Italian Breaded Pork Chops

I've always made my pork chops this way-lots of flavor and very tender. However, if you have left-over egg mixture...add the left-over bread crumb mixture to it and cook it in the frying pan after the chops are done. When mixing the two together, you need a slightly pourable consistency, so adjust accordingly, more milk or more bread crumbs as needed. Once it's in the pan, just spread it out a bit with your spatula. Let it cook for a few minutes and then, using your spatula, cut it into 'pie wedges' and flip over and finish cooking till it's lightly browned. Serve it on the platter with your chops. My mom and her mom before her never wasted anything. My 6 brothers and sisters and I grew up loving it, as did my 4 children and their friends. Just a nice little side dish, especially if you don't have a lot of meat to go around. Mom just called it 'egg and cracker'. (...and yes, I'm sure it's probably not the healthiest side dish, just thought I'd offer it up as an alternative to dumping it all down the sink)

I used 1 inch thick pork chops and increased the oven temp to 375. I bypassed the skillet altogether, and baked the chops on a cookie sheet for 30 minutes. Perfect every time. I use this same method for oven fried chicken. No oil required and use Egg Beaters instead of eggs. I also dredged the chops in flour then egg then breadcrumbs. I also added fresh parsley instead of green dried confetti. You can also substitute Italian breadcrumbs for panko and it makes for extra crispy crust.

I never breaded my pork chops before but since husband came along, he loves them that way so this was my attempt. These came out just as advertised but I should have read more of the reviews and went with 1 less egg and half of the bread crumbs (although it did make it quick and easy to bread with all of those crumbs!) I did transfer to a glass casserole for baking and easy table presentation. Might add ground rosemary next time. The 2 T. olive oil probably could have been 3-4 T. They did come out looking picture perfect though and hub must've complimented them more than anything else I've made (and I cook a lot). Thanks for the really easy recipe to get all that praise for!

Terriffic recipe! My husband loved it too, and he's a picky eater. However, I substituted SLICED garlic for the chopped, because it's easier to remove from the oil, rather than trying to retrieve a bunch of little garlic pieces from hot oil! Also, I added a teaspoon of italian seasoning blend to the milk/egg mixture. I will DEFINATELY use this recipe on a regular basis! THANK YOU!

These are the best! I add a little garlic powder to my italian bread crumbs and double dip my pork chops for a thicker coating. I don't have an oven proof skillet, so I just transfer the pork chops to a baking dish.

DELICIOUS!!! I loved them. I thought they were absolutely wonderful. What a nice change. BUT...the next time I make them, which will be soon, I will make a few more adjustments, because, per other reviews, I used (1) less egg, but it was still too much. I used (1/2) cup less bread crumbs, but that was still too much. I doubled the olive oil to (4) tablespoons, used crushed garlic, which I left in the pan when I added the pork chops. When done, they were a little greasy, however, I let them sit on paper towels before serving. Yum Yum.

At a total loss for what to do with the porkchops I had taken out of the freezer, I found this recipe. I had everything in the house and threw it together in no time, and to boot, it was very tasty! I would definitly do it again. I agree with another review, however, that the egg mixture was way too much. I could have made half the amount and it would have been plenty.

Excellent, quick and easy recipe. Pork chops are moist and tender inside while crisp and crunchy outside. I make them slightly differently to keep the breading on the pork chops and nicely browned. 1.) Use Nature seasoning salt on the chops, for flavor, 2.) key to keeping breading on the chops, dredge in flour, light coat, dunk in egg wash, coat with breadcrumbs, let coating setup for 15 minutes before frying 3.) follow the rest of the recipe until cooking. 4.) Brown outside in oil covered fry pan med-high to medium, sizzling but not splashing, it takes about 1 minute per side lifting the chop with tongs occasionally to let oil under the chop. 4.) After browning set chops onto nonstick baking sheet then put into oven at 375F convection bake mode for 15 minutes turning chops over, halfway. 5.) Let rest on platter, uncovered for 5 minutes. They always come out perfect, I should take pictures sometime. Family loves this recipe.

