Italian breaded pork chops are thick, juicy boneless chops in a crisp, golden crust of Italian breadcrumbs, Parmesan, garlic and herbs, browned in olive oil in one skillet. They are a quick weeknight dinner that goes with pasta, a green salad or roasted potatoes.
How to make Italian breaded pork chops: Dip boneless pork chops in beaten egg and milk, then coat them in Italian breadcrumbs mixed with Parmesan, Italian seasoning, garlic powder and parsley. Brown in olive oil over medium heat for about 4 to 6 minutes per side, until a thermometer reads 145°F. Rest for 10 minutes before slicing.
Why You’ll Love It
- One skillet. The chops brown and finish in the same pan.
- A cheesy, herby crust. Parmesan and Italian seasoning are mixed right into the breadcrumbs.
- Fast. Ten minutes to bread and about 12 minutes to cook.
- Two bowls for breading. Egg wash in one, crumbs in the other. No flour step.
Ingredient Notes
Pork chops. Four boneless chops, 1 inch thick.
Eggs and milk. Two medium eggs beaten with 2 tablespoons of milk make the wash that holds the crumbs on.
Italian breadcrumbs. One cup of the seasoned kind.
Parmesan cheese. A 1/2 cup, mixed into the crumbs.
Italian seasoning, garlic powder and parsley. One tablespoon of Italian seasoning, 1 teaspoon of garlic powder and 2 tablespoons of chopped parsley.
Salt and black pepper. One teaspoon of each, divided: half goes into the egg and half into the crumbs.
Olive oil. Two tablespoons for the skillet.
Ingredients
- 2 eggs, medium
- 2 tablespoons milk
- 1 cup Italian breadcrumbs
- 1/2 cup Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 2 tablespoons parsley, chopped
- 4 pork chops, boneless, 1 inch thick
- 2 tablespoons olive oil
How to Make Italian Breaded Pork Chops
1. Mix the egg wash. Beat the eggs and milk with 1/2 teaspoon each of the salt and pepper in a small bowl.
2. Mix the breading. In a separate bowl, combine the Italian breadcrumbs, Parmesan, Italian seasoning, garlic powder, parsley and the remaining 1/2 teaspoon each of salt and pepper.
3. Coat the chops. Heat the olive oil in a large oven-proof skillet over medium heat. Dip each pork chop in the egg mixture, then coat it evenly with the breadcrumb mixture.
4. Brown and check the temperature. Place the chops in the skillet and brown for about 4 to 6 minutes on each side. Check with a food thermometer. Keep cooking if necessary, and do not take the chops off the heat until they reach 145°F.
5. Rest. Transfer the chops to a cutting board and let them rest for 10 minutes before slicing.
When Are Breaded Pork Chops Done?
When a food thermometer in the thickest part reads 145°F, while the chops are still in the pan. That is the USDA FSIS number for pork chops, and it is followed by a rest of at least 3 minutes. This recipe rests them for 10, which covers it.
You may see advice to pull pork chops out of the pan at a lower temperature and let them coast up to 145°F as they rest. Do not do that. Take the reading in the skillet and wait for the full number before the chops leave the heat.
| What you check | What it tells you |
|---|---|
| Golden crust | The breading is browned. It says nothing about the middle. |
| 4 to 6 minutes per side | A starting point. A thicker chop can need longer. |
| Color of the meat | Not a reliable test |
| Thermometer at 145°F | The chop is done. Move it to the board to rest. |
If the crust is brown and the thermometer is still low, turn the heat down a little and keep cooking, turning the chops as needed, until they get there.
Tips for Success
How do I get the breading to stick?
Dip each chop in the egg and milk first, then press it into the crumbs so it is coated evenly on both sides and around the edges.
How hot should the pan be?
Medium heat, with the olive oil already warm when the chops go in.
Why rest the chops?
The recipe rests them on a cutting board for 10 minutes before slicing. It also satisfies the food safety rest of at least 3 minutes.
How thick should the chops be?
One inch, boneless. The 4 to 6 minutes per side is written for that thickness.
Why split the salt and pepper?
Half a teaspoon of each seasons the egg wash and the other half seasons the crumbs.
How Long Does It Take?
About 32 minutes: 10 minutes of prep, about 12 minutes in the skillet and the 10-minute rest. Do not plan on 22 minutes from start to plate. That number leaves out the rest.
Can You Bake Italian Breaded Pork Chops?
This recipe is a skillet recipe, and it does not give an oven time for its own ingredients. Baked breaded pork chops are a separate method: the chops are dredged in flour, egg and crumbs, browned in a skillet and finished in a 425°F oven until they reach 145°F. If you want them baked, follow a recipe written for the oven.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in covered, shallow containers. Refrigerated leftovers keep for 3 to 4 days and frozen leftovers for 3 to 4 months. Thaw in the refrigerator, in cold water or in the microwave, not on the counter. Reheat leftovers to 165°F.
What to Serve With It
For more pork chop dinners, try honey garlic pork chops, French onion pork chops or smothered baked pork chops. If you want the potatoes cooked in the same recipe, there is garlic butter pork chops with cheesy potato bake and pork chop supreme with potatoes. For a hands-off night, make slow cooker smothered pork chops.
Frequently Asked Questions
What temperature must breaded pork chops reach before they leave the pan?
145°F on a food thermometer, followed by a rest of at least 3 minutes.
What is the best breading for pork chops?
For this recipe it is Italian breadcrumbs mixed with Parmesan, Italian seasoning, garlic powder and parsley, over an egg and milk wash.
How do you make baked Italian breaded pork chops?
Baking is a separate method that finishes browned chops in a 425°F oven until they reach 145°F. This recipe cooks them in a skillet.
How many does this recipe serve?
Four, one chop each.
Final Notes
I keep the thermometer next to the stove and check each chop before it leaves the pan, because a golden crust can fool you. If you make them, leave a comment to tell me how they turned out or ask a question.
Italian Breaded Pork Chops
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Ingredients
- 2 eggs medium
- 2 tablespoons milk
- 1 cup Italian breadcrumbs
- 1/2 cup Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 teaspoon garlic powder
- 2 tablespoons parsley chopped
- 4 pork chops boneless, 1 inch thick
- 2 tablespoons olive oil
Instructions
- Beat the eggs and milk with 1/2 teaspoon each of the salt and pepper in a small bowl.
- In a separate bowl, combine the Italian breadcrumbs, Parmesan, Italian seasoning, garlic powder, parsley and the remaining 1/2 teaspoon each of salt and pepper.
- Heat the olive oil in a large oven-proof skillet over medium heat. Dip each pork chop in the egg mixture, then coat it evenly with the breadcrumb mixture.
- Place the chops in the skillet and brown for about 4 to 6 minutes on each side. Check with a food thermometer. Keep cooking if necessary, and do not take the chops off the heat until they reach 145°F.
- Transfer the chops to a cutting board and let them rest for 10 minutes before slicing.
