Breaded Pork Loin Chops Recipes

CRISPY BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven 375° and have ready a rimmed sheet pan lined with nonstick aluminum foil. Also, have ready a breading station consisting of three shallow trays or pie plates.
• Pat the pork chop dry with a paper towel and sprinkle the seasoning blend evenly over both sides. Rub to adhere. Set aside while you prepare the breading trays.
• Add 1 cup of flour to the first tray. Add eggs, milk, and hot sauce to the second tray and whisk to combine. In the last tray, stir together panko bread crumbs, Kosher salt, and pepper.
• Dredge the seasoned pork chop in the flour tray, shaking off any excess, then dip it in the egg mixture (allowing excess to drip off), and back into the flour mixture. Then, back into the egg mixture once more, and lastly coat thoroughly in the Panko breadcrumbs.
• Transfer pork chops to the baking sheet and drizzle evenly with half of the olive oil. Turn the pork chops over, and drizzle with the remaining olive oil.Bake for 13 minutes. Flip the pork chops over, and bake for 13 minutes more. Allow to cool slightly, serve, and enjoy.

CRISPY PAN-FRIED PORK CHOPS

Steps:

• Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
• Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
• Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

BREADED PORK CHOPS RECIPE

Steps:

• **Read ALL Notes before starting**
• Set oven rack to middle position and heat oven to 350°F.
• Spray a wire rack with cooking spray and set it over (or inside) a foil-lined, rimmed baking sheet. Set aside.
• Place the bread in a food processor and pulse until coarsely ground, about eight short pulses. The bread should yield about 3½ cups breadcrumbs. In a medium-sized bowl, place the crumbs, shallot, garlic, oil, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss until the crumbs are evenly coated with oil.
• Pour the mixture onto a rimmed baking sheet and bake 15 minutes (stir after 5 minutes and after 10 minutes). Bake until crumbs are dry and are a deep golden brown.
• Transfer the baking sheet to a cooling rack, leave the oven on and increase the temperature to °425F.
• Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme and parsley and toss to thoroughly combine.
• In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon zest and lemon juice.
• Place ¼ cup flour in a shallow dish (just larger than one pork chop).
• Place the breadcrumb mixture in another shallow bowl.
• Using tongs, dredge one pork chop in flour and shake off the excess.
• Dredge the pork chop in the mayonnaise/mustard mixture and let the excess drip off.
• Gently press the chop, on all sides, in the breadcrumb mixture being sure a thick layer of crumbs adheres.
• Transfer the breaded chop to the prepared wire rack and repeat with the remaining 3 pork chops.
• Bake 17-25 minutes or until a meat thermometer inserted into the center of the chops registers 150°F. Remove from the oven and let rest 5 minutes before serving.
• Enjoy!

BREADED PORK CHOPS

Steps:

• In small bowl, combine flour, salt, paprika and pepper; mix well. In another small bowl, combine egg and worcestershire sauce. Coat pork chops with seasoned flour; dip in egg mixture and coat with crumbs.
• In large skillet, heat oil over medium-high heat until hot. Add chops; cook until browned on both sides. Reduce heat to medium; cook 5-7 minutes or until pork is no longer pink in center.
• For oven-baked pork chops: Prepare as directed above. Place in a shallow baking pan that has been sprayed with a cooking oil such as Pam. Bake at 425 degrees F. for 30-35 minutes or until no longer pink in center.
• To make a cheese-topped pork chop: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated Parmesan cheese. When chops are thoroughly cooked, top each with a slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.

CRISPY BREADED PORK CUTLETS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
• Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
• Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
• Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

ITALIAN BREADED PORK LOIN CHOPS

Steps:

• Preheat oven to 325 degrees F
• 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.
• Dip each pork chop into the egg mixture, then into the bread crumbs mixture, coating evenly. Please the coated pork chops in the skillet, and brown about 5 minutes on each side.
• Place the skillet and pork chop in the preheated oven, and cook 25 minutes, or to an internal temperate of 160 degrees F.
• **It also helps if you dip the pork into flour first before dipping them into the egg mixture, but I didn't calculate nutrition for that. I also have double dipped the pork, egg mixture, then breadcrumbs, egg mixture then bread crumbs.
• **If your skillet isn't over proof, or if you aren't sure, just double wrap the handle with aluminum foil.