I'm the author of this recipe and I just love that it has been enjoyed by so many of you out there! As I look at the recipe (after submitting it so many years ago) I see that there is room for improvement as many of you have noticed. My family rarely measured anything when they cooked, so I guesstimated when I originally wrote this recipe. Using only ONE egg, ONE tablespoon of milk, and equal amounts of Italian seasoned breadcrumbs and freshly grated parmesan cheese-about 2/3 cup each, and 1 1/2 teaspoons of dried parsley would be great for starters. Also, I realize now that I was trying my best to get the most flavor from the garlic by chopping it, but I was always taught to smash the garlic clove to get the skin off. If you're smashing the garlic (carefully with the bottom of a glass or by using a chef's knife laid flat on the clove), that should open up the clove enough to allow the skin to easily come off and open the clove so the oils will infuse the olive oil. Lastly, quality makes a HUGE difference in any recipe you make. Powdered cheese vs. freshly grated parmesan, fresh vs. powdered garlic -need I say more? The thickness of your chops needs to be considered as well when you're cooking. If they are thin cutlets, you may not need to put them in the oven at all. I always use a meat thermometer (the kind that has a probe with a cord and digital screen) so there is no guessing when your meat is done. This recipe is delicious because it is so simple-keep it that way.

This was really good, of course I seasoned the pork chops before breading, and they came out sooo delicious. Thanks for the recipe!

I am so happy to see that this recipe was submitted! I too, am from a Sicilian family and these pork chops were a staple in our family and now in mine. The only change that we make is to add about 1/2 tsp. of garlic powder to the bread crumbs and my Nana always browned them in vegetable oil. I use half olive oil and half vegetable oil, just to get the pan hot enough to brown the chops evenly. My addition over the years is to place the browned chops onto cookie cooling racks sprayed with non-stick spray, and then arranged on a cookie sheet. It keeps the chops crispy. I allow them to sit a few minutes before serving, and the breading crisps up even more. Over the years, for my husband's family, I've made an American version. I substitute plain bread crumbs seasoned with salt and pepper; in place of the milk, I beat the eggs with a few tablespoons of creamy Ranch Dressing, and then follow the rest of the recipe. Thank you so much ELISAW, for a nice walk down memory lane!

Fantastic recipe. Just the same a my late(wonderful) Mother-in Law made them. She, too was Sicilian. These are wonderful when served with home-made (a New England thing) applesauce.

I try not to indulge in "fried" foods often, but am so glad I tried this as it had intrigued me for quite some time. Followed the recipe exactly (why wouldn't you, when rating it?) and it was delightful. 5 stars for a recipe that has joined my list of favorites! Thank you Elisaw for the posting!

This recipe was absolutely delicious. The only change I made was to leave the garlic in the saucepan while I browned the pork chops instead of reserving it for another use. I found the flavor of the garlic encrusted on the pork chops absolutely mouth-watering as did the rest of my company. Thanks for sharing such a great and easy recipe with us! Looking forward to making this recipe again as it has now become a regular request at our house.

YUM. These turned out really well. I really enjoyed the flavor. However, I will say that I did not even put them in the skillet, I just threw them in a baking dish and cooked them that way. I was in a rush and I dont like too many cooking steps. It turned out very nice just baking.

YUM. These turned out really well. I really enjoyed the flavor. However, I will say that I did not even put them in the skillet, I just threw them in a baking dish and cooked them that way. I was in a rush and I dont like too many cooking steps. It turned out very nice just baking.

Great pork chops! I used thin boneless pork chops and followed the recipe as written except for changing the cook time. After browing for about 3 minutes on each side I put them in the oven for about 5-6 minutes and they were perfect. These were a hit with the entire family! I served them with a quick risotto and green peas.

had no problem with just using egg (no milk) and estimated the bread crumbs. I didn't need to cook them in the oven, I thought the key to these were to NOT turn them often in the pan, just once per side. VERY YUMMY

GREAT! My pork came out so tender and flavorful. I was surprised such a simple recipe with such few ingredients could be so good. The changes I made: doubled the amount of olive oil and left the garlic in the oil. I didn't have an ovenproof skillet so I transferred the pork to a glass dish and poured the oil in over the chops.

