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italian breaded pork chops in a cast iron skillet garnished with some parsley.
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4.59 from 36 votes

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.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: italian breaded pork chops, pork chops
Servings: 4
Calories: 419kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 medium eggs
  • 2 tablespoon milk
  • 1 cup breadcrumbs Italian breadcrumbs
  • ½ cup parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 tablespoon parsley chopped
  • 4 pork chops boneless, 1 inch in thickness
  • 2 tablespoon olive oil
US Customary - Metric

Instructions

  • In a small bowl, beat together the eggs, the milk, ½ teaspoon of the salt and ½ teaspoon of the pepper. In a separate small bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, parsley and remaining ½ teaspoon of salt and ½ teaspoon pepper.
  • 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.
  • If using a meat thermometer, check the internal temperature and cook until they reach 135℉. 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℉.

Video

Notes

  1. If your pork chops are thicker, you may need to finish cooking them in an oven. To do so, place the skillet and pork chops in a 350℉ preheated oven, and cook 15 to 20 minutes, or to an internal temperature of 135℉(63℃). If using a meat thermometer, check the internal temperature and cook until they reach 135℉. 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℉.
  2. Choice of Pork Chops: Either bone-in or boneless pork chops work well for this recipe. Bone-in may yield a juicier result.
  3. Breadcrumbs: You can substitute Italian breadcrumbs with plain ones, just add an extra 1/2 teaspoon of Italian seasoning for added flavor. Panko breadcrumbs can be used for a crunchier texture.
  4. Dipping Technique: Double-dipping the pork chops in the egg and breadcrumb mixture will give you an extra thick and crunchy crust.
  5. Resting Time: Don't skip the resting time! Letting the cooked pork chops rest allows the juices to redistribute throughout the meat, ensuring a moist and flavorful chop.
  6. Storage: Store any leftovers in an airtight container in the refrigerator. They're best enjoyed within 3 days.

Nutrition

Serving: 1pork chop | Calories: 419kcal | Carbohydrates: 12g | Protein: 39g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 191mg | Sodium: 984mg | Potassium: 607mg | Fiber: 1g | Sugar: 1g | Vitamin A: 253IU | Calcium: 224mg | Iron: 2mg