Pork chops are a go-to for easy weeknight dinners, and these Breaded Pork Chops will earn their place in your regular menu rotation. A crispy coating of seasoned panko and Parmesan make them scrumptious4›4, and this perfect baking method makes them juicy and tender (NOT dry!).
Ah, pork chops. They get a bad rap for being dry and tough, but it doesn’t have to be that way!
My Stuffed Pork Chops, Air Fryer Pork Chops, and Grilled Pork Chops all prove that it is possible to transform this weeknight staple into a show-stopping dinner.
Yes, I said it: show-stopping! (This is where you picture me giving jazz hands.)
With a few simple tricks, you can make sure your pork chops turn out tender, juicy, and perfectly seasoned.
Here to prove pork chop’s potential: this breaded pork chop recipe.
Why You’ll Love These Breaded Pork Chops
Here’s the thing about pork chops: like any lean cut of meat, they are finicky.
They’re easy to overcook and once you do, you’re left with tough, dry pork. (Womp womp.)
Their leanness also means that on their own, pork chops don’t have very much flavor.
So, for perfect pork chops, we need to overcome 1) the blandness factor and 2) make sure we don’t cook them too long.
Wondering what makes these breaded pork chops such a standout? Here’s why you’ll love them
- The Breading. Panko brings the crispiness, Parmesan gives some nice cheesy flavor, and the blend of seasonings make these pork chops anything but bland.
- The Hands-Off Cooking Method. These pork chops are baked, so there’s no need to haul out a heavy skillet and keep an eye on them while they cook on the stovetop.
- The Tender, Succulent Meat. Use an instant-read thermometer and you can’t go wrong!
How to Make Breaded Pork Chops
This easy dinner recipe comes together in under 40 minutes, with just a few minutes of prep time.
This means these breaded pork chops are ideal for busy weeknights!
Use bone-in pork chops if you’re worried about over-cooking. They’re a little more forgiving than their boneless counterparts.
- Center-Cut Pork Chops. You can use boneless or bone-in, but make sure they’re trimmed of excess fat, as it will be unpleasantly chewy.
- Kosher Salt. A classic. Make sure you are not using table salt, which will make food too salty and can taste metallic.
- All-Purpose Flour. For breading.
- Panko Breadcrumbs. If you don’t use panko, I recommend homemade breadcrumbs because they have a bit more texture than store-bought.
- Parmesan Cheese. Grating your own is always best!
- Seasoning. Italian seasoning, garlic powder, ground chili powder, and ground black pepper. Simple seasonings that give so much flavor!
- Egg. Classic binding agent for breading.
1. Preheat your oven to 425 degrees F. Line a rimmed baking sheet and place a wire rack on top; coat the rack with nonstick spray.
2. Dry the pork and season both sides with salt.
3. Set up the dredging stations with the flour in one shallow dish, the beaten egg in another, and the bread crumb mixture in the third.
4. Coat the chops in the flour first, then the egg, and finally the panko.
5. Place the pork chops on the wire rack, mist the tops with nonstick spray, and bake breaded pork chops for 15 to 22 minutes, or until the internal temperature reaches 140 degrees F on an instant-read thermometer.
6. Rest for 5 minutes before serving. ENJOY!
Tips for Making Breaded Pork Chops
- Dry the Pork Thoroughly. This is important! If it’s still a little damp, the coating is more likely to fall off.
- Shake Off the Excess Clour. The other reason the coating might fall off? Too much flour! So give your pork chops a good shake before moving onto the egg mixture.
- Don’t Skip the Wire Rack. Letting hot air circulate all around the pork chops is how you get them crispy without pan-frying in oil.
- Use a Meat Thermometer. I can’t emphasize this enough—it really is key to getting perfect, juicy breaded pork chops. Instead of watching the clock, your instant-read thermometer is what will tell you your pork chops are done.
- Let the Pork Chops Rest. Just like a Thanksgiving turkey, you should let your pork chops rest a bit before cutting into them; this keeps the juices from running out. (Luckily with pork chops, that rest is only 5 minutes!)
- To Store. Refrigerate leftover breaded pork chops in an airtight storage container for up to 3 days.
- To Reheat. Warm up leftovers in the air fryer or oven at 350 degrees F, in the microwave, or in a skillet on the stovetop.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let the pork chops thaw overnight in the refrigerator before reheating.
What to Serve With Breaded Pork Chops
- Tongs. No more messy fingers when breading meat and veggies!
- Instant-Read Thermometer. You’ll never have to worry about over-cooked pork chops again.
- Stainless Steel Breading Set. Buy this and you won’t have to search your pantry for shallow bowls whenever you make something with breading.
These breaded pork chops are crispy on the outside, juicy on the inside, and all-around outstanding!
Frequently Asked Questions
I’ve found that the best method to cook pork chops is to bake them. Baking provides even heat and helps the pork chops stay juicy and tender while they cook.
Tough pork chops are usually the result of overcooking. Use an instant-read thermometer when baking your pork chops and remove them from the oven when they reach 140 degrees F. When you let them rest, the internal temperature will rise to 145 degrees F, which is safe to eat.
While pan-fried pork chops may have a shorter total time because they don’t take as long to cook, the added vegetable oil or olive oil makes them higher in calories. It’s also trickier to cook pork chops evenly on the stovetop.
Dry the pork chops well before dredging them, and don’t coat them in too much flour. I’ve also found that using tongs helps keep the breading on the pork chops, rather than on my fingers.
Place a rack in the center of the oven preheat to 425ºF. For easy clean up, line a rimmed baking sheet with parchment paper or aluminum foil. Place an ovensafe wire rack on top and generously coat it with nonstick spray.
Pat the pork dry. Use 1/2 teaspoon kosher salt to season the chops on both sides.
Set up your dredging stations: In a wide, shallow dish such as a pie plate, place the flour. In a second shallow dish, beat the egg until well blended. In a third shallow dish, whisk together the Panko, Parmesan, Italian seasoning, garlic powder, chili powder, pepper, and remaining 1/2 teaspoon salt.
Working 1 pork chop at a time, dredge it in the flour, then the egg, letting the excess drip off, then the breadcrumbs (I prefer to do this with tongs). Transfer to the prepared baking rack. Repeat with the remaining pork. Mist the top of the pork chops with nonstick spray.
Bake breaded pork chops until the meat it reaches 140ºF on an instant read thermometer, about 15 to 22 minutes, depending upon the thickness of your chops; check right at the 15-minute mark to assess their progress.
Remove the pork from the oven and let rest on the rack for 5 minutes. Enjoy hot, with a pinch of additional salt to taste.
- TO STORE: Refrigerate leftover breaded pork chops in an airtight storage container for up to 3 days.
- TO REHEAT: Warm up leftovers in the air fryer or oven at 350ºF, in the microwave, or in a skillet on the stovetop.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let the pork chops thaw overnight in the refrigerator before reheating.
Serving: 1 (of 4)Calories: 346kcalCarbohydrates: 21gProtein: 35gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 140mgPotassium: 599mgFiber: 2gSugar: 1gVitamin A: 272IUVitamin C: 0.04mgCalcium: 98mgIron: 3mg
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Pork is the main ingredient in so many of my favorite weeknight dinner recipes! Here are some more to try: