Italian Seasoned Breaded Pork Chops

These breaded pork chops covered in Italian seasoned bread crumbs and are pan-fried to perfection in a rich blend of butter and coconut oil. Then, smothered in melted mozzarella and topped with fresh parsley. I use cushion pork—cut straight from a picnic shoulder roast—for ultra-tender, melt-in-your-mouth chops that are so soft, you won’t even need a knife. Best part? Slicing your own chops from a roast costs a third of what you’d pay for pre-packaged loin chops.

Choosing the Right Pork Chop

Boneless pork loin chops might be convenient, but you’re paying a premium—nearly three times more per pound compared to pork cushion meat. The cushion comes from the picnic shoulder, which is slightly fattier and more marbled than the lean loin, making it naturally more flavorful and juicy when cooked. That extra fat breaks down beautifully when pan-fried, giving you a tender, melt-in-your-mouth pork chop. Sure, cushion meat requires a little prep work to slice into cutlets, but the savings and superior texture are absolutely worth it.

Pork Cushion Meat is Best

Buying pork cushion in 5-pound bags gives you an even better price break, and the versatility is unbeatable. Slice it thin for breaded chops, or cut it into chunks for a totally different meal. If you’re craving Chinese, use it with my Chinese Fry Batter and my classic Sweet and Sour Sauce recipe to make Sweet and Sour Pork. Prefer Mexican? It’s perfect for my rich, flavorful Pork Chili Verde recipe, too. One cut of meat, multiple cuisines, and major savings—it’s a no-brainer.

Vegetable Pairing with Breaded Pork Chops

I paired my Garlic Mushrooms and Onions with these Italian-seasoned, pan-fried pork chops smothered in melted mozzarella because the flavors complement each other perfectly. The rich, buttery mushrooms and caramelized onions bring an earthy depth that balances the crispy breading and gooey cheese on the chops. It’s no surprise this dish became one of the most popular videos on my YouTube channel, racking up over 3 million views. If you haven’t tried this recipe yet, you’re seriously missing out—it’s a must-make.

The Full Recipe Experience

This is exactly how I would serve it to you if you were in my home eating with me. These chops are crunchy on the outside and tender on the inside. Thanks to the Italian seasoned bread crumbs, this Cushion meat is packed with flavor, though and through. The melted Mozzarella adds a fun twist. I mean, let’s be honest, who doesn’t love cheese. Cut through each bite while it’s hot and you get that pizza style cheese pull bite on the fork, on the way to your mouth. Enjoy every other bite, paired with the Garlic Mushrooms and caramelized onions. Serve the mushrooms sliced or whole for preference.

Similar Recipes & Pairings

Bone in Pan Fried Pork Chops, Green Bean Casserole, Northern Style Spare Ribs, Country Style BBQ Ribs, Baked Acorn Squash, Garlic Parmesan Brussel Sprouts, Stuffed Mushrooms, Garlic Mashed Potatoes, Berry Sangria, Caprese Portobello.

Breaded Pork Chop Ingredients: 4 chops

• 1½ lbs Cushion Pork – (Picnic Shoulder) or sliced pork chops
• 15 oz Italian Bread Crumbs – seasoned, for coating
• 1 Egg – beaten, for dredging
• 1 tbsp Butter – for pan-frying
• 1 tbsp Coconut Oil – adds crisp and flavor
• 1 cup Mozzarella Cheese – shredded or sliced for melting on top
• 1 tbsp Fresh or Dried Parsly, chopped

Instructions

1. Prep the Pork:
   Slice your cushion pork into ½-inch thick chops if not already pre-cut. Pat dry with paper towels.
2. Set Up Breading Station:
   Crack and beat 1 egg in a shallow bowl. Pour 15 oz Italian seasoned bread crumbs into another shallow dish.
3. Bread the Pork:
   Dip each pork chop into the egg, then coat thoroughly with the seasoned bread crumbs. Press gently to help crumbs stick.
4. Heat the Pan:
   In a large skillet, heat 1 tbsp butter and 1 tbsp coconut oil over medium heat until melted and sizzling.
5. Pan-Fry the Chops:
   Add breaded pork chops to the skillet in batches (don’t overcrowd). Fry each side for 3–4 minutes, or until golden brown and cooked through (internal temp should reach 145°F).
6. Add Mozzarella:
   Once cooked, top each chop with shredded mozzarella cheese and Parsley. Cover the pan with a lid or place in the oven and let it melt under the broiler for 1–2 minutes.
7. Serve:
   Plate hot and pair with Garlic Mushrooms and Onions for the full experience!