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My review
Italian Breaded Pork Chops
23
ELISAW
"My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low."
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Ingredients
1 h servings 440Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (160 degrees C).
- In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
- Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
- Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
- Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1k2341 Ratings
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Most helpful positive review
3/12/2007
Love it, love it love it. Seasoned italian bread crumbs are wonderful, I just added 1 tsp each of garlic powder and italian seasoning. I browned them olive oil 2 minutes on each side, then plac...
Most helpful critical review
11/16/2010
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 me...
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Newest
3/12/2007
Love it, love it love it. Seasoned italian bread crumbs are wonderful, I just added 1 tsp each of garlic powder and italian seasoning. I browned them olive oil 2 minutes on each side, then plac...
4/22/2003
I love these, the method was the most useful thing. I dipped in the egg wash and batter twice. My husband loves these. I beat the heck out of my chops first, so I only get about 3 to a large sk...
10/13/2005
EXCELLENT!! I've never been able to make good pork chops, but now I have a great recipe to fall back on. I followed some of the other suggestions about cutting back on the bread crumbs/egg mixt...
4/17/2007
As suggested by others, I dredged the pork chops in flour before dunking them in the egg mixture, which I cut to just 1 egg and a couple tablespoons of milk. Also, I put the bread crumbs and c...
11/16/2010
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 a...
11/16/2010
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 me...
2/4/2007
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 an...
10/29/2002
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 retri...
8/28/2009
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 ...