How to Cook Tasty Italian Breaded Pork Chops

Delicious, fresh and tasty.

Italian Breaded Pork Chops. Pork chops are breaded with Italian breadcrumbs and Parmesan cheese then baked for a flavorful dinner. These Italian Breaded Pork Chops are a classic Italian entree. A seasoned crumb coating sets these skillet chops apart from the rest.

Italian Breaded Pork Chops Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Italian salad dressing and seasoned bread crumbs add a hint of Italian flavor to these nicely coated pork chops. Writes Joan Lockwood from San Jose, California, "These chops are so quick and simple to prepareā€¦and everyone loves them!" Like other kinds of meat chops, Italian breaded pork chops is a dish with the loin cut taken from around the spine of the pig vertically. You can have Italian Breaded Pork Chops using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Italian Breaded Pork Chops

  1. You need 6 of Boneless Pork Chops.
  2. You need 1.5 C of Italian Bread Crumbs.
  3. Prepare 1 TBSP of Garlic Powder.
  4. You need 1 Tsp of Onion Salt.
  5. It's .5 C of Parmesan Cheese.
  6. It's of Olive Oil.
  7. Prepare 1 Tsp of Cajun Seasoning.

It usually contains a portion of the vertebra or ribs. Pork chops are not a processed foodstuff and are slightly more tilted than other sections of pork. Skip to Breaded Italian Pork Chops content. We were out of panko and corn chips so I used Italian bread crumbs and corn chips instead and the kids and husband loved it.

Italian Breaded Pork Chops instructions

  1. Preheat oven to 350 degrees Fahrenheit. Coat boneless pork chops with olive oil..
  2. Combine bread crumbs, cheese, garlic powder, onion salt, and cajun seasoning in bowl..
  3. Coat pork chops in bread crumb mixture..
  4. Spray cookie sheet with cooking spray. Place pork chops on sheet..
  5. Bake for 40-45 minutes. Serve with country gravy..

Italian Breaded Pork ChopsAn Italian in my kitchen. These Italian Breaded Pork Chops are seared before baking, so all the juices are sealed inside! They are so tender and moist, there is absolutely no need for I love juicy, tender meat. My one draw back with making pork chops is that they always seem to come out dry! Growing up, we always just served.