Best 11 Crunchy Crust Breaded Pork Chops Recipes

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Tantalize your taste buds with our collection of crunchy crust breaded pork chop recipes, an irresistible culinary journey that promises a symphony of flavors and textures. From classic to contemporary, our curated selection offers a diverse range of taste experiences, ensuring there's something for every palate. Prepare to embark on a culinary adventure as we unveil the secrets to creating perfectly crisp, golden-brown pork chops encased in a delectable breadcrumb coating. Discover the art of achieving tender, juicy meat that harmonizes flawlessly with an array of tantalizing seasonings and aromatic herbs. With step-by-step instructions and helpful tips, we guide you through the process of creating this delectable dish, whether you prefer pan-frying, baking, or air frying. Get ready to savor every bite of our flavorful and satisfying breaded pork chops, a culinary masterpiece that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY BREADED BAKED PORK CHOPS



Crispy Breaded Baked Pork Chops image

The best recipe for crispy breaded baked pork chops with a crispy panko breading.

Provided by Kelly Anthony

Categories     Main Course

Time 41m

Number Of Ingredients 10

4 boneless pork center loin chops (about a 1/2" thick)
1 1/2 teaspoon TAK House Seasoning or your favorite spice blend
1 cup all-purpose flour
2 large eggs, slightly beaten
1/3 cup milk
3 dashes hot sauce
1 1/2 cup plain Panko breadcrumbs
2 teaspoons Kosher salt
1 teaspoon black pepper
1/3 cup olive oil

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.

Nutrition Facts : Calories 619 kcal, Carbohydrate 42 g, Protein 38 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 173 mg, Sodium 1435 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CRISPY PAN-FRIED PORK CHOPS



Crispy Pan-Fried Pork Chops image

Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total)
Extra-virgin olive oil, for shallow frying
Cooked spinach, for serving
Lemon wedges, for serving

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 (BAKED)



Crispy Breaded Pork Chops (Baked) image

This juicy breaded pork chops recipe is quick and easy to prepare!

Provided by Holly Nilsson

Categories     Main Course

Time 26m

Number Of Ingredients 8

4 pork chops (boneless center loin, 1" thick)
1 egg (whisked)
1/4 cup flour
1/2 cup Italian breadcrumbs
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
salt & pepper to taste
1 tablespoon olive oil (or as needed)

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.

Nutrition Facts : ServingSize 1 pork chop, Calories 325 kcal, Carbohydrate 11 g, Protein 33 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 133 mg, Sodium 319 mg, Fiber 1 g, Sugar 1 g

CRISPY BREADED PORK CHOPS RECIPE



Crispy Breaded Pork Chops Recipe image

These breaded pork chops are baked to juicy perfection and ready in about 30 minutes!

Provided by The Chunky Chef

Categories     Main Course

Time 30m

Number Of Ingredients 11

4 boneless pork chops (about 1" thick)
salt and pepper (to taste)
1 1/2 cups plain breadcrumbs
1 tsp kosher salt
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp celery seed
1/3 cup freshly grated Parmesan cheese
1/3 cup mayonnaise

Steps:

  • Preheat oven to 425°F and line a rimmed baking sheet with aluminum foil or parchment paper. Set aside.
  • Dry pork chops well with paper towels and season lightly with salt and pepper, to taste.
  • In a shallow bowl, combine breadcrumbs, salt, paprika, black pepper, garlic powder, onion powder, celery seed, and Parmesan cheese. Stir to combine well.
  • Spread a thin layer of mayonnaise on one side of a pork chop, then add, mayo side down, to the breadcrumb mixture. Press gently to coat well.
  • Spread another thin layer of mayonnaise on the other side of the pork chop and sprinkle with breadcrumb mixture, pressing gently to adhere.
  • Add pork chop to prepared baking sheet and repeat steps 1 and 2 with remaining pork chops.
  • Once all chops are on the baking sheet, spray pork with cooking spray, and bake for 18-20 minutes, or until pork has reached an internal temperature of 145°F.
  • Let pork chops rest a few minutes, then serve, sprinkled with a bit of fresh minced parsley and lemon wedges.

