Italian Breaded Pork Chops

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READY IN 1 hr

Italian Breaded Pork Chops

Read Reviews (1035)

"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." — ELISAW

Directions

Preheat oven to 325 degrees F (160 degrees C).
In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Mar 12, 2007

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.

—jollyb

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Most Helpful Critical Review

Nov 16, 2010

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.

—bonyng

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1,469 Ratings

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Dec 09, 2003

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.

—TURTLEEMU

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Oct 13, 2005

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.

—Michele

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Apr 17, 2007

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.

—Karyn

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Feb 04, 2007

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!

—ALLFROMSCRATCH

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May 13, 2003

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!

—FOODWIZ

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Sep 02, 2009

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.

—Jillian

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Nutrition

Calories
440 kcal
22%

Carbohydrates
33.4 g
11%

Cholesterol
205 mg
68%

Fat
20.3 g
31%

Fiber
2.5 g
10%

Protein
30 g
60%

Sodium
1026 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Breaded Pork Chops

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 440
Calories from Fat: 183

% Daily Value *
Total Fat 20.3g 31 %
Saturated Fat 6.1g 31 %
Cholesterol 205mg 68 %
Sodium 1026mg 41 %
Potassium 429mg 12 %
Total Carbohydrates 33.4g 11 %
Dietary Fiber 2.5g 10 %
Protein 30g 60 %
Sugars 3.6g
Vitamin A 8 %
Vitamin C 5 %
Calcium 32 %
Iron 43 %
Thiamin 39 %
Niacin 88 %
Vitamin B6 22 %
Magnesium 15 %
Folate 43 %

* 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.