“I usually prepare this recipe for 300 plus senior citizens where I work, but I've scaled it down for home use. The recipe is for freshly seasoned and breaded pork chops that come out nice and moist.” - by Jim
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Place the flour in a bowl. Combine the eggs and milk in a separate bowl, mixing together well, and then place the bread crumbs in another separate bowl. To the bread crumbs stir in the lemon pepper, parsley, garlic powder, dill and Italian-style seasoning.
- Dip each chop into the flour, shaking off any excess flour, then dip into the egg/milk mixture, and, finally, dredge each chop liberally in the bread crumbs.
- Lay the chops into a lightly greased 9x13 inch baking dish and pour water as needed into the dish, enough to just cover the bottom.
- Bake for 40 minutes, then reduce heat to 325 degrees F (165 degrees C) for 20 more minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 504 cal
- 25%
- Fat
- 11.5 g
- 18%
- Carbs
- 60.5 g
- 20%
Based on a 2,000 calorie diet
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Reviews (83)
Rate This Recipe
"I've been making pork chops like this for years - my Grandma taught me. Tonight my husband asked if I could make them for dinner - I always use italian style bread crumbs and just eyeball extra seaso..." See morenings like garlic powder, cracked black pepper, dried parsley and italian seasoning. I sometimes add a bit of rosemary and grated parmesan depending on the side dishes I plan to serve. I never use lemon pepper but tried the dill weed and thought it was pretty good. I always dip my pork chops into the egg/milk mixture then the seasoned bread crumbs and then repeat that procedure (double dipping). This gives the pork a thick breading and keeps it moist while baking. Spray the bottom of a glass baking dish with Pam, place the breaded pork in (no water needed) then spray the pork with a little Pam, cook at 350 for 20 minutes, turn and cook for another 25 minutes. They'll come out moist and tender."
Navy_Mommy
"I really liked the breading on this recipe. I made a few changes though. I browned the chops in a little oil before I place in a pan to finish baking in the oven. I was afraid they would not get cr..." See moreispy just being baked and worried about how soggy the water would make them. I scaled the recipe back to 2 and still had enough breading mix for at least four chops. It really makes way to much breading mixture. I didn't find the dill or Italian seasoning too strong. I however used plain rather than seasoned bread crumbs because that was all I had. I will make again for sure."
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