Italian Breaded Pork Chops
Crispy, golden, and bursting with Italian-inspired flavors, these Italian Breaded Pork Chops are a true crowd-pleaser. Perfectly seasoned with garlic, oregano, and Parmesan cheese, each pork chop is coated in a crunchy breadcrumb crust that locks in juiciness and delivers a satisfying crunch in every bite. Ideal for a quick weeknight dinner or a cozy Sunday meal, this recipe comes together in just 35 minutes. Pan-fried to perfection and garnished with fresh parsley and a squeeze of lemon for a zesty finish, these pork chops pair beautifully with roasted vegetables, pasta, or a simple green salad. Elevate your mealtime with this easy and flavorful Italian breaded pork chop recipe!
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 cup Breadcrumbs (preferably Italian-seasoned)
- 0.5 cup Grated Parmesan cheese
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Olive oil or vegetable oil (for frying)
- 2 tablespoons Fresh parsley (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Pat the pork chops dry with paper towels and season both sides with salt and pepper.
Prepare a breading station with three shallow dishes. In the first dish, combine the all-purpose flour and garlic powder. In the second dish, beat the eggs with the milk until combined. In the third dish, mix the breadcrumbs, grated Parmesan cheese, and dried oregano.
Dredge each pork chop in the flour, shaking off the excess. Then dip it into the egg mixture, making sure it’s fully coated. Lastly, coat it evenly with the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
Heat the olive oil or vegetable oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add the breaded pork chops in a single layer. Fry in batches if necessary to avoid overcrowding.
Cook the pork chops for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F or 63°C). Adjust the heat as needed to prevent burning.
Transfer the cooked pork chops to a plate lined with paper towels to drain any excess oil.
Garnish with fresh parsley and serve warm with optional lemon wedges for a bright, fresh flavor.
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 11.6 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 733 mg | 56% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1943 mg | 41% | |
*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.
