Although I have been suffering from an aversion to meat this year, I have been craving pork. Tenderloin, chops and pulled (my ultimate fave!) – you just can’t go wrong!

 

 

This is another dish my mom made often - and still does. We never got sick of it because it is THAT good.

 

You need 4 boneless pork chops.

 

 

 

4 thin, boneless pork chops. THIN makes all the difference. (Doesn’t it though?)

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Trim off all of the fat.

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This is something I have to do because if I see or bite into (blech!) the tiniest piece of fat, gristle, vein, muscle, etc, I’m done. No more meat for me. It is one of the reasons I have a hard time eating the meat I prepare, because I see everything.

 

 

 

 

 

 

Tenderize the pork with a fork.

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The breading is a mixture of corn flakes and seasoned bread crumbs.

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Best. Breading. Ever.

 

 

Period.

 

 

 

This meal is very simple to prepare. Takes less than 15 minutes!

 

 

 

 

There are only 2 steps before it hits the skillet:

 

 

1. Dip and soak the chop in some milk for about a minute.

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2. Then press the chop into the bread crumb mixture.

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Pan-fry to seal in the juices and the outside coating .

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Now for the best part. Asiago.

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One of my most favorite cheeses.

 

Which doesn’t say much since I’ve never met a cheese I didn’t like. But if you have never tried asiago (in ways other than a light sprinkling on your spaghetti) you are missing out!

 

 

 

 

Top each chop with a small handful of cheese. Lots o’ rhymes going on today.

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It was a ‘2-handful’ day.

 

 

I also add a bit of chicken stock into the skillet to keep the chops moist as they bake. Pork chops are known to come out dry, but I promise if you try them this way, they will be super moist.

 

 

 

 

Take cover before hittin’ the oven!

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Ohhh I can taste it now…

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These are tender, juicy, cheesey and every other word that would fall in those categories.

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You know what else is awesome? Making a gravy using the bits left in the pan and serving it with mashed potatoes. It’s da’ bomb.

 

 

 

Who even talks like that? I’m so embarrassing.

 

 

 

 

 

Of course the breading is my favorite part.

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I wish breading was considered a meal. A healthy meal, even. Served daily.

Like ‘honey, I’m home! Can we have breading for dinner?’

I would totally eat that.

 

 

 

 

You can’t say no to this.

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Asiago Breaded Pork Chops

4 thin, boneless pork chops

2 tablespoons olive oil

1 cup milk

1/2 cup Kellogg’s Corn Flakes

1/2 cup seasoned bread crumbs

1 cup chicken stock

1 cup asiago cheese, grated or crumbled

 

Preheat oven to 325.

Trim fat off of pork chops and tenderize with a fork.  Heat skillet on medium-high heat and add 2 tablespoons olive oil. In separate bowls, pour milk into one, then breadcrumbs and corn flakes into other.

Dip chop in milk and let soak for about a minute. Dip in bread crumb mixture and coat thoroughly. Add to skillet and let cook on each side for about 3-4 minutes, or until breading is golden brown.

Take off heat and add 1 cup chicken stock to skillet. Also add 1/4 cup asiago cheese on top of each chop.

Cover and bake at 325 for about 45 minutes. Make sure the chops do not dry out. If the skillet becomes dry, add more chicken stock.

 

 

 

 

Serve with some of that delicious homeade applesauce I’ve seen floating around blogworld.

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Anyone want to give me a good recipe for it?

 

Please try these. And be happy. Forever.

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40 Responses to “Asiago Breaded Pork Chops.”

  1. #
    1
    lisaou11 — October 22, 2009 @ 10:52 am

    wow looks delicious! Printing off the recipe now :)

    Reply

  2. #
    2
    Brandi — October 22, 2009 @ 10:54 am

    those look fantastic, and i love recipes for pork that make it almost impossible for them to come out dry :)

    Reply

  3. #
    3
    Breanne — October 22, 2009 @ 11:30 am

    Those pork chops look sooo delicious!

    Reply

  4. #
    4
    peanutbutterfingers — October 22, 2009 @ 11:55 am

    yummm! i’ve made chicken w/ corn flake crumbs & it really is soooo delicious. i looove asiago cheese too. i eat it melted on toast. gourmet cheese toast, my friend. ;)

    Reply

  5. #
    5
    Diana — October 22, 2009 @ 12:19 pm

    Wow, those look so good. It’s been months since I’ve eaten breaded meat. I miss it. :p

    Reply

  6. #
    6
    Tara — October 22, 2009 @ 12:20 pm

    You’re making me so hungry! I love pork chops and yours look so good. I’ve had some in the freezer and you have inspired me to cook them up!

    Reply

  7. #
    7
    MelissaNibbles — October 22, 2009 @ 12:25 pm

    My boyfriend would love this. Thanks for the recipe!

    Reply

  8. #
    8
    Practically Perfect... — October 22, 2009 @ 12:29 pm

    Ooooh, looks so delicious! Thanks for sharing :-)

    Reply

  9. #
    9
    Kristi — October 22, 2009 @ 12:44 pm

    Oh man, those look DELICIOUS!!! And I have some chops in my fridge right now…

    Reply

  10. #
    10
    That Kind of Girl — October 22, 2009 @ 12:51 pm

    omg please come to Boston and cook dinner for me. Seriously, my keyboard is basically broken, I’m drooling on it so hard.

