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 scrumptious, and this perfect baking method makes them juicy and tender (NOT dry!).
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Pork chops that won’t disappoint.
These breaded pork chops (along with my Stuffed Pork Chops, Air Fryer Pork Chops, and Grilled Pork Chops) 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.
- Panko brings the crispiness, Parmesan gives some nice cheesy flavor, and the blend of seasonings make these baked breaded pork chops anything but bland.
- My breaded pork chops are baked in the oven, so there’s no need to haul out a heavy skillet and keep an eye on them while they cook on the stovetop. They’re done in under 40 minutes!
- Like any lean cut of meat, pork chops are finicky. But use an instant-read thermometer and follow my fail-proof step-by-step instructions and you can’t go wrong!
5 Star Review
“I am not a pork lover but your breaded pork chops are amazing. The breading mixture gives any pork chop a great taste.”
— Paul —
My Tips and Tricks for Perfect 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 Flour. 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!)
How to Make Breaded Pork Chops
Prepare. 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.
Season. Dry the pork and season both sides with salt.
Set Up the Dredging Stations. Flour in one shallow dish, the beaten egg in another, and the bread crumb mixture in the third.
Dredge. Coat the chops in the flour first, then the egg, and finally the panko.
Bake. 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.
Rest. Let the breaded pork chops rest for 5 minutes before serving. ENJOY!
Leftover Ideas
With the Italian herbs in the breading, leftover pork chops are a great addition to my Garlic Pasta or Mushroom Pasta.
What to Serve With Breaded Pork Chops
- Vegetables. Make a well-rounded dinner by pairing breaded pork chops with Air Fryer Green Beans or Air Fryer Zucchini. (Air fry your sides to free up the oven!)
- Rice, Pasta, or Potatoes. Prefer a starchy side for your protein? Try Instant Pot Mac and Cheese, Crockpot Mashed Potatoes, or Lemon Rice.
- Salad. For a lighter dinner with a boost of vitamins and fiber, serve your pork chops with Greek Salad.
- Applesauce. A classic pairing! Try my Crockpot Applesauce or Instant Pot Applesauce.
Breaded Pork Chops
Video
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Ingredients
- 4 center-cut pork chops boneless or bone-in, ¾- to 1 inch thick, trimmed of excess fat
- 1 teaspoons kosher salt divided
- ⅓ cup all-purpose flour
- 1 cup Panko breadcrumbs
- 3 tablespoons finely grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon ground chili powder
- ½ teaspoon ground black pepper
- 1 large egg
Instructions
- 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 ½ 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 ½ 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.
Notes
- 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.
Nutrition
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Erin I just joined your meal planning program because your recipes are healthy and a little different. Wanted to let you know how pleased I am and thank you very much for putting togeather your meal planning. I am not a pork lover but your breaded pork chops are amazing. The breading mixture gives any pork chop a great taste. I have tried two other recipes and they are both tasty dishes. Your tips are very helpful as well as the shopping list and the planning is very easy to put it all together. Many thanks, Paul
Hi Paul! So glad you are enjoying the meal plans!! Thank