Crispy Baked breaded pork chops are tender and juicy inside with a yummy crunchy coating.

With just a handful of ingredients, these chops are really easy to make! Simply coat the pork chops in an Italian bread crumb mixture, quickly brown them in a pan and bake until the crust is golden.

Baked Pork Chops on a baking sheet with parchment paper

Perfect Pork Chops

We LOVE these old fashioned pork chops because they’re tender and juicy but so easy to make!

To make pork chops juicy you really want to ensure they aren’t overcooked. Like pork tenderloin, center loin chops are very lean and can dry out if overcooked.

To ensure the crust is crispy is to quickly brown them on the stove first. This not only ensures the crust is crispy, but the brown bits are flavorful. These are finished in the oven to keep them juicy.

Ingredients

Bread Crumbs I use seasoned breadcrumbs for this recipe because they’re already salted and flavored. If you’re using plain, homemade breadcrumbs or Panko breadcrumbs, be sure to add some Italian seasoning and salt & pepper to them.

Pork Chops This recipe uses lean boneless center loin chops about 1″ thick. You can use any chop you’d like but keep in mind different types of chops will have different cook times. Thinner chops will cook faster.

Eggs & Flour These ingredients help the crumbs stick to the pork. Season the flour with a bit of salt or seasoned salt.

Breading baked pork chops with egg and breadcrumbs

How To Make Breaded Pork Chops

To get the breading to stick to the chops, they will be quickly dredged in flour and then dipped in egg. The flour egg mixture really helps the bread crumbs stick!

  1. Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.)
  2. Dredge in flour and then dip in egg. Add a pork chop to the breadcrumb mixture and gently press the crumbs so they stick.
  3. Brown the pork chops in a skillet to crisp the crumbs, and then bake them until tender.

How Long To Bake

When chops are browned and crispy on the outside, they are ready for the oven!

  • Place chops evenly on a parchment-lined tray and bake. No need to turn them over.
  • Bake 3/4″ chops (that have been browned) at 425°F for about 12-14 minutes.
  • Use a meat thermometer to test for doneness. Breaded pork chops should register at 145°F.

Baked Pork Chops on a baking sheet with parsley on top

How to Tell When Pork Chops are Done

Use a meat thermometer! They are not expensive, the investment is anywhere between $10-20 and it will ensure you cook meats to perfection every time. Money well spent!

Pork chops are cooked when they are 145°F, I usually take them out of the oven a few degrees sooner and let them rest a few minutes as the temperature will continue to rise as they rest.

A little bit of pink inside is totally ok, (in fact it’s encouraged if you want juicy chops)!

What To Serve With…

Breaded pork chops are such a universal entrée, they can go with nearly any kind of side dish!

Veggies: Homemade creamed corn, steamed beans or broccoli,

Potatoes: Mashed or scalloped potatoes, boiled baby potatoes smashed with a bit of butter and fresh dill.

Salads: A fresh and simple tossed salad or even an Italian salad is a favorite with any meal.

An overhead view of Baked Pork Chops on a plate with parsley

How To Reheat

Reheating breaded pork chops is easy! Keep them in the refrigerator until ready to reheat.

  • Oven Place them on a greased baking sheet and warm them in the oven for about 15 minutes at 350 degrees
  • Microwave They can be reheated in the microwave but they will stay crispier on the outside if they are reheated in the oven.

Either way, be sure to season with a dash of salt and pepper before serving!

Perfect Pork

Did you love this Baked Breaded Pork Chop Recipe? Be sure to leave a rating and a comment below!

An overhead view of Baked Pork Chops on a plate with parsley
4.98 from 407 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crispy Breaded Pork Chops (Baked)

This juicy breaded pork chops recipe is quick and easy to prepare!
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 26 minutes
Servings 4 servings
buy hollys book

Ingredients  

  • 4 pork chops boneless center loin, 1" thick
  • 1 egg whisked
  • ¼ cup flour
  • ½ cup Italian breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • salt & pepper to taste
  • 1 tablespoon olive oil or as needed

Instructions 

  • Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
  • In a shallow bowl combine bread crumbs, Parmesan cheese, garlic powder, and salt and black pepper.
  • Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
  • Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
  • Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
  • Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
  • Rest 5 minutes before serving.

