Breaded Pork Chops
Ingredients
- 4 boneless pork chops
- 1 cup flour
- 3 eggs, beaten
- 1 cup bread crumbs
- 1/2 cup parmesan cheese
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp ground black pepper
- 3 tbsp olive oil
Instructions
- Mix the bread crumbs, parmesan cheese, oregano, garlic powder, salt, and black pepper together.
- Place the flour, eggs, and bread crumbs in separate shallow dishes.
- Heat a large skillet over medium-high heat with olive oil.
- Pat the pork chops completely dry on both sides. Bread each pork chop, one at a time. Dip the pork chop in the flour, coating both sides evenly. Gently shake the excess flour off before placing the pork chop in the egg mixture. Coat both sides and allow excess egg to drop off. Then, coat the chop in the seasoned bread crumbs, ensuring an even coating on both sides. Transfer the pork chop to a plate before coating the next pork chop.
- Place the pork chops in the skillet, leaving a little bit of room between each one. Cook the pork chops for about 5 minutes or until they reach a golden brown color and the breading crisps. Turn the chops over to the other side to cook for another 5 minutes. Turn the heat to low to continue cooking for 5-10 minutes, or until the chops reach an internal temperature of 140°F.
- Rest the chops at room temperature for 5-10 minutes before serving. Their final temperature should reach 145°F.
Notes
Thick pork chops may need to be finished off in the oven. To do this, heat the oven to 325°F as you cook the chops in the skillet. Place the pork chops on a foil-lined baking sheet after crisping them on both sides, and transfer them to the oven to cook for 10-15 minutes, or until they reach 140°F. Then, rest them as usual, and check that they reach 145°F before serving.
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