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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I have NEVER commented on a recipe before. These pork chops were amazing! I used panko breadcrumbs. I added 1 tsp. of Italian Seasoning, 1/2 tsp. salt and 1/4 tsp. of cracked black pepper along with the garlic powder and parmesan cheese. They were both juicy and full of flavor! I made these last week and my husband has asked me when I’m making them again!
I am so happy to hear these pork chops were a hit Christa!
Made these tonight! Had very thick ones at least an inch and baked for 13 minutes, letting it rest while the broccoli cooked (10 minutes). Cooked perfectly and my husband asked for them to be put in the regular rotation! Thank you for sharing the recipe!
Thanks for this wonderful recipe the chops come perfect every time now one of my husbands favorites.
Fast, easy, and delicious! This turned out perfectly with minimal effort. It’s going to be a new family favorite! My kids gobbled it up. ☺️
Perfect first try.
Recipe was simple, but turned out better than fried!
just made them and VERY . Thank you
good. family loved it
This recipe is a exceptional made these pork chops 2 times and they were great both times.
Great recipe!! The pan fry to crisp the breadcrumbs is genius! When there were 3 minutes left in baking them I sprinkled shredded mild cheddar cheese on top which took it over the edge.
This is an extremely simple and quick recipe, turned out Great !
I did really achieve “crispy” but fantastic none the less.
Well said…Couldn’t agree with you more, 2 Thumbs up
Excellent recipe
Did yesterday for dinner. Absolutely yummy
Absolutely perfect if you follow the recipe.
This is much like my recipe except l use Rene extra garlic for the base and no egg or flour just dip the Rene chop into the bread crumbs and bake
Yummy, thanks for sharing Cathie!
This was so good. And kept my stove clean!! I love the crisp outside and the final juicy cook from the oven.
I did it in my oven air-fryer at 400 and used a thermometer to 140 degrees. Let them sit for about six minutes and it was great.
I used this recipe and it was delicious. So easy to use. I have never had chops taste this good. Thanks for sharing.
Glad you enjoyed it, Victoria!
Easy Peasy, and Oh! So Good!
I sauteed them in peanut oil on a medium flame, 2 minutes per side. The oven was ready to go and hot enough to avoid them cooling down. Perfectly cooked to 145 at 12 minutes then rested for 3. I served them with sauteed spinach, roasted carrots and apple sauce. Everyone got a clean place award.
That sounds delicious, Mary Ann! Thanks for sharing.
Easy and great tasting I used panko breadcrumbs and a little extra seasoning.This is a keeper.
Every time I try oven baking pork chops they come out soggy and it happened again
Oh no! I am sorry that happened. We haven’t had that problem with this recipe but you could place the pork chops on a baking rack (on top of the baking tray) and bake them that way. That would keep the moisture away from the bottom of the pork chops and hopefully help prevent them from getting soggy.
I just cooked them now & made sure chops were dry before dipping into flour and following instructions. Same thing, took out of oven and soggy, not crisp like the photo. I’m wondering ir using aluminum foil instead of parchment paper would have made a difference??