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Skillet Breaded Pork Chops with Rosemary

Costoletta di Maiale al Rosmarino

These rosemary-flavored breaded pork chops get a little kick from fresh hot red pepper.

Saving time: A thinner cut of pork saves cooking time. Use Egg Beaters rather than whole eggs to avoid spending time beating eggs.

Serves 8


2 teaspoons diced hot red pepper or 1 teaspoon dried flakes

2 garlic cloves, peeled and minced

2 tablespoons minced fresh rosemary needles

2 teaspoons salt

Coarse black pepper to taste

1 cup toasted bread crumbs

1/3 cup Egg Beaters or 2 large eggs, slightly beaten

8 center-cut bone-in pork chops 1/2 inch thick

4 tablespoons Filippo Berio extra-virgin olive oil

Lemon wedges



1/2 cup coarse kosher salt

1/4 cup sugar

1/2 cup boiling water

2 quarts cold water

Juniper berries, garlic, fresh herbs, mustard seed, cinnamon, orange slices, can all be added to brine for optional flavor.


Mix all the brine ingredients in a heavy duty plastic bag. Place the chops in the bag and make sure they are submerged. Use a weight to hold them under the liquid. I place the bag in a casserole dish before placing in the refrigerator. Pork chops that are 1 inch to 1 1/2 inches thick need several hours to brine.

When ready to cook, rinse the chops well and dry them; do not salt them.

When the brining is completed, mix the red pepper, garlic, rosemary, salt, pepper, and bread crumbs on a sheet of wax paper. Set aside.

Pour the Egg Beaters or beaten eggs into a shallow dish. Dip the chops in the egg on both sides, then coat each one on both sides in the bread-crumb mixture, pressing them in with your hands. Transfer them to a dish. Do not stack them on top of each other. Refrigerate the chops, uncovered, for 10 minutes.

Heat the olive oil in an oven-to-table sauté pan. Brown the chops on both sides over medium heat for about 3 minutes on each side. Do them in batches, if neces¬sary, keeping them warm as you brown them. Serve immediately with lemon wedges.

This recipe is featured on show 1724, Tasty Pork - Maiale Saporita.


  1. john dunbar's avatar

    john dunbar

    What a thoroughly charming woman with a deep love and knowledge of Italian food. She is engrossing to watch with her straightforward, undramatic and unpretentious delivery unlike all those `gimmicky' cooks on TV. May you live forever, Mary Anne !

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