    Hmm, too bad the contents of my fridge are currently limited to … um … half a bottle of white wine. I have such bad single-girl fridge syndrome that I don’t even have any condiments in there. ::shame::

    Reply

    • Jessica — October 22nd, 2009 @ 4:36 pm

      I have had this! My mom made is when I was younger. I had forgotten about it!

      Reply

  11. #
    11
    Madeleine @ Notes On A Page — October 22, 2009 @ 1:23 pm

    Ugh, I know what you mean about meat. It’s delicious AND it grosses me out. It’s almost better to just have someone I really, really trust prepare it, heh.

    Reply

  12. #
    12
    eatingmachine — October 22, 2009 @ 1:30 pm

    cutting the fat off raw meat is my least favorite thing about cooking it… ickkkk

    Reply

  13. #
    13
    thetwentyfifthyear — October 22, 2009 @ 2:40 pm

    These look soo good, I am definitely going to try! If you’re a fan of breaded, moist pork (and what girl in her right mind isn’t) you should try City Chicken. The name is deceiving, but it’s actually skewers of pork cut a certain way. You can get them in the deli section of specialty stores. Not sure if your average Giant Eagle would have them, but it’s worth a shot! They were a favorite of mine growing up (because they are that good, too!)

    Reply

  14. #
    14
    Nicole (dishin') — October 22, 2009 @ 2:48 pm

    Look excellent! Doesn’t cheese make everything better?? YUM

    Reply

  15. #
    15
    Yum Yucky — October 22, 2009 @ 3:10 pm

    oh yeah. Delectable goodness in a frying pan. I can do this one. And I didn’t know Kellogg’s did crumbs. Coolness.

    Reply

  16. #
    16
    Holly — October 22, 2009 @ 4:30 pm

    is there anything better than crusty, melty cheese? i think not!

    Reply

  17. #
    17
    Lindsay — October 22, 2009 @ 4:42 pm

    Those look so good! If I could make a meal out of breading and cheese I’d be a happy girl!

    Reply

  18. #
    18
    Andrea@WellnessNotes — October 22, 2009 @ 10:46 pm

    I don’t really eat pork, but these pork chops look amazing!

    Reply

  19. #
    19
    Barbara — October 24, 2009 @ 12:05 am

    I love a good pork chop and these look amazing!

    Reply

  20. #
    20
    marky — December 23, 2009 @ 8:15 pm

    Loved and made the recipe. I did make a few changes to suit what I had. Didn’t look nearly as pretty and yours probably tasted better but….. they were so delicious!!!!
    Used Manashevitz chicken soup broth instead of stock. Used goat instead of asiago… oh so good!

    Reply

  21. #
    21
    Barb — October 27, 2010 @ 6:37 am

    OMG, I have to try this recipe!

    Reply

  22. #
    22
    Kyo — March 14, 2011 @ 7:14 pm

    This is my absolute go-to pork chop recipe. I’ve tried so many, but this one is superior by far. BY FAR. Thank you so much for a delicious recipe that I make at least twice a month.

    Reply

    • Jessica — March 14th, 2011 @ 9:33 pm

      So glad you like them!

      Reply

  23. #
    23
    Lea — April 6, 2011 @ 9:38 pm

    I randomly stumbled upon your blog and I am so glad I did! I have bookmarked quite a few of your recipes, but this is the first one I have actually tried. I love it! Thanks for posting!

    Reply

  24. #
    24
    Mrsblocko — May 11, 2011 @ 11:38 am

    I made these pork chos and wrote about them here. They are hands down my favorite pork chop evah!

    Thank you for sharing this recipe.

    ps I wish breading could be a meal too!

    Reply

  25. #
    25
    Reyna Loggens — September 19, 2011 @ 11:23 am

    Greets, good article! I will keep reading your blog ;)

    Reply

  26. #
    26
    Peter D — October 26, 2011 @ 6:19 pm

    Did anyone ever send you the apple sauce recipe?

    I’ve spent the afternoon going through your blog and taking note of recipes. Seems a shame we can only have dinner once a day…….

    Reply

  27. #
    27
    Angela — October 27, 2011 @ 12:14 pm

    Being from the south let me just say that breading, cheese and gravy are the base of the food pyramid! You can’t have a meal without atleast 2 of these items. Looking forward to trying these for dinner tonight.

    Reply

  28. #
    28
    idiosyncraticeye — November 30, 2011 @ 2:28 pm

    That’s look like another great idea for my husband’s pork chops, although cornflakes and parmegiano (we don’t get asiago here) might scare him! :)

    Reply

  29. #
    29
    Lydia — January 13, 2012 @ 10:39 am

    Saw this on Pinterest and made them last night. Super easy and so YUMMY! Thank you for sharing :)

    Reply

  30. #
    30
    Billjill — February 7, 2012 @ 12:03 pm

    I think I used to much chicken broth.. The breading was to soft. Adding a little garlic salt next time, mine was bland. Then again the pork has nice flavor when not overwhelmed with salty items

    Reply

  31. #
    31
    Bill — August 11, 2012 @ 10:47 am

    It says to “Cover and bake at 325 for about 45 minutes”, butt a little further down in the recipe it says to “Take cover before hittin’ the oven!”

    Vich of dese is rrrright?

    Reply

    • Bill — August 11th, 2012 @ 11:08 am

      I understand now!

      Reply

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