breadcrumbs | nina in the kitchen

Broiled Pork Chops

Posted on March 13, 2025 by nina in the kitchen

This is a recipe we made when I was a teen. It’s very simple. It’s a bone in loin pork chop with a light bread coating. Not heavy and thick. Sprinkled breadcrumbs coat the chops. It’s not a chop dipped in flour, then egg, and then breadcrumbs. That’s another recipe entirely

My mom worked late so I often made dinner. This was one of her recipes

Pork chops today have become extremely lean. Don’t buy those. Look for loin chops with the bone. It also needs to have some visible fat or it will be too dry. Broiling needs to use meats that have some fat no matter what the meat is because it is a dry form of cooking. There is no moisture added during cooking like there is when cooking in a sauce.

When I was a kid we used a broiler pan and broiled both sides of the chops. You can also use a wire rack set in a sheet pan instead of a broiling pan.

Another method is sheet pan broiling which is broiling on a sheet pan and broiling only 1 side of the chops. It’s your choice.

The sheet pan broiling pork chops turn out moister. The true broiled on both sides chops have a nice lightly breaded crust on both sides.

I used the sheet pan method in these photos. Besides being moister the other reason I prefer the sheet pan method is some of the breading sticks to the pan when turning over the traditional broiled pork chops. It almost seems a waste to bread both sides and to then have part of the breading stick to the pan.

Also make sure to use real stick butter, not the spreadable butter. The real butter adds to the flavor of this dish. The spreadable butter has water in it and will make this a soggy mess

Have fun with this quick and easy dish that everyone loves!

Ingredients

4 Loin pork chops, not too lean, bone in
2 tablespoons melted butter or more
1-3 tablespoons plain traditional dried breadcrumbs, not panko style
Salt and pepper
Paprika, optional

Instructions

Decide which broiling method you’ll use
For easier clean up it’s best to line your sheet pan or broiler pan with foil
Place rack or broiler tray in place or if using the sheet pan method don’t add anything to the foiled sheet pan
Place chops on a rack or a sheet pan. Season with salt and pepper on both sides of chops
If using a rack, then brush both sides of chops with butter and sprinkle both sides with breadcrumbs. If using the sheet pan method, brush with butter and sprinkle breadcrumbs over one side of chops. Don’t add too much breadcrumbs. It will burn. This is a light bread coating
Sprinkle with paprika if desired
Broil both sides 3-5 minutes. Or broil 1 side 5-10 minutes depending on thickness of chops
Internal temperature should be 165 degrees
Serving traditionally with applesauce is the German influence. Any starch and vegetable would be perfect. Mashed potatoes and broccoli are typical or just a big salad as I have done here

Lightly breaded chops ready for broiling

Italian Meat Balls

Posted on December 12, 2016 by nina in the kitchen

This recipe is from an Italian-French cooking school called The Antoinette Pope School. It was in downtown Chicago and my mom took lessons there in the 1940’s. This recipe is straight from their cook book.

I always make a large quantity of these meatballs because they freeze well and everyone loves them. They’re great plain or with Italian tomato sauce. Usually I’ll make the 3 lbs of beef but sometimes even 6 lbs. the recipe always turns out great

Here’s a head of garlic minced for 6 lbs of beef

Beat the eggs in a separate bowl

Mix in all the seasonings

Add the eggs and mix well before adding the breadcrumbs, Parmesan and milk

Here is the mixture which needs to set for 30 minutes

These meatballs are ready to bake to 165 degrees F. Parchment paper is a better liner than foil for baking

Ingredients

3 pounds 90% -95% lean ground beef

2 cups finely chopped onion

1 tablespoon or more dried oregano

2 teaspoons salt

1 teaspoon black pepper

6 cloves garlic, minced

1 cup chopped flat leaf parsley

6 eggs, beaten with a fork

1 and 1/2 cups cool milk or water

1 cup grated Parmesan cheese

1 and 1/2 cups dry bread crumbs

Directions

Preheat oven to 350 degree F
In a very large bowl place beef
Add the above ingredients in the order listed and mix well into beef after each addition
Now let the mixture stand for 30 minutes.
Form into 1 1/2 inch size balls using a scoop if possible. It makes it easier. I use a Noropro scoop that holds about 2 tablespoons. Also keep a small bowl of cold water nearby to keep your hands wet. This will help you more smoothly roll the meatballs in your hands.
Place on baking sheets lined with parchment paper. Do not crowd the meatballs.
This recipe makes 80-90 meatballs
Bake 15-18 minutes or until internal temperature reaches 165 degrees F. Try not to go much higher than 165. The meatballs will get dry if cooked too long. Use an instant read thermometer. I like the Classic Thermapen.
Cool thoroughly before freezing.
Serve as is or with an Italian tomato sauce.