Kittencal's Italian Breaded Baked Parmesan Pork Chops

Kittencal's Italian Breaded Baked Parmesan Pork Chops created by linguinelisa

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

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • 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).
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RECIPE MADE WITH LOVE BY

"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"

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  1. Karina B.
    Really loved these! Even my picky husband, who normally turns up his nose at pork chops liked them. Did everything as stated. We'll be having this again.
  2. dragontk61
    do you bake them covered or uncovered ?
  3. LuvBeinHere
    Tried this recipe last night and really enjoyed it. The chops were moist and tender. (I did beat them a little with the back of a heavy knife before starting. That seemed to help with the tender part.) I will be making this again.
  4. Brenda L.
    Should I cover these pork chops with foil while baking these in the oven? Thank you!
  5. merryworld
    So delicious & so easy to make. My husband & I love this recipe so much, I have already made it twice in the last ten days. I only changed one thing; I used panko crumbs instead of bread crumbs. I used a cast iron skillet for both stove top and oven. Num-Num-Num ! Thank you for sharing this great recipe.
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