This homemade breaded pork chops recipe comes together in under 30 minutes and is loaded with flavor and a breading that sticks.
I’m a huge pork fan as it’s a great alternative to chicken, which always seems to be on the dinner table, and it’s fairly inexpensive. If you’re the same, then my Croque Madame or my Pork Chops with Apples are must-tries!
Breaded Pork Chops
Breaded pork chops are a quick and easy dish to prepare that includes most household items. My Sicilian dad breads as many things as he can from fish to chicken, to beef. It’s a great way to alter the flavor of something that is rather bland and a fantastic solution to lots of old crusty bread.
The Italians understood this and were excellent at using up leftover ingredients, which is essentially where the art of breading came from. Just as an example of using breading, check out Spiedini, Chicken Parmigiana, or Arancini.
How to Get Breading to Stick to Pork Chops
The common complaint about breaded anything is that it always falls off when cooking. The key to ensuring breading sticks is to use the standard breading procedure. Here is what that is and how to do it:
- Flour – seasoned all-purpose flour is the first step.
- Egg Wash – whisked eggs are the next procedure after your protein has been dredged in flour.
- Breadcrumbs – finish the protein that has been coated in flour, and then egg wash, in breadcrumbs, and completely coat it by pressing the breadcrumbs into it.
How to Make Them
Follow along with these step-by-step instructions for making breaded pork chops:
Start by gently pounding out the pork chops until they are about ¾” to 1” thick. Set aside.
Next, make your standard breading procedure ingredients in 3 separate pans or bowls.
Heat the oil in a large frying pan to 325° over medium to medium-high heat.
Bread each pork chop one at a time in the flour, then the egg wash, then the breadcrumbs making sure the pork chops are completely coated in each stage before moving out.
Place the pork chops into the pan and cook for 6-8 minutes per side or until golden brown and about 145° F internally.
Serve with lemons and fresh herbs.
Breaded Baked Pork Chops
If for some reason you’d like to bake these instead of pan-frying, follow these simple instructions:
- Place the breaded pork chops about 1” apart from one another on a cookie sheet tray lined with parchment paper.
- Bake the pork chops on the middle rack in the oven at 425° F for 14-16 minutes or until it reaches about 140° F to 145° internally.
- Remove from the oven and rest for 2-3 minutes before serving.
How to Make Sure They Aren’t Dry and Tough
Since pork chops are a fairly lean cut of meat, they can tend to overcook quickly causing them to be dry and tough. The best way to counter this to slightly undercook them and account for carry over cooking and resting to help with tenderness and juiciness.
Cook your pork chops to no more than 145°F internally, and preferably around 140°F before removing them from the cooking source and then rest them on a plate or cutting board for 2-3 minutes before serving. Doing this will ensure your pork chops are moist and juicy.
Recipe Chef Notes + Tips
Make-Ahead: These are meant to be eaten as soon as they are done cooking and resting.
How to Reheat: Place on a rack on a cookie sheet tray and bake at 350° for 4-5 minutes or until crisp and warmed. If reheating the steak from the freeze, bake on cookie sheet tray lined with parchment paper at 350° for 20-25 minutes
How to Store: Cover and keep in the refrigerator for 3 days. This will freeze covered for up to 2 months. Go straight from the freezer to the oven when reheating.
You can use any size pork chop for this recipe and can be with or without a bone. Adjust cooking times for size.
More Pork Recipes
Breaded Pork Chops Recipe
- 1 cup all-purpose flour
- 3 eggs
- 1 cup breadcrumbs
- 1 ½ teaspoons onion granules
- 1 ½ teaspoons garlic granules
- 1 ½ teaspoons dry oregano
- 1 ½ teaspoons dry thyme
- ½ cup finely grated parmesan cheese
- ½ teaspoon black pepper
- 2 teaspoons sea salt
- 4 10-12 ounce bone-in pork chops
- 1 cup cooking oil
- sea salt and pepper to taste
- 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.
- Make-Ahead: These are meant to be eaten as soon as they are done cooking and resting.
- How to Reheat: Place on a rack on a cookie sheet tray and bake at 350° for 4-5 minutes or until crisp and warmed. If reheating the steak from the freeze, bake on cookie sheet tray lined with parchment paper at 350° for 20-25 minutes
- How to Store: Cover and keep in the refrigerator for 3 days. This will freeze covered for up to 2 months. Go straight from the freezer to the oven when reheating.
- You can use any size pork chop for this recipe and can be with or without a bone. Adjust cooking times for size.