I have made this recipe so many times with boneless chicken breasts, however I realized that this is so versatile and can be used for pork chops as well if you want to switch things up a little! This is a super kid-friendly dish as well, and easy to make for a family meal anytime!
Yields: 4 servings
4 boneless pork loin chops, 3/4-inch thick (you can pound them down to this thickness if they are not)
6 tablespoons all-purpose flour
1 teaspoon Kosher salt
1 teaspoon paprika
1 teaspoon dry parsley flakes
1/4 teaspoon red crushed pepper (optional)
1 teaspoon freshly cracked black pepper
2 eggs, slightly beaten
1 teaspoon Worcestershire sauce
1/2 cup Italian-seasoned bread crumbs
1 tablespoon vegetable oil
Preheat oven to 325 degrees F (160 degrees C).
In small bowl or pan, combine flour, salt, paprika and pepper. In another small bowl, combine egg and worcestershire sauce.
In the following order, coat chops with seasoned flour, then dip in egg mixture, and lastly coat with bread crumbs.
If you want to prepare these first before heating your skillet, once they are coated, you can line the pork chops on a parchment-lined baking sheet that has been sprayed with cooking spray until you are ready to cook.
In large, oven-safe skillet, heat oil over medium-high heat. Brown chops on one side until golden brown (about 4 minutes); turn and continue cooking for another 4 minutes.
Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C). Serve hot and enjoy! 🙂