30-Minute Italian Breaded Pork Chops
These tender pork chops are pounded thin, coated in seasoned breadcrumbs, and pan-fried until golden brown with a crispy exterior and juicy interior. The Italian-style breading includes garlic powder and seasoned salt, creating a flavorful crust that pairs beautifully with optional Parmesan cheese. Perfect for a weeknight dinner that feels special, these chops cook quickly thanks to the thin preparation and deliver restaurant-quality results at home. The simple three-step breading process ensures even coating and maximum crispiness.
Ingredients
- 4 boneless pork loin chops (1 lb)
- ¼ cup Gold Medal all-purpose flouralmond flour1:1gluten-freegluten-free
for gluten-free option
- ½ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- 2 tablespoons milk
- ½ cup seasoned dry bread crumbspanko breadcrumbs1:1crispyadds gluten
for extra crunch
- 2 tablespoons olive or vegetable oil
- shredded or shaved Parmesan cheese(optional)
Instructions
- 1
Place each pork chop between plastic wrap or waxed paper and gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick
- 2
Mix flour, seasoned salt and garlic powder in shallow bowl
- 3
Place milk and bread crumbs in separate shallow bowls
- 4
Dip each pork chop in flour mixture, then dip in milk
- 5
Coat well with bread crumbs
- 6
Heat oil in 12-inch skillet over medium heat
- 7
Cook pork in oil 6 to 8 minutes, turning once, until browned on outside and slightly pink in center
- 8
Sprinkle with cheese
Tips
Pound the pork chops to an even 1/4-inch thickness for uniform cooking and tender results
Use three separate shallow bowls for the flour mixture, milk, and breadcrumbs to create an efficient breading station
Let the breaded chops rest for 5 minutes before cooking to help the coating adhere better
Good to Know
Store cooked pork chops in refrigerator for up to 3 days
Can bread the chops up to 4 hours ahead and refrigerate until ready to cook
Serve immediately while coating is crispy, with lemon wedges and your favorite sides
Common Mistakes
Don't skip pounding the chops to avoid uneven cooking
Avoid overcrowding the pan to prevent steaming instead of browning
Don't press down on chops while cooking to keep coating intact
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use bone-in pork chops instead?
Yes, but they'll take longer to cook through. Adjust cooking time to 10-12 minutes and check internal temperature reaches 145°F.
What if I don't have a meat mallet for pounding?
Use a rolling pin, heavy skillet bottom, or the textured side of a meat tenderizing hammer. Even a clean hammer works in a pinch.
How do I know when the pork chops are done?
They should be golden brown outside and reach an internal temperature of 145°F. Slightly pink in center is safe and keeps them juicy.