Crispy Crumbed Pork Chops
Sink your teeth into the ultimate comfort food with these Crispy Crumbed Pork Chops, a recipe that delivers perfectly golden, crunchy bites with tender, juicy meat in every forkful. Coated in a delectable blend of seasoned breadcrumbs, Parmesan cheese, garlic powder, and smoked paprika, these pork chops are pan-fried to perfection in just 15 minutes. The result is a crisp, flavorful crust that beautifully complements the succulent pork. With an easy three-step breading process and simple pantry staples, this dish is ideal for busy weeknights yet sophisticated enough for weekend dinners. Serve them hot with a refreshing squeeze of lemon for a zesty finish, and pair with your favorite sides for a truly satisfying meal. Whether you're looking for an impressive dinner option or a family-friendly classic, these crispy pork chops are sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Vegetable oil
- 4 slices Lemon wedges (optional)
Instructions
Place the pork chops on a cutting board and use a meat mallet to lightly pound them to an even thickness of about 1/2 inch.
Set up a breading station with three shallow bowls: one containing the flour, the second containing the eggs whisked with milk, and the third containing a mix of breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
Dredge each pork chop in the flour, ensuring an even coating. Shake off any excess.
Dip the floured pork chop into the egg mixture, making sure it is completely coated.
Press the pork chop into the breadcrumb mixture, covering all sides and gently pressing the crumbs to adhere.
Preheat a large skillet over medium heat and add the vegetable oil.
Once the oil is hot (but not smoking), lay the breaded pork chops in the pan without overcrowding. Cook in batches if necessary.
Cook each pork chop for 4-5 minutes per side, or until the crust is golden brown and the internal temperature reaches 145°F (63°C).
Transfer the cooked pork chops to a paper towel-lined plate to drain excess oil.
Serve immediately with optional lemon wedges for squeezing over the pork chops.
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 6017 mg | 262% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 15.5 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 735 mg | 57% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1887 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