Nutrition Facts : Calories 531 kcal, Carbohydrate 30 g, Protein 38 g, Fat 28 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1195 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 18 g, ServingSize 1 serving

CORNBREAD-CRUSTED FRIED PORK CHOPS



Cornbread-Crusted Fried Pork Chops image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Four 5- to 6-ounce bone-in pork chops, preferably center cut
Kosher salt and freshly ground black pepper
3 cups buttermilk
2 tablespoons hot sauce
3 cups finely crumbled cornbread
1 quart vegetable oil
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 teaspoon hot sauce
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and top with a cooling rack.
  • Sprinkle both sides of the pork chops liberally with salt and pepper. Combine the buttermilk and hot sauce in a large mixing bowl. Put the pork chops in the buttermilk mixture, being sure that all 4 are submerged. Set aside to rest for 30 minutes. Meanwhile, put the cornbread crumbs into a shallow dish.
  • Pour the vegetable oil into a large (10-inch) cast-iron skillet or heavy-bottomed pan. Clip a deep-frying thermometer to its side and heat the oil to 350 degrees F.
  • Lift a pork chop out of the buttermilk by its top bone using tongs, and allow any excess to drip off. Lightly dredge both sides of the pork chop in the cornbread crumbs. Carefully lower the coated chop into the hot oil. Repeat this process with a second chop. Cook the chops until crispy on one side, 3 to 4 minutes. Gently turn the pork chops and fry until golden brown, an additional 3 to 4 minutes. Transfer the crispy chops to the prepared cooling rack. Sprinkle the chops with additional salt and transfer to the oven to stay warm while the remaining chops are fried. Repeat this process with the remaining pork chops.
  • For the white gravy: Reserve 2 tablespoons of skillet oil for the gravy, then drain the remaining oil from the skillet, being sure to remove any bits of fried cornbread left behind. Add the butter to the skillet, pour in the reserved oil and heat over medium heat until the butter melts. Sprinkle in the flour, whisking, and cook until a smooth paste is formed, about 1 minute. Pour in the milk, whisking continuously. Cook, whisking occasionally, until a thick sauce is formed and the gravy coats the back of a spoon, 3 to 5 minutes. Stir in the hot sauce and season the gravy with salt and pepper as desired.
  • Transfer the crispy pork chops to a serving platter. Spoon the white gravy over the chops and garnish with parsley. Serve immediately.

CRUSTED PORK CHOPS



Crusted Pork Chops image

Terri McKitrick of Delafield, Wisconsin shares these moist, golden-crusted pork chops, flavored with fresh rosemary, that are special enough to serve company...quick enough for weekdays.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup biscuit/baking mix
1 egg, lightly beaten
1 cup shredded Parmesan cheese
1/4 cup dry bread crumbs
2 teaspoons minced fresh rosemary
4 boneless pork loin chops (1/2 inch thick and 6 ounces each)
2 tablespoons canola oil

Steps:

  • Place biscuit mix and egg in separate shallow bowls. In another shallow bowl, combine the cheese, bread crumbs and rosemary. Coat pork chops with biscuit mix, dip in egg, then coat with cheese mixture. , In a large skillet, brown pork chops on both sides in oil. Cook, uncovered, over medium heat for 10-15 minutes or until juices run clear, turning once.

Nutrition Facts : Calories 446 calories, Fat 25g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 548mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 43g protein.

CRUNCHY HONEY GARLIC PORK CHOPS



Crunchy Honey Garlic Pork Chops image

I made these crunchy honey garlic pork chops the other night and they are a big hit with my family and friends.

