Grandma’s Baked Pork Chops

Grandma's Baked Pork Chops - Chew Nibble Nosh

 My Grandma was a wonderful cook.  It’s been sixteen years since she passed away, but I still remember Sunday dinners at her house like it was yesterday.  I remember crowding in, knee to knee, around her tiny dining room table, with my parents, brother, aunts, uncles, cousins, and friends.  We’d dive into course after delicious course, and the sounds of laughter and love would fill the house.

(She was Italian, and in case you haven’t heard, Italian people like to eat.)

She was an amazing home cook, and managed all of it in a kitchen about the size of my dining room table.  It amazed me then, and it amazes me even more now.

I’m forever kicking myself because I never hounded her in the kitchen.  If I’d been smart, I would have shadowed her in her teeny tiny kitchen, writing down her recipes, and asking her advice as she made them…because they were all in her head.  But, alas, I was a silly kid who always thought there would be enough time, and another tomorrow, and so when Grandma passed away, so did most of her recipes.  I have a few, but not many, and the recipes I do have aren’t really Italian! (By the way…if any of my relatives are reading this and have my Grandma’s fried cauliflower recipe, I’d love a copy.)

This pork chop recipe is one that someone, God love ’em, managed to write down.  It’s simple both in preparation and in ingredients, and the result is always delicious, and to me, comforting.  These simple little pork chops also hold a special place in my heart because they were what my Grandma cooked for us the last time Aaron, my then fiance (although my Grandma would only call him my “friend”), and I had dinner with her.

You can easily adapt this for any amount of people.  It’s as easy to make for a party of one as it is for a party of ten.

I start by generously sprinkling my inch-thick, bone in, center cut pork chops with Lawry’s Seasoned Salt.  Then, I dip the chops in some beaten egg, and coat them with Italian seasoned breadcrumbs.

Grandma's Baked Pork Chops 1 - Chew Nibble Nosh

Once they are breaded, I pour a little bit of oil in a large skillet.  I heat the oil up and then brown up the chops on both sides.

Grandma's Baked Pork Chops 2 - Chew Nibble NoshOnce the chops are browned and crispy on the outside, I place them all in a 9×13 inch pan.

Grandma's Baked Pork Chops 3 - Chew Nibble NoshThe pan gets covered, tightly, with foil, and then popped into the oven for a full hour and a half!

During that 90-minute span, magic happens.

When the pork chops come out of the oven, they are so tender and juicy, they fall right off the bone.  I’ve passed this recipe on to many friends over the years, and it always makes me smile when I get a text or an email about how Grandma’s wonderful pork chops are making the rounds, and making hungry people happy all over the place.

I think Grandma would be proud.

Grandma's Baked Pork Chops - Chew Nibble Nosh


Grandma's Baked Pork Chops
Recipe type: Dinner
Cuisine: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 1-inch thick, bone in, center cut pork chops
  • Lawry's Seasoned Salt
  • 2 eggs, beaten
  • 1-1½ cups Italian seasoned breadcrumbs
  • vegetable oil
  1. Preheat the oven to 350*F.
  2. Sprinkle both sides of the pork chops generously with the Lawry's Seasoned Salt.
  3. Dip each chop in the beaten egg.
  4. Coat the chops with Italian breadcrumbs and shake off the excess.
  5. Add enough oil to a large skillet to just cover the bottom (a few Tablespoons). Brown the chops, in batches if necessary) on both sides.
  6. Place browned chops in a 9x13 inch baking dish.
  7. Cover the dish tightly with foil and bake in the 350* oven for 1½ hours.
  8. ENJOY!

17 thoughts on “Grandma’s Baked Pork Chops

  1. I can really relate to your story. My grandmother and mother were great home cooks. We are so blessed with our memories and the food that they passed down – aren’t we? I’m sure my grandma made a version of pork chops similar to this even though I don’t remember. I’ve actually started collecting cook books from my grandma’s era – trying to capture ideas of what else she might have cooked. I will DEFINITELY try this.!!!!

  2. That’s such a great idea. I love looking through older cookbooks. It’s amazing how some flavors and recipes have stood the test of time while others just fall by the wayside. They are waiting to be rediscovered!

  3. Do you think it would work with thick, boneless chops? I’m worried it might dry out but was curious if you had tried it before.

    • I haven’t used boneless chops with this recipe, but I’m thinking that they may cook up to be drier than the bone in. The bone and extra fat on the bone-in chops help keep the chops moist during the long cooking time. If you do try it with boneless chops, be sure to let me know how they turn out!

      • I’d stick with the bone-in chops. They were still tasty, but a little dry without the bone so next time I’ll either reduce the time or keep my fingers crossed the commissary has bone-in chops when I go shopping 🙂

        • Thanks for letting me know! I’m sorry they were a little dry, but I had a feeling that might happen. 🙁 Fingers crossed for an excellent pork chop sale next time you hit the commissary!

  4. Great Recipe! My 6, 5 & 3 yr. olds could not get enough! The meat was so tender and full of flavor. This is a keeper, thanks for sharing!

  5. I am going to try these today. My chops aren’t quite as thick but I think they will work out well. I’ll let you know how it turns out. I thought about broccoli casserole and mashed potatoes with dinner rolls.

  6. I’m trying this recipe with boneless chops because I already had them. They are thicker than the recipe but smell delicious. I’ll let you know tomorrow. Thanks. Reminds me of old times 🙂

    • Thank you so much for this recipe!! My family and I loved it! I love when I can keep it simple, fill the house with an amazing smell for awhile leading up to dinner time, and hit a home run on taste! This is a keeper!

  7. Easily the best pork chop recipe I’ve ever made. Seriously. Thank you so much for sharing! My husband is swooning. Oddly enough, I usually buy boneless chops but I bought a pack of bone-in by accident and found this recipe for them by chance. Needless to say, I’ll be buying and preparing them this way from now on!

  8. I have been unhappy with pan-fried chops for a while now no matter what I tried. I did have the fall-off-the-bone chops occasionally in the past but never home-cooked. This was not a difficult recipe to follow and I used Panko breadcrumbs but did not use the salt as I am sensitive to sodium and also only had 1/2″ thick chops so I was a bit off the mark as far as the exact recipe. We were thrilled with the tenderness and flavor of the cooked chops and the crispy coating added a very nice texture. Probably because of the thickness, they were a touch less moist than they could have been but more than made up for that with the tenderness etc. Also the Panko got very dark on the bottom but tasted fine. I used a slightly higher temp setting (360) due to our oven not always heating exactly so I think I need to back that down a bit for 1-1/2 hours and also move the pan up a bit higher in the oven next time. Thank you for the great recipe!

  9. ihave not cooked pork chops for years they come out so tough im exicited to try this recipe

Comments are closed.