VERNOR'S BREADED PORK LOIN CHOPS

Steps:

• 1. Wash your Pork loin Chops ** You can use regular Pork chops but so much better without the bone.
• 2. 4 eggs with a touch of Milk mix well. Dip your chops in the mixture
• 3. Put Bread Crumbs in a Plastic bag or in a Big bowl. Take the Dipped Pork Loins and place in the Bread Crumbs. Make sure all covered in the Crumbs.
• 4. Put enough oil in a frying pan. You will know how much you need for the amount of Chops your making.
• 5. Place chops in fry pan and Brown the Pork Loin Chops until Golden Brown. Do not cook through.
• 6. Cut up Onions in Quarters.
• 7. Pour 1/2 Bottle. Vernor's Ginger Ale in bottom of Roaster.Lay the pork loin chops in roaster. Pour the onions all over chops. Pour remaining Vernor's over Chops and Onions.
• 8. Bake 350 for 1-1/2 hours until tender and just about falling apart.
• 9. They will be the BEST Pork Loin Chops you've ever had. So tender, Juicy with a light taste of Ginger. ENJOY!

CRISPY BREADED PORK CHOPS (BAKED)

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
• In a shallow bowl combine bread crumbs, Parmesan cheese, garlic powder, and salt and black pepper.
• Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
• Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
• Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
• Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
• Rest 5 minutes before serving.

BREADED PORK CHOPS

Steps:

• Trim any excess fat from around the edges of the pork chops and place them between 2 sheets of plastic wrap. Gently pound them to an even thickness of about 5/8-inch and set aside.
• Whisk the egg and milk together in a shallow dish (a pie plate works well) and spread the breadcrumbs on a plate or sheet of wax paper. Add the salt, pepper and other seasonings to the breadcrumbs and use your fingers to combine thoroughly.
• One at a time, dip the chops in the egg mixture, then into the crumbs, pressing firmly to be sure you have a nice coating.
• Coat the bottom of a large, heavy skillet with oil and place over medium-high heat.
• Add the pork chops to the pan in a single layer and fry just long enough for the crumbs to crisp and turn golden brown, 1 to 1-1/2 minutes per side.
• Add 1-1/2 tablespoons of water to the center of the pan (don't pour it on the chops) to create steam, cover quickly and remove the pan from the heat. Let stand for 3 minutes to allow the chops to cook through.

BREADED PORK TENDERLOIN

Steps:

• Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
• Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

BREADED PORK CHOPS

Steps:

• Preheat oven to 325 F.
• Lightly beat eggs and mix with milk in a medium bowl (large enough for you to put your chops in.)
• In another bowl (also large enough for the pork chops), mix the bread crumbs, Parmesan cheese, and dried parsley.
• Heat oil over medium heat in a large, oven-safe skillet.
• Add garlic and cook until lightly browned, then remove.
• Put one chop in the egg mixture, coating both sides.
• Then put the chop into the bread crumb mix, coating evenly around all sides of the pork chop. Repeat for each pork chop.
• Place the breaded pork chop in the skillet and brown for 4-5 minutes on each side (3-4 minutes for thinner chops, 4-5 minutes for thicker chops.)
• Put the skillet, with the pork chops, into the preheated oven and cook for 20-25 minutes, until internal temp is 145F.
• Serve with mashed potatoes and green beans (or your favorite sides) and enjoy!

OVEN FRIED BREADED PORK CHOPS

Steps:

• Preheat oven to 400°F. Spray a rimmed baking sheet with cooking spray or line with parchment paper; set aside.
• Pat pork chops dry and season liberally with salt on both sides. Sprinkle the cornstarch over the pork chops and pat to coat evenly on both sides.
• In a large, shallow dish, combine breadcrumbs, Corn Flake crumbs, sugar, paprika, onion powder and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
• Lightly beat the egg with a fork in another shallow dish.
• Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
• Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant read thermometer registers 145°F, about 15-20 minutes.

BREADED PORK CHOPS

Steps:

• Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
• Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.

