Good Old Fashioned Breaded Pork Chops

Breaded Pork Chops

Nothing puts a smile on my husband's face like the smell of pork chops cooking. Pork is a great protein source and can be low in fat if prepared properly. It is a nice change from chicken. If creatively cooked, it generally is more aromatic than chicken. As with chicken, just be sure that you cook pork all the way through.

Find nice lean chops about 1 1/2" thick. Trim the fat if necessary. I would figure one chop per person but less for children or small women.

Rinse the chops and soak them in a bowl of water and one tablespoon of lemon juice while you prepare your ingredients.

You will need to line up three bowls on the counter leading to a frying pan on the burner. The following amounts will provide the coating for three to four large pork chops.

  • In the first bowl add and mix 1/2 cup flour, 1/4 tsp salt, 1/4 tsp pepper and 1 tsp oregano.
  • In the second bowl add and mix 1 egg, 1/2 cup water, 1/2 tsp salt and 1/4 tsp pepper.
  • In the third bowl add 1/2 cup flavored bread crumbs and 1 tbs grated Parmesan cheese.
  • In the frying pan add 1/2 cup olive oil.

When you have everything ready, light the burner to medium high. Remove the pork chops from the lemon juice mixture one at a time dipping first in flour mixture, then in egg wash, then in bread crumbs and then in frying pan. See photos below.

Once the pork chops are nicely browned on both sides, place them in a baking dish and bake at 350 degrees for 25 minutes. Check for done, clear juicy not dry.

Before serving, you may top the chops with sauteed mushrooms or cooked apples or pears. I like to add sides of sweet potatoes, and green beans for a colorful dish. Enjoy!

Some reasons why:

  • I use the water and lemon juice as kind of a cleaning agent and mild tenderizer.
  • I like to use oregano because not only does it add a great flavor, it kills bacteria. (You can't be too careful these days!)
  • I use the Parmesan in the bread crumbs instead of salt for a slight smokey flavor.



Click thumbnail to view full-size
Dip in FlourCoat All Sides With FlourDip Floured Chops in Egg MixtureDip Chops in Bread CrumbsCoat all Sides with Bread CrumbsBrown Side OneBrown Side TwoBake 25 Minutes at 350 Degrees Top With Mushrooms, Pears or Apples
Dip in Flour
Dip in Flour
Coat All Sides With Flour
Coat All Sides With Flour
Dip Floured Chops in Egg Mixture
Dip Floured Chops in Egg Mixture
Dip Chops in Bread Crumbs
Dip Chops in Bread Crumbs
Coat all Sides with Bread Crumbs
Coat all Sides with Bread Crumbs
Brown Side One
Brown Side One
Brown Side Two
Brown Side Two
Bake 25 Minutes at 350 Degrees Top With Mushrooms, Pears or Apples
Bake 25 Minutes at 350 Degrees Top With Mushrooms, Pears or Apples

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Comments 5 comments

JC447 profile image

JC447 5 years ago from Denver, CO

Thank you for the recipe.My Mother used to make the best breaded pork chops and this looks like it may be close to hers.


Lorainevn profile image

Lorainevn 5 years ago

Looks real good!!


WillStarr profile image

WillStarr 5 years ago from Phoenix, Arizona

Sounds great! I bookmarked this one.


Sinea Pies profile image

Sinea Pies 5 years ago from Northeastern United States

It took me years but I finally discovered that I never like my pork chops because they got overdone. Now when I do parmessan pork chops in a skillet, I use a food thermometer.


kenneth avery profile image

kenneth avery 2 years ago from Hamilton, Alabama

Hi, Frannie,

Nice hub. Great topic, pork chops. I love pork chops and this piece made me so hungry. Ugh! Voted up and away on this piece because you deserved it.

I cordially-invite you to check a couple of my hubs and please, follow me. I would love that.

Kenneth Avery, Hamilton, Al.

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