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Flavorful Breaded Pork Chops

A bread crumb coating gives a nice golden look to these tender chops. Parmesan and hot pepper sauce add just the right spark of flavor to tempt taste buds.
  • Total Time
    Prep: 10 min. + chilling Bake: 25 min.
  • Makes
    6 servings


  • 2 tablespoons all-purpose flour
  • 4 egg whites
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon balsamic vinegar
  • 1/8 teaspoon hot pepper sauce
  • 3/4 cup dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 6 boneless pork loin chops (1/2 inch thick and 4 ounces each)
  • Refrigerated butter-flavored spray


  • Place flour in a shallow dish. In another shallow dish, beat the egg whites, Worcestershire sauce, vinegar and hot pepper sauce. In a third dish, combine the bread crumbs, Parmesan cheese, thyme, salt and paprika. Coat pork chops with flour. Dip into egg mixture, then coat with crumb mixture. Place on a plate; cover and refrigerate for 1 hour.
  • Place chops in a 13-in. x 9-in. baking dish coated with cooking spray; spritz chops with butter-flavored spray. Bake, uncovered, at 350° for 25-28 minutes or until juices run clear.
Nutrition Facts
1 each: 250 calories, 8g fat (3g saturated fat), 74mg cholesterol, 372mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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Average Rating:
  • Scott
    Jan 27, 2021

    This pork chop recipe is one of the most easiest and tastiest I have made. The pork was so tender. I am following this recipe from now on!

  • gunslinger
    May 13, 2016

    So tender and delicious! One of the best baked pork chop recipes I have ever made. The coating was crispy and the egg marinade gave it a great flavor! I will make these on a regular basis!

  • sbethsparks
    Oct 11, 2012

    No comment left

  • mmmm..
    Jun 1, 2012

    No comment left

  • Classicrock
    Feb 3, 2010

    No comment left

  • gem71
    Jan 19, 2010

    No comment left

  • FamilyCorner
    Oct 19, 2008

    I made these but used 1" thick pork chops. The flavor and the breading was great but the chops were just too big, next time I will just stick with the suggested 1/2" chops.

  • kkiffmeyer1
    Apr 3, 2007

    No comment left