheet or on a wire rack for a while (15 minutes) to give the breading a chance to adhere better.
• 4. Preheat your oven to 225 degrees.
• 5. Heat the fat in a large skillet. Cook the Schnitzel on both sides until they are nicely browned. When all of them are finished put them into the pre-heated oven for about 1/2 hour. NOTE: This last important step allows the seasonings to be absorbed by the meat.

PARMESAN BREADED PORK CHOPS

Steps:

• In small shallow dish, mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Place pork in skillet; cook about 5 minutes, turning once, until brown.
• Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.

BAKED BREADED PORK CHOPS

Steps:

• Season chops with salt and pepper.
• Spread mayonnaise on both sides of chops.
• Coat in bread crumbs on all sides.
• Sprinkle with oregano and garlic.
• Bake at 325 degrees for about 1 hour.

BREADED CENTER CUT PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the flour in a bowl. Combine the eggs and milk in a separate bowl, mixing together well, and then place the bread crumbs in another separate bowl. To the bread crumbs stir in the lemon pepper, parsley, garlic powder, dill and Italian-style seasoning.
• Dip each chop into the flour, shaking off any excess flour, then dip into the egg/milk mixture, and, finally, dredge each chop liberally in the bread crumbs.
• Lay the chops into a lightly greased 9x13 inch baking dish and pour water as needed into the dish, enough to just cover the bottom.
• Bake for 40 minutes, then reduce heat to 325 degrees F (165 degrees C) for 20 more minutes.

BREADED PORK CHOPS FOR TWO

Steps:

• In a small shallow bowl, combine egg and barbecue sauce. In another small shallow bowl, combine bread crumbs, cheese, oregano, lemon pepper and salt. Dip chops in egg mixture, then coat with crumb mixture. , Place in a greased 8-in. square baking dish. Cover and refrigerate 2 hours. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325° until juices run clear, about for 1 hour.

BREADED PORK CHOPS

Steps:

• In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
• Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops (see below).
• To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.