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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.
- 2 medium eggs
- 2 tbsp milk
- 1 cup breadcrumbs Italian breadcrumbs
- ½ cup parmesan cheese
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tbsp parsley chopped
- 4 pork chops boneless, 1 inch in thickness
- 2 tbsp olive oil
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, Italian seasoning, garlic powder, parsley and remaining 1/2 tsp of salt and 1/2 tsp 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 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.
- 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 F preheated oven, and cook 15 to 20 minutes, or to an internal temperature of 135 degrees F (63 degrees C). 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.
- 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.
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