I’ve said it before and I’ll say it again, ’tis the season of comfort food. These breaded and baked pork chops are an easy weeknight dinner, and they pair so well with my all-time favorite comfort side – mashed potatoes. In order to meet all of our food allergy needs, I use these breadcrumbs and add some seasoning (salt, pepper, garlic powder, and oregano) right in to the breadcrumbs once they’re in the bowl.
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Enjoy!
xo,
Stephanie
Breaded & Baked Pork Chops
Ingredients
- 1.5 lb boneless pork chops
- 2 eggs
- 1 splash milk
- 1 cup breadcrumbs plus seasoning
- 1/3 cup parmasean cheese optional
- 3 tbsp olive oil
Instructions
- Preheat your oven to 325 F and spray a 9×9 baking dish with non-stick spray
- Warm the olive oil in a skillet over medium-high heat
- Beat eggs and milk in one dish, large enough to fit one pork chop at a time
- Add breadcrumbs and optional parm cheese in a second bowl
- Coat pork chops, one at a time, in egg mixture and then in breadcrumbs
- Cook pork chops in the skillet for five minutes, flip, and cook five minutes on the other side
- Transfer to baking dish and bake in the ovent for 25-28 minutes
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