Grandma made the best breaded pork chops, ever! I really loved them. However, when you fry them they soak up a lot of oil and the breading gets mushy. Now again, that combination is apparently not terrible because Grandma’s were delicious. I wanted to try to make them without frying them at all and to make them crispy.
You can really use whatever cut of pork chop you want to make these but our preference is for center cut pork loin chops, bone-in. Cooking them on the bone really does add something to the flavor I think. Make sure you trim off any excess fat from the chops before you start to bread them, a little is okay, but there should not be a wide white rim of fat on the edge. Some butchers/stores do a better job than others with this.
This time I decided I would make the breading myself instead of using the store bought breadcrumbs. Yes, this takes a little more time but it also gave me more control over the seasoning and it gave me that crispiness in the end that I wanted. Start by tearing your bread into pieces and pulsing in a food processor to make the coarse crumbs. I use my little mini chopper for this and just do it in batches.
This is the texture you want. Not super fine and it is okay if some of the pieces are a little bigger. Continue with this until all the bread has been crumbed. Pour the crumbs onto a baking sheet.
Along with the bread crumbs I added minced garlic, I did that in the mini chopper too, and dried onion flakes (because I was out of shallots or I would have used that), sea salt, fresh black pepper and dried thyme. Then I drizzled the olive oil over it and mixed it all up and then spread it into an even layer. Pop this in the oven to bake about 15 minutes and stir it around a few times while it cooks.
This is what you want – your bread crumbs to be toasted and brown. Now put them on a plate to cool down. I am going to reuse this same baking sheet for the pork chops. One less pan to wash that way.
Once the bread crumbs have cooled down, add in your grated Parmesan cheese. I prefer fresh cheese for this, not the stuff in the green can. It just has a lot more flavor and none of the extra stuff.
Now your breading is ready to go! You can really season this any way that you and your family like. If you want it spicy add some red pepper even. Basil, oregano, paprika, cumin, and parsley are all good additions as well.
In a bowl combine your eggs, milk, and mayonnaise. I use light mayo because that is the only kind I buy, but it is your choice. It may sound like an odd addition but it makes the mixture thicker and helps keep the pork chops moist when they cook.
When you mix this all up do not worry about the little lumps. It is normally. Just mix it well though to get as much incorporated as you can.
On a plate place your flour and season it generously with salt and pepper. This part touches the pork first and it is always better to have the flour seasoned. Frankly, I do not measure on this step even. Just dump the salt and pepper on and mix it up.
Now you are ready to go. Have your chops trimmed and your stations all set up in a row.
I use tongs because I do not like to try to get that gummy mess off my fingers when I bread things. It is just easier for me this way. Dredge the chop in the seasoned flour first and shake off the excess.
Now dunk the chop in your egg mixture. Those little lumps are just the mayo and they are doing what they are supposed to, don’t worry. Let the excess mixture drip off.
Now into your homemade bread crumb mixture. I lay the chop into the crumbs and then use a spoon to put crumbs on the top and press down to help them all stick. Do not forget to get the sides of the pork chops breaded also.
Place a cooling rack on your baking sheet. I really do need to invest in more of these because I have just the one square and the one round. But hey, they still work. Spray them with cooking spray.
Place the breaded pork chops on the racks and then bake. The racks are really important because they allow the air to circulate on the bottom of the breaded pork chops too and that helps keep them extra crunchy!
And after about 20 minutes you will have extra crunch breaded pork chops! Hubby and I both really liked these, which is why I am sharing my recipe. I served them along with some garlic mashed potatoes and some sautéed broccoli. Too bad my dad was not here because growing up he always loved to gnaw on the bones from everyone else’s pork chops when we had them. I guess I will have to invite him and Mom up next time I make these.
Does your family like breaded pork chops? What do you bread yours with? Do you think you will try this recipe?