Prep 1 hr 5 mins
Cook 25 mins
Use the thick-cut pork chops for this not fast-fry and only dry breadcrumbs for this or they will not hold on to the chops and plan ahead the chops need to sit a room temperature for about 45 minutes before coating --- if desired for a lower fat option you may skip the skillet browning and just bake in the oven
- 2 eggs, lightly beaten
- 1⁄4 cup milk
- 1 1⁄2 cups dry breadcrumbs
- 1⁄2 cup freshly gated parmesan cheese
- 1 1⁄2 teaspoons garlic powder
- 1⁄2-1 teaspoon salt (I use seasoned salt)
- 1⁄2 teaspoon black pepper (can use more)
- 1 pinch cayenne pepper (optional)
- 1 tablespoon dried parsley
- 1⁄2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)
- 2 tablespoons oil
- 1 tablespoon butter
- 7 thick-cut pork chops
- seasoning salt
- 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).
Moist, delicious and so easy to make. Using a boneless porkloin that I cut into 1/2 inch thick slices I skipped the panfrying and put these straight in the oven. Took about 45 minutes to bake. I didn't have any italian seasoning and so I subbed oregano. I did use italian breadcrumbs and so I believe I got most of the taste effect the recipe calls for. I also did use the optional cayenne pepper which gave these just a small amount of nip. Made for KK's Chef's pick.
My husband gave it a thumbs-up. That's a 5-star at my house. I skipped the skillet and went straight to the oven for 35-40 min. Thanks Kittencal!
Great! I've never made breaded, baked pork chops before, but these sure turned out great. The amount of egg mixture and breadcrumbs mixture seemed about twice what was needed. I made 6 thick chops, that barely fit into my 13 by 9 pan. I had to fry them in two batches. I should have put more butter/oil into the pan for the second batch. Regardless, these came out great. The breading stayed on the chops. The chops were moist and tender inside. Everyone enjoyed them. Will make again. Thanks!