Italian Breaded Pork Chops

These Italian Breaded Pork Chops are a classic Italian entree. Perfectly golden brown and crispy on the outside but moist and packed full on flavor on the inside, these are about to become your newest favorite mid week meal.

Pork Chops

I don’t think pork chops get enough love. They’re totally juicy and moist, packed full of flavor, and such a perfect protein punch when prepared correctly. If you’ve never tried to bread pork chops before, then do I ever have the most perfectly scrumptious dinner for you!

Crispy on the outside, juicy on the inside – what could possible be better? If you have some chops taking up space in your freezer and you want a way to prepare them that will get the entire family salivating, this recipe is the only answer you need.

Truth be told, I’m kind of old fashioned when it comes to pork chops, at least I used to be until a few years ago. In my family we always used to cook them forever, literally for at least an hour in the oven. Times have changed, and I’m here to show you how to cook perfect pork chops that are juicy and flavorful with a perfectly crispy coating.

Now this recipe is by no means new, it is a classic Italian way to prepare chops, dating back more generations than I can count! You may not see this dish on Italian menus when you go out to eat, but believe me it’s the main event in its own right.

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Pork – Pork chops, boneless and 1 inch in diameter.
• Eggs – 2 whole eggs beaten.
• Milk – Any fat percentage you’d like!
• Breadcrumbs – Any kind you prefer! For this recipe I prefer to use Italian breadcrumbs, but Panko would work as well.
• Spices – Italian seasoning and garlic powder.
• Cheese – Parmesan cheese to incorporate into our dredge. Believe me you need this in your life.
• Olive oil – This is how we’re going to saute our sauteables today.
• Seasoning – Salt and pepper.

How To Make Italian Breaded Pork Chops

1. In a small bowl, beat together the eggs, the milk, 1/2 tsp of the salt and 1/2 tsp of the pepper. In a separate small bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, parsley and remaining 1/2 tsp of salt and 1/2 tsp pepper.
2. Heat the olive oil in a large, oven-proof skillet over medium heat. 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 4 to 6 minutes on each side.
3. If using a meat thermometer, check the internal temperature and cook until they reach 135 F degrees. Transfer pork chops to a cutting board and let them rest for 10 minutes before slicing into them. The residual heat will bring the temperature up to 145 F degrees.

How To Make Your Own Breadcrumbs

If you’d like to try out making your own, I won’t stop you! I mean I always say that homemade is always better, so why not test out that theory with this seemingly small but monumentally important ingredient!

All you need are 10 slices of bread, ground down in a food processor, from there just:

1. Spread the breadcrumbs on a baking tray and place in your preheated oven.
2. Bake at 300 F degrees for 10 minutes or until the crumbs are golden and completely dry, stir occasionally.
3. Cool completely on the baking sheet before incorporating.

What Temperature Is Pork Safe to Eat?

I know that a lot of you may have a fear of undercooked pork. While this was a major issue a few decades ago, standards for pork have increased immensely and these health risks aren’t much to worry about anymore. The standard for fully cooked and safe pork is now 145 F. This is wonderful because at the old standard of 170F, pork ended up being incredibly dry and chewy.

I highly suggest getting yourself an instant read thermometer! You can use it with any type of meat, breads, oil, etc. It comes in handy almost every day for me. If you prefer your pork more than 145 F, that is totally okay. It’s your dinner after all!

Some Tips

This is the best way to transform simple every day ingredients into something really special. You won’t have to spend so much time and money at the grocery store to have a wonderful dinner.

Here are some tips to make sure you get the best results with your chops:

• Both boneless or bone-in pork chops can be used. I prefer the thick cut ones, which I find at Costco.
• Pork chops cook quickly so make sure to not overcook them. To properly cook them, use a meat thermometer to check the internal temperature, don’t rely blindly on cooking time. Make sure the thermometer reads 145F to ensure your chops are fully cooked and till nice and juicy. Cooking time can vary based on the thickness of the pork chops.
• Let your chops rest for about 30 minutes on the counter before cooking them so they come to room temp. This will ensure they cook evenly on the inside and the center reaches the perfect temperature.
• Let your chops rest for at least 10 minutes after they come off the skillet. If you cut into them too early, the juices will come out and leave the chops dry.

Leftovers

Store in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge or 2-3 months in the freezer. To reheat, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375 F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.

How to Serve

I mean if you want you can eat these succulent, juicy chops all on their own – I won’t judge. But I suppose some of you would like to make this into a big ole spread. Well in that case Jo has you covered with some scintillating sides:

• Creamy Mashed Potatoes
• Roasted Veggies
• Creamy Polenta
• Mexican Street Corn Salad
• Mediterranean Couscous Salad
• Brandy Glazed Carrots
• White Beans with Bacon and Herbs
• Italian Parmesan Roasted Potatoes
• Old Fashioned Green Beans
• Lemon Orzo with Asparagus

Craving More Pork Chop Recipes? Try These:

• Korean Pork Chops
• Ranch Pork Chops
• Pork Chops with Pistachio Salmuera
• Mustard Balsamic Pork Chops with Rosemary
• Apple Bacon and Blue Cheese Stuffed Pork Chops
• Honey Garlic Pork Chops
• Easy Oven Baked Pork Chops