Crispy Breaded Pork Chops
Pan seared breaded pork chops that finish off baking in the oven. An easy crispy pork chop that is juicy on the inside and crunchy coated on the outside.
Servings 4
Calories 533kcal
Ingredients
- 4 boneless pork chops mine were 1 inch thick
- 1/2 cup all purpose flour
- 1 tablespoon oil
- Salt and Pepper to Taste
- 2 eggs whisked
- ¾ cup Panko bread crumbs
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- 2 tablespoons Parmesan grated (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or foil. Set aside.
- Next you will add your flour, bread crumbs, garlic powder, Italian seasoning, and salt and pepper in a shallow dish. Mix well.
- In another bowl add eggs and mix with a whisk.
- Heat your oil in a skillet on the stove over medium-high heat.
- Pat pork chops dry then dip in the egg mixture. Next dip in the flour mixture, coating both sides.
- When the oil in the skillet is hot place pork chops in skillet and cook for 1-3 minutes per side.
- You only want to crisp up the coating, not fully cook the breaded pork chops.
- Once chops are golden seared so a single layer on baking sheet.
- Bake for 15-18 minutes or until the pork chops are at 145 degrees Fahrenheit, when checked with a meat thermometer.
- Let your baked pork chops rest 5-10 minutes then serve!
Notes
Let Chops Rest - Letting your pork chops rest for 5-10 minutes once done helps to lock in juices. This will give you a nice juicy chop.
Bread Crumbs - You can use regular breadcrumbs as well. Just if you use Italian flavor crumbs, do not add the Italian seasoning into the flour mixture.
Double Recipe - Feel free to make as many or as few pork chops as you would like. Just do a single layer of chops for frying and baking.
Nutrition
Serving: 1g | Calories: 533kcal | Carbohydrates: 28g | Protein: 45g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 198mg | Sodium: 427mg | Fiber: 2g | Sugar: 1g