Sunday supper and football season = breaded pork chops. My mom has made this recipe for as long as I can remember – I’ve seriously watched her make these 100 times or more! And I have never once been disappointed in the result. When you think breaded pork chops, you think of a crispy schnitzel or something similar. However, the combination of frying and then slow cooking gives you soft savory no-knife-needed pork chops. This is the ultimate in comfort food and will be part of your regular rotation for the rest fall and winter!
BREADED PORK CHOPS
- 12 Bone-In Center Cut Pork Chops (about 1/2 to 3/4 inch thick)
- 3 Eggs, Beaten
- 1 1/2 Cups Seasoned Bread Crumbs
- 6-8 Tbs. Canola Oil
- 1/4 Cup Water
- Preheat oven to 325 degrees.
- Using two paper plates, creating a dredging station with beaten eggs in the first plate and bread crumbs in the second.
- Heat an electric skillet, or a cast iron skillet on the stove top, to about 350 degrees. Add half of the canola oil.
- Dip each pork chop first in egg and then in bread crumbs. Shake off excess and place in hot oil. Brown 3-4 chops at a time. Do not overcrowd pan.
- Brown in oil for 2 minutes per side and place into a glass 13 x 9 baking dish. Continue process adding more oil as needed until all chops are done and stacked in baking dish.
- Pour 1/4 cup water into the baking dish and cover tightly with foil.
- Bake for 2 hours at 325 degrees.
- Serve immediately.
The simplicity of the ingredients and the slow cooking really bring out the best flavor of the pork. The fat will render from the breading and the meat so make sure you remove the finished chops from the cooking liquid to both serve and store leftovers. You won’t believe how tender these turn out – both for dinner and leftovers the next day! Comfort food is served – thanks mom! Dig in!