Savory Boneless Pork Chops Recipe | Yummly
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Savory Boneless Pork Chops

Angela Collins: "Easy and quick to make. Tastes good even though I…" Read More
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  • 5 boneless pork chops (thin)
  • 1 large eggs
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper
  • 1 cup Italian style breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons shredded mozzarella cheese
  • peanut oil (for frying)
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    NutritionView More

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    Calories440Calories from Fat170
    Total Fat19g29%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat170
    Total Carbohydrate17g6%
    Dietary Fiber1g4%
    Vitamin A4%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Angela Collins 5 months ago
    Easy and quick to make. Tastes good even though I forgot the Dijon mustard. Will make again.
    Snow 2 years ago
    Decent taste, cooked well
    Sharon H. 3 years ago
    Absolutely delicious, even my pork chop haters loved it!
    Greg H. 3 years ago
    This is very very tasty! I'm certain we'll be making this quite often! Having said that... I'm teaching our two teenage kids how to cook, and I am very firm when it comes to trying new recipes: "Follow it to the letter first before deciding you need to change it. You don't know how long it took the author to perfect this recipe, so follow it exactly the first time!" This is one such recipe! In the spirit of that, I wanted to add two bits of clarification to the recipe from my experience (This is so delicious, I want to make sure anyone making it succeeds!) Step 5: Because of the cheeses in the coating, be careful not to use too high of a heat. Freshly-grated parmesan likes to scorch at 'normal' pan frying heat. I normally fry at a medium-high heat, for this recipe I backed it down to medium. (I tell my kids that since the numbers on stove temperature dials are so non - standardized, "Six O'clock" means exactly half way around, "Three O'clock" is a quarter way around, and so on. I normally fry around "Seven thirty," for this recipe I had to back it off to about Five O'clock. But I digress...) Powdered parmesan is far more forgiving and can be cooked closer to normal temp. Before coating the chops in the egg mixture, let them rest on a paper towel so the surfaces are dry; the coating is likely to flake off while frying otherwise. And really press them into the bread crumbs, too. Don't cheat by doing a 'shake and bake' approach!
    Arthur C. 3 years ago
    left out the dijon mustard added garlic powder excellent taste
    Kevin D. 3 years ago
    tasty . do not think mustard is needed.
    Milagros Granados 3 years ago
    This was absolutely delicious & easy to make. I will use the breading for chicken next time. I really enjoyed this recipe 👍🏼
    Kelley Slifer 4 years ago
    Yummy!!! I didn’t have peanut oil, so I used vegetable oil, but it was delicious. Family loved it and I paired it with Italian roasted veggies.
    Bryanna Paradice 4 years ago
    Amazing! Tender and juicy. I buy thick cut boneless chops then pound them out. I was worried pan fried chops would get tough and dry, but I was pleasantly proven wrong! It's become a household favorite very quickly.
    Gina M. 5 years ago
    Excellent. Juicy and tender. Very simple to make. I would definitely make it again and definitely recommend it to others.