Recipe by Jim
"I usually prepare this recipe for 300 plus senior citizens where I work, but I've scaled it down for home use. The recipe is for freshly seasoned and breaded pork chops that come out nice and moist."
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seasoned bread crumbs
dried dill weed
(3/4 inch thick) center cut pork chops
I've been making pork chops like this for years - my Grandma taught me. Tonight my husband asked if I could make them for dinner - I always use italian style bread crumbs and just eyeball extra seasonings like garlic powder, cracked black pepper, dried parsley and italian seasoning. I sometimes add a bit of rosemary and grated parmesan depending on the side dishes I plan to serve. I never use lemon pepper but tried the dill weed and thought it was pretty good. I always dip my pork chops into the egg/milk mixture then the seasoned bread crumbs and then repeat that procedure (double dipping). This gives the pork a thick breading and keeps it moist while baking. Spray the bottom of a glass baking dish with Pam, place the breaded pork in (no water needed) then spray the pork with a little Pam, cook at 350 for 20 minutes, turn and cook for another 25 minutes. They'll come out moist and tender.
Mine came out too moist... the coating was soggy.... too much water?
I really liked the breading on this recipe. I made a few changes though. I browned the chops in a little oil before I place in a pan to finish baking in the oven. I was afraid they would not get crispy just being baked and worried about how soggy the water would make them. I scaled the recipe back to 2 and still had enough breading mix for at least four chops. It really makes way to much breading mixture. I didn't find the dill or Italian seasoning too strong. I however used plain rather than seasoned bread crumbs because that was all I had. I will make again for sure.
Smelled great while cooking. I had a lot of egg and flour mixture left over. Next time I will half both. I also browned before baking, which made a nice crispy crust. Thanks Jim!
I used 1/2 inch chops instead and adjusted cooking time to 40 min. They were very tender and moist. Thumbs up from my husband! The water in the bottom definitely makes a big difference! Thanks for sharing!
These turned out great, although I'm going to have to admit that I totally cheated. Because my baby is allergic to eggs, I used....shake & bake and added all the seasonings to it, (which kinda made it lower calories as well due to the exemption of the egg and flour steps). I will definately do the same again, however I will skip the dill weed as it really didn't mesh and overpowered the breading. Other than that, good tasting chops! Thanks Jim!
Favorite pork chop recipe. Even my 4 yr old loves it. I also use less of everything (less than a cup of flour, 2 eggs, etc.) and instead of all of the seasonings I just use Italian style bread crumbs. And adding the water doesn't make mine soggy. I think it helps keep the chops moist.
Jim - those seniors must LOVE your cooking. My Mom & hubby both LOVED the chops! I have ALS so I cannot eat but they raved!! I modified only in one way..last 2 minutes, I turned on broiler yo brown tops a bit. These have GOT to be the MOST tender chops we have ever had. Your receipe is a keeper in our clan. Thanks!!
* Percent Daily Values are based on a 2,000 calorie diet.
Breaded Center Cut Pork Chops
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 103
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