BREADED AND GRILLED PORK CHOPS

Steps:

• Place the bread crumbs in one bowl and the olive oil in another bowl.
• Coat each side of the pork chops with oil and then press them into the bowl of bread crumbs so that you thoroughly coat all sides of the chops. Press the chops firmly into the breadcrumbs to make sure you get good coverage and sitckage (well, it should be a word...).
• Light the grill and set to medium heat.
• This is important! Using tongs and a rolled up paper towel drenched in cooking oil (you can use the excess olive oil), brush the grates to coat with oil so that the chops don't stick.
• Place the pork chops on the grill and grill directly with the lid closed for about 6 - 7 minutes on each side (times depend on the thickness of your chops and the temperature of the grill). You can check the pork's doneness by picking them up on one end with tongs. Meat firms up when cooking. Remember how flexible they were when raw? Yeah, well, you want the opposite of that.
• The bread crumbs should be golden brown with some nice grill marks, delicious!

BAKED BREADED PORK CHOPS

Steps:

• In a small bowl, beat together the eggs and milk. Pour the flour in another small plate and set aside.
• In a separate small bowl, mix together the breadcrumbs, Parmesan, parsley and garlic powder.
• Preheat the oven to 375°F. Line a baking sheet with aluminium foil sprayed with cooking spray. Set aside.
• Coat the pork chips first in flour, then in the egg wash, then in the breadcrumb mixture. Place on the baking sheet.
• Bake in the preheated oven for 30 minutes.

BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
• Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
• Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BREADED PORK CHOPS IN 30 MINUTES

Steps:

• Preheat oven to 400° convection or 425° conventional.
• Trim pork chop of the fat rim. Pat dry with a paper towel.
• Prepare two trays. First, with one egg whipped with a teaspoon of water. Second, with 1/4 cup of Panko Bread Crumbs, 1/4 cup flour, 1 1/2 teaspoon seasoning salt (Lawry's is my choice), and 1/4 teaspoon black pepper.
• Dredge a chop in the egg mixture. Be sure to cover all surfaces. Remove with a fork and allow to drain for a moment.
• Dip the egg-coated pork chop into the flour mixture. Coat all sides, remove with a fork and shake to remove extra flour.
• Set the chop on a plate or chopping board. Repeat for the next chop. We want to coat to set up for a few minutes.
• Over medium-high heat, add 2 tablespoons of vegetable oil to an oven-safe, non-stick skillet-cast iron preferred. When hot and the oil is shimmering, move the chops to the pan with a fork.
• Brown each side of the chop for 2-3 minutes until almost the final color you want. Use a fork to flip by poking the meat edge and not anything to grab the meat and pull off the coating.
• Check the internal temperature, do one last flip of the pork, and place in the preheated oven until the internal temperature you want. About 10 minutes for 145° but this will vary a lot in time, so you must use a meat thermometer and get the final temperature you want. Remember, you can always cook more but can not uncook meat.
• Allow to rest on a plate for 5 minutes before cutting.

BREADED PORK CHOPS

Steps:

• In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

CRISPY BREADED PORK CHOPS

Steps:

• Preheat an oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.
• In a shallow dish (like a pie plate) mix one egg and the milk together.
• In another shallow dish, mix together- bread crumbs, salt, pepper, paprika, onion powder and garlic.
• Dip each pork chop into the wet mixture and then into the dry mixture and then place on the baking sheet.
• Drizzle the pork chops with melted butter.
• Bake in the preheated oven for 20 to 25 minutes, or until pork chops reach an internal temperature of 145 degrees Fahrenheit (which will depend on how thick the pork chops are). Serve hot.

BREADED PORK CHOPS

Steps:

• In a small bowl beat egg. In another small bowl combine parmesan cheese and bread crumbs. Dip pork chops in egg mixture, and coat with crumbs.
• In a large skillet, heat oil over medium-high heat. Brown chops on one side until golden brown (about 4 minutes) Serve to hot.
• If you want to make it a little sweet when done frying, smother with applesauce and stick in over @ 400 degrees for 15-20 minutes.
• Sides: Stovetop stuffing or mashed potatoes and gravy
• veggie: canned cream corn.