Breaded Pork Chops

Simple breaded on the bones Pork chops

I simply adore pork but it can be very dry if cooked incorrectly. This crust gives protection to the meat and also gives another dimension to the dish.
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Course Main Course
Cuisine Irish
Servings 4


  • 2 large pork chop on the bone
  • 200 g panko breadcrumbs
  • 110 g plain flour
  • 1 tsp baking powder
  • 3 eggs
  • 2 tbsp milk
  • 3 tbsp Sunflower oil
  • 40 g butter diced
  • Salt & Pepper

To serve

  • Mash potatoes
  • 80 g salad leaves


  • In a large bowl, mix the breadcrumbs with some salt and pepper.
  • In second bowl, mix the eggs with a little milk to achieve a coating consistency.
  • In a third bowl, prepare some seasoned flour by adding a little salt and pepper to plain flour and some baking powder if desired.
  • Bash and thin the pork chops in-between 2 parchment paper using a meat hammer or alternatively a large rolling pin until very thin or about 2-3 mm thick.
  • Next, Dip the pork pieces in the seasoned flour first, then in the egg wash mixture and finally in the breadcrumbs mixture. Keep each prepared chops on a tray sprinkled with extra breadcrumb to avoid the coating sticking on the tray.
  • Heat a large pan and add a little oil to the pan.
  • Pan fry the the pork chops on both side for 2 minutes over medium low heat until golden brown and cooked through.
  • At the last minutes, add some butter and let the butter melt and foam then baste the chops with the foaming butter.
  • Alternatively, if the pan is too small to fit all the pork chops like me in the pan, sear one or two at the time on the pan, cooking both side of each schnitzel for 2 minutes then transfer on a baking tray. Add the butter in with the last chops and let it foam.
  • Once foaming , transfers with the other chops on the tray. Drizzle or spoon the butter over the chops and place in the oven for 8-12 minutes at 180˚C until cooked through.
  • Serve with your favourite side, for me some mash potatoes, and some salad leaves!
Keyword Kevin Dundon

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