Basic Breaded Boneless Pork Chop

Pork Chop

So, while enjoying my workout in the mornings my friends and I tend to talk about food.  Who am I kidding?  I always talk about food, but when I’m working out in the morning I’m always hungry because I hadn’t eaten yet, so naturally food is the topic of choice.  Anyway, we were talking about recipes and my friends Mike and Carol were talking about how they always do breaded pork chops….BREADED?  I had never thought of that before!  So, they tell me to get searing flour and italian breadrumbs with bone in pork chops.  Man, oh man…..this dish has changed my whole perspective about pork.  In the past, my pork tenderloin production was minimal because it always came out dry, but now…’s all changed.

I used boneless pork chops but this recipe can easily be modified to use bone-in (or really any cut of meat).  What I really loved about this is the searing flour – it’s light and seasoned so it really adheres to the meat.  I also used panko italian breadcrumbs (because they’re dairy free), but you can really use any breadcrumbs you like.  That’s what is great about this recipe – it’s flexible to cater to any eating needs!


Serving Size: 2 people


2 tablespoons canola oil
2 bonelesss pork chops (about 1 pound)
1/2 cup italain panko crumbs
2 tablespoons grated Parmesan cheese (optional)
1 tablespoon minced Italian Parsley
1/4 cup all-purpose flour
1 egg, lightly beaten
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Kosher salt
Black pepper


    1. Preheat the oven to 375 degrees. Season pork chops with kosher salt, pepper, onion and garlic powders.
    2. Mix together panko crumbs, Parmesan (optional), and parsley and put in a small plate.
    3. Add flour to a small plate, egg to small bowl, and the panko mixture to another plate.
    4. In a heavy skillet (cast iron or regular), heat 3 tablespoons of oil over medium high to high heat. Dredge pork chops first in the flour, then the egg, and lastly in the panko mixture, making sure to coat the meat evenly. Add pork chops to the skillet and allow to cook until golden brown and crispy on each side, about 2-3 minutes per side (this will depend on how hot the oil is when you put it in)…check the bottom of the pork and see if it’s golden, if it is, flip!
    5. Remove pork chops from the hot pan to a baking sheet. Cook the pork chops in the oven, uncovered, until they reach the internal temperature of 140 degrees, approximately 20 minutes (I find it’s best to use a probe thermometer with a temperature alarm for this.) Allow the chops to rest for at least 5 – 10 minutes before serving to allow juices to back into the meat.  **Please note, the chops temperature will rise about 5 degrees while resting, reaching the pork temperature of 145 degrees.

Serving Suggestions:

I served with rice and asparagus.  I really thought couscous or risotto would have been a fabulous addition to this, so you could really try anything!  I also served with a nice sweet white wine.

ImageThe Chef in the Works


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