Provided by Patsy Fowler

Categories     Pork

Time 1h5m

Number Of Ingredients 15

6 to 9 pork chops, not too thick
2 eggs
4 Tbsp water
2 c flour
1 tsp salt and pepper
1 tsp garlic powder
canola oil or vegetable for frying
FOR THE GLAZE
1 1/2 c honey
1/2 c brown sugar
1/2 tsp ginger
1 dash(es) cayenne pepper, or to your taste
1/2 c soy sauce
1 Tbsp garlic, chopped
2 Tbsp butter

Steps:

  • 1. Whisk the eggs and 4 tablespoons water in a shallow dish.
  • 2. Mix the flour, salt, pepper and garlic powder in another shallow dish.
  • 3. Dip the chops in the flour, then over into the egg, then back over into the flour mixture again.
  • 4. This is what puts the extra crispy coating on the chops.
  • 5. Be sure to get plenty of flour on this last coating, then shake them a little and place in a pan with about a half inch of oil.
  • 6. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
  • 7. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
  • 8. Remove from the pan to a 9x13 baking dish.
  • 9. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne and garlic.
  • 10. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
  • 11. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side.
  • 12. Place uncovered in a preheated 350 oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

EASY, CRUNCHY PORK CHOPS



Easy, Crunchy Pork Chops image

This is a different way to cook pork chops that is really easy and extremely yummy. Adapted from a Nigella Lawson recipe

Provided by Kimke

Categories     Pork

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

2 (8 ounce) pork chops
1 egg
1/2 teaspoon mustard (can use any good mustard)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
salt & freshly ground black pepper
1 cup breadcrumbs
1 tablespoon freshly grated parmesan cheese
1 cup cooking oil (for frying)

Steps:

  • Trim the fat off the pork chops.
  • Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until their thickness is reduced by half.
  • Beat the egg and place in shallow wide bowl.
  • Add the mustard, oregano, thyme,salt and pepper.
  • On a large plate, combine the breadcrumbs and the Parmesan.
  • Press each of the pork chops into the egg mixture, coating both sides.
  • Then put the chops into the bread crumbs, covering them evenly.
  • Place them on a cooling rack to dry slightly while you heat the oil in a large frying pan until it sizzles if water is dripped into it.
  • Cook the pork chops until they are a deep golden color, about 5 to 7 minutes on each side (depending on how thin they are).

Nutrition Facts : Calories 1610.6, Fat 135.5, SaturatedFat 22.8, Cholesterol 251.7, Sodium 608.1, Carbohydrate 39.4, Fiber 2.6, Sugar 3.5, Protein 58.4

CRUNCHY CRUST BREADED PORK CHOPS



Crunchy Crust Breaded Pork Chops image

It has been many years since I have made breaded pork chops. I have had a yearning for them for a while, now, so today, when I came across a package of boneless pork chops in the freezer, decided that tonight was the night to make them again. My husband kept muttering under his breath, "Wow, that was good". . . " Man, you out did yourself tonight". . . Geez, that was delicious". . . I think he liked it ;-D

Provided by Devonviolet

Categories     Pork

Time 55m

Yield 4 Pork Chops, 4 serving(s)

Number Of Ingredients 8

4 boneless pork chops (Fat removed)
3/4 cup whole wheat flour
1 egg
1/2 cup milk
1 cup peppridge farms herb seasoned stuffing mix (Blue Package)
1 teaspoon garlic powder (Divided)
1 teaspoon mesquite powder (McCormick Grill Mates)
4 tablespoons safflower oil (Divided)

