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.
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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!
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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!
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Tried this tonight with boneless sirloin chops.... it was very good.... although I had ALOT of bread crumb mixture left... with all chops getting a generous coating. I also pan fried to brown each side and put in glass 9x13 to bake... next time I think I would put a cooling rack underneath.. the bottoms got soggy.... Other than my 'preferences' they were delicious and moist! Thanks Kittencal
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Excellent recipe! I need to figure out the right temp to brown the chops as I tend to burn the breading. Just started using an electric stove so still getting used to it compared to gas!
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these were absolutely delicious....even good as cold leftovers
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These pork chops were soooo yummy! My son does not usually get excited about meat in general, but he was begging for more! :) Thanks Kittencal for another awesome recipe that was super easy. I will be making these again and again.
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Absolutely delicious! Followed the directions exactly. Made the house small great. Served with baked potatoes and broccoli. Great dinner.
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These were fantastic! Just used olive oil, no butter, and was only making 3 huge chops so just left them in the pan I browned them in when I put them in the oven. Really tasty and easy recipe - the best kind!
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Super yummy! Didn't sit them at room temp, and I fried them in olive oil. I also made my own bread crumbs. We had this with buttered Parmesan noodles and salad. Thank you for posting!
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These were the best looking breaded pork chops I've ever made and good, too! I did realize I was out of parmesan during the process of making. I found a bunch of pizza hut parmesan packets and used those. I hope to never have to resort to that again but it worked and tasted great! These were super tender, also. I was suprised at that! Definitely a keeper.
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Absolutely stellar!!! I am not that big of a fan of pork chops, but I went back for seconds on these! Kittencal your recipes always rock my socks off; thanks!
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Wow!! I have never had a better pork chop in my WHOLE life. These were phenominal. Moist on the inside and crunchy on the outside. And what a great flavor. Thank you Kittencal for all your great recipes!
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Loved it!!! Super moist and easy. I have discovered the perfect pork chop! Thanks for sharing Kittencal.
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Wonderful chops that were full of flavor! They were very easy to make which is always nice on a weeknight. I served them with mashed potatoes, corn and Recipe #377583 . Yum! Thanks for another winner Kitten!
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Delicious! I made this about a month ago with thick sliced chops and decided just to bake it. The flavor was good but the breading was a bit soggy. I decided to try it this time with thin cut pork chops and just fried them in a skillet with a little olive oil and smart balance butter. They were wonderful! I didn't add the cayenne pepper but I did add seasoning salt which was really good. Thanks again Kittencal!
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DH loved these. I skipped the frying step, and reduced the recipe to serve four, but otherwise made as directed. Very tasty. I baked on a Pampered Chef baking stone, and the breading was crispy and delicious. Thanks for posting.
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This recipe yields some great chops! By first frying them, you seal in the juices and then by baking them, you cook and tenderize the meat. The coating is flavorful and stays on relatively well. My Mom used to make pork chops this way growing up. Thanks for posting the recipe to remind me how to make them!!
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