LJWorld.com weblogs Shop Talk with Jenn and Julie

Sunday's pork chop dinner has a taste of nostalgia


Over the last few weeks, I’ve been spending my time working on my housekeeping. I’ve been cleaning, organizing and getting my home ready for fall. I’ve enjoyed getting my house in order, and I’m pretty proud of my family for helping me keep it this way.

But now that I’ve got my clutter under control, I’m ready to get cooking in the kitchen. And, I have one particular dish in mind.

I don’t know why, but I’ve been craving breaded pork chops for about a week. I’ve had pork chops prepared in different ways, but breaded is my favorite. And I also feel that when prepared this way, they don’t get dried out.

Growing up, my mom, who is from Rome, used to make breaded pork chops using thin pork cutlets. She would dredge the chops in flour, dip in beaten egg, then cover with bread crumbs. The preferred cooking method was frying in oil. And for whatever reason, this was always considered a special meal and usually prepared on the weekend.

When I met my husband, I soon discovered that breaded pork chops were also one of his favorite meals. His grandfather, an Austrian, was an awesome cook. And when he made breaded pork chops, the whole family was invited for dinner – aunts, uncles, cousins, etc. And again, this was considered a special meal and usually prepared on Sunday.

The only difference in the two families’ methods of preparation was that my in-laws used a thicker bone-in chop and the meat was fried in Crisco. These were delicious as well.

Over the years, I’ve made breaded pork chops plenty of times. I like using a thinner chop and frying in oil.

The other night I was having some trouble sleeping, so I turned on the TV and caught an episode of “Everyday Food” on the Create channel. Wouldn’t you know, one of the dishes they were making was breaded pork chops. But instead of using plain breadcrumbs, they used panko crumbs. These are a Japanese style breadcrumb which looks like flakes rather than crumbs. I’ve read that using panko gives you a crispier coating and that when used in frying, oil doesn’t soak into the panko as readily as it does in regular breadcrumbs. I took this as a sign. I’ve been craving pork chops and now I see this cooking show making pork chops. That’s it … they are on the menu for today.

Hy-Vee has Blue Ribbon Pork chops on sale for $2.97/lb. I know what we are having for dinner tonight.

Here’s the recipe I saw on “Everyday Food.” This recipe also includes a Napa Salad if you’re interested. Enjoy!


(Serves 4)

1/2 small napa cabbage, thinly sliced crosswise

1 tablespoon rice vinegar

Coarse salt and freshly ground pepper

1/4 cup all-purpose flour

1 large egg, lightly beaten

1 cup panko (Japanese breadcrumbs)

4 boneless pork loin chops (6 ounces each), trimmed of fat

1/4 cup vegetable oil

1/2 cup ketchup

2 tablespoons Worcestershire sauce

1 teaspoon light-brown sugar


Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.

Place flour, egg, and panko, each in separate shallow bowls; season each with salt and pepper. Dip pork chops into flour and then egg, shaking off excess. Dip into panko, pressing to adhere.

In a large skillet, heat oil over medium heat. Add pork, and cook until browned and cooked through, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate.

Meanwhile, in a small bowl, stir together ketchup, Worcestershire, sugar, and 1/2 teaspoon pepper; season with salt, and stir to combine. Thinly slice pork chops crosswise, and serve with Napa salad and sauce on the side.


Katara 7 years, 6 months ago

The recipe for breaded pork chops sounds good. I'd like to make a suggestion for you so you save even more on your favorite recipe and actually will have more to freeze for later.

Dillons is having their boneless pork loin on sale for $1.99/lb. You can buy a good sized one & have the Dillons' butcher slice it into chops for you. They do this for free & they cut it to your specifications. This way you save $.98/lb on your chops and have plenty to pack away in the freezer for the next time you want to make your recipe.

shorttrees 7 years, 6 months ago

I learned this recipe using finely crushed saltines (unsalted if you prefer) instead of the bread crumbs. Cheaper, and makes an awesome crispy coating.

Katara 7 years, 6 months ago

That sounds like a great idea if you don't have bread crumbs on hand!

I am going to try this recipe using some matzo meal that I got on clearance earlier this year. It says on the can that it is a great substitute for bread crumbs.

I've used corn flakes for chicken as a "breading" but I am not sure if it would work well on pork chops. I am considering using 1 chop to experiment with that idea.

9070811 7 years, 6 months ago

Are you superjenn under a different user name?

Zachary Stoltenberg 7 years, 6 months ago

So is this a food blog or a coupon blog? Or are you just flinging anything at us to see what sticks, looks like desperation.

Katara 7 years, 6 months ago

I'd think that griping about whether a blog is a food blog or a coupon blog looks more like desperation.

Scott Morgan 7 years, 6 months ago

My o my, how far have our manners fallen? A fine public service article, void of anything but good, and what's this. Venom shot at the writers.

Thank you both Jenn and Julie and I do read your blog every week. I take my home and cooking very seriously. Your articles are always inspirational.

Since I retired from playing and coaching football, I do enjoy my cooking. I also do all the grocery shopping for the family. How's that for a little demographics changer?

Of all the cooking I've mastered I can not fry anything. Fish, chicken, or my all time favorite breaded pork chops. Never come out right.

Ummm ummm. Real mashed potatoes, cream gravy, fresh corn on the cob, orange jello with fine cut carrots, and a skillet full of breaded pork chops. Is there anything better!

Thanks again, and keep up the great blog!

SuperJenn 7 years, 6 months ago

I've never been one to underestimate the demographics of my readership! Glad to know you find what we have to say useful!! Thanks!

northtowngrl 7 years, 6 months ago

The secret to frying ANTHING fresh hot veg oil, so hot almost but not quite smokes, and an iron skillet. Nothing fries up fish chicken or chops like an iron skillet

Katara 7 years, 6 months ago

Thanks for your mom's recipe, Julie. I made the chops for dinner tonight & it was a hit. I used the matzo meal instead of bread crumbs & added some salt & pepper to it. Very yummy!

julieanderson 7 years, 6 months ago

Katara, I made this last night using the panko breadcrumbs. The breading stayed crisp and light. It was the first time I had tried the panko. Will definitely use again.

Katara 7 years, 6 months ago

I keep forgetting about panko. I never seem to remember to grab some when I go to the store and I keep meaning to.

SuperJenn 7 years, 6 months ago

I'm not much of a fryer.... I've only tried one or two times here in the past year... but I used smashed up Special K... these sound like something my husband would like....if I find courage I might give it a go again (we're talking smoke and opening windows with my last two experiments).

Katara 7 years, 6 months ago

I've used crushed corn flakes for breading when baking chicken. It tastes pretty good. I've not tried frying it. Like you, frying is not a cooking method I use often.

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