Skillet Breaded Pork Chops with Rosemary

Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
Servings: 8
  • 2 tsp diced hot red pepper (or 1 tsp red pepper flakes)
  • 2 garlic cloves, minced
  • 2 tbsp minced fresh rosemary leaves
  • 2 tsp salt
  • Coarsely ground pepper
  • 1 cup toasted bread crumbs
  • 1/3 cup Egg Beaters or 2 large eggs, slightly beaten
  • 8 center-cut bone-in pork chops (1/2-inch thick)
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • Lemon wedges
      • Rinse chops well and pat dry with paper towels. Mix together red pepper, garlic, rosemary, salt, pepper and bread crumbs on sheet of wax paper. Set aside.
      • Pour eggs into shallow dish; dip pork chops in eggs to coat on both sides. Coat with bread crumb mixture, pressing down slightly to adhere. Transfer to dish in single layer; refrigerate, uncovered, for 10 minutes.
      • Heat olive oil in sauté pan set over medium heat; cook pork chops, in batches if necessary, for 3 minutes on each side or until browned and cooked through. Serve immediately with lemon wedges.


      Recipe provided by Chef Mary Ann Esposito




    Ingredient: Pork

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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