Drawbacks

• Searing pork chops before you bread them has several potential drawbacks. First, you're adding an additional and unnecessary step since you'll have to brown the pork chops again after you've breaded them. More importantly, though, the process of searing creates a crusty layer on the surface of the pork chop. This layer will prevent the breading from sticking.

Traditional Method

• Stick with the classic method for breading pork chops and you'll get better results. Place cold pork chops in a bag of flour and shake to lightly coat. Then dip the pork chops in a liquid, such as beaten eggs or oil. Finally, roll the pork chops in the breading and refrigerate them for 30 minutes to allow the breading to set. The pork chops are now ready to be baked, grilled or pan-fried.

Ingredients

• A traditional breading calls for crushed breadcrumbs, but you can use almost anything to bread pork chops. Try combining breadcrumbs with crushed pecans or Parmesan cheese. Make a breading from equal parts flour and cornmeal or even pancake mix. Salt and pepper the pork chops before you coat them with the breading, and add additional seasonings, such as thyme, rosemary, garlic or chili powder to the breading. For an extra punch of flavor, marinate the pork chops before you bread them. Try marinades made from soy sauce, apple juice, citrus juice or even honey.

Cooking

• Pork chops can be cooked in a variety of ways, but keep the heat around 375 degrees and watch the pork chops closely. Pork chops vary in how much time they need, depending on the thickness of the chops. Those containing bones take longer to cook than boneless types. Pork chops are done when the flesh is white or slightly pink and the juices run clear. A meat thermometer inserted in the chops should read 145 degrees. Avoid overcooking pork chops, which will dry them out.