Breaded pork chops recipe from 1987

Fried pork chop in breadcrumbs, served with boiled potatoes and

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Great meals with an Italian accent.

These breaded pork chops are marinated before bring lightly coated in breadcrumbs, then pan fried for an easy dinner dish.

Fried pork chop in breadcrumbs, served with boiled potatoes and

Breaded pork chops

Yield: 4 servings of 2 chops
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes


  • 2 pounds of pork chops (8 thin chops)
  • 1/2 cup wine vinegar
  • 1 egg
  • 1 tablespoon cold water
  • 1 cup Progresso plain or Italian style bread crumbs
  • 1/3 cup olive oil


  1. Arrange pork chops in a shallow pan.
  2. Pour wine vinegar over chops.
  3. Cover and refrigerate about 2 hours, turning once.
  4. Beat egg with cold water.
  5. Dip both sides of each chop in egg mixture, then lightly coat with bread crumbs.
  6. In a large skillet heat olive oil until hot.
  7. Sauté chops, a few at a time, until browned on both sides and cooked through (about 4 minutes per side). Do not crowd.
  8. Repeat with remaining pork chops, adding more oil if needed.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 781Total Fat: 46gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 237mgSodium: 341mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 63g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Baked stuffed tomatoes and pork chops

Serve them with this dish: How to make stuffed tomatoes (1987)

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