Pork Essentials: Breaded Italian Boneless Chops

14
Andy Anderson !

By
@ThePretentiousChef

I came up with this recipe while trying different breading options. I tried using panko, but did not like the crunch. Then I tried some regular bread crumbs, but found them a bit too bland. Italian bread crumbs were my final, and best choice.

I then worked on the binding ingredient, and my first thought was eggs… I settled on lemon juice, and it worked like a charm.

One other thing: I always brine my chops, and I have a recipe recommendation for you.

Well, there you are: Great tasting chops, using a minimum of ingredients.

So, you ready… Let’s get into the kitchen.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • PLAN/PURCHASE

  • 2 large
    boneless pork chops
  • 3/4 c
    italian bread crumbs, not panko
  • 1/4 c
    parmesan cheese, freshly grated
  • 1 Tbsp
    dried oregano
  • 1 tsp
    ground dill
  • 1/4 tsp
    black pepper, freshly ground, or to taste
  • 1 large
    lemon, juice and zest

How to Make Pork Essentials: Breaded Italian Boneless Chops

Step-by-Step

  1. PREP/PREPARE
  2. Gather your Ingredients (mise en place).
  3. Add the Italian bread crumbs, parmesan cheese, oregano, ground dill, pepper, and lemon zest to a small breading dish or plate, and thoroughly combine.
  4. Chef’s Note: The reason I am not including any salt in the dry ingredients is that I brine my chops. If you choose not to brine, you might want to add 1/2 teaspoon of salt to the dry ingredients.
  5. Chef’s Note: If you cannot find Italian bread crumbs, just get some regular bread crumbs (not panko), and toss in some dry Italian seasonings.
  6. Add the lemon juice to another plate.
  7. Rinse off the pork chops and pat dry with a paper towel.
  8. Chef’s Tip: If you want some really juicy pork chops, then I recommend you brine them before cooking. If you have never brined pork, here is a very good recipe:
    Andy's Cooking Class: The Best Pork Brine
  9. Dip the chop into the lemon juice.
  10. Thoroughly coat with the bread crumb mixture.
  11. Chef’s Tip: Pack as much of that bread-crumb coating on as possible.
  12. Carefully place them onto a rimmed baking sheet fitting with a wire rack.
  13. Allow them to sit for thirty minutes, or you could make these ahead of time, and let them sit in the fridge for several hours.
  14. While the chops are resting, place a rack in the upper-middle position, and preheat the oven to 375f (190c).
  15. Add the chops to the preheated oven, and bake until golden brown, and crispy, about 35 – 40 minutes.
  16. Chef’s Note: Let the chops rest for 5 minutes, before serving.
  17. Chef’s Tip: Depending on your oven, the cooking time might take a bit less or more time. Keep an eye on them, and do not let the crust burn.
  18. PLATE/PRESENT
  19. Serve while nice and warm with your favorite sides. I choose sautéed spinach & goat cheese, paired with a yummy mango/cherry chutney. Enjoy.
  20. Keep the faith, and keep cooking.

Printable Recipe Card

About Pork Essentials: Breaded Italian Boneless Chops

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian
Dietary Needs: Dairy Free Low Sodium Soy Free
Other Tag: Quick & Easy




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