Breaded Pork Chops for Two Recipe

4.5 5 4
Breaded Pork Chops for Two Recipe
Breaded Pork Chops for Two Recipe photo by Taste of Home
Publisher Photo

Breaded Pork Chops for Two Recipe

Read Reviews
4.5 5 4
Publisher Photo
I came up with this recipe to serve something a little different for just my husband and me. We love the combination of barbecue sauce, lemon-pepper seasoning and Parmesan cheese on these moist pork chops.—Sally Fausch, Dunnellon, Florida
Recommended: Our Best Bacon Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 1 hour
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 1 hour

Ingredients

  • 1 egg
  • 1 tablespoon barbecue sauce
  • 1/3 cup dry bread crumbs
  • 2 teaspoons grated parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/8 to 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon onion salt
  • 2 bone-in pork chops (3/4 inch thick)

Directions

In a small shallow bowl, combine egg and barbecue sauce. In another small shallow bowl, combine the bread crumbs, cheese, oregano, lemon-pepper and salt. Dip chops in egg mixture, then coat with crumb mixture.
Place in a greased 8-in. square baking dish. Cover and refrigerate for 2 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 1 hour or until juices run clear. Yield: 2 servings.
Originally published as Breaded Pork Chops in Taste of Home February/March 1999, p10

Nutritional Facts

1 each: 327 calories, 13g fat (4g saturated fat), 193mg cholesterol, 486mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 36g protein.

  • 1 egg
  • 1 tablespoon barbecue sauce
  • 1/3 cup dry bread crumbs
  • 2 teaspoons grated parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/8 to 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon onion salt
  • 2 bone-in pork chops (3/4 inch thick)
  1. In a small shallow bowl, combine egg and barbecue sauce. In another small shallow bowl, combine the bread crumbs, cheese, oregano, lemon-pepper and salt. Dip chops in egg mixture, then coat with crumb mixture.
  2. Place in a greased 8-in. square baking dish. Cover and refrigerate for 2 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 1 hour or until juices run clear. Yield: 2 servings.
Originally published as Breaded Pork Chops in Taste of Home February/March 1999, p10

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dilbert098 User ID: 3743376 248396
Reviewed May. 19, 2016

"I've made this many times over the past decades. This was one of the first recipes I made as a teen and it still pleases the crowd. easy and delicious. (I add extra spices to suit my palette)."

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Scourge User ID: 3899968 202964
Reviewed Aug. 28, 2013

"tasted good; would make it again"

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psalmistmaria User ID: 4808436 23877
Reviewed Jan. 15, 2011

"My family just loves this recipe everyone cleaned their plate...It's our new favorite"

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momof2nc User ID: 4466256 202963
Reviewed Oct. 15, 2009

"OR would be the key word in those directions!!"

MY REVIEW
ikeg1509 User ID: 4270019 32003
Reviewed Jul. 10, 2009

"after 1 hour, there won't be any juices to run."

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