These were so good I thought my heart was going to stop. I did cut back on the bread crumbs to 1C. and 1/4C. on the parm cheese. I still had a lot of crumbs left over using 6 pork chops. Next time I will use 3/4C. crumbs and 1/4C. of the cheese. I did dredge them in flour BEFORE the egg wash. I also added a bit of black pepper and seasoning salt to the bread crumbs. They were cooked perfectly, not dry at all. YUMMY!

The breading was good and the pork chop stayed moist. However, I found that it was too greasy and didn't stay crisp. I halved the breading and it was still way too much! Will try again though...

My father's side of the family is also Sicilian and they make this same recipe with round steak in place of the pork chops. My dad uses equal part bread crumbs and Parmesan cheese, plus a little salt and pepper. He also adds the garlic to the bread crumbs (I wouldn't mess with putting them in the oil). You need to use either very thin sliced round steak or pound the round steak thin with a mallet. I marinate the steaks in milk for the day, to tenderize them. These steaks go great with stuffed artichokes, which use the same breading for their stuffing!

Great recipie. I made a few changes . Since don't eat cheese I omitted the Parmesan and changed half the breadcrumbs with polenta. It gave a really good cruch .

Only thing I changed in this recipe was the breading process: egg, flour, egg again and then crumbs only because this is how I've always done breading and it has always yielded very crispy results. It was delicious, crispy & juicy. Will definitely make again!

I lightly seasoned 6 thinly sliced pork loin chops with garlic salt and pepper for about 1 hour before flouring. I then egg washed and laid the chops onto italian panko bread crumbs (the only kind I had). Because my chops were basically cooked through after frying, I finished them in a foil-covered baking dish in the oven at 250F for an hour. HERE'S A TIP: Use a two-prong fork (instead of tongs) to fry breaded meats (chicken, veal, pork, etc.); it minimizes breading loss when handling/turning the meat. ANOTHER TIP: Limit pushing or sliding the breaded meat in the skillet. The oil should prevent sticking if the heat is not hotter than medium, which brings me to YET ANOTHER TIP: Don't get impatient and turn up the heat. Keep it at medium or low-medium heat to get the best golden-brown breading that won't stick to the skillet!

Was good, but needed a little something. Maybe more salt and pepper? I also think I could have messed up the recipe! (I'm good at doing that).

Very good! Just DON'T overcook whatever you do!!!!

This is probably my new favorite pork chop recipe! I made a few minor changes based on the previous reviews. I didn't have any Italian bread crumbs on hand so I used plain but added 2 tbsp of Italian seasoning. I only used 2 eggs and that was plenty! I will probably only use 1 cup of bread crumbs next time because I had so much left over. I heated the garlic on a skillet and decided to mix it in with the egg mix. I breaded the chops and baked them in the oven without putting them in the skillet. I cooked them for 30 min at 375 but I'll probably make it more like 25-28 minutes because they were a tad dry around the edges. They were sooooo flavorful! I will use this often!!!

I've made this a few times and it came out amazing!!! I agree that the amount of egg and bread mixture is too much for the number of pork chops. I used one less egg and cut the breading mixture by about a third. I also tried using more pork chops, smaller boneless pork loin chops. Another variation, try it with chicken. I tried chicken tenders and they were great!!!

These were done to perfection. The recipe was "spot on" and I didn't have to add or change a thing! Thank you for posting. Will make this again as it was a big hit. Served with mashed potatoes and green beans!

These were great! So moist, tender and flavorful. I didn't have an ovenproof skillet, so I transfered them to a glass baking dish after browning. I increased the oven to 350 because my pork chops were super thick, about one inch. I was suprised how tender these turned out! I made 3 chops and used only one egg, and cut the breading/cheese in half, and I still had some leftover. I don't have any dried parsley, so I used dried basil instead. The whole family loved these, even my 4 year old!

Ok this is my new favorite way to prepare pork! I've already made it 3 times...It is absolutely delicious and easy for the novice cook like me ;) My boyfriend loved it too, which says a lot because he is very picky! I added extra garlic and parmesan and cut the parsley (personal preference). It paired great with mashed potatoes & corn and was even better re-heated the next day! Thank you.

