Friday, September 30, 2022

Baked Italian Breaded Pork Chops & Briam (Mediterranean Night)

After a week at an RV rally and this week that included three trips to physical therapy, a visit from the RV repairman and a plumber, a colonoscopy (all good), and a trip to the dentist, I needed some home-cooked food to write about.  When I saw this recipe on Claudia’s “What’s Cooking Italian” blog, I was anxious to try it on the chops I had in the freezer.  Since we had a couple of zukes that needed to be used, we sided the pork with Briam ( Greek Roasted Vegetables)  that we had made before.  I had five chops and I changed the  process a bit and cut the breading ingredients in half and still had more than enough.  The original recipe can be found by clicking on the first link above.

Baked Italian Breaded Pork ChopsAdapted from What’s Cooking Italian


5 pork loin chops

1 cups of Italian-flavored breadcrumbs

1/8 cup Pecorino Romano Cheese

2 small cloves minced garlic

1/2 teaspoon granulated garlic powder and more before baking

1 cup milk with 2 tablespoons vinegar mixed together

1 tablespoon minced chopped flat-leaf Italian parsley for garnish

1/4 cup white wine (use more if they look like they are drying out)

extra virgin olive oil for drizzling

salt, pepper, or cayenne pepper to taste


1. Preheat the oven to 335 degrees.

2. Trim and Jaccard the chops to tenderize.

3. Spray a 13”x9” or 12”x12” baking dish with Pam.

4. Mix the milk, vinegar, and garlic powder, pour over the chops in a plastic bag and massage to ensure even coating on the meat.  Marinate for 90 minutes.

5. Add the breadcrumbs, minced garlic, cheese, and parsley to a dish for breading (I like to use a high-sided bread pan).

6. Remove the chops from the milk and allow excess to run off, season with S&P, then dredge in the bread crumb mixture to coat both sides, and put into the baking dish.

7. Drizzle with oil over each one and sprinkle with a little more granulated garlic powder.

8. Cover with foil and bake the chops for 10 minutes in the preheated oven.

9. Pour the wine on the bottom of the pan, (not on top of the chops), uncover, and bake for another 15 minutes or until the thickest part reaches 138F using a remote probe thermometer.

10. For a crispier topping turn up the oven to 400 degrees for 10 minutes.

11. Garnish with chopped parsley, which I didn't have.

The Briam side dish looked the same as last time. 

My plate:

The Verdict:

We all really liked the flavor of the chops and they were cooked just right for us (slightly pink).

 but I would like for them to have gotten browner, so next time I will spray the tops with Pam and put them under the broiler when the internal meat temperature hits 135F.  I also think it would work well to pan or deep fry them, which I may also try – this is the South after all.  The Briam was, once again, very good.  Thanks for a good dish Claudia.

The next day, Bev warmed the leftovers in the microwave then gave them a quick pan-fry to get a crispy crust.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


09/28/22 meal date


  1. Larry, We love pork chops baked like this! Oddly enough, that is what we're having for dinner tomorrow night! Laurie's sister Bonnie and her husband Bill are visiting us and tomorrow is his birthday. He wanted baked pork chops, mashed potatoes and chocolate cake... Take Care, Dave and Laurie

  2. What a tasty dinner! I've never had Briam before but that will be changing soon.

  3. Those pork chops look and sound really good. Whats up with no cayenne? :-)


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