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Put the whole wheat flour, 1/2 tsp garlic powder and 1/2 tsp Grill Mates Mesquite seasoning in the first bowl.
  • Mix egg with the milk and and put in second bowl.
  • Place the stuffing, 1/2 tsp garlic powder and 1/2 tsp Grill Mates Mesquite seasoning in the third bowl.
  • Spread 2 Tbsp of Safflower oil in a baking dish, which is large enough to fit your pork chops.
  • Line your bowls and baking dish up in front of you, in the order listed above.
  • Most people use their hands to dip the pork chops in each bowl, but I HATE getting the mixture of all of them on my hands, so I use a fork to dip the chops, and this works well, without getting your hands gooey. But . . . if you want to use your hands . . . go ahead and have fun!
  • After the pork chops are coated and in the baking dish, drizzle the remaining oil (2 Tbsp total), over the top of the pork chops.
  • Bake in 400 degree oven for 35-45 minutes, depending on the thickness of your pork chops. When done, they should be sizzling and golden on top.

PARMESAN-CRUSTED PORK CHOPS



Parmesan-Crusted Pork Chops image

Pork chops with a delicious Parmesan cheese crust.

Provided by Chelsey Seamon

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 2

Number Of Ingredients 5

1 serving cooking spray
1 egg
¼ cup grated Parmesan cheese
1 teaspoon Cajun seasoning
2 boneless pork chops, trimmed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Whisk egg in a shallow bowl.
  • Mix Parmesan cheese and Cajun seasoning together on a plate.
  • Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
  • Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 1.2 g, Cholesterol 160.6 mg, Fat 12.5 g, Fiber 0.1 g, Protein 30.5 g, SaturatedFat 5 g, Sodium 458.7 mg, Sugar 0.3 g

CRISPY PORK CHOPS WITH BUTTERED RADISHES



Crispy Pork Chops With Buttered Radishes image

These crisp, panko-crusted cutlets are your weeknight answer to tonkatsu or Milanese with a simplified, one-step breading procedure, no eggs or flour required. Thin pork chops, either bone-in or boneless, are seasoned with salt and pepper, then simply pressed into panko bread crumbs before crisping up in a hot, oiled skillet. While any quick-cooking vegetable could be tossed in the brown butter and spooned over the chops, radishes are especially nice for the way they keep their bite even after a trip to the skillet. Whatever you do, don't forget the lemon.

Provided by Alison Roman

Categories     dinner, for two, weekday, weeknight, meat, main course

Time 20m

Yield 2 servings

Number Of Ingredients 9

2 bone-in or boneless pork chops (rib or loin), cut 1/2-inch thick (about 6 ounces each)
Kosher salt and black pepper
1 1/2 cups panko or fresh coarse bread crumbs
3 tablespoons canola oil, plus more as needed
4 tablespoons unsalted butter
2 tablespoons capers
1 bunch radishes, with tops on if you like, cut into quarters
Flaky sea salt
1 lemon, cut into wedges

Steps:

  • Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.
  • Heat oil in a large skillet (10 to 12 inches) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn't, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the color of a well-baked croissant, 3 to 4 minutes.
  • Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt.
  • Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they're still on, and to evenly coat the radishes with the brown butter and capers.
  • Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.

Nutrition Facts : @context http, Calories 1015, UnsaturatedFat 33 grams, Carbohydrate 64 grams, Fat 63 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 20 grams, Sodium 929 milligrams, Sugar 7 grams, TransFat 1 gram

Tips:

  • To achieve a crispy crust on your breaded pork chops, make sure to double-coat them in the breadcrumb mixture.
  • For a flavorful breadcrumb coating, use a combination of panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, and salt.
  • If you don't have panko breadcrumbs, you can use regular breadcrumbs, but they won't be as crispy.
  • To prevent the breading from falling off the pork chops, make sure to press it firmly into the meat.
  • To ensure that the pork chops are cooked through, use a meat thermometer to check that they have reached an internal temperature of 145 degrees Fahrenheit.
  • Serve the breaded pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

Crunchy-Crust Breaded Pork Chops are a delicious and easy-to-make meal that can be enjoyed by the whole family. With a crispy breadcrumb coating and a tender, juicy interior, these pork chops are sure to be a hit. So next time you're looking for a quick and easy dinner recipe, give this one a try!

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