Lunch / Dinner
Breaded Pork Chops
Basic doesn’t have to mean boring. Although this supper is as straightforward as it gets, it just might become a family favorite. The beauty of this flavorful chop is that it’s fine without a sauce. You won’t miss it! The side of slaw is all you need for a perfect meal.
This recipe stands or falls on how good the bread crumbs are, so it’s important to have the best. That means making your own crumbs from day-old artisan bread. They have a better texture and fresher flavor than store-bought crumbs. After breading the chops, let them stand a few minutes to dry. A little drying lets the crumbs “take” to the meat and makes the breading less likely to fall off, so you’ll get better results when sautéing
Ingredients
POUND:
PLACE:
Test Kitchen Tip
Ask your butcher for center-cut, bone-in loin chops, the “T-bone” of pork. Besides adding flavor, the bone conducts heat so the chop will cook evenly.
Instructions
Preheat oven to 400°.
Pound chops to ½-inch thick; season with salt and pepper.
Place flour, eggs, and bread crumbs in separate shallow bowls. Dredge chops in flour, shaking off excess. Dip chops in egg, letting excess drip back into the bowl, then coat with bread crumbs, patting so crumbs adhere.
Heat oil in a large skillet over medium. Sauté two chops at a time, turning once, until golden on both sides, about 6 minutes total. Transfer chops to a baking sheet, then repeat procedure with remaining chops. Place baking sheet in oven and roast chops 6 minutes.
Cover the chops with plastic wrap before pounding. The pounding tenderizes the meat.
Press and pat the bread crumb coating into each chop, then let it sit a few minutes to adhere.
After browning the chops in a sauté pan, transfer them to a baking sheet to finish roasting in the oven.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 331
% Daily Value*
Total Fat 16g 24%
Saturated Fat 4g 20%
Cholesterol 138mg 46%
Sodium 176mg 7%
Carbs 11g 3%
Fiber 1g 4%
Protein 35g
*Percent Daily Values are based on a 2,000 calorie diet.