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Breaded Pork Chops

Breaded Pork Chops

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National Pork Board

Play with the flavor of these breaded chops by adding other herbs and seasonings to the coating. Serve as a meal with flavored noodles and steamed peas or serve on a toasted bun with roasted potato spears and corn on the cob.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 444 mg
  • 18%

Based on a 2,000 calorie diet


  1. In small bowl, combine flour, salt, paprika and pepper. In another small bowl, combine egg and Worcestershire sauce. Coat chops with seasoned flour; dip in egg mixture, and coat with crumbs. In large skillet, heat oil over medium-high heat. Brown chops on one side until golden brown (about 4 minutes); turn and continue cooking for another 4 minutes. Serve hot.
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This recipe was great! I used panko breadcrumbs because that was all I had on hand. Crust turned out very light and flaky. Will be making this one again.


These were good. I really like the breading. My pork chops were a little thicker and I ended up throwing the them in the oven for a bit to finish the cooking process. Not a big deal, it was already on for the scalloped potatoes. I also cooked it on more like medium heat verses medium high. On my stove medium high would have burned the breading. Good recipe.


this recipe took a while to prepare then was instructed to cook on med-hi heat 4 min with little oil.i should have thought it out first but cooked as directed.the meat BURNED after 2 min.i threw it out so no i will definitely not make this again.wasted ingredients