Breaded Pork Chops

Total Time:
30 min
10 min
20 min

4 servings

  • Four 1/2-inch-thick, bone-in, pork chops (about 1-1/2 pounds), patted dry
  • Flour for dredging
  • 2 large eggs
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups fresh sourdough bread crumbs
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried basil
  • Extra-virgin olive oil for shallow frying
  • 2 lemon wedges
  • Copyright 2001 Television Food Network, G.P. All rights reserved

Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.

Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining 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 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.

Cook's note: To make sourdough bread crumbs, trim off and discard the crust of a fresh sourdough loaf (stale bread crumbs absorb more oil during frying), and pulse it in a food processor into crumbs.

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    This recipe is perfect! A big hit in our family and we have had it many times. I took a tip from Moondusted and the Panko Crumbs were great. No dryness at all, not sure how some of the others ended up with that problem.
    Not sure what I did. Followed the recipe exactly. They were a bit dry. Next time I will just take the time to bake them with apples like Sandra Lee or Rachel Ray does.
    Awsome! No other word for it! I've never made or had such perfectly crunchy on the outside and moist and tender on the inside pork chops before. What a treat!
    This recipe was simple and delicious! Easy to prepare with common ingredients probably already in your kitchen!
    my family will not eat pork , but I made this one for them and they loved them. looks like I'll be keeping this one as one of my week night meals.
    These chops were so good. The only changes I made was to the herbs (I used fresh parsley, thyme & rosemary) & I used panko crumbs. I did have to cook mine a lot longer than stated. I cooked about 13-14 mins a side in the oil. They were so moist. Great recipe!
    Twin teenage boys are hard to please at dinner time but this one scored big!
    This was an "OK" way to make pork chops...but they were just TOO dry! I think next time I'll bake them instead of frying them.
    This pork chop recipe is uber awesome, I tried it for my family a couple years ago, and they loved it. They have been requesting it ever since.
    very good and easy to prepare.
    The cooking time stated in the recipe was not enough -- I baked the chops for 20 minutes after frying. The chops were very good.
    I was very thrilled about this recipe. It is my husband's favorite dish, and I never made it for him before. I was surprised how easy it is and how beautiful it comes out. I was very happy. I did something different though. I added freash grated parmesan to the breadcrumbs, and it gave it beautiful flavor.
    Mmm, my house still has the smell of these pork chops in it. I added a little more thyme to give it some more flavor, and a little more salt. I felt the timing was a little off on how long they should cook for, but otherwise came out VERY well.
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