Breaded Pork Chops
Breaded Pork Chops uses a simple dough that rises until airy, then bakes into a soft loaf with a golden crust.
About This Recipe
Breaded Pork Chops depends on getting the texture right, whether it is tender pasta, fluffy grains, or soft dough.
Use enough seasoning and moisture so the finished dish is flavorful instead of dry.
Ingredients
- ✓4 boneless pork chops (1-inch thick)
- ✓1 egg (whisked)
- ✓¼ cup all-purpose flour
- ✓½ cup seasoned bread crumbs
- ✓2 tablespoons grated Parmesan cheese
- ✓1 teaspoon garlic powder
- ✓salt and black pepper (to taste)
- ✓1 tablespoon olive oil (or as needed)
Ingredient Notes
- Dough: Let dough rise until puffy instead of watching only the clock.
- Moisture: Use enough sauce, broth, or fat to keep the finished dish from drying out.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- 2
In a shallow bowl combine bread crumbs, Parmesan cheese, garlic powder, and salt and black pepper.
- 3
Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
- 4
Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
- 5
Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
- 6
Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
- 7
Rest 5 minutes before serving.
Katy’s Kitchen Tips
- Season the cooking water, sauce, or layers.
- Stop cooking pasta or rice before it turns mushy.
- Add moisture before reheating leftovers.
- Rest baked dishes briefly before serving.
Variations and Substitutions
- Cheesy version: Add Parmesan, cheddar, mozzarella, or feta.
- Vegetable add-in: Fold in spinach, peas, mushrooms, broccoli, or peppers.
- Herb finish: Add parsley, basil, cilantro, or chives.
- Spicy option: Add chili flakes, jalapeño, or hot sauce.
What to Serve With Breaded Pork Chops
Serve Breaded Pork Chops with salad, roasted vegetables, grilled meat, seafood, or a bright sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Overcooking: Pasta, rice, potatoes, or bread can turn heavy if cooked too long.
- Too little liquid: Dry pasta bakes and rice dishes need enough sauce or broth.
- Bland layers: Season each layer instead of only the top.
- Skipping rest time: Baked dishes scoop cleaner after a short rest.
FAQ
Can I make Breaded Pork Chops ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 325 kcal
- Carbohydrates: 11 g
- Cholesterol: 133 mg
- Fiber: 1 g
- Protein: 33 g
- Sodium: 319 mg
- Sugar: 1 g
- Fat: 15 g
- Saturated Fat: 5 g