If you have never cooked breaded meats on the grill, now is the time to try! My grilled breaded pork chops are tender and juicy and have a great crunch on the outside from the bread crumbs. The only tricky bit is to cook the meat before you burn the bread and I know just how to do that.
School is just about out here and my daughter is doing all the end school fun stuff this week. I wish I had end of school fun stuff! But instead I have gorgeous warm weather and tasty outdoor recipes to try. Which isn’t so bad. 🙂
This particular recipe comes courtesy of my dad who asked ‘why don’t you have any pork chop recipes?’ Hi, dad! Here’s one! And my in-laws who came to visit recently and got to test out the recipe. Thank you for helping and here it is!
With all that gorgeous weather and summer warmth comes more summer grilling! And today I have something a little different since for this recipe we are both breading AND grilling.
I know what you’re thinking. ‘Oh, no it’s going to burn! 😮 ‘ But trust me. We’ve got this!
What are the secrets to grilled breaded pork chops?
There are a few secrets to making this dish and doing it right. Nothing difficult. Just keep these in mind and you’ll be breading and grilling like a pro!
Why grill AND bread pork chops?
How do you make grilled breaded pork chops?
To make grilled and breaded pork chops, first pound the meat thin then dip the chops in olive oil and dredge with a bread crumb and parmesan mixture. Grill over a hot fire until cooked through.
Pound the meat thin
The first thing you are going to do is to remove the ring of fat around the outside of the chop. This ring of fat makes the chops difficult to pound thin and means you would have this (hidden by the breading) unpleasant fat to deal with when you’re eating.
Then set up your cutting board with a kitchen town underneath, which muffles the noise and keeps your surface stable.
Once you’re ready, I recommend a plastic bag since they’re stronger than plastic wrap and less likely to tear. Put the chop in the plastic bag, add some water (just a little – it keeps the chop from sticking to the plastic), and put it all on your cutting board. Pound each chop until it’s no more than 1/2 inch thick, flipping the chops over and pounding both sides until you’re done.
Brine the chops
Take the thin chops and sprinkle them with salt and pepper. Be fairly liberal on the salt! You’ll want to let the chops brine for at least 30 minutes, though an hour or more and up to a day will be even better.
Bread and Grill
The breading here is very simple. Just dip in olive oil, let it drip off, and then dredge in your panko and parmesan. Done!
Now all that’s left is to grill them up. A couple minutes a side and they’ll be cooked.
Exactly how hot your grill should be, depends on how hot your grill can get. I grill on high with a gas grill. Your grill might be hotter and you’ll need to bring it down to medium high or medium. The idea is to have a good, browned crust with dark grill lines by the time the pork is cooked through.
Make the black olive and basil sauce
While your pork is brining, put together the sauce. Chop, slice, mince, measure until you have everything prepped and in your mixing bowl. Stir it up and it’s ready for the pork.
Tip: Not a fan of olives? The tomato salad I serve with my grilled breaded chicken breast pairs wonderfully with the pork as well!
If you try my recipe for Grilled Breaded Pork Chops, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Grilling, Annemarie
My bone-in grilled breaded pork chops are pounded thin and covered in a panko and parmesan crust for a tender and juicy Italian style summer dinner. Served with a simple sauce of black olives and basil.
- 4 bone-in pork loin chops
- kosher salt and black pepper
- 1 1/2 cups panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup olive oil
- 1/4 cup chopped kalamata olives
- 1/4 cup thinly sliced fresh basil
- 1 tbsp minced shallots
- 1 clove garlic, grated or finely minced
- 6 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
Trim the pork chops of the fat around the edge of each chop.
Coat a pork chop with a little water and then either cover the chop with plastic wrap or put it in a plastic bag. Pound the chop until it is no more than 1/2 inch thick. Repeat for the remaining chops.
Sprinkle the chops with kosher salt and black pepper. Allow the chops to rest for at least 30 minutes and up to 24 hours.
Heat the grill on high.
Set up two wide bowls - one with olive oil and one with the panko and parmesan. Next, put a cooling rack over a baking sheet and place that nearby.
Pat each chop dry with a towel, then dip it into the olive oil. Let the excess drip off then put the chop into the bowl with the panko and press the crumbs onto each side. Put the breaded chop onto the cooling rack. Repeat for all the pork chops.
Cook the chops over high heat on the grill for 2 minutes on the first side. Then turn the chops and cook until the pork is done, which is 145F and about 2-3 minutes more.
Combine all the prepared sauce ingredients in a bowl. Mix well and serve with the pork.
Pounding the pork chops: Plastic wrap or a bag keeps the meat from splattering on you and the counters. Water prevents the chop from sticking to the plastic help it flatten more quickly and evenly. Also, I find that placing a kitchen towel on the counter and then putting the cutting board on that keeps everything stable and less noisy.