Kittencal's Moist Breaded Italian Baked Pork Chops
August 08, 2011
"A KC favorite! Use only regular-size center-cut pork chops about 3/4-inch thick for this not the thin fast-fry and only dry breadcrumbs. Frying before baking improves the flavor and keeps the coating on which in turn seals in all the juices to insure your pork chops are juicy moist and tender so I advise not to skip that step! To take this up another level (AND THIS IS SO GOOD!!!) pour pasta sauce over the browned chops, then top with mozzarella cheese and bake 8-10 minutes longer. YUM!!!!"
- Serving Size: 1 (180.6 g)
- Calories 358.9
- Total Fat - 17.9 g
- Saturated Fat - 5.9 g
- Cholesterol - 154.1 mg
- Sodium - 1140.6 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 1.1 g
- Sugars - 3.6 g
- Protein - 31.9 g
- Calcium - 153.2 mg
- Iron - 2.8 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Remove the pork chops from refrigerator about one 30 minutes before making the recipe.
Preheat oven to 375 degrees F. Grease a baking sheet (I use a 15 x 10-inch, if your chops will fit in a 13 x 9-inch then use that).
In a shallow bowl whisk eggs with milk and hot sauce.
In another shallow bowl combine the dry breadcrumbs with next 6 ingredients.
Have all the pork chops breaded and on a plate before frying.
Thoroughly dip both sides of the pork chop into the egg/milk mixture allowing any excess to drip off, then coat in the breadcrumb mixture pressing down with hands firmly to adhere the coating to the pork chop, continue with all remaining pork chops and place them on a plate.
Heat oil in a skillet over medium-high heat.
Add in a few pork chops at a time and brown on both sides (about 3 minutes per side).
Place the browned pork chops into a greased baking sheet
Bake uncovered for about 30 minutes or until cooked through (do not over cook the pork chops as they will be dry, 30 minutes is more than enough time for 3/4-inch pork chops - no need to turn the chops).
No special items needed.