Breaded Pork Chops with Bechamel (white) Sauce

Breaded Pork Chops with Bechamel (white) Sauce

Cooking in Colorado

"This is a simple recipe of baked breaded pork chops that turn out very tender and are super easy to make. I came up with this recipe after several attempts of different variatons. The Bechamel sauce is VERY easy although I can't take credit for the sauce - it's from Emeril Lagasse. This dish is great with broccoli, asparagus, green beans, etc., and rice or pasta."
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1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Pork Chops:
  2. Preheat oven to 365 degrees. In a food processor, combine bread, Good Seasons packet, cayenne pepper, garlic powder, and onion powder. Process into bread crumb mixture.
  3. Spray a 9"x13" baking dish with Pam. Dredge pork chops in flour, then egg, then coat liberally in the bread crumb mixture. Place in prepared baking dish. Spray pork chops with Pam and put in oven. After 20 minutes, flip the pork chops and bake for another 25 minutes. Five minutes before the chops are done, cover the chops with the shredded cheese and return to oven.
  4. Bechamel Sauce:
  5. In a medium sauce pan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with salt, white pepper and fresh nutmeg. Add additional of each, depending on your taste. Allow to simmer for 2 to 3 minutes.
  6. Serve pork chops with the bechamel sauce served on the side or poured on top of each chop.


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