I made this for my husband and I last night and it was the best pork chop I've ever eaten! Wonderful recipe

Very good. All I did dif was at the end I turned oven on broil to crisp it up. Perfect! Thanks Elisa

I just want to say this recipe is fabulous. I made this for my husband and I and the pork chops are so juicy when they are done.

The only change I did was to season the pork chops with s/p, parsley flakes and garlic powder before coating to give an extra depth of flavor. I also double-dipped mine for an extra thick coating. I recommend you do the same to enjoy all the flavors going on!

I have tried this and it makes for a great way to get the "Fried highlights" without the grease!Delicious!!...I also want to add that I always refrigerate my coated chops (or chicken which I always do)for at least one hour or at least a good 30 minutes or more as it is 'magic' the way the coating remains on all the meat and doesn't end up with alot of it at all if any,IN the pan~~Just the least I could add to this great dish!!MANGIA!!!!!

I made this for my husband tonight and we both loved it. The breading was so flavorful. I hate soggy breading so to prevent this I removed the pork chops from the skillet and baked them on a wire rack over a cookie sheet. The only thing is that there was way to much of the bread crumb mixture so I'll cut in half next time. They were wonderful!

These were good. I did use more spices added to the breadcrumbs so that I could have a bit more flavor to the dish. I also added stuffing to the mix. I did stuff these pork chops with just some regular stove top stuffing. Needed more to the dish. They turned out great. Also, added a little less parmesean cheese and small splash of white wine to the olive oil when placing in the oven. Thanks for a great recipe.

This is a good recipe overall. Easy to cook and tastes great. We substituted minced garlic in the oil and added some garlic and onion powder in with the bread crumbs. The recipe does call for too much breadcrumb mixture. We had about half left over.

Very moist with good flavor. Next time I will use a thinner piece of meat so the flavor on the outer part of the meat can be tasted more ....

This recipe is awesome. Also works great if you use extra thin slices of pork tenderloin (sold as escalope here in Spain), just omit the oven part, as the meat cooks in less than the time it takes to brown both sides!

This was a HUGE hit at my house tonight. I used 10 boneless chops & still had plenty of crumb mixture using the amounts as listed. After browning, I placed the chops in a roasting pan on a rack to finish in the oven. This kept the wonderful breading in tact. Perfect! Great flavor and tender chops. I'll be making these often. Thanks for sharing your recipe!!

I used an old iron skillet (about 10 inches across) and seasoned it well with coconut oil before adding the chops for browning. The chops baked up beautifully and evenly cooked, and the flavor was superb. I would not hesitate to make these chops in large quantities for a family event or a holiday meal. They are that good. I used top loin pork chops from Costco as they are cut nearly one inch thick.

These were great! My husband loves Italian Pork Chops from a local italian restaurant here in Vegas and these were even better. Next time I am going to dip them in flour first, since that helps keep the breading from falling off, which it did just a tiny bit. These were moist and very flavorful. I served them with the Alla Checca recipe on this site and it was a wonderful meal. A keeper!

My whole family loved these! The pork is so tender and juicy, and the flavor was wonderful. I don't have an oven proof skillet, so after browning the chops, I slid everything into a glass baking dish. Worked great!

Delicious!!! Just a few issues... wayy to many eggs and bread crumbs called for in the recipe. I would cut it in half, because I ended up throwing it away! I also left the garlic in the pan. Also when you cook the pork chops on medium heat, DO NOT turn it up I did after I cooked a couple for the first time and they burned! So, cook medium heat on each side for 5 minutes like stated. Overall really yummy and my family enjoyed!

these were delicious and very easy to make.

To give this dish a 5 star read the reviews first!!. The ingredients need to be cut in half or less before you begin. I did not use fresh garlic, instead I used a garlic olive oil. Since I did not find my parsley I used Rosemary instead but any herb with an italian flare to it would work. I sprayed pam on a glass pan and transferred the chops out of the fry pan as well. I was worried about the baking without a cover or foil but it worked wonderfully just as the recipe stated. They are tasty and moist. My husband and teenager both were happily surprised.

