"Play with the flavor of these breaded chops by adding other herbs and seasonings to the coating. Serve as a meal with flavored noodles and steamed peas or serve on a toasted bun with roasted potato spears and corn on the cob." — National Pork Board
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boneless pork loin chops, 3/4-inch thick
egg, slightly beaten
dry bread crumbs
This recipe was great! I used panko breadcrumbs because that was all I had on hand. Crust turned out very light and flaky. Will be making this one again.
this recipe took a while to prepare then was instructed to cook on med-hi heat 4 min with little oil.i should have thought it out first but cooked as directed.the meat BURNED after 2 min.i threw it out so no i will definitely not make this again.wasted ingredients
These were good. I really like the breading. My pork chops were a little thicker and I ended up throwing the them in the oven for a bit to finish the cooking process. Not a big deal, it was already on for the scalloped potatoes. I also cooked it on more like medium heat verses medium high. On my stove medium high would have burned the breading. Good recipe.
I have tried many breaded pork chop recipes and this one is the best by far!!! The breading actually stuck to the meat and was nice and crispy. The pork was so juicy and tender!!
Easy to make...although it was a little messy. The only problem I had with this was the cook time. It took more than the 4 min. on each side to get these done. Other than that, my husband really liked the flavor.
My son loves Shake & Bake pork chops. I fixed these instead last night and he loved them. I doubled the recipe and it turned out perfect. The chops had a great flavor and they were tender and juicy. This recipe is a keeper. These also make great pork chop sandwiches served on a hamburger rolls with a slice of onion and mustard.
Be smart, don't cook on high heat, the crust will burn before chops are done! I used thin, boneless pork chops, they took about 2 minutes on each side. Early in the day I washed and dried the chops, sprinkled them with a little lemon juice, then garlic powder, garlic salt and fresh ground pepper and stuck them back in the fridge. Then I dredged them in flour, dipped in egg and Worcest. sauce mix, coated in Italian Bread Crumbs. It took a lot more than 1/2 cup of bread crumbs. I also used olive oil to fry them in; the chops will absorb every bit of it too, so be ready to add more when you flip them over. It is really better if you just coat them with spray olive oil and stick them in a 400 degree oven for 20-30 minutes, depending on the thickness of the chop. You do not need another starchy item with these, I served them with steamed broccoli.
These were very good. I didn't have enough dry bread crumbs so I ground up part of a french baguette in my food processor and used that. It made slightly coarser crumbs that got really crisy during cooking. The chops were really tender and we liked the flavor the worchestershire sauce gave. I'd make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Breaded Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 87
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