Notes

If substituting plain or Panko breadcrumbs in this recipe, add some Italian seasoning and salt & pepper to them.
This recipe uses lean boneless center loin chops about 1" thick. You can use any chop you'd like but keep in mind different types of chops will have different cook times. Thinner chops will cook faster.
Use a meat thermometer to ensure the pork chops aren't overcooked. We serve chops at 145°F, I usually take them out of the oven a few degrees sooner and let them rest a few minutes as the temperature will continue to rise as they rest. 
A little bit of pink inside is totally ok, (in fact it's encouraged if you want juicy chops)!
 
4.98 from 407 votes

Nutrition Information

Serving: 1pork chop | Calories: 325 | Carbohydrates: 11g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 133mg | Sodium: 319mg | Potassium: 559mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American
Baked Pork Chops and parsley on a white plate shown with a writing
Baked Pork Chops on a pan shown with a title
Baked Pork Chops with Parsley shown with a title

Categories:

, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. I omitted the flour then followed the recipe exactly. I used bone-in chops, dipped well in egg and coated completely with breadcrumbs. Browned them in a pan with Smart Balance then baked @ 400° for about 20 minutes. So simple and so delicious!5 stars

  2. Hi Holly,
    This is a great recipe!! Thanks for sharing!! Needed something new as far as breading and cooking. Really like that you can bake it and it comes out crispy. Use it for everything chicken…thanks again!!5 stars

  3. I’d like to help my daughter out by prepping this so she can just throw them in the oven. Do you think it would be ok to refrigerate after browning so she can just thrown them in the oven when she is ready?

    1. Hi Helene, I have never tried so I can’t say for sure. But I would worry they wouldn’t crisp up properly in the oven after being refrigerated. The breading may become a little soft.

  4. Note to anyone cooking in general – ALWAYS read the entire recipe directions in full before you even pick up a spoon! It will save you time, waste and heartache.

    I love your recipes. I’ve tried quite a few in the past and when I want inspiration or a good recipe, I start with your blog first. These pork chops are great. Thank you for the reminder that 145 is fine (unlike chicken which should register 20 degrees more). I used an Italian seasoning mix in the breadcrumbs that I got when I was in Italy but garlic will always will stand on it’s own.5 stars

  5. We have porkchops in the fridge for dinner tonight, and I was looking for inspiration for how to fix them differently than we usually do (some seasoning and then into the air fryer). This looks perfect, and we have everything except the breadcrumbs. Had to run to the store today anyway, so no big deal. Looking forward to making them!

    I saw some people were confused about the “when the chops are browned and crispy on the outside, they are ready for the oven” step. I think what’s happening is they’re going halfway down the page, past the part where you mention browning them first, and straight to the how- to section, where you go over dipping them in the breadcrumb mixture. That section skips straight from that part to the oven section and doesn’t mention the stove step. When you go farther down to the actual recipe though, the directions are completely straightforward and clear, but they’re probably skipping past it all the way down to the comments to ask you about it, haha.

  6. Directions make ZERO sense. Says when they are browned they are ready for the oven but initially it says to brown the in the oven first. Make this make sense!

    1. That’s correct Joann, they’re browned in a pan on the stovetop and then they are ready to be baked in the oven. The browning ensures a crisp coating while the baking ensures the pork is cooked perfectly.

    1. The pork chops are browned in step 5, was there something you needed help with on this step?

      5. Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.

      1. Made this tonight and even my 6 and 12 year old loved it! Your instructions were clear and concise and much appreciated! I don’t know why I never thought to brown them in the pan first before putting them in the oven ‍♀️ SO good! Thanks again5 stars