Delicious & juicy. Use less egg and less crumbs.

In my humble opinion,the only step missing from this recipe is a brining. Brining is the only way to go for moist, alarmingly tender pork with some flavor to boo Also? Always bone in chops. The bone adds flavor.

This is an excellent recipe. My husband wants me to add it to the weekly rotation.

very good with chiken breast

These are very moist! I don't have a skillet that goes in the oven, so I stick a cookie sheet in the heated oven while the chops are browning and transfer them from skillet to pan. I've made no other variations. The cooking times are perfect, by the way! I'm sure we'll be having these again very soon!

This is a wonderful recipe....I added some crushed red pepper for some zing. I don't know about anyone else, but I'd start with half of this recipe. I breaded 6 fairly thick and large boneless pork chops and threw quite a bit away. Food is way too expensive to waste and I prefer my Parmesan to taste fresh, not stale. It's easy enough to make more should you need it. :)

My mother always made porkchops this way and now that I'm older I still make them that way for my family and I'm not even Italian, lol. There is nothing to change in this recipe, its perfect :)

This was a HUGE hit in my house, even with my 5 yr. old wh has recently "removed pork from her menu." lol! I dredge in flour first like others mentioned, then egg, then repeated that before coating with breadcrumb mixture. I agree that the original recipe did call for too much egg and breadcrumb mix. I will remember that next time. I did not have an oven-proof pan so I baked in glass dish turning them over halfway through to ensure crispiness on both sides. My only complaint is that the breading didn't stay on the meat when cutting into it... which could easily b operator error. :))

These pork chops are prolly the best I have ever had, and they're so easy to make! If you don't have a skillet big enough to bake them in, just brown your pork chops like they say, then place them in a 9X13 pan along with the juices and some extra olive oil and they'll turn out just fine! :-)

I followed the recipe exactly and was so disappointed this dish left such a nasty taste in my mouth. I'm sure if I was going to look up recipe's for pork i would say to choose another recipe so don't take a chance with your dinner. yuck!!!

This was easy and delicious! I used boneless pork loins that were already 'rubbed' with a favorite of ours. I used a little cold water as opposed to the milk and I cooked 'em about 15 min longer ( just to make sure) but don't think I needed to. None-the-less, they were still moist and tender! Will make again!

these chops were very good. The only thing I did different was put them in a pyrex in the oven instead of the skillet.

This is the best breading I've ever had on a meat dish! It's so flavorful, and keeps the pork chops nice and juicy inside. Wonderful!!!!

I was not that impressed with these pork chops. First thing is that there was a lot of left over egg mixture and breading mixture. If I were to make it again, I would cut that almost in half. I did flour the chops to ensure the breading stuck and that was helpful. Secondly, the pork was really dry; perhaps I should've only cooked it for 10-15 minutes and then checked the temperature. It also would've been better with a sauce of some sort.

This made good pork chops, but it made AMAZING chicken. As other reviewers, I dredged first in flour, then double-breaded (egg then crumbs, egg then crumbs). Made a few chops and chicken breast halves simultaneously, pan-frying and baking in the same dish for the same amount of time. The pork was good, but the chicken was incredibly tender - a great surprise.

My wife and I normally don't particularly like pork chops, but this recipe was great. I skipped parsley and chopped in some fresh basil because I had it on hand. Very delicious!

These pork chops were delicious. VERY moist and tender. Just season chops before breading them.

Very tasty. I liked them alot, however the people I was serving them to said they were just ok...But oh well!

FABULOUS!! That's all there is to say. I followed the recipe exactly and that was the most delicious pork chop I've ever had, in my life!

I would rate these 4-1/2 if I could. They were easy to make and it used ingredients I always have on hand. Browning them in the pan first really gave them a nice crispy coating and left me with a moist juicy porkchop. Much more flavorful than just regular seasoned breadcrumbs. I also dusted them in flour before the eggwash and added about 1 tsp of garlic powder to the bread crumb mixture. I only browned them about 3 minutes per side until they were nicely browned and they finished cooking in about 18 minutes in the oven. These reheated great the next day for lunch by putting them in the toaster oven for about 3 minutes per side. (Don't use a microwave to reheat - they will dry out and the crust will get soggy).

