If you have a meat thermometer check the internal temperature at the thickest point. Cook for 4 to 5 min on each side, the breadcrumbs should be golden brown and crispy. Wait for the butter to start foaming (it shouldn’t darken) and lay the pork chops in the pan. Heat the oil in a large nonstick frying pan over medium-high heat. Set it aside and repeat with the remaining pork chops. Working with one pork chop at a time, dredge the chop in flour on both sides, then soak it entirely in the beaten egg and finally coat it thoroughly with the breadcrumbs. Combine the breadcrumbs, dried oregano and garlic powder and place on another plate. Season generously with salt and black pepper on both sides. Pat off the pork chops with a paper towel until they are as dry as possible. Take the pork chops out of the fridge 30 min before cooking. This way I only need to cook pork chops and slice up some raw vegs on the side and a hearty dinner is ready in no time. Nevertheless, I love to make this recipe when I have ‘carb-laden’ leftovers in the fridge waiting to be devoured (like a creamy pasta salad or a green lentil salad). Breaded pork chops with a salad or dressed beans constitute a substantial meal on their own. Pan-fried breaded pork chops feel less dirty than deep-fried ones but they are still very indulgent. However, the pork chops shouldn’t be too thick either or they’ll need longer to cook and the breadcrumbs will get too dark before the meat has had time to cook.
Choose thick cuts rather than thin ones, as the final results will be juicier. Opt for bone-in pork chops as the bone adds moisture and flavor. Picking the right cuts is also critical if you want really good pan-fried breaded pork chops. This way the oil/butter can drain while the steam escapes and you don’t end up with a soggy bottom. I prefer to rest my pan-fried breaded pork chops on a cooling rack rather than paper towels. However keep in mind that the meat nearest the bone will still be a bit pink even the pork chop is well done. If you don’t have a thermometer, cut alongside the bone to check if the meat is cooked. If you touch the bone you’ll get a higher temperature reading, but the temperature near the bone is also the coldest part of the chops. You should check the internal temperature at the thickest point but for an accurate temperature steer clear of the bone. Having a digital or meat thermometer is pretty handy to check if the pork chops are ready.
So set a timer and stay close to your pan. There’s nothing worse than dry and tough pork. The key here is not to overcook the pork chops. You simply dredge the seasoned pork chops in flour, soak them in the beaten egg and coat them in breadcrumbs. It seemed to me that they tasted way better this way but also, it just looked so much more elaborate. It takes a simple meal to another level while adding just a few more minutes of prep (and 3 more plates to wash I’ll give you that).Īs a child I would only eat pork chops if my dad had coated them in breadcrumbs. You can coat everything with breadcrumbs cheese (hello camembert wedges), vegetables (artichoke hearts, sliced tomatoes,…), so many cuts of meat (chicken breasts, veal cutlets,…) or fish. There’s just something so exciting about biting into a crispy and buttery breaded coating before reaching the juicy meat or veggie inside. I don’t know about you but I could pretty much eat anything if it’s been breaded and pan-fried.
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