Crispy Breaded Pork Chops with Sautéed Mushrooms and Onions

These crispy, breaded pork chops are one of my favorite easy meals for busy days. I love to pair them with sautéed mushrooms and onions and some salad. They don’t take much time to prepare, and they will satisfy even the pickiest eaters. The breading is absolutely delicious. It consists of Panko, grated Parmesan and regular breadcrumbs. Every bite is crunchy and cheesy, and the pork chop is so juicy.

Crispy Breaded Pork Chops with Mushrooms and Onions

Why should you make the crispy breaded pork chops

I think that you should make this recipe because it is delicious. The combination of the crunchy breading and the juicy pork chop with the sautéed vegetables is so good. Just follow my advice about pounding, breading and frying the chops and you will taste the best pork chops in your life.

You can serve it to friends and family for special occasions or for regular meals. I often add this recipe when I prepare my weekly meal plan because everyone at home loves it.

Tips about pounding the pork chops

The first step is to pick the correct type of pork chops for this recipe. Mine were boneless, center cut pork chops and were about an inch thick. I always buy my pork meat from Cooks Venture. They have the best tasting pasture raised pork I’ve ever tried. They also offer other organic, and pasture raised meats. This blog post is not sponsored but if you use this code it is going to give you $50 off your first order. Using it will also give me $10 off my future purchases.

I use a similar meat tenderizing mallet to pound the pork chops.

I put my meat in a plastic bag or between two pieces of plastic wrap before I start pounding it. This step is recommended if you don’t want to splatter your countertops and face with meat juices. The plastic also protects the meat from tearing up too deeply.

I usually pond my pork chops until they are about half to quarter inch thick. Make sure they are evenly pounded, and the thickness is the same throughout.

Pounding the pork chops is absolutely necessary if you are going to bread and pan fry them. If you miss this step the breading will burn before the inside of the chop is all the way cooked.

More tips

I use real, freshly grated Parmesan cheese. You can find it in the refrigerated section of the grocery store with the rest of the cheese. I never use pre-grated cheese in any of my recipes. I don’t like how many extra additives and anti-caking agents it has.

You can find Panko breadcrumbs at most grocery stores. Look for them in the Asian section of the store. They are large and flaky crumbs made from steamed, crustless bread. I love to use them for breading because they create a much crunchier texture than regular breadcrumbs.

For a side salad I made a slaw with cabbage, carrot, radish, cucumber and I seasoned it with salt, oil and vinegar to taste.

Food Safety

To make sure that the breaded pork chops are cooked correctly preheat the pan and the cooking oil to medium-low heat. The oil temperature should be 350F. If the pan is too hot the breading will burn quickly, and the inside of the chop will remain raw. If the oil temperature is too low the breading will absorb some of the fat and the pork chop will become greasy.

The thicker the pork chop the longer it has to cook. To make sure that your chops are not raw or overcooked use a food thermometer. The USDA recommends that you should cook pork until its internal temperature is 145F. Always insert the thermometer at the thickest part of the chop. Here is a helpful link that gives you a lot of information about handling pork meat.

Store leftover cooked pork chops in an airtight container in the refrigerator for 3-4 days. Reheat before serving.

Print Recipe

Crispy Breaded Pork Chops with Sautéed Mushrooms and Onions

Prep Time25

Cook Time15

Total Time40

Course: Dinner, Main Course

Keyword: breadcrumbs, mushrooms, onions, pan-fryed, panko, Parmesan cheese, pork chops, thyme

Servings: 4

Equipment

Meat mallet

Ingredients

For the pork chops

4 boneless pork chops I used center cut. About an inch thick
salt and pepper to taste
2 large eggs
½ cup Panko breadcrumbs
½ cup freshly grated Parmesan cheese
½ cup breadcrumbs regular, plain
¼ cup cooking oil I used avocado oil

For the mushrooms and onions

1 large onion sweet or white
8 oz cremini mushrooms baby portobello
1 Tbsp butter
2 Tbsp fresh thyme leaves
salt and pepper to taste
1 Tbsp cooking oil I used avocado oil

Instructions

To prepare the pork chops

Start by pounding the pork chops. Mine were about an inch thick. I put them in a plastic bag or between two sheets of plastic wrap and I pound them until they are about a ½ to ¼ inch thick. Make sure they are the same thickness on all sides and in the middle.
In a deep dish break two eggs and whisk them with a fork until you break the yolks and they are combined with the whites.
In another deep dish add the panko, regular breadcrumbs and Parmesan. Stir to combine.
Season the pork chops with salt and pepper on both sides. Dip each chop in the eggs and cover well on both sides. Then transfer it in the breadcrumb mixture and press down to coat the pork chop with breadcrumbs. Do that on each side of the pork chop until it is covered evenly with breadcrumbs.
Preheat a pan to medium-low and add the cooking oil in it. Once the oil is hot add a pork chop and cook it for about two minutes per side or until internal temperature of 145F. Remove the cooked pork chop on a paper towel so it absorbs the extra fat. Repeat the same steps with the rest of the pork chops.

To prepare the mushrooms and onions

Peel, wash and cut the onion to thin slices. Cut the mushrooms to slices too.
Preheat a pan to medium heat and add the oil to it. Once the oil is hot add the onions and cook for about two minutes or until slightly softer and translucent. Stir frequently. Then add the sliced mushrooms and cook for another two, three minutes by stirring occasionally. Then add the butter and thyme and stir until the butter is melted. Add salt and pepper to taste, stir and remove from the heat.