Crispy Breaded Pork Chops (Baked)

This post may contain affiliate links. Please read my disclosure policy.

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.


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.
  3. 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.

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
4.96 from 149 votes
Review Recipe

Crispy Breaded Pork Chops (Baked)

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


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

Follow Spend with Pennies on Pinterest


  • 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.

Recipe 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)!

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
About the author


pinterest facebook twitter instagram

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!

More Posts by Holly

Leave a Reply

Your email address will not be published.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

Recipe Rating


    1. Hi Kristaney, Bone-in pork chops should work well for this recipe. Just keep in mind they cook a bit faster so you will want to check on them a bit sooner to ensure they don’t overcook.

  1. why cant you just fry them, instead of putting them in the oven or just simply put them directly into the oven?

    1. We find the combination of frying and baking keeps the breading crispy with the juicy deliciousness of baked pork chops.

  2. Love this recipe!! Have made this carnitas for years now and am always excited to impress my family with them. Please don’t ever take this down!5 stars

  3. Well , Well ,Well! A recipe that actually held up to its ratings! This is the first time I’ve actually been able to get crunchy oven baked chops. This technique, easy right! Worked GREAT! YUMMMMM4 stars

  4. I will never grill pork chops again. Absolutely the best chops I’ve ever made. Tender, juicy and flavorful! I didn’t have Italian bread crumbs so just used flour, egg and Panko seasoned with Adobo seasoning. Fantastic! Thanks for a great recipe!5 stars

  5. Loved these. The second time I made them I changed them up a bit. I cut them into 1 inch pieces, breaded with flour,egg and panko, then into the oven. I used a sweet and sour sauce and served them over rice. So many ways to use this basic breaded oven baked pork chop. Great recipe.5 stars

  6. I cooked it for the same amount of time as said and it was raw in the center? its OK though because
    i re-did them and it worked out well, so to any people, cook it for maybe a few more extra minutes.4 stars

  7. These were so juicy and tasty; probably the best pork chops I’ve made. I was at a friend’s cottage when I made them, so I didn’t have all of the ingredients listed and swapped out the Italian bread crumbs for plain bread crumbs with dried basil and oregano, salt and pepper, and garlic powder added to them.5 stars

  8. This is a Fabulous recipe. My Pork Chops usually turn out tough as a boot.
    I cut a Pork Tenderloin into 1” pieces, breaded according to your recipe, browned some about 2 minutes on each side a few at a time, Baked 14 minutes, let rest 5 minutes, and I could almost cut them with a butter knife. Served with Bush’s Baked Beans. This is a Keeper. My sister said, Don’t lose this recipe. It’s the best. It truly is. This will be my go to recipe from now on. Thanks!!!5 stars

      1. Hi Mag, you can whisk the egg in the bowl. We pan-fry them over medium-high heat just until browned on each side (which is about a minute per side), then bake until cooked through. If burning you will want to turn your heat down slightly or cook for just under a minute on each side. Hope that helps!