Italian Breaded Pork Chops Recipe

I never breaded my pork chops before but since husband came along, he loves them that way so this was my attempt. These came out just as advertised but I should have read more of the reviews and went with 1 less egg and half of the bread crumbs (although it did make it quick and easy to bread with all of those crumbs!) I did transfer to a glass casserole for baking and easy table presentation. Might add ground rosemary next time. The 2 T. olive oil probably could have been 3-4 T. They did come out looking picture perfect though and hub must've complimented them more than anything else I've made (and I cook a lot). Thanks for the really easy recipe to get all that praise for!

I've always made my pork chops this way-lots of flavor and very tender. However, if you have left-over egg mixture...add the left-over bread crumb mixture to it and cook it in the frying pan after the chops are done. When mixing the two together, you need a slightly pourable consistency, so adjust accordingly, more milk or more bread crumbs as needed. Once it's in the pan, just spread it out a bit with your spatula. Let it cook for a few minutes and then, using your spatula, cut it into 'pie wedges' and flip over and finish cooking till it's lightly browned. Serve it on the platter with your chops. My mom and her mom before her never wasted anything. My 6 brothers and sisters and I grew up loving it, as did my 4 children and their friends. Just a nice little side dish, especially if you don't have a lot of meat to go around. Mom just called it 'egg and cracker'. (...and yes, I'm sure it's probably not the healthiest side dish, just thought I'd offer it up as an alternative to dumping it all down the sink)

As suggested by others, I dredged the pork chops in flour before dunking them in the egg mixture, which I cut to just 1 egg and a couple tablespoons of milk. Also, I put the bread crumbs and cheese in a zip top baggie and then did a shake 'n bake type thing. I find it coats the chops better. My husband and I both fully enjoyed these pork chops. They were very easy to make and very moist.

Great way to dry out your chops ....... thus the 3 star rating. 5 minutes on medium heat for each side should be enough for the internal temp to reach 145F, adding another 25 minutes will just dry them out due to being over-cooked. I had an elderly Italian lady ask me why her pork chops were always dry & tough, she cooked hers like this. I told her 4-5 minutes for bone-in chops, or 3-4 minutes for boneless chops, is plenty long enough to cook them. There's no need to cook the snot outta them, that was done in the past due to the presence of trichinosis in the pork. We don't have that problem anymore, UNLESS you're using wild boar or cooking up bear meat.

Cast iron pan. Used 1" pork loins, fresh oregano, crushed garlic and two eggs. Fresh ground Romano and parmesan coarse shredded and less bread crumbs. Just enough to coat lightly. Used vegetable oil to brown at higher temp in cast pan. Leave the garlic in the pan and 400 degrees for 18 minutes in oven. Crusty outside, tender and juicy inside. Served with grilled brussels sprouts, truffle potato smash and Barbera d'Asti wine. Sorry no pics. Pure carnage from wife feral hungry teens.

Love this recipe! I think, realistically, though you only need one or two eggs. Instead of adding garlic to the oil, I added a teaspoon of powdered garlic to the breadcrumbs. Fit four decent sized pork chops in my cast-iron skillet and came out Delicious! Also, used flour before the eggs.

Lots can go wrong with this recipe. First, the size of the chops is important in the cooking time. Also, are they boneless? That makes a difference. Second, the breadcrumb mixture is way too much for 4 chops. And I even reduced it and still had so much left over. I added garlic powder and salt and pepper. I only used two eggs and that was plenty. Then the cooking times are off. I cooked my boneless 1" chops for three minutes on one side and then flipped them and put them in the oven at 375 for only 10 minutes. Good thing I checked because they were at 155--160.

Pork chops were very tasty and moist. This is second time I made them with a couple of changes. Also added 1 tablespoon of brown sugar and slightly less than a teaspoon of cayenne pepper. I do not fry pork chops before baking. Baked pork chops for 30 minutes covered with foil, then 20 minutes without the foil. Delicious!

Nice and easy and tasty. I, too didn't put them in the oven. I left them on stove top until they reached 135 degrees. They heated up to 145ish by the time they were plated. Loved the suggestion to make a slurry out of the egg and milk and crumbs. I added the leftover garlic bits to it and fried it to a fun little pancake. Thank you amethyst1928 for the suggestion.

I have made this recipe twice now. The first time I breaded as the recipe states and pan fried then finished in the oven. They were tasty but the breading wasn't crunchy enough for me. The second time I made them I switched out parmesan for Parmesano reggiano and double dipped (dipped in egg wash then breading then back in egg was and back in breading again) for a thicker crust. Then I pan fried and finished off in my air-fryer toaster oven for a crispier crunchier crust. VERY GOOD!

2 eggs for 4 chops was plenty. I also sprinkled the cheese and parsley over a bed of crumbs (mixing it in with a clean fork) individually for each chop. I used a cast iron skillet and browned them for only 2-3 min per side. 25 min in the oven and they were perfectly browned, crispy, and deliciously tender and juicy! Try them, you won't be disappointed.

I followed other reviewers’ suggestions and cut the breading by a third and added garlic powder instead of using garlic cloves in the oil. I also salted and peppered the egg wash to add more flavor. Needed to add 2 minutes to each side’s browning and at the end of the addditional time, the chops had reached 145* without any time in the oven. My only other modification was to follow a reviewer’s suggestion to shake & bake in the breading. This worked so much better than dredging! With these changes, I will be making pork chops like this again!

Bro, I didn’t expect to impress myself this much.

Perfect for busy weeknights.

It was good overall. You can't really taste the flavor of the breading (in my experience with every time I've had them breaded) but the texture is great, it gets nice and crispy. The only complaint I'd have really is that the recipe calls for far too much bread crumbs and eggs. I did 5 normal sized pork chops and still had a lot of excess bread crumbs and eggs. I'd say like, half it and/or do it by your own measure. If you're doing more than 5, maybe like 7-8, this would probably have been the perfect amount.

This was delicious as is!

Delicious and easy to make - nice crispy crust and moist interior...

I made it last night for dinner and it was a success I baked it for 15 minutes because my chops where pounded thin. Great recipe thank you for sharing!!! Will keep this a a bi-weekly favorite!!!

It was wonderful Instead of milk I Used Butter Milk With The Egg Mixture And Soaked The Pork Chops In It Then I Breaded It and Cooked According To Instructions It Was Juicy and Tender and Comforting

I used club crackers