Easy, Crunchy Pork Chops

"This is a different way to cook pork chops that is really easy and extremely yummy. Adapted from a Nigella Lawson recipe"
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
Ready In:


  • 2 (8 ounce) pork chops
  • 1 egg
  • 12 teaspoon mustard (can use any good mustard)
  • 14 teaspoon dried oregano
  • 14 teaspoon dried thyme
  • salt & freshly ground black pepper
  • 1 cup breadcrumbs
  • 1 tablespoon freshly grated parmesan cheese
  • 1 cup cooking oil (for frying)


  • Trim the fat off the pork chops.
  • Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until their thickness is reduced by half.
  • Beat the egg and place in shallow wide bowl.
  • Add the mustard, oregano, thyme,salt and pepper.
  • On a large plate, combine the breadcrumbs and the Parmesan.
  • Press each of the pork chops into the egg mixture, coating both sides.
  • Then put the chops into the bread crumbs, covering them evenly.
  • Place them on a cooling rack to dry slightly while you heat the oil in a large frying pan until it sizzles if water is dripped into it.
  • Cook the pork chops until they are a deep golden color, about 5 to 7 minutes on each side (depending on how thin they are).

Questions & Replies

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  1. Oolala
    Very good. I soaked them in salted milk first (got that from Brady Bunch Pork Chops). I would add some more cheese next time. I like the Parmesan taste. I used this for 6 chops and it worked fine. I didn't need more egg or crumbs. Thanks!
  2. Jane Gib
    Great recipe. I added more mustard and also added grated mature cheddar cheese to the parmesan and breadcrumbs. The only reason I added more cheese was because I didn't have enough Parmesan. Thanks for sharing.
  3. Mary Margaret
    My BF, who dislikes pork chops said that these came out perfectly and was absolutely delicious. Kudos!
  4. Kaya1245
    Delicious, easy, and different- will definitely be making these again!
  5. atm1970
    My SO flipped over these! The recipe yields a tender crunchy pork chop and the cooking time was right on. The "drying" time is a must do and I will try that in other cutlet recipes. I've been told that I must make these again :)


  1. Chef shapeweaver
    First of all let me say,"These chops had a really good taste".:) Since there was three of us,I had to make a few changes.This is what I did,instead of adding another egg I just added about 2 to 3 tablespoons of water,and added just a little bit more of the oregano and thyme for the mustard I brought the amount up to 3/4 of a teaspoon and left the amount of bread crumbs the same as stated in the recipe.I thought that 1 cup of oil was a little too much,so I used about 1/3 cup of melted shortening.This recipe would be wonderful for a beginner cook.This will be made again.Thank you for posting."Keep Smiling :)"


I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
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