Easy Breaded Pork Chops Recipe
Okay, buckle up buttercups! We’re diving headfirst into my Easy Breaded Pork Chops Recipe — a total weeknight savior that’s become legendary in my house. Picture this: juicy, crispy pork chops with a sweet and savory glaze that even my picky kiddo devours. I’m talking licked-plate clean, people! This isn’t just a recipe; it’s a hug on a plate, ready in under 30 minutes. And trust me, if I can make it (and I’m known for setting off the smoke alarm), you absolutely can.
My husband? Obsessed. He calls these “restaurant quality,” which is hilarious because the only restaurants we frequent are the ones with a drive-thru. But seriously, the first time I made these, he ate three chops. THREE. And my daughter, who usually survives on air and chicken nuggets, asked for seconds. It was a miracle. Now, it’s a monthly staple. I usually whip them up on a hectic Tuesday when I’m juggling work, school, and trying to remember if I actually showered that day. It’s quick, easy, and makes everyone happy. What more could you want?
Why You’ll Love This Easy Breaded Pork Chops Recipe
- Seriously easy. I mean, if you can operate a frying pan and open a bag of breadcrumbs, you’re golden.
- Kid-approved (!!!). Enough said, right?
- It’s way better (and cheaper) than takeout. Plus, you know exactly what’s going in your food.
- That glaze, though. Sweet, savory, sticky… it’s pure magic.
- You’ll feel like a rockstar chef, even if you’re just wearing pajamas and haven’t brushed your hair. Guilty.
How to Make It
Okay, listen up, because this is about to get real simple. First, grab your pork chops. If they’re super thick, you might want to pound them out a little bit. Not too much, we’re not trying to tenderize shoe leather here, just even them out.
Now, for the breading station. In one bowl, whisk up an egg. In another, dump your breadcrumbs. I usually add a little garlic powder and paprika to the breadcrumbs just because, but you do you. Dip each pork chop in the egg, then dredge it in the breadcrumbs. Make sure they’re fully coated!
Heat some oil in a big ol’ skillet. I use vegetable oil, but canola works too. Get it nice and hot, but not smoking hot unless you wanna set off that alarm again. Gently place the breaded pork chops in the skillet and cook them for about 4-5 minutes per side, until they’re golden brown and cooked through. Keep an eye on them, because they can burn quick!
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While the pork chops are cooking, whip up the glaze. In a small saucepan, combine soy sauce, pineapple juice (don’t drink it all!), brown sugar, rice vinegar, ketchup (yeah, ketchup!), garlic, ginger, and sesame oil. Bring it to a boil, then reduce the heat and let it simmer for a few minutes until it thickens up a bit. It should be nice and glossy!
Once the pork chops are cooked, brush them with that glorious glaze. Serve them immediately, and prepare for a standing ovation.
Ingredient Notes
- Pork Chops: I usually go for boneless, because, well, less work. But bone-in works too. Just adjust the cooking time, so you don’t end up with them dry, ew.
- Breadcrumbs: Panko breadcrumbs are my jam. They get extra crispy, which is the whole point. But regular breadcrumbs will work in a pinch. I’ve used crushed crackers once when I was out! Don’t tell anyone.
- Soy Sauce: Low sodium is always a good idea unless you like being super thirsty. If you’re gluten-free, swap it out for tamari!
- Pineapple Juice: Don’t skip this! It adds a tang that balances everything out. And use the juice from a can of pineapple chunks if you are lazy to get fresh, like me sometimes.
- Brown Sugar: Adds that caramel-y sweetness. But honey or maple syrup will work too, if you’re feeling fancy.
- Rice Vinegar: Don’t be tempted to use regular vinegar! Rice vinegar is milder and sweeter, perfect for this glaze.
- Ketchup: Yes, ketchup! Don’t judge me. It adds a little zing and helps thicken the glaze. And it’s always in my fridge.
- Garlic & Ginger: Fresh is best, but powdered works too. Just use less! Nobody wants to taste straight garlic powder.
- Sesame Oil: A little goes a long way! It adds a nutty flavor that’s totally addictive. But if you don’t have it, don’t sweat it.
Recipe Steps:
- Pound pork chops to even thickness.
- Prepare breading station: egg in one bowl, breadcrumbs in another.
- Dip each chop in egg, then breadcrumbs.
- Heat oil in a skillet.
- Cook pork chops 4-5 minutes per side until golden brown.
- Combine glaze ingredients in a saucepan.
- Bring to a boil, then simmer until thickened.
- Brush glaze onto cooked pork chops.
- Serve immediately.
What to Serve It With
- Rice (duh!)
- Steamed broccoli or green beans
- Mashed potatoes (comfort food overload!)
- A simple salad
- Honestly, these are good enough to eat straight out of the pan. No shame.
Tips & Mistakes
- Don’t overcrowd the pan! Cook the pork chops in batches, so they get nice and crispy.
- Watch the heat! Too high, and they’ll burn. Too low, and they’ll be greasy.
- Don’t overcook the pork chops! Nobody likes dry pork. Use a meat thermometer if you’re unsure. 145F is your goal!
- If the glaze gets too thick, add a little water. If it’s too thin, simmer it for a few more minutes.
- Don’t be afraid to experiment with the glaze! Add a pinch of red pepper flakes for a little heat, or a splash of lemon juice for some brightness.
Storage Tips
If you have any leftovers (highly unlikely), store them in an airtight container in the fridge. They’ll keep for about 3 days. Reheat them in the microwave or oven. Pro tip: they’re surprisingly good cold, straight from the fridge, for breakfast. Don’t judge, we’ve all been there.
Variations and Substitutions
- Gluten-free: Use tamari instead of soy sauce and gluten-free breadcrumbs.
- No pineapple juice: Apple juice will work in a pinch, but it won’t be quite the same.
- Spice it up: Add a pinch of red pepper flakes to the glaze.
- Herbs: Throw some dried thyme or rosemary into the breadcrumbs.
- No brown sugar: Use honey or maple syrup. I’ve even used white sugar in a true emergency, it worked alright!
- No rice vinegar: Lemon juice will work in a pinch.
- Honestly, I’ve skipped the ginger before because I was too lazy to grate it. It was still delicious. This recipe is pretty forgiving.
Frequently Asked Questions
Easy Breaded Pork Chops Recipe
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Easy Breaded Pork Chops Recipe
Ingredients
Main Ingredients
- 4 pieces pork chops bone-in or boneless
- 1 cup breadcrumbs plain or seasoned
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 cup all-purpose flour
- 2 large eggs beaten
- 0.25 cup vegetable oil for frying
Instructions
Preparation Steps
- In a shallow dish, combine the breadcrumbs, salt, pepper, garlic powder, and onion powder. Set aside.
- Place the flour in a separate shallow dish. Beat the eggs in a third dish.
- Dredge each pork chop in flour, shaking off excess. Dip into the beaten eggs, then coat completely with the breadcrumb mixture.
- Heat the vegetable oil in a large skillet over medium heat. Fry each pork chop for 4-5 minutes on each side until golden brown and fully cooked.
- Transfer the pork chops to a plate lined with paper towels to drain the excess oil. Serve warm.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
