Brady Bunch Pork Chops

"I think this recipe is an absolute gem. Really, in all my years of cooking, I don't think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one."
photo by Recipe Girl photo by Recipe Girl
photo by Recipe Girl
photo by Anonymous photo by Anonymous
photo by Delicate Spoilz photo by Delicate Spoilz
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
2hrs 12mins




  • In a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.
  • Add pork chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; it's more of a milk brine methinks), covered and in fridge, for at least one hour (maximum 4 hours).
  • Turn chops once, halfway through marinating/brining time.
  • When ready to cook chops, preheat oven to 200F and have ready an ovenproof platter.
  • In a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs; you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.
  • Remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs onto both sides of chops so they adhere.
  • Place breaded pork chops on a tray, keeping chops in one layer.
  • In a large 12-inch skillet over high heat, place butter and oil.
  • Saute chops, 2 1/2 to 3 minutes per side only.
  • DO NOT OVERCOOK, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked through.
  • Place cooked chops on platter and keep warm in preheated oven.
  • Cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do); add more oil and butter to pan if necessary (it likely will be).
  • I recommend serving with applesauce.

Questions & Replies

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  1. This recipe turns out some really good chops. For me, it's best to use 1/2 inch boneless chops and marinade for 3 to 4 hours. Then I pull them out of the marinade and let them rest a few hours in a zipper bag the fridge. I think of the seasoning as a general guideline, and it varies a bit each time, but I'm careful not to overkill it with any given spice.<br/><br/>My cast iron skillet cooks these babies perfectly as long as I don't overcrowd them which ends up lowering the heat affecting cooking time and appearance. Three minutes or so per side does the job on a 1/2 inch chop, so I try to stick with that configuration when I make these.<br/><br/>I know the recipe recommends apple sauce, but I have to say a little bit of ketchup really rings my bell with these. Thanks for such a great chop idea!!!!
  2. These were the most succulent, moist, and delicious pork chops I have ever tasted in my life-- after I figured out how to cook them! I thought the direction to fry the chops on high heat seemed too hot, and despite that thought tried it anyway. The breading burned to an inedible crisp before the pork chop was even remotely cooked, so I tried again on medium heat with great success. I had almost given up on chops as being too tough to bother cooking (that's how my mother's always were) but brining really did the trick. Thanks for a wonderful recipe that I will definitely make again.
  3. Turned out beautifully! In my case, I didn't have to worry about overcooking, but undercooking. The chops I used were HUGE. Plus I only made two chops so it's not like they got to sit in the oven waiting on other batches to be made... But these turned out so fabulously, my boyfriend complimented the meal. I'm impressed by the simplicity of the recipe and how wonderfully it tasted! I think I may sprinkle a little parmesan cheese in next time just for kicks. Thanks for sharing this masterpiece!
  4. I know this has been reviewed a ton of times but let me tell you, these pork chops are fantastic! I was going to post a pic but they didn't last long enough. I would suggest that you put them on a rack in the oven instead of a platter so they keep that delicious crispiness.
  5. These are truly the best pork chops I've ever had! We couldn't believe how juicy they were. I used seasoned breadcrumbs and added 3/4 tsp italian seasoning and 2 tbsp parmesean cheese. I only did 4 chops but the same amount of milk and salt in a smaller pan and brined for 2 hours. My boneless chops were 1" thick, and they didn't cook all the way through, so we ended up having to microwave them...and they were STILL the juiciest I've ever eaten! Next time I'll cook on medium heat for 5 mins per side. Thanks for a great recipe!


  1. These were absolutely yummy. I really don't like rosemary so I just left it out and added a shake of paprika instead. I used a big sourdough roll and simply cut some smaller pieces and used my magic bullet to make it into crumbs. I will definitely make these again.
  2. This was unreal!! DH and I really enjoyed the wonderful simple flavours of the dish. I made one change being instead of dried herbs I used fresh and just added them to the bread when I processed the breadcrumbs. Great served with cous cous and vegetables.
  3. Really tasty, kind of a like a made from scratch version of Shake n' Bake. I only had bone-in chops, but they worked great. I did use homemade bread crumbs, which I think, makes all the difference. I did fry these in lard instead of butter/olive oil. I baked them off in the oven on a wire rack and pan for an additional 10-15 min. at 375. Everyone enjoyed them, including my 3 & 4 year olds.
  4. These were great! Instead of mixing the spices, I used premade Italian seasoned breadcrumbs.
  5. Thank you for this recipe. I hardly ever find a recipe that the whole family likes. These PORK CHOPS were diffidently a hit. Very moist. Slight changes - - Used fresh thyme instead of dried. Also added the thyme to the Milk Brine. Used dried bread crumbs instead of fresh, but will try the fresh bread crumbs next time. And finally, served Apple Sauce as a side dish just like Alice did on the Brady Bunch!


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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