Breaded Pork Chops Recipes Grill

Homemade Shake and Bake Pork Chops add some smoky flavors to your classic breaded pork cutlets. Making a great thing even better always presents a challenge. With this shake and bake breaded pork chop recipe, you rise to the occasion and go above and beyond!

These classic “grill” fried pork chops are breaded with a homemade shake and bake and wind up super crunchy on the outside but tender and juicy on the inside, but no frying required! I love this method of cooking pork chops, and I can’t wait for you to try it!

Thin cut pork chops are ideal for breaded pork chops. Most recipes actually call for pounding the pork cutlet to make it thinner, but I’ve found the thin cut pork chops are just fine.

Breaded Pork Chops With Lemon Butter Sauce

If you do decide to lay some smackdown on your pork because you didn’t pick up the thin versions, then there is a method to the madness. Wrap the pork chops in plastic wrap (or put them in a big ziplock freezer bag), and then smack it a few times with a rolling pin.

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Perfect Fried Pork Chops Recipe {pro Tips For The Best Chops}

Put the flour in another container. Mix together the egg and milk in another. Bread by dipping in flour, then the egg wash, and then the seasoned bread crumbs.

Place the breaded chops on a grill-safe parchment lined baking sheet. Cook for 10-15 minutes, flip, and continue cooking until the other side is crispy and browned.

You’re going to love this homemade version of a classic weeknight recipe! Mix up a double batch of the breadcrumb mixture for an easier time next week!

Breaded Pork Chops Recipe ⋆ Real Housemoms

The breading for this can be seasoned bread crumbs or panko. You can even take an old dry piece of bread and make your own seasoned bread crumbs. In this recipe, I use a combination of traditional bread crumbs and panko for the best results.

Sure! To make your own bread crumbs, dry out a piece of bread. French baguettes work really well. Grate the bread on the small and medium shredder holes, or use a food processor. The dusty crumbs help bind the breading to the meat. The larger crumbs make for more crunchy bite.

You can use pork cutlets or slice your own pork cutlets from a long strip of tenderloin. If you slice from a tenderloin, then make sure to cut the pork about half an inch thick.

Best Pork Chop Recipes

You will be smacking them to about a quarter inch thick. Why not cut them that thin in the first place? That’s the route I usually take if I don’t buy the pre-cut thinly sliced pork chops right from the grocery store.

These are the perfect meat to put right next to a big pile of Smashed Smoked Potatoes. They get great reviews, and are a great alternative to mashed potatoes for a dish like this.

Hit up this Brownie Sundae from my fave, Sugar Dish Me too, and help feed some of her 9 dogs that she’s got running around there at any given time. (She’s a rescuer of all the dogs. Or all the dogs that can fit into her house at any given time, and then some.)

Breaded Pork Chops

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

If you have never cooked breaded meats on the grill, now is the time to try! My grilled breaded pork chops are tender and juicy and have a great crunch on the outside from the bread crumbs. The only tricky bit is to cook the meat before you burn the bread and I know just how to do that.

School is just about out here and my daughter is doing all the end school fun stuff this week. I wish I had end of school fun stuff! But instead I have gorgeous warm weather and tasty outdoor recipes to try. Which isn’t so bad. 🙂

Easy Grilled Pork Chops With Savory Marinade

With all that gorgeous weather and summer warmth comes more summer grilling! And today I have something a little different since for this recipe we are both breading AND grilling.

There are a few secrets to making this dish and doing it right. Nothing difficult. Just keep these in mind and you’ll be breading and grilling like a pro!

To make grilled and breaded pork chops, first pound the meat thin then dip the chops in olive oil and dredge with a bread crumb and parmesan mixture. Grill over a hot fire until cooked through.

Oven Baked Pork Chops

The first thing you are going to do is to remove the ring of fat around the outside of the chop. This ring of fat makes the chops difficult to pound thin and means you would have this (hidden by the breading) unpleasant fat to deal with when you’re eating.

Once you’re ready, I recommend a plastic bag since they’re stronger than plastic wrap and less likely to tear. Put the chop in the plastic bag, add some water (just a little – it keeps the chop from sticking to the plastic), and put it all on your cutting board. Pound each chop until it’s no more than 1/2 inch thick, flipping the chops over and pounding both sides until you’re done.

Take the thin chops and sprinkle them with salt and pepper. Be fairly liberal on the salt! You’ll want to let the chops brine for at least 30 minutes, though an hour or more and up to a day will be even better.

Grilled Pork Chops

The breading here is very simple. Just dip in olive oil, let it drip off, and then dredge in your panko and parmesan. Done!

Exactly how hot your grill should be, depends on how hot your grill can get. I grill on high with a gas grill. Your grill might be hotter and you’ll need to bring it down to medium high or medium. The idea is to have a good, browned crust with dark grill lines by the time the pork is cooked through.

While your pork is brining, put together the sauce. Chop, slice, mince, measure until you have everything prepped and in your mixing bowl. Stir it up and it’s ready for the pork.

Juicy Grilled Pork Chops (super Easy Recipe!)

Tip: Not a fan of olives? The tomato salad I serve with my grilled breaded chicken breast pairs wonderfully with the pork as well!

If you try my recipe for Grilled Breaded Pork Chops, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

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Grilled Pork Chops (with Homemade Marinade!)

My bone-in grilled breaded pork chops are pounded thin and covered in a panko and parmesan crust for a tender and juicy Italian style summer dinner. Served with a simple sauce of black olives and basil.

Pounding the pork chops: Plastic wrap or a bag keeps the meat from splattering on you and the counters. Water prevents the chop from sticking to the plastic help it flatten more quickly and evenly. Also, I find that placing a kitchen towel on the counter and then putting the cutting board on that keeps everything stable and less noisy.

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Traeger Breaded Pork Chops