Rating: 4.14 stars
125 Ratings
  • 5 star values: 53
  • 4 star values: 47
  • 3 star values: 19
  • 2 star values: 2
  • 1 star values: 4

I usually prepare this recipe for 300 plus senior citizens where I work, but I've scaled it down for home use. The recipe is for freshly seasoned and breaded pork chops that come out nice and moist.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place the flour in a bowl. Combine the eggs and milk in a separate bowl, mixing together well, and then place the bread crumbs in another separate bowl. To the bread crumbs stir in the lemon pepper, parsley, garlic powder, dill and Italian-style seasoning.

  • Dip each chop into the flour, shaking off any excess flour, then dip into the egg/milk mixture, and, finally, dredge each chop liberally in the bread crumbs.

  • Lay the chops into a lightly greased 9x13 inch baking dish and pour water as needed into the dish, enough to just cover the bottom.

  • Bake for 40 minutes, then reduce heat to 325 degrees F (165 degrees C) for 20 more minutes.

Nutrition Facts

504 calories; protein 36.9g; carbohydrates 60.5g; fat 11.5g; cholesterol 251.7mg; sodium 910.2mg. Full Nutrition
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Reviews (128)

Most helpful positive review

Rating: 5 stars
03/02/2010
I've been making pork chops like this for years - my Grandma taught me. Tonight my husband asked if I could make them for dinner - I always use italian style bread crumbs and just eyeball extra seasonings like garlic powder, cracked black pepper, dried parsley and italian seasoning. I sometimes add a bit of rosemary and grated parmesan depending on the side dishes I plan to serve. I never use lemon pepper but tried the dill weed and thought it was pretty good. I always dip my pork chops into the egg/milk mixture then the seasoned bread crumbs and then repeat that procedure (double dipping). This gives the pork a thick breading and keeps it moist while baking. Spray the bottom of a glass baking dish with Pam, place the breaded pork in (no water needed) then spray the pork with a little Pam, cook at 350 for 20 minutes, turn and cook for another 25 minutes. They'll come out moist and tender. Read More
(137)

Most helpful critical review

Rating: 3 stars
04/05/2006
Mine came out too moist... the coating was soggy.... too much water? Read More
(12)
125 Ratings
  • 5 star values: 53
  • 4 star values: 47
  • 3 star values: 19
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
03/02/2010
I've been making pork chops like this for years - my Grandma taught me. Tonight my husband asked if I could make them for dinner - I always use italian style bread crumbs and just eyeball extra seasonings like garlic powder, cracked black pepper, dried parsley and italian seasoning. I sometimes add a bit of rosemary and grated parmesan depending on the side dishes I plan to serve. I never use lemon pepper but tried the dill weed and thought it was pretty good. I always dip my pork chops into the egg/milk mixture then the seasoned bread crumbs and then repeat that procedure (double dipping). This gives the pork a thick breading and keeps it moist while baking. Spray the bottom of a glass baking dish with Pam, place the breaded pork in (no water needed) then spray the pork with a little Pam, cook at 350 for 20 minutes, turn and cook for another 25 minutes. They'll come out moist and tender. Read More
(137)
Rating: 4 stars
12/06/2003
I really liked the breading on this recipe. I made a few changes though. I browned the chops in a little oil before I place in a pan to finish baking in the oven. I was afraid they would not get crispy just being baked and worried about how soggy the water would make them. I scaled the recipe back to 2 and still had enough breading mix for at least four chops. It really makes way to much breading mixture. I didn't find the dill or Italian seasoning too strong. I however used plain rather than seasoned bread crumbs because that was all I had. I will make again for sure. Read More
(99)
Rating: 5 stars
02/21/2005
Smelled great while cooking. I had a lot of egg and flour mixture left over. Next time I will half both. I also browned before baking which made a nice crispy crust. Thanks Jim! Read More
(47)
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Rating: 4 stars
08/06/2003
I used 1/2 inch chops instead and adjusted cooking time to 40 min. They were very tender and moist. Thumbs up from my husband! The water in the bottom definitely makes a big difference! Thanks for sharing! Read More
(30)
Rating: 4 stars
11/11/2003
These turned out great although I'm going to have to admit that I totally cheated. Because my baby is allergic to eggs I used....shake & bake and added all the seasonings to it (which kinda made it lower calories as well due to the exemption of the egg and flour steps). I will definately do the same again however I will skip the dill weed as it really didn't mesh and overpowered the breading. Other than that good tasting chops! Thanks Jim! Read More
(29)
Rating: 5 stars
09/10/2005
Favorite pork chop recipe. Even my 4 yr old loves it. I also use less of everything (less than a cup of flour 2 eggs etc.) and instead of all of the seasonings I just use Italian style bread crumbs. And adding the water doesn't make mine soggy. I think it helps keep the chops moist. Read More
(28)
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Rating: 5 stars
02/02/2003
Jim - those seniors must LOVE your cooking. My Mom & hubby both LOVED the chops! I have ALS so I cannot eat but they raved!! I modified only in one way..last 2 minutes I turned on broiler yo brown tops a bit. These have GOT to be the MOST tender chops we have ever had. Your receipe is a keeper in our clan. Thanks!! Read More
(21)
Rating: 4 stars
12/29/2003
We made this for dinner the other night.... the most successful pork chops we have ever made - After having read the other reviews, however, found that the recipe scaled to '2' could in fact be used for 4! Which is what I did. Thanks! : ) Read More
(18)
Rating: 4 stars
10/03/2006
I cut the flour egg milk & breadcrumbs in half browned the chops in a fry pan after breading them then tossed them into the crockpot with a little water for 4 hours. They were great. Will definitely make again! Read More
(18)
Rating: 3 stars
04/05/2006
Mine came out too moist... the coating was soggy.... too much water? Read More
(12)