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| Nutritional Information (per serving) | |
|---|---|
| 339 | Calories |
| 15g | Fat |
| 33g | carbohydrates |
| 18g | protein |
View full nutrition label
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| Nutritional Information | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 339 |
| % Daily Value* | |
| 15g | 19% |
| Saturated fat 3g | 17% |
| 82 mg | 27% |
| 1347 mg | 59% |
| 33g | 12% |
| Fiber 2g | 7% |
| Total sugar 2g | |
| 18g | |
| Vitamin C 0 mg | 1 % |
| Calcium 102 mg | 8th % |
| Iron 3 mg | 16% |
| Potassium 248 mg | 5% |
| *The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Lots of little tricks make this pork chop recipe the perfect weeknight meal. From seasoning the breadcrumbs correctly to browning the chops on the stove to get a crispy crust and then cooking them in the oven to keep them moist and juicy.
Be sure to choose pork chops that are center-cut and at least 1 inch thick, as thinner chops require less cooking time and can dry out easily. You'll know the chops are done when a meat thermometer inserted into the center reads 145 F. Don't skip the step of reading the internal temperature, as this is the only real way to make sure you haven't undercooked or overcooked your chops.
These pork chops are delicious served with scalloped or mashed potatoes, a chopped salad, roasted carrots, or baked mac and cheese.
“In my family, everything works well breaded and these pork chops are no exception. Roast a vegetable in the oven and you have a great weeknight meal in less than 30 minutes. Be sure to check the temperature of the chops after 10 minutes to ensure they don't overcook.” –Carrie Parente
1/2 Cup All-purpose flour
2 teaspoon Salt, divided
1 large Egg, beaten
1 Cup Breadcrumbs
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon Garlic powder
1/2 teaspoon fresh ground black pepper
2 tablespoon grated Parmesan cheese
4 Boneless center cut pork chops, about 1 inch thick
2 tablespoon olive oil
Gather the ingredients. Place a rack in the center of the oven and heat to 425 F.
The spruce eats / Diana Chistruga
In a shallow bowl, combine flour and 1 teaspoon salt. Place the egg in another shallow bowl. In a third shallow bowl, combine breadcrumbs, remaining teaspoon salt, dried parsley and oregano, garlic powder, pepper, and Parmesan cheese.
The spruce eats / Diana Chistruga
Pat the pork chops dry with paper towels.
The spruce eats / Diana Chistruga
Dredge a chop lightly in flour, then egg, then breadcrumbs, making sure all sides are coated.
The spruce eats / Diana Chistruga
Transfer to a plate and repeat with remaining pork chops.
The spruce eats / Diana Chistruga
Heat a large cast iron skillet or other heavy-duty ovenproof skillet over medium-high heat for 1 minute. Add the oil.
The spruce eats / Diana Chistruga
When the oil shimmers, add the chops and fry until light golden, 1 to 2 minutes per side.
The spruce eats / Diana Chistruga
Transfer the pan to the oven. Roast until a meat thermometer inserted into the thickest part of the chops registers 145 F, 10 to 13 minutes.
The spruce eats / Diana Chistruga
Remove from oven and let rest for 5 minutes before serving.
The spruce eats / Diana Chistruga
Tips
You can use the leftovers to make a breakfast hash with peppers, onions, potatoes, and salsa verde, or you can shred them and sauté them with herb butter to serve on thick, crispy sourdough toast with a slice of tomato, sautéed garlic kale, and some flakes of sea salt.
Here's how to store it
If you have leftover chops, which is unlikely for this recipe, store them in an airtight container in the refrigerator for up to five days.
