This homemade breaded pork chops recipe comes together in under 30 minutes and is loaded with flavor and a breading that sticks.
Breaded pork chops are a quick and easy dish to prepare that includes most household items. My Sicilian dad breads as many things as he can from fish, to chicken, to beef. It’s a great way to alter the flavor of something that is rather bland and a fantastic solution to lots of old crusty bread.
Ingredients for this recipe:
1 cup all-purpose flour
3 eggs
1 cup breadcrumbs
1 ½ teaspoons onion granules
1 ½ teaspoons garlic granules
1 ½ teaspoons dry oregano
1 ½ teaspoons dry thyme
½ cup finely grated parmesan cheese
½ teaspoon black pepper
2 teaspoons sea salt
4 10-12 ounce bone-in pork chops
1 cup cooking oil
sea salt and pepper to taste
Serves 4
Prep Time: 10 Minutes
Cook Time: 20 minutes
Procedures:
1. Add the flour to a bowl or pie tin and season to taste with salt and pepper and mix until completely combined. Set aside.
2. In a separate bowl or pie tin whisk the eggs until completely whisked and smooth. Set aside.
3. In another separate bowl or pie tin mix together the breadcrumbs, onion granules, garlic granules, oregano, thyme, parmesan cheese, pepper, and 2 teaspoons of sea salt until completely combined.
4. Place one pork chop at a time into the pan with the flour and dredge until coated on all sides. Pat off any excess.
5. Next, add the pork chops to the pan with the whisked eggs and completely coat.
6. Transfer the pork chop to the pan with seasoned breadcrumbs and dredge to completely coat on each side. Pat the breadcrumbs into the pork on all sides.
7. Place on a cookie sheet tray lined with parchment paper and repeat until all of the pork-chops have been breaded.
8. Add the breaded pork chops to a large frying pan of oil on medium to medium-high heat or at 325° F.
9. Cook the pork chops for 6-8 minutes per side or until golden brown and are at 140°f to 145°F internally.
10. Remove the pork chops and drain on a paper towels or a cookie sheet tray with a rack. Repeat the process until all of the steak has been cooked.
11. Garnish with optional lemon wedges and chopped parsley and thyme.
Chef Notes:
Make-Ahead: These are meant to be eaten as soon as they are done cooking and resting.
How to Reheat: Place on a rack on a cookie sheet tray and bake at 350° for 4-5 minutes or until crisp and warmed. If reheating the steak from the freeze, bake on cookie sheet tray lined with parchment paper at 350° for 20-25 minutes
How to Store: Cover and keep in the refrigerator for 3 days. This will freeze covered for up to 2 months. Go straight from the freezer to the oven when reheating.
You can use any size pork chop for this recipe and can be with or without a bone. Adjust cooking times for size.