Breaded Pork Chops

12 Ratings
  • 5 1
  • 4 4
  • 3 4
  • 2 3
  • 1 0

No shaking necessary -- these breaded pork chops are quick dinner option for any weeknight.

Everyday Food, March 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
35 mins
Servings:
8
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Ingredients

Directions

  • In a medium bowl, whisk together eggs, mustard, and sage and let stand 15 minutes. Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.

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  • Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture. Gently shake to remove excess, then dredge in breadcrumbs, pressing to adhere. Freeze pork chops (see below).

  • To serve, heat broiler. Place a rimmed baking sheet in broiler to heat. For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides. For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Cook's Notes

Stack the breaded chops in the freezer, and remove as many as you need when you're ready to eat. Any chopped fresh herb can be substituted for the sage.

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Reviews (9)

12 Ratings
  • 5 1
  • 4 4
  • 3 4
  • 2 3
  • 1 0
Martha Stewart Member
11/09/2012
I don't use Sage, but I add Lawry's season salt and basil, or oregano. I've also added Tarragon. Anything works for this. This is a fantastic recipe, only one problem: No matter how many I make, we can't seem to keep any in the freezer because we eat them all!
Martha Stewart Member
12/30/2011
A family favorite and super easy going from freezer to broiler!
Martha Stewart Member
12/27/2010
Absolutely the BEST porkchops. My Grandmother-in-law even asked me for the recipe for this one. Not conventional porkchops; had that extra pizazz with the sage!
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Martha Stewart Member
04/04/2010
It's the second time I've made this dish. Both times it was lovely. Checked the recipe this time as I was making it. The first time it was from memory and still was nice. My husband said it makes pork chops more interesting. Will make again.
Martha Stewart Member
03/09/2010
I made this recipe right after it was on the show, and then cooked some of the frozen ones tonight. Delicious! I actually made it with chicken but it was still fabulous! I love how tender and juicy the chicken stayed while the outside was crisp. I look forward to adding this to my bulk-cooking rotation with some cube steak for steak fingers. So nice to have my own nuggets/fingers/tenders in the freezer! I think if you tweaked the crumbs used it could be modified for gluten-free diets!
Martha Stewart Member
03/09/2010
We just made these and they turned out great. We actually cooked some of them right away, so we had to drizzle (not brush) the butter/oil on the freshly breaded chops before placing under the broiler. The cooking time was, of course shortened, but if you just keep an eye on them you'll know when to turn them. The rest are frozen and waiting. The sage was REALLY delicious in this dish!
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Martha Stewart Member
02/20/2010
rosieotto: While you could certainly change the seasonings to almost anything that appeals to you, the mustard and sage would be delicious on chicken. I have a chicken casserole I make (it's a family favorite) that is made with onions, celery and sage, and now that I think about it, mustard would only add to the deliciousness of THAT recipe. Good luck!
Martha Stewart Member
02/20/2010
rosieotto: While you could certainly change the seasonings to almost anything that appeals to you, the mustard and sage would be delicious on chicken. I have a chicken casserole I make (it's a family favorite) that is made with onions, celery and sage, and now that I think about it, mustard would only add to the deliciousness of THAT recipe. Good luck!
Martha Stewart Member
02/19/2010
On the show it was stated that chicken could also be used - would the seasonings be changed?
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