These Italian fried pork chops with seasoned breadcrumbs are so good! I’ll show you how to make thin boneless and thick bone-in fried pork chops. The breaded pork chops can be served in a variety of ways. They are delicious by themselves, on top of a salad, or with some cherry peppers, lemons, or sauce on top. The choice is yours! I hope you enjoy this easy Italian breaded fried pork chops recipe!
ALSO WATCH BRAISED PORK CHOPS WITH CHERRY PEPPERS!
WATCH MORE HEARTY MEAT DISHES!
ITALIAN FRIED PORK CHOPS | 3 WAYS
INGREDIENTS
1 pound bone-in center-cut pork chops
1 pound boneless pork chops – pounded out to ⅜” thick
2 eggs – beaten
1 cup flour – for dredging
salt and pepper to taste
olive oil for frying
FOR THE SEASONED BREADCRUMBS
1 cup plain breadcrumbs
1 teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons fresh parsley
3 tablespoons grated parmesan
FOR THE ARRABBIATA SAUCE
16 ounces crushed plum tomatoes
2 tablespoons olive oil
2 ounces dry white wine
3 cloves garlic – sliced
3 cherry peppers – seeds removed and chopped
3 tablespoons fresh basil leaves
Salt to taste
INSTRUCTIONS
1. Mix the breadcrumb ingredients together in a large bowl.
2. If using the boneless pork chops pound out to ⅜” thick with plastic wrap on both sides with a meat mallet. Season the chops liberally with salt and pepper on both sides.
3. Pat the chops dry and dredge in the flour. Shake off excess and place the chop into the egg. Shake off excess and place in the seasoned breadcrumbs. Place the breaded chops on parchment paper and set aside.
4. Heat ½” of olive oil (can also use canola oil) to 375f in a heavy frying pan. Carefully place the chops in the oil and fry until golden on both sides. Place finished chops onto a wire rack. Work in batches. NOTE: The thin boneless chops will take only about 2-3 minutes per side. The bone-in chops will need about 4-5 minutes per side. If the bone-in chops start to burn they can be finished in the oven at 350f until 145f internal temperature is achieved.
5. Lightly tent the fried pork chops and set them aside.
6. To make the sauce heat 2 tablespoons of olive oil over medium-low heat. Add in the garlic and cook until lightly golden (about 2 minutes). Add in the cherry peppers and cook for 1 minute more. Add in the wine and cook for 2 minutes over medium heat.
7. Add in the tomatoes and bring sauce to a simmer for a couple of minutes. Finish the arrabbiata sauce with fresh basil and salt to taste.
8. Serve the fried pork chops with the arrabbiata sauce or sliced lemons and shaved Parmigiano Reggiano cheese. The chops are also great with cherry peppers and their vinegar. Enjoy!
NOTE:
– Pork should be cooked to a minimum of 145f internal temperature.
– The bone-in pork chops will take longer and might get too brown before achieving the 145f internal temp. If required remove the chops onto a wire rack and finish in the oven for a few minutes at 350f.
SERVE WITH:
Garlic and Oil Broccoli
Garlic Sauteed Broccoli Rabe
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