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Breaded Center Cut Pork Chops

"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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1 h 15 m servings 504 cals
Original recipe yields 6 servings


  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 252 mg
  • 84%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the flour in a bowl. Combine the eggs and milk in a separate bowl, mixing together well, and then place the bread crumbs in another separate bowl. To the bread crumbs stir in the lemon pepper, parsley, garlic powder, dill and Italian-style seasoning.
  3. Dip each chop into the flour, shaking off any excess flour, then dip into the egg/milk mixture, and, finally, dredge each chop liberally in the bread crumbs.
  4. Lay the chops into a lightly greased 9x13 inch baking dish and pour water as needed into the dish, enough to just cover the bottom.
  5. Bake for 40 minutes, then reduce heat to 325 degrees F (165 degrees C) for 20 more minutes.

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Read all reviews 91
  1. 118 Ratings

Most helpful positive review

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...

Most helpful critical review

Mine came out too moist... the coating was soggy.... too much water?

Most helpful
Most positive
Least positive

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...

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 ...

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 f...

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 ...

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...

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...

I cut the flour, egg, milk & breadcrumbs in half, browned the chops in a fry pan after breading them, then tossed them into the crockpot with a little water for 4 hours. They were great. Will d...

We made this for dinner the other night.... the most successful pork chops we have ever made - After having read the other reviews, however, found that the recipe scaled to '2' could in fact be ...