Crunchy on the outside. Moist and tender on the inside. This pork chop recipe is best used with bone-in pork chops, about 3/4-inch thick. You can use boneless, but make sure they are well-marbeled. This entree is mentioned in my book, The Essence of Shade. My main character makes these for her grandson–one of his favorite meals.
Breaded Pork Chops
This pork chop recipe is best used with bone-in pork chops, about 3/4-inch thick. You can use boneless, but make sure they are well-marbeled. This entree is mentioned in my book, The Essence of Shade. My main character makes these for her grandson--one of his favorite meals.
Ingredients
- 2 eggs slightly beaten
- 2 TBSP. milk
- 1-1/2 cups Panko bread crumbs
- 1/2 cup Parmesan cheese, grated
- 2 TBSP. olive oil
- 4 cloves garlic, sliced thin
- 4 bone-in pork chops, 3/4-inch thick
- salt & pepper
Instructions
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Preheat oven to 350 degrees.
In a small bowl, beat together the eggs and milk. In a pie plate, mix together the bread crumbs and Parmesan cheese.
Heat the olive oil in a large oven-proof skillet (preferably cast-iron) over medium heat. Add the garlic until just beginning to brown. Remove garlic from oil (reserving for another use). Turn off the heat until the pork is ready.
Salt & pepper each pork chop. Dip each chop into the egg mixture, then into the bread crumb mixture, coating evenly and pressing to adhere.
Heat the olive oil again on medium heat. When hot, add the pork chops. Do not crowd the pan. May need to do this in two batches, depending on the size of the pan. Brown for about 5 minutes on each side.
Place the skillet with the pork chops in the preheated oven. Cook for 15-20 minutes.
