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 breadcrumb mixture and gently press the crumbs so they stick.
- 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.
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!
Equipment
Ingredients
- 4 boneless pork chops 1-inch thick
- 1 egg whisked
- ¼ cup all-purpose flour
- ½ cup seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- salt and black 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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Absolutely delicious and SUPER easy and quick to make!
Delicious! Will make again. Thank you for all your tips.
Delicious!
So simple. So tender. So perfect!
I really like this crispy breaded pork chop recipe.
Tasty but a lot of my breading fell off, any tips?
Ensure you dab the pork dry with paper towels very well, moisture can keep the breading from sticking. Ensure you’re using a very thin coating of flour followed by egg. The flour and egg help the crumbs stick. Hope that helps!
Very moist and tasty but some of my breading fell off as well.
I made your recipe for baked pork chops. I altered with coconut flour (gluten free) and gluten free italian bread crumb. I had thick pork chops so I ended up cooking them for 30 min. Your recipe is fantastic and will be used many times in the future. Easy, great and fool proof.
I did this recipe and it was okay. I retried it without browning them first and they came out a million times better. Follow all the steps but instead of browning but them on a baking sheet with a little Pam and put them for 35 at 425 and they’ll come out amazing!!
Great recipe! Only mid for me was the added 2 large eggs as that was what I needed for my 5 fast fry pork chops to be well coated for breading. I had some homemade Tex mex spiced flour leftover so I used that to coat the chops before breading and that was just perfect seasoning. No need of anything on these chops . Just slice a piece of meat and enjoy with your desired sides.
So glad you enjoyed the recipe! Tex Mex seasoning sounds like a delicious addition :)
Very easy quick meal, it was delicious. Will definitely make again. Thank you for this recipe!
You’re so welcome Sam!
We love breaded pork chops. We skip the flour and the browning in the pan. They come out juicy and delicious. Thank you for so many wonderful recipes!
Simply Fabulous! Perhaps it’s because my oven runs a little hot but I only baked for 9 minutes in a preheated 425 degree oven
Juicy and great tasting. Might add a little more spice/heat to the breading.
At first, I thought your advice was to brown the pork chops in a frying pan before breading them, but I guess that I should bread them first and then put the chops into the frying pan. Is that correct?
Yes Fran, that’s right. The process is detailed in the instructions. Enjoy!
There is no mention of frying the breaded chops before putting them in the oven. Very confusing. Other posters below had the same problem. Recipe needs editing. No star rating as I haven’t tried the recioe yet
Step 5 is where the chops are fried.
5. Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
6. 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.
I thought the same thing. Having the other direction over the main directions is confusing. I went back and scrolled further down and I found the directions about pan frying them first. So you weren’t the only one Leslie. :)
I followed the recipe and my chops came out very tender and juicy. The breading fell off after baking. How can I get the breading to stick?
Dredging in flour before dipping in the egg then breading (step 4) should help it stick to the pork chop even after baking Melissa!
put on a rack when baking so the air can circulate over the meat. Just sitting them on a sheet steams the coating off.
Is it just me or is the step of frying them in the pan totally missing from the instructions?
Step 5. In a frying pan, brown pork chops for 1 minute per side in olive oil.
Hope that helps.
Perhaps I missed something, but why first brown them in a frying pan, then bake them in the oven? I’ve always only used a frying pan without a problem.
Hi Agnelina, we brown them in a frying pan first to ensure a crispy exterior coating then pop them in the oven to finish baking! You can cook them fully in the frying pan if you prefer :)
In the top, you don’t say to brown the pork chops in a skillet with Olive oil. Might be picky, but I almost deleted because of that. Read the entire recipe and saw it.
Hi Diane, it is mentioned in the write-up and in step 5 of the recipe! Hope that helps :)
Browning the pork chops first is in the recipe. People need to slow down and read.
I use the seasoned bread crumbs, but I add more grated parmesan, add garlic powder and onion powder. This basic recipe makes for a juicy chop!