Italian Breaded Pork Chops

Italian Breaded Pork Chops


"My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low."


1 h servings 440 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1026 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (160 degrees C).
  2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
  3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
  4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
  5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 1782 Ratings


Love it, love it love it. Seasoned italian bread crumbs are wonderful, I just added 1 tsp each of garlic powder and italian seasoning. I browned them olive oil 2 minutes on each side, then plac...

I love these, the method was the most useful thing. I dipped in the egg wash and batter twice. My husband loves these. I beat the heck out of my chops first, so I only get about 3 to a large sk...

EXCELLENT!! I've never been able to make good pork chops, but now I have a great recipe to fall back on. I followed some of the other suggestions about cutting back on the bread crumbs/egg mixt...

As suggested by others, I dredged the pork chops in flour before dunking them in the egg mixture, which I cut to just 1 egg and a couple tablespoons of milk. Also, I put the bread crumbs and c...

I never breaded my pork chops before but since husband came along, he loves them that way so this was my attempt. These came out just as advertised but I should have read more of the reviews an...

Terriffic recipe! My husband loved it too, and he's a picky eater. However, I substituted SLICED garlic for the chopped, because it's easier to remove from the oil, rather than trying to retri...

I used 1 inch thick pork chops and increased the oven temp to 375. I bypassed the skillet altogether, and baked the chops on a cookie sheet for 30 minutes. Perfect every time. I use this same me...

These are the best! I add a little garlic powder to my italian bread crumbs and double dip my pork chops for a thicker coating. I don't have an oven proof skillet, so I just transfer the pork ...

I've always made my pork chops this way-lots of flavor and very tender. However, if you have left-over egg mixture...add the left-over bread crumb mixture to it and cook it in the frying pan a...