Sourdough Crispy Cheddar Pork Chops
These sourdough crispy cheddar pork chops will instantly become a family favorite! Made with homemade sourdough breadcrumbs for a subtle tangy twist, they’re perfectly crunchy and cheesy on the outside and juicy on the inside—comfort food at its best.
Servings: 6 servings
Calories: 580kcal
Ingredients
- 2 pounds boneless pork chops
- 2 eggs
- 1/4 cup milk
- 1.5 cups sourdough breadcrumbs
- 2 cups cheddar cheese shredded
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 425° F. Prep a baking sheet with a wire rack or preheat a stone baking sheet in the oven (see note about baking sheet).
- Season both sides of the pork chops with salt and pepper. Set aside.
- Whisk together the eggs and milk in a small dish (big enough to fit one pork chop). Add a pinch of salt and pepper.
- Combine the sourdough breadcrumbs, cheddar cheese, herbs, and garlic powder in a second dish. Again, add a pinch of salt and pepper to taste.
- Dredge one pork chop through the egg-milk mixture.
- Then, coat it in the breadcrumb-cheese mixture. I like gently pressing the pork chops down to ensure the cheese sticks.
- Place the pork chop on the baking sheet. Repeat with the remaining pork chops.
- Bake for 15 minutes. Then, turn the pork chops over and bake for an additional 10-15 minutes or until they reach an internal temperature of 145° F.
Notes
- The number of servings depends on how many pork chops you have. This recipe is ideal for two pounds. Half the recipe if you are using one pound of pork chops.
- A stone baking sheet will create a crispier crust. But because there isn't airflow underneath, the bottom of the pork chops can get soggy. A baking sheet with a wire rack works well, but the crust doesn't get quite as golden. However, the bottom won't get soggy because there is plenty of airflow.
- Pre-shredded cheese will work, for sure. But it contains an anti-caking powder. So, I use a box grater to shred a block of cheese for better results.
- You want the cheese to stick on but don't pile it too much. It can make the breading a little soggy and take longer for the pork chop to cook.
- If you have time, take the pork chops out of the fridge 30 minutes before cooking. Letting them warm a little will help them cook faster and more evenly.
Nutrition
Serving: 1 | Calories: 580kcal | Carbohydrates: 12g | Protein: 53g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Cholesterol: 214mg | Sodium: 553mg | Fiber: 1g | Sugar: 2g
