These bruschetta pork chops are so easy to make and full of flavor to add a new twist to your dinner you will love instantly.
My family loved these, the key is to season every layer when cooking, starting from the cops all the way through the breading layer by layer.
Enjoy these chops with a side salad, rice and veggies or any way you like.
Ingredients you will need
Bruschetta topping
- Ripe tomato- Use any kind if tomato you like, I like beefsteak but any tomato you like will work. If you cook with ingredients you like you will like your food at the end.
- Dried basil – you can use fresh of course, this time of year it is easier to keep fried herbs on hand.
- Cloves of garlic – you can grate fresh garlic or have the pre minced garlic in your fridge like I do.
- Balsamic vinegar – used to bring out that try bruschetta flavor
- Olive oil – added to create a dressing for the tomatoes
- Salt – always season all your layers when cooking
- Pepper – added for seasoning
- Flour – helps the eggs stick to the pork chop
- Italian seasoning – adds flavor to all your layers
- Eggs – helps the panko stick to the pork chop
- Milk – so the egg layer is not so thick
- Panko bread crumbs – one of my favorite things to use if I don’t have bred crumbs is crackers or even chips, make sure you adjust your added salt if you decide to go this way.
- Boneless pork chops – you could use bone in if that us all you have but using boneless is ideal.
- Mozzarella cheese grated – you could also use parmesan cheese if you like.
How to make Bruschetta Pork Chops
1. Pre-heat oven
preheat oven to 400°f, Use the convection setting on your oven for a crispier texture.
2. Prepare topping
Dice the tomato and place in a medium-sized bowl, add the remaining ingredients listed under the bruschetta topping section and fold together without crushing the tomatoes.
cover and let the tomatoes marinate while making the rest of the dish.
3. Season your chops
season pork chops with salt and pepper and set aside while preparing the breading station.
4. Prepare Breading station
in a shallow bowl add the flour, salt, pepper, and Italian seasoning and combine.
in a second shallow bowl combine all ingredients for the egg wash.
in a third shallow bowl combine all ingredients for the panko bread crumbs layer.
5. Add coating to the pork chops
prepare a baking tray with either parchment paper of a silicone baking mat.
take the first pork chop and place it in the flour bowl, flip the chop around to the other side and even the edges covering the entire chop in a layer of flour
take that pork chop out of the flour and into the egg mixture quickly coating all sides in egg
take that same chop out of the egg mixture and place it into the panko mixture coating all sides in the crumbs. pressing the chop down into the crumbs can help them to stick.
place the pork chop on the prepared baking sheet.
repeat the last 4 steps with remaining pork chops
6. Bake Pork Chops
place tray of chops into the pre heated oven for 20 minutes to bake fully
while the pork chops are cooking grate some mozzarella cheese
7. Top the Chops
remove baked chops from the oven and top with tomato mixture and some cheese
place shops back in the oven until cheese is melted and slightly brown.
Bruschetta Pork Chops
Ingredients
Bruschetta topping
- 1 large ripe tomato
- 1 tsp dried basil
- 2 cloves garlic
- 1 tbsp balsamic vinegar
- 1 tsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
flour coating
- 1 cup flour
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp Italian seasoning
egg wash
- 2 eggs
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ tsp Italian seasoning
- 1 splash milk
Panko layer
- 1 cup panko bread crumbs
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp Italian seasoning
Pork
- 4 boneless pork chops
- ½ cup mozzarella cheese grated
Instructions
- preheat oven to 400°f
- dice the tomato and place in a medium-sized bowl, add the remaining ingredients listed under the bruschetta topping section and fold together without crushing the tomatoes.
- cover and let the tomatoes marinate while making the rest of the dish.
- season pork chops with salt and pepper and set aside while preparing the breading station.
- in a shallow bowl add the flour, salt, pepper, and Italian seasoning and combine.
- in a second shallow bowl combine all ingredients for the egg wash.
- in a third shallow bowl combine all ingredients for the panko bread crumbs layer.
- prepare a baking tray with either parchment paper of a silicone baking mat.
- take the first pork chop and place it in the flour bowl, flip the chop around to the other side and even the edges covering the entire chop in a layer of flour
- take that pork chop out of the flour and into the egg mixture quickly coating all sides in egg
- take that same chop out of the egg mixture and place it into the panko mixture coating all sides in the crumbs. pressing the chop down into the crumbs can help them to stick.
- place the pork chop on the prepared baking sheet.
- repeat the last 4 steps with remaining pork chops
- place tray of chops into the pre heated oven for 20 minutes to bake fully
- while the pork chops are cooking grate some mozzarella cheese
- remove baked chops from the oven and top with tomato mixture and some cheese
- place shops back in the oven until cheese is melted and slightly brown.
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