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Breaded Pork Chops

American · Dinner · Easy

Breaded Pork Chops

Total
30 min
Prep
15 min
Serves
4
Calories
510
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A thin Parmesan breadcrumb crust turns golden around juicy pork chops in a shallow skillet fry.

An even coating makes Breaded Pork Chops crisp without a heavy shell. Flour dries the surface, egg anchors the crumbs and a little Parmesan adds browned, savory edges.

Use boneless chops around half an inch thick. Thick chops can leave you with dark crumbs before the center is ready, while very thin chops need only a brief fry.

CrispySavory30 MinuteWeeknightNut-freeHigh-protein

Method

  1. Pat the pork chops dry and season with salt and black pepper. Put the flour and beaten eggs in separate shallow bowls, and mix the breadcrumbs with the Parmesan in a third.

  2. Coat each chop lightly in flour, dip in egg and press into the breadcrumb mixture on both sides.

  3. Heat the vegetable oil in a 12-inch skillet over medium heat. Fry the chops for per side until the crust is golden and the centers reach 145°F; lower the heat if the crumbs darken too quickly.

  4. Transfer to a wire rack and rest for before serving so the crust stays dry underneath.

Forkue tips

  • Shake off loose crumbs before frying; they burn in the pan and can darken the next chop.

Storing and reheating

Store leftover breaded pork chops in the fridge for 3 days. Reheat on a rack in a 375°F (190°C) oven until hot and crisp; microwaving softens the breadcrumb coating.

Kitchen gear

Large skilletTop picks on AmazonWire rackTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

510Calories
43gProtein
26gCarbs
25gFat

Photo: phototram, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Breaded Pork Chops: FAQ

Can I bake these instead?

Yes. Coat the crumbs lightly with oil and bake on a rack at 425°F (220°C), checking the center with a thermometer rather than relying on color.

Why did the coating fall off?

The pork may have been wet or heavily floured. Pat it dry, shake off excess flour and avoid turning it repeatedly while the crust sets.

How do I store and reheat Breaded Pork Chops?

Store leftover breaded pork chops in the fridge for 3 days. Reheat on a rack in a 375°F (190°C) oven until hot and crisp; microwaving softens the breadcrumb coating.

How long does Breaded Pork Chops take?

About 30 min in total: 15 min prep and 15 min cooking.

What do I need to make Breaded Pork Chops?

The key ingredients are pork chops, all-purpose flour, eggs, breadcrumbs and parmesan, plus pantry basics.

Any tips for Breaded Pork Chops?

Shake off loose crumbs before frying; they burn in the pan and can darken the next chop.

Cook this next

More porkMore eggsMore breadcrumbsMore parmesan