Crispy Breaded Pork Chops with Tomato Soup

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Crispy Breaded Pork Chops with Tomato Soup is a deliciously comforting weeknight dinner that will have everyone at the table asking for seconds. The juxtaposition of golden-brown, crunchy pork chops paired with a vibrant, homemade tomato soup creates a satisfying meal that’s both easy to make and hard to resist. Get ready to dig into this crave-worthy dish!

Why You’ll Love This Recipe

This recipe for crispy pork chops is perfect for busy weeknights when you want something quick yet delicious. The tender pork chops are breaded to perfection, providing a satisfying crunch with every bite, while the tomato soup adds a touch of warmth and freshness.

• Quick and Easy: Perfect for a weeknight meal.
• Flavorful: The combination of crispy pork and rich tomato soup is irresistible.
• Versatile: Great for serving the whole family or impressing guests.
• Comforting: A classic dish that warms the soul.

Ingredients

• 4 boneless pork chops (about 1 inch thick)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 cup olive oil (for frying)
• 4 cups canned crushed tomatoes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

How to Make Crispy Breaded Pork Chops

1. Start by preparing the pork chops. Pat them dry with paper towels and season both sides with salt, pepper, garlic powder, and paprika.
2. Set up a breading station: in one shallow dish, place the flour. In a second dish, whisk the eggs. In a third dish, spread the breadcrumbs.
3. Coat each pork chop in flour, shaking off any excess, then dip it into the beaten eggs, and finally, coat it in breadcrumbs, pressing down to adhere.
4. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded pork chops and cook for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 145°F). Remove and place on a paper towel-lined plate to drain excess oil.
5. While the pork chops are cooking, prepare the tomato soup. In a saucepan over medium heat, add a splash of olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
6. Pour in the crushed tomatoes and add dried basil, salt, and pepper. Bring to a simmer and let it cook for about 10-15 minutes, stirring occasionally. Adjust seasoning as needed.
7. Serve the crispy pork chops alongside a warm bowl of tomato soup, garnished with fresh basil leaves if desired.

Tips for the Best Results

• Make sure your oil is hot enough before adding the pork chops to achieve that crispy exterior.
• For an extra layer of flavor, consider marinating the pork chops in a mixture of olive oil, lemon juice, and herbs for a couple of hours before breading.
• Don’t overcrowd the skillet when frying; cook in batches if necessary to maintain the oil temperature.

Easy Variations

• Swap the pork chops for chicken breasts or eggplant for a different protein or a vegetarian option.
• Add a splash of cream and some grated cheese to the tomato soup for a richer texture.
• Spice it up by adding red pepper flakes to the soup for a kick.

What to Serve With It

• A fresh garden salad with a light vinaigrette.
• Garlic bread or crusty rolls to soak up the soup.
• Roasted vegetables for a nutritious side.
• Mashed potatoes for a heartier meal.

Storage and Reheating

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Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness. The tomato soup can also be stored in the fridge for up to 5 days and reheated on the stove or in the microwave.

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