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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. Serve with a simple sauce of black olives and basil. | justalittlebitofbacon.com #grillrecipes #summerrecipes #italianrecipes #porkrecipes #porkchops #italian #dinnerrecipes
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Grilled Breaded Pork Chops

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.
Course Main Course
Cuisine Italian
Keyword breaded pork chops, grilled pork chops
Prep Time 15 minutes
Cook Time 5 minutes
Brining Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 650kcal
Author justalittlebitofbacon

Ingredients

Breaded Pork Chops

  • 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

Black Olive and Basil Sauce

  • 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

Instructions

Bread and Grill the Pork Chops

  • 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.

Make the Olive and Basil Sauce

  • Combine all the prepared sauce ingredients in a bowl. Mix well and serve with the pork.

Notes

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.

Nutrition

Calories: 650kcal