Breaded Pork Chops
How to make breaded pork chops that are tender and juicy. Simple stovetop to oven method, with Parmesan and Italian seasoned breadcrumbs.
- 2 thick cut, bone-in, rib cut pork chops
- Kosher salt and black pepper
- ¾ cup flour
- 1 egg, beaten with a splash of water
- ¾ cup seasoned Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 lemon, for serving
Preheat oven to 375º. Set up dredging station, flour on one plate, beaten egg in shallow bowl, seasoned breadcrumbs and Parmesan cheese combined together on another plate.
Season pork chops all over with a sprinkle of salt and a few grinds of black pepper. One at a time, dredge each chop in flour, shake off excess. Dip in egg mixture and transfer to breadcrumb mixture. Coat chop well on both sides in mixture, pressing firmly to help adhere. Set aside on plate.
In cast iron skillet, heat butter and olive oil over medium-high heat. Brown chops until golden, about 3-5 minutes per side. Transfer to oven and bake 12-15 minutes until done. Let rest a few minutes, serve with a squeeze of fresh lemon juice. Enjoy!
- Thick cut, about 1½" is recommended, bone-in rib or center cuts.
- Can double or adjust amounts for more pork chops. Use amounts as a guideline. Add more butter and olive oil as needed for browning more chops.
- Add about a tablespoon of water to the egg and beat well.
- If using thin chops, adjust time and you'll probably just need to pan fry them and skip baking in the oven.
- Pork is done when firm to the touch and internal temperature reaches 145º, rest 3 to 5 minutes before serving.