Breaded Pork Chops – juicy boneless pork chops coated with buttered and seasoned breadcrumb mixture and baked to golden perfection. This will be your new go-to dinner option. Easy, satisfying and they’re baked!
I can’t put into words how pork chops almost always saves our dinner time. It’s not that I’m always pumped up working in the kitchen, especially after a crazy day. But when that happens, I know that a good pork chop dinner will still impress my hungry family. You just can’t deny how quick and easy, and at the same time versatile, a pork chop can be. They’re my second best alternative for steaks.
Are Pork Chops Lean Protein?
We know how protein is an important nutrient needed in our bodies. Good sources of protein are from meat, eggs, fish, dairy, soy foods, nuts, and beans – among others. When it comes to pork chops, yes it is a lean protein that you should include in your diet.
Pork tenderloin, sirloin roast, loin chops are the top lean cuts of pork. Each serving of 3 oz (85 g) of pork chops, for instance, already gives you 23 grams of protein and energy-producing vitamins like B6, B12, Thiamin and Niacin with just around 2 grams of saturated fat. Now you see why you need those pork chops handy in your freezer.
What Else Can I Use To Coat The Pork Chops?
Traditionally, pork chops are breaded with regular store-bought plain bread crumbs. Some would even stick to the simplest one – flour. But as for me, I love using Japanese-style Panko breadcrumbs as they yield a lighter yet crunchier crust in every bite. Aaaand, never skip the toasting part. Those flavors also elevate the breadcrumb coating for these chops. You’ll see why when you make this recipe to a T. 😉
Wanna be a little adventurous? You may coat your pork chops with potato or tortilla chips, pretzels, corn flakes and even nuts! Sounds crazy, but it works. If you can crush it to the size of panko breadcrumbs, then you’re good to go, buddy!
How To Make Breaded Pork Chops
If you’re looking for fuss-free dinner meals, these Breaded Pork Chops here totally fit the bill. And no, it doesn’t compromise the taste at all, especially with my recipe here. 😉
Toasting the Breadcrumbs. Slightly toast the breadcrumbs in a melted butter to give that beautiful nice crunch to every bite. Plus I even made sure that it’s not your average toasted breadcrumbs (you can thank me later 😉 ). Here I seasoned the toasted breadcrumbs with my homemade Italian seasoning, garlic and onion powder, lemon zest and salt and pepper. If you don’t have an Italian seasoning handy, any dried herbs would work fine.
Coating the Pork Chops. Unlike other recipes, this breaded pork chops recipe only has a 2 step coating process. Okay, technically it’s 3 if you count that part where you pre-season the chops with salt, pepper and Creole seasoning for that extra bit of oomph. After that preliminary seasoning, then you dip the pork chop in a beaten egg mixture. And finally, dip the pork chop into the breadcrumbs mixture while making sure all surfaces are covered well.
Cooking the Breaded Pork Chops. Since I’m trying to cut back on oil, I decided to bake these yummy pork chops in a pre-heated 400 F (200 C) oven for about 15 minutes. If your chops are thicker than mine, based on the photos, then adjust the baking time to allow it to cook all the way through. Pork needs to be cooked to an internal meat temperature of 160 F.
Can I Bread Pork Chops Ahead of Time?
Yes, you can. This is what I love most about this recipe. What I usually do is bread and freeze them the night before and just pop them straight to the oven the following day for dinner. Freezing them helps the breading crisp unlike when stored in the fridge.
To freeze them, wrap each breaded uncooked pork chop in a freezer paper, then wrap them in a plastic wrap before storing them in an airtight container and into the freezer. This method could also help the pork chops last up to 2 months.
How To Cook Breaded Pork Chops
If you’re not that concerned at all with calories in oil (frying is just the way to go for you), then by all means, pan-fry or deep- fry these breaded pork chops to golden perfection or until they are cooked all the way through. The internal temperature of the meat should register at 160 F. Remember, do not overcrowd your pan and work in batches.
To test if the oil is ready, drop a couple of bread crumbs into the heated pan with oil. If the crumb foams and starts to sizzle, then it’s all ready for some frying action. I prefer to use cast-iron when frying meat as it retains heat well.
