Breaded Pork Chops Recipe

Fried chicken breasts on a cooling rack.

4.67 from 74 votes

Pork chops make a great dinner, and they're even better when they're breaded and crispy! This is such an easy dinner recipe, one of my favorites to make when I'm stuck for ideas.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Servings: pork chops

Author: Becky Hardin

Equipment

Baking Sheet
Food Processor
Instant Read Meat Thermometer

Ingredients

4 slices hearty white sandwich bread torn into 1-inch pieces, or homemade
1 shallot minced
3 cloves garlic minced
2 tbsp vegetable oil
kosher salt and freshly ground black pepper to taste
2 tbsp freshly grated Parmesan cheese
½ tsp minced fresh thyme leaves
2 tbsp minced fresh parsley leaves
⅓ cup mayonnaise
1 tbsp Dijon mustard
1 tsp grated lemon zest (from ½ lemon)
2 tbsp lemon juice (from 1 lemon)
¼ cup all-purpose flour unbleached
4 center-cut boneless pork chops (6-8 ounces each and ¾-1-inch thick) fat removed

Instructions

For the Brine

If using natural (not enhanced) pork, it is important to brine the meat before cooking. If using enhanced (injected with a salt solution) pork, skip the brining step.
In a large container or resealable bag, dissolve ¼ cup of table salt in 1 quart of water.
Once you have your brine solution, place the pork chops in the bag and seal (or submerge in the container and cover). Then place it in the refrigerator for about 30 minutes. This will help add flavor to the meat and make it more tender.
After brining, rinse the pork chops under cold running water. Pat dry before moving on to cooking.

For the Chops

Set oven rack to middle position and preheat oven to 350°F. Spray a wire rack with nonstick spray and set it over (or inside) a foil-lined, rimmed baking sheet. Set aside.
Place the bread in a food processor and pulse until coarsely ground, about eight short pulses. The bread should yield about 3½ cups of breadcrumbs.
4 slices hearty white sandwich bread
In a medium-sized bowl, place the crumbs, shallot, garlic, oil, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Toss until the crumbs are evenly coated with oil.
1 shallot, 3 cloves garlic, 2 tbsp vegetable oil, kosher salt and freshly ground black pepper
Pour the mixture onto a rimmed baking sheet and bake 15 minutes (stir after 5 minutes and after 10 minutes). Bake until crumbs are dry and are a deep golden brown.
Transfer the baking sheet to a cooling rack, leave the oven on, and increase the temperature to 425°F.
Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme, and parsley and toss to thoroughly combine.
2 tbsp freshly grated Parmesan cheese, ½ tsp minced fresh thyme leaves, 2 tbsp minced fresh parsley leaves
In a medium bowl, whisk the mayonnaise, Dijon mustard, lemon zest, and lemon juice together.
⅓ cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp grated lemon zest, 2 tbsp lemon juice
Place ¼ cup of flour in a shallow dish (just larger than one pork chop).
¼ cup all-purpose flour
Place the breadcrumb mixture in another shallow bowl.
Using tongs, dredge one pork chop in flour and shake off the excess.
4 center-cut boneless pork chops
Dredge the pork chop in the mayonnaise/mustard mixture and let the excess drip off.
Gently press the chop, on all sides, in the breadcrumb mixture being sure a thick layer of crumbs adheres.
Transfer the breaded chop to the prepared wire rack and repeat with the remaining 3 pork chops.
Bake 17-25 minutes, or until a meat thermometer inserted into the center of the chops registers 150°F. Remove from the oven and let rest for 5 minutes before serving.

Video

Nutrition