EXCELLENT!!! I can't speak highly enough of this recipe. Everyone loved it from the 3yr old to the 35yr old. I think that dredging through the flour first, as suggested by other reviews, is key. Also, I didn't have an oven safe skillet so I just put them in a glass casserole dish after browning. Yummy!!!

these pork chops were delicious! I marinated these chops in Italian dressing for a few hours before cooking and the flavor was amazing! as per another reviewer I also put the chops on a rack in the oven to keep both sides crispy. I will definitely make these again!

This one is becoming a family favorite. A tasty way to prepare sliced pork loin as it's frequently on sale here. Good blend of flavors--it's a keeper!

These are really good, especially with a squish of lemon on them. One thing is I would cut down on the amount of ingredients you use for the breading; there's way too much. More than you need, and most will end up in the garbage. I will probably cut down on the breadcrumbs and parmesan cheese by half, and the eggs you only need two...and skip the milk. It's unnecessary. You can also still put them in the oven if you don't have an oven-proof skillet, just put the pork chops on a baking sheet with a rack so they stay crispy. Some other reviewers didn't see the point of removing the garlic from the oil, but it's so it won't burn. Garlic burns easily and tastes really bitter if it does, and while it was obnoxious to try and remove the chopped garlic from the oil, you could just crush four cloves and then removed them from the oil when they've imparted their flavor. All in all, great recipe.

Made these 2 nights ago for dinner and dh just told me in the car today how much he enjoyed them and wants me to make them again. I cut the eggs down to 2 and then dipped the chops twice to double coat the breadcrumbs. I also cut the amount of breadcrumbs down to 1 cup and added some garlic powder. They were great!

Delicious! I followed the advice from other reviewers, and they turned out perfect. I used 1 egg and 1 tablespoon of milk. I cut the bread crumbs, Parmesan, and parsley in half and there was still more than enough. I dredged the pork chops in flour before dipping in the egg and bread crumbs. This will be my pork chop recipe from now on!

My husband loved these. Followed recipe exactly as written. Be sure bake only at 325 so the chops don't get dried out.

Very good. Make sure not to overcook or they will be dry.

Very good, I made 2 chops, so halved the recipe. I lightly floured and seasoned (salt&pepper) pork b4 the egg dip, this way the breadcrumbs stuck better. Like others, I used half the amount of breadcrumbs and 1 egg. They turned out just like those in the picture! I baked at 350 the first time I made them and they were slightly overdone. The next time I made them I baked at 325 using my oven proof skillet and they turned out perfect, tender on the inside, crispy on the outside and tasted delicious!

I really didn't find anything special about these. I did follow one reviewers suggestion to place the chops on a wire rack rather than leave it in the pan. In any case, I found these lacking overall flavor. they stayed pretty moist, which was good, but was nothing special in my opinion. I may try something like this again but with the addition of some spices...

We thought this was great! Per the advice of previous reviews, I only used 2 eggs...and still had a ton leftover...next time I will only use 1 large egg. I don't use pre-seasoned breadcrumbs because of all the additives, so Instead I combined 1 1/2 c. Home made whole wheat bread crumbs with 1 T. Italian seasoning, worked great. I also added in 1 tsp. salt and 1/2 tsp. pepper to the breadcrumb mixture. I bypassed the skillet to avoid the excess oil per other reviews and use used a rack on top of a cookie sheet to bake and allow for air circulation so both sides were crispy. Fun, new way to make pork chops and I will be making this again!

Not very tasty and too dry.

The breading on this was like skin and very greasy. I even cooked it longer to see if it would crisp up and it did not. Seems like all the people who loved this recipe changed it. I thought the 4.5 stars was for this actual recipe.

