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Bread 'em And Bake 'em Pork Chops

Bread 'em And Bake 'em Pork Chops

Seasoned melba toast crumbs coat these oven-baked pork chops and helps make these pork chops extra-crispy!

  • Yield: 6 servings


  • 1 (5-ounce) box plain melba toast
  • 2 teaspoons Emeril's Italian Essence or other dry Italian seasoning
  • 2 tablespoons plus 2 teaspoons Baby Bam
  • 1/2 teaspoon garlic powder
  • 1/4 cup finely grated Parmesan
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 6 thin center-cut pork chops (about 2 1/4 pounds)


  • Position rack in center of oven and preheat the oven to 400 °F.
  • Line a large rimmed baking sheet with aluminum foil and place a wire rack on top.
  • Place the melba toast in a food processor and pulse to form coarse crumbs, about 3 pulses.
  • Transfer the crumbs to a large plastic resealable food storage bag and add the Italian Essence, 2 tablespoons of the Baby Bam, the garlic powder, Parmesan, and vegetable oil. Close the bag and shake to combine.
  • In a medium mixing bowl, beat the eggs and remaining 2 teaspoons of Baby Bam with a fork.
  • Using your hands, dip the pork chops 1 at a time into the eggs, then place in the bag, close, and shake to coat on both sides, pressing so that the crumbs adhere.
  • Place the chops on the wire rack on the baking sheet.
  • Bake until the pork chops are cooked through and the coating is golden brown and crisp, about 20 minutes.
  • Using oven mitts or pot holders, remove the baking sheet from the oven and serve the chops immediately.