More Pork Chop Recipes To Enjoy
Remember how I told you onset how we love pork chops here at home? Well, get ready with your umbrella ’cause it’s raining pork chops up from here. 😄 Below are our favorite ways to enjoy pork chops.
Marinated Pork Chop with Rosemary and Garlic
Serve these Breaded Pork Chops with some mashed potatoes, sauteed spinach or fresh salads like this broccoli salad or succotash.
Enjoy!
Breaded Pork Chops
Ingredients
- 2 tablespoons (28 g) melted butter
- 1 cup (50 g) panko bread crumbs
- 1 teaspoon (2 g) Italian seasoning
- ½ teaspoon (1.5 g) garlic powder
- 1 ½ teaspoons (3 g) onion powder
- ¼ teaspoon (0.5 g) freshly grated lemon zest
- Salt and freshly ground black pepper to taste
- ¼ cup (25 g) Parmesan cheese, optional
- 3-4 boneless pork loin chops (about 1 inch thick)
- ½ teaspoon (2 g) Creole seasoning
- 1-2 eggs
- 2 teaspoons (10 g) Worcestershire
- 2 tablespoons (28 ml) olive oil
Instructions
- Preheat oven to 400 degree F. Line a baking sheet with parchment paper and with cooking oil spray. Set aside.
- Melt butter in a medium sized skillet or pan over medium high heat. Add in panko, Italian seasoning, garlic powder, onion powder, lemon zest, parmesan cheese (optional), salt and pepper to taste. Mix well until combined. Remove from the heat when bread crumbs start to turn light brown, about 2-3 minutes. Set aside.
- Season pork chops on both sides with salt, pepper and creole seasoning.
- Break eggs into a light shallow bowl, add in the Worcestershire and lightly beat the egg mixture.
- Dip pork chop into the egg mixture, shake to take off excess then coat with breadcrumbs making sure all surfaces are covered, shake of the excess and place on a plate. Repeat the process for the other pork chops.
- Place breaded pork in the refrigerator for about 10-12 minutes or overnight, this helps the coating to cling well on the pork.
- Place pork in the already prepared baking sheet, drizzle with oil and bake for about 15 minutes. Season with parsley and serve.
Tips & Notes:
- You may coat your pork chops with potato chips, tortilla chips, pretzels, corn flakes and even nuts!
- Adjust the baking time if pork chops are thicker than an inch to allow it to cook all the way through. Pork needs to be cooked to an internal meat temperature of 160 F.
- To freeze them, wrap each breaded uncooked pork chop in a freezer paper, then wrap them in a plastic wrap before storing them in an airtight container and into the freezer. This method could also help the pork chops last up to 2 months.
- You may pan-fry or deep- fry these breaded pork chops. Remember, do not overcrowd your pan and work in batches. I prefer to use cast-iron when frying meat as it retains heat well.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Hannah says
This recipe is delicious! I’ve made it a few times and just noticed Parmesan cheese is listed as an ingredient but it’s not in the recipe steps. Would that be part of the breadcrumbs mixture?
imma africanbites says
Hi, Hannah. Thanks for pointing it out. I already updated the recipe card. Yes, it’s part of the breadcrumbs mixture, but it’s optional.
Alex Patterson says
Hi! If I want to fry them how much oil would I use and what is the best type of oil to use? Thanks!
ImmaculateBites says
Enough oil to fill 1/4 inch of the pan. Vegetable or canola oil would do just fine.
Robin says
Hi
When do I add in the parmesan cheese mentioned in the ingredients list? Would it change the flavor if omitted it due to dairy restrictions? Thanks for info
Annie Plamondon says
Hi Imma I have tried afew recipes from your site and they have come out delicious and true to form. Your pineapple fried rice is now a staple in my house – even my 18 months baby loves it! My husband can’t have ant salt so I usually just omit the soy sauce or bouillon cubes and add a dash of chinese cooking vinegar instead. Not all recipes found on the net come out good but your site is trustworthy. Thank you and I look forward to enjoying many more great dishes.