Recipe by ELISAW
"My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low."
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eggs, lightly beaten
1 1/2 cups
Italian seasoned bread crumbs
grated Parmesan cheese
garlic, peeled and chopped
Love it, love it love it. Seasoned italian bread crumbs are wonderful, I just added 1 tsp each of garlic powder and italian seasoning. I browned them olive oil 2 minutes on each side, then placed them on a roasting rack in the oven to finish. It was much less greasy and the rack allowed both sides to remain crispy.
I used 1 inch thick pork chops and increased the oven temp to 375. I bypassed the skillet altogether, and baked the chops on a cookie sheet for 30 minutes. Perfect every time. I use this same method for oven fried chicken. No oil required and use Egg Beaters instead of eggs. I also dredged the chops in flour then egg then breadcrumbs. I also added fresh parsley instead of green dried confetti. You can also substitute Italian breadcrumbs for panko and it makes for extra crispy crust.
I love these, the method was the most useful thing. I dipped in the egg wash and batter twice. My husband loves these.
I beat the heck out of my chops first, so I only get about 3 to a large skillet. I was very happy with this. I also coat the raw plain chops with a flour salt pepper mix then the egg wash then bread crumb mixture. The flour binds with the egg to keep the breading on a bit better. I learned this from a breaded chicken recipe and it works.
EXCELLENT!! I've never been able to make good pork chops, but now I have a great recipe to fall back on. I followed some of the other suggestions about cutting back on the bread crumbs/egg mixtures and also dredged the chops in flour mixed with salt and pepper before dunking in eggs and bread crumbs. Also, if you do not know if your skillet is ovenproof, you can double wrap the handle in aluminum foil in order to make it ovenproof.
As suggested by others, I dredged the pork chops in flour before dunking them in the egg mixture, which I cut to just 1 egg and a couple tablespoons of milk. Also, I put the bread crumbs and cheese in a zip top baggie and then did a shake 'n bake type thing. I find it coats the chops better. My husband and I both fully enjoyed these pork chops. They were very easy to make and very moist.
I never breaded my pork chops before but since husband came along, he loves them that way so this was my attempt. These came out just as advertised but I should have read more of the reviews and went with 1 less egg and half of the bread crumbs (although it did make it quick and easy to bread with all of those crumbs!) I did transfer to a glass casserole for baking and easy table presentation. Might add ground rosemary next time. The 2 T. olive oil probably could have been 3-4 T. They did come out looking picture perfect though and hub must've complimented them more than anything else I've made (and I cook a lot). Thanks for the really easy recipe to get all that praise for!
Terriffic recipe! My husband loved it too, and he's a picky eater. However, I substituted SLICED garlic for the chopped, because it's easier to remove from the oil, rather than trying to retrieve a bunch of little garlic pieces from hot oil! Also, I added a teaspoon of italian seasoning blend to the milk/egg mixture. I will DEFINATELY use this recipe on a regular basis! THANK YOU!
These are the best! I add a little garlic powder to my italian bread crumbs and double dip my pork chops for a thicker coating. I don't have an oven proof skillet, so I just transfer the pork chops to a baking dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Breaded Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 183
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