I followed the recipe as written, but I wasn't impressed by the results. The pork chops tasted OK. I've tasted better from simpler pork chop recipes. They smelled delicious as I fried them. They were crispy on the outside, but they were a tad dry on the inside. I wasn't impressed by the results because there's no flavor(s) that comes out and tells your taste buds, "Mmmm, this is really good." Like I said, I've done much simpler pork chops recipes that had more flavor and they used less ingredients than this recipe. Maybe it depends on the brand of breadcrumbs I used? I used Progresso Italian style breadcrumbs. Perhaps those breadcrumbs were the problem, but either way, this recipe wasn't anything special. I think the baking made them dry 'cause they smelled and looked delicious after I fried them, but looked crispy and kind of dry after I baked them. I wouldn't do them again. Sorry.

Came out very tender and juicy. I did have to cook it a little longer than the time listed. But other than that followed directions exactly and it was very good.

My boyfriend said these were the best pork chops I've ever served (and I agreed).

Loved this recipe - I seasoned the flour with salt and pepper for dredging as per other reciews. Ididn't use the parsley since I had it in the seasoned bread crumbs. Had 8 chops with only the 2 eggs and it turned out fantastic. Will definitely make again!

This breading is delicious! Since I cook for five I placed 8 chops in two 9x13 baking dishes, covered, and baked for 30 minutes.

Really enjoyed this.

This is an excellent recipe. Instead of using regular milk, I used buttermilk. I did not have any Italian seasoned bread crumbs. I only had panko bread crumbs. With the panko bread crumbs, I added McCormick's Italian season and the flavor was just fine. The same technique will also work with any unseasoned bread crumbs. Instead of adding chopped garlic to the hot olive oil, I added garlic powder to my bread crumb mix. My substitution provided garlic flavor to the pork. A nice touch was to add some dried onions to the bread crumb mix for some added zip. As for the dried parsley, I don't believe you'll get much flavor. However, parsley will add color to the pork chop. Therefore, I omitted the parsley. Overall, a very juicy and favorable pork chop. Will make these again.

Love it. Been using it weekly for 6 months or more. I usually have 3 chops as I'm a single dad with 2 boys, and thus I make a batch of batter and keep it in the freezer between uses (it lasts through several), and only use 1 egg and 1 tbsp milk per use as with 3 chops that is sufficient. Great recipe!

This recipe makes the most juicy porkchops that have ever entered my mouth! Like some of the other reviewers, I reduced the amount of egg and bread crumbs as it was WAY too much.

These were so good and full of flavor. I added a little difference by dipping the pork chops in the eggs and then the bread crumbs cooked in a skillet for about 3 mins on each side then dipped them again in the eggs and the bread crumbs. To me this added much more flavor and taste. And my husband loved them!!

I followed the directions, the chops looked great. But they were SO boring. If I made this again, I would need to jazz up the spices.

Simple and fun to make. If you are looking for something a little higher quality than Shake 'n Bake, this is what you should use! Delicious.

These are very good. I've made them for years,but never thought of them as a recipe. I just use an egg wash. One egg with a TBSP. of water or two. Brown them and lay them on a preheated cookie sheet to finish.

My husband couldn't believe my talents. He even said, "Move over, mom's friend chicken! This is my new favorite meat". Wow! I did season them with salt, pepper, and garlic powder and then dunked them in flour prior to the egg wash. As someone else suggested, I only sliced the garlic so it was easier to remove from the oil, though even that was a little difficult. I browned the pork for about 3 minutes per side and then baked them for the suggested 25 minutes. What a delicious meal. Thank you, ELISAW!

These were a hit! I followed the recipe as written except for cutting down to 2 eggs. I also used my own oven technique- placing the chops on a non-stick cooling sheet and cooking over a tin-foil cookie sheet, they brown nicely on both sides (easy clean up too). My Salvadoran-Dominican fiance went crazy for these, they might almost replace the chipotle chuleta I make for him! ;) Thanks so much for the recipe Elisaw!

This was very good. I added garlic salt and pepper to breading mixture. Also my pork chops were about an 1" thick so cooking time was much longer. This will be one I'll make again!!!!

YUM! This came out delish! I used a cast iron skillet, made sure to use pork chops WITH the bone, and added the flour before the egg/bread crumbs. I also added extra seasonings (garlic salt, parsley, thyme - like 2 pinches of each). I made sure to use Italian style breadcrumbs (not plain). They came out crispy outside and moist inside.... and flavorful all around.