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  • Breaded Pork Chops
  • Breaded Pork Chops
  • Breaded Pork Chops
  • Breaded Pork Chops
  • Breaded Pork Chops

Breaded Pork Chops

Food | March 24, 2017 | Nik Manojlovich
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Dinner just got extra-easy thanks to these BREADED PORK CHOPS, served with a dollop of spicy applesauce and a healthy fresh salad.

You probably have many of the ingredients for this simple weeknight meal already on hand. Pick up a couple of pork chops and the fixings for a salad and dinner can be yours in just twenty minutes. It’s really that simple!

Here’s what you need to remember when you create this at home:

PORK CHOPS – Use bone-in chops of the same thickness, and in my opinion the thicker the better. I usually ask my butcher to prepare chops that are at least one-inch thick with just a sliver of fat running along the edge. That fat will crisp up during the baking, adding a delicious flavour.

BREADING – I’ve made this recipe using everything from fancy gluten-free breadcrumbs and Japanese panko to store-bought and homemade versions that I made in a pinch. Mixing the breadcrumbs with fine-chopped fresh herbs and grated cheese adds a wonderful flavour.

BAKING – Baking the breaded chops in a hot oven ensures that they come out with that all-important crispy-outside-juicy-inside finish. I also think this is the perfect occasion to use the convection feature on your oven, if you have it. Just make sure you elevate the breaded chops on a wire rack that sits within your baking sheet so that the hot air can circulate around the top and bottom of the chops.

KEEP IT SIMPLE – Serve your breaded chops with a simple salad or our SPICED APPLE SAUCE and a lemon wedge, if you have it handy. It’s needs little else.

Weeknight dinner plans need not be a complicated affair especially when you serve something especially delicious like these BREADED PORK CHOPS. Enjoy!

Ingredients & Amounts

  • 4 1-inch thick bone-in pork chops, about 7 ounces each
  • 3 cups of breadcrumbs
  • 1 cup of hard cheese like manchego, parmesan or asiago, grated
  • 3 tablespoons of fresh herbs like sage, basil or thyme, finely chopped
  • 1 teaspoon of garlic powder
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground pepper
  • 2 eggs, room temperature
  • 3 tablespoons of whole milk
  • lemon wedges for garnish

Instructions

  1. Preheat oven to 400°F. Place a wire rack on a baking sheet lined with foil.
  2. Beat the eggs and milk together in a shallow bowl. Combine the breadcrumbs, cheese, fresh herbs, garlic powder, salt and pepper onto a plate.
  3. Dip the pork chops first into the egg mixture, then into the breadcrumbs, making sure each chop is evenly coated. Transfer breaded chop onto wire rack. Repeat until all chops are breaded.
  4. Transfer pork chops to oven, turning on convection feature if you have it. Bake pork chops for 15 to 20 minutes or until chops are a golden brown and fully cooked. Remove from oven, garnish with lemon wedges and serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! Many of you know how much I enjoy choral music. If you enjoy the same, then this album is for you. I first heard a recording of Voces8 singing Elgar’s Lux Aeterna and was instantly smitten. Head to iTunes to download Voces8 – Eventide to your collection.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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