Crispy Breaded Pork Chops Recipes

CRISPY BREADED BAKED PORK CHOPS

Steps:

• Preheat the oven 375° and have ready a rimmed sheet pan lined with nonstick aluminum foil. Also, have ready a breading station consisting of three shallow trays or pie plates.
• Pat the pork chop dry with a paper towel and sprinkle the seasoning blend evenly over both sides. Rub to adhere. Set aside while you prepare the breading trays.
• Add 1 cup of flour to the first tray. Add eggs, milk, and hot sauce to the second tray and whisk to combine. In the last tray, stir together panko bread crumbs, Kosher salt, and pepper.
• Dredge the seasoned pork chop in the flour tray, shaking off any excess, then dip it in the egg mixture (allowing excess to drip off), and back into the flour mixture. Then, back into the egg mixture once more, and lastly coat thoroughly in the Panko breadcrumbs.
• Transfer pork chops to the baking sheet and drizzle evenly with half of the olive oil. Turn the pork chops over, and drizzle with the remaining olive oil.Bake for 13 minutes. Flip the pork chops over, and bake for 13 minutes more. Allow to cool slightly, serve, and enjoy.

CRISPY BREADED PORK CHOPS (BAKED)

Steps:

• Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
• In a shallow bowl combine bread crumbs, Parmesan cheese, garlic powder, and salt and black pepper.
• Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
• Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
• Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
• Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
• Rest 5 minutes before serving.

BREADED PORK CHOPS RECIPE

Steps:

• **Read ALL Notes before starting**
• Set oven rack to middle position and heat oven to 350°F.
• Spray a wire rack with cooking 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 breadcrumbs. 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.
• 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 °425F.
• Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme and parsley and toss to thoroughly combine.
• In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon zest and lemon juice.
• Place ¼ cup flour in a shallow dish (just larger than one pork chop).
• Place the breadcrumb mixture in another shallow bowl.
• Using tongs, dredge one pork chop in flour and shake off the excess.
• 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 5 minutes before serving.
• Enjoy!

CRISPY BREADED PORK CUTLETS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
• Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
• Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
• Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

CRISPY BREADED AIR FRYER PORK CHOPS

Steps:

• Lightly spray the basket with oil.
• Season pork chops on both sides with 1/2 tsp kosher salt.
• Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
• Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.
• Air fry 400F in a single layer in batches as needed into the prepared basket and spritz the top of the pork chops with oil.
• Cook 12 minutes turning half way, spritzing both sides with oil. Set aside and repeat with the remaining.

OVEN FRIED BREADED PORK CHOPS

Steps:

• Preheat oven to 400°F. Spray a rimmed baking sheet with cooking spray or line with parchment paper; set aside.
• Pat pork chops dry and season liberally with salt on both sides. Sprinkle the cornstarch over the pork chops and pat to coat evenly on both sides.
• In a large, shallow dish, combine breadcrumbs, Corn Flake crumbs, sugar, paprika, onion powder and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
• Lightly beat the egg with a fork in another shallow dish.
• Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
• Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant read thermometer registers 145°F, about 15-20 minutes.

CRISPY PAN-FRIED PORK CHOPS

Steps:

• Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
• Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
• Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

CRISPY BREADED PORK CHOPS

Steps:

• Preheat an oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.
• In a shallow dish (like a pie plate) mix one egg and the milk together.
• In another shallow dish, mix together- bread crumbs, salt, pepper, paprika, onion powder and garlic.
• Dip each pork chop into the wet mixture and then into the dry mixture and then place on the baking sheet.
• Drizzle the pork chops with melted butter.
• Bake in the preheated oven for 20 to 25 minutes, or until pork chops reach an internal temperature of 145 degrees Fahrenheit (which will depend on how thick the pork chops are). Serve hot.

AIR FRYER CRISPY BREADED PORK CHOPS RECIPE

Steps:

• Preheat the air fryer to 400 degrees F for 12 minutes and lightly spray the basket with oil.
• Season pork chops on both sides with ½ teaspoon of kosher salt.
• Combine panko, cornflake crumbs, parmesan cheese, ¾ teaspoon of kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
• Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.
• When the air fryer is ready, place 3 of the chops into the prepared basket and spritz the top with oil.
• Cook for 12 minutes turning halfway, spritzing both sides with oil. Set aside and repeat with the remaining.

CRISPY PARMESAN BREADED PORK CHOPS RECIPE | YUMMLY

Steps:

• Preheat oven to 200°F and set a sheet pan inside.
• Place flour in a wide, shallow bowl. In a second wide, shallow bowl, beat eggs well with 1/2 teaspoon salt. In a third wide, shallow bowl, combine breadcrumbs, Parmesan, remaining 1 teaspoon of salt, and any additional seasoning (oregano, dried parsley, basil, and garlic powder).
• Pat pork chops dry, then dredge 1 or 2 pieces at a time in flour with your left hand. Gently shake off any excess and transfer pieces to the egg mixture. Use your right hand to turn the pieces in egg, then let any extra drip back into the bowl and transfer pork to the crumbs. Use your left hand to press crumbs into both sides. Set coated pork chops on a plate. Repeat to coat remaining pork chops.
• Set a large regular or nonstick frying pan over medium-high heat. Add enough olive oil to cover the pan by ¼ inch. When it's hot, pan-fry a few breaded pork pieces at a time until golden-brown, turning once, about 4 minutes total. As they're done, transfer them to the sheet pan in the oven. Repeat to cook remaining pork chops, additional additional olive oil as needed.
• Transfer pork chops to a platter or plates. If you like, sprinkle them with fresh parsley anad serve with marinara sauce.