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.
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.
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!
- Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.)
- Dredge in flour and then dip in egg.
- Add a pork chop to the bread crumb mixture and gently press the crumbs so they stick.
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.
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.
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
- Honey Glazed Mushroom Pork Chops – 30 min meal
- Balsamic Pork Loin – sheet pan meal
- Grilled Pork Chops – very juicy
- Instant Pot Pork Chops – so tender
- Instant Pot Pulled Pork – favorite
- Stuffed Pork Chops – with mushroom sauce
Did you love this Baked Breaded Pork Chop Recipe? Be sure to leave a rating and a comment below!
Crispy Breaded Pork Chops (Baked)
Equipment
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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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if you like crispy edges… maybe cook at a higher oven temp for shorter time. no grease on your pan. check it frequently. but if you want to save time, honestly I think putting it in the oven, caused the breading to get weird. I stead of staying crispy from the initial trip to a skillet…. not impressed. loved the mixture for breading tho.
Delicious!
Recipe is amazing and was perfectly cooked. Highly recommend this to everyone!
Best breaded pork chops I have ever made! This method of frying first then going in the oven works perfectly. They were so tender and juicy with a nice crispy crust. Definitely a winner!
A very tasty recipe, I served the pork with homemade coleslaw.
Holy cow!!! My kids loved it (they legit don’t love most of what I make)! They said it looked like a fancy restaurant meal and gave it a 10/10. I bought the ‘on sale’ pork chops. I used a basket air fryer to bake it and I added a few fresh chopped chives from the garden on top for garnish. Very easy, very moist and delicious!!
Always a win when we find a meal that the kiddos love! I am so happy to hear this recipe was a hit!
I’m assuming that you dip the pork chops first in flour then egg then breadcrumbs? The recipe doesn’t specify
You can find this in step 4.
4. 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.
Best ever in the pork category-actually all her recipes are wonderful.
I am so glad you are loving the recipes Teri!
Great recipe for getting a nice crisp brown tasty coating. Everyone’s stove and oven are different, but medium-high heat was too hot. Chops I purchased were 3/4 inch. Even after 8 minutes in the oven the temperature was 160. There was a bit of juice left in the chops. I’ll try again
they are meant to be juicy, who wants to chew on a dry pork chop?!
these were easy to make and my family loved them!!! yummmm!!!!
We made this recipe tonight. It was fantastic! We had six bone-in chops (3/4 inch, total 3 lbs), and breaded them with panko. Since we used more pork chops than the four servings above, we needed a second egg, other wise the flour to egg to panko ratios were spot on.
Since they were bone-in pork chops, we went a little longer in the cooking time (about 14 min) which was perfect.
We served them with broccoli, apple sauce, and sauerkraut (white). A absolutely wonderful recipe, we will be making these again.
Great chops taste good
tender and moist
I made this parmesan chicken version of this a week or so ago so I knew that when I wanted breaded pork chops this was the way to go! I just pulled them out of the oven and they look amazing!
In my opinion, this is the best pork chop recipe for a fast and plentiful dinner! With my family 8 and a busy work schedule, it’s always relieving to find an amazing-tasting dinner that goes super fast. This has definitely turned into a family cookbook recipe! Would highly recommend it!
So simple & fast to make. They came out delicious.
Fantastic !!
We always used shake n bake crispy for like 30 years. Their product over the last 5 years is horrible and expensive. Been searching for a crispy coating for pork chops for quite a while. Finally, your recipe nailed it and then some! Sooooo delicious and moist! Husband said, “Best Pork Chops he ever had!” That’s a tremendous compliment coming from him. Been married for 36 years! Huge thumbs up!
Thank you for sharing Shirley! I love hearing this!
I have made these Delicious Baked Pork Chops many times since I found your site last year.
We look forward to them on the menu.
Thanks for the best Chops. I use a Pork Tenderloin. I’m horrible with regular Pork Chops. Always tough. These are nearly fork tender. We love them.
Thanks !!! I love your site. Your the Best.
You’re very welcome Barb, thank YOU!!