Crunchy Breaded Pork Chops

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4.7 from 3 reviews


  • 1 pound boneless pork chops (no thicker than one inch)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon fresh minced rosemary
  • 1/4 cup flour
  • 1 egg
  • 1 tablespoon deli mustard
  • 1 cup crushed fried onions (French’s)
  • 1 cup panko bread crumbs
  • 1/4 cup oil


  1. If necessary, slice the chops into cutlets, about 1/2 inch or thinner. Sprinkle with salt, pepper and rosemary and press into the meat. Lightly dredge in flour. Set aside.
  2. Beat egg and mustard in a small bowl until uniform.
  3. Mix onions and bread crumbs in another bowl.
  4. Dip floured cutlets into egg, then onion crumbs and press to adhere. Set aside on a plastic-wrap-lined plate for at least 10 minutes. You can also make ahead of time and refrigerate up to 4 hours.
  5. Heat 1/4 cup oil in a large skillet over medium heat until shimmering.
  6. Add cutlets and cook for about 3 minutes on each side until pork is cooked through.

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