Baked & Breaded Pork Chops

Recipe: Baked Pork Chop

From the Kitchen of:  The Buffalo Blonde

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4 pork chops (these are boneless)

2 eggs

2 tablespoons of milk

1.5 cups of italian bread crumbs

.5 cups of planko

½ cup of parmesan cheese

About 3 Tablespoons of EVOO

1 teaspoon of garlic powder

1 teaspoon of pepper

.5 to 1 cup of flour



Preheat the oven to 325 degrees F

In a bowl mix together eggs, milk, and pepper

In a separate bowl mix together bread crumbs, planko, parm cheese, and garlic powder.

In a plain sandwich bag add in pork chops and flour and seal and shake it up until the pork chops are lightly coated in flour. Remove pork chops from bag and soak them in the egg mixture. Then into the breadcrumbs making sure they are evenly coated. (I usually toss them a few times and then pat the bread crumbs into the meat.) Set them aside on a plate or a cutting board.

Heat up the oil in a skillet. (I never measure the oil so the above is just a guess…you just want it to lightly coat the bottom of the pan and then a little more for the flip. I sometime add just enough for one side and then once I flip I’ll add a little more. Once the oil is hot enough place the chops in the skillet; you are just lightly browning them so about 5 minutes on each side.

Once browned place into a non stick baking dish and put them into the oven for about 25 minutes or to an internal temp of about 145 degrees. (I’ll just cut one open and check to see if it’s no longer pink, trying to find a meat thermometer while keeping track of my son is a separate adventure all on its own.)

Inspiration for this recipe came from All by Elisaw


Why I love this recipe: its relatively quick and easy, giving me more time to entertain and play with my son. My husband who usually hates pork chop loves these.

I served mine on a bed of applesauce. With parmesan shell mac and cheese.

I just love applesauce with pork. It just complements it so well. As a kid I used to love to add cinnamon to my applesauce but now I feel like that makes it just a little too sweet, but you be the judge.

Hope you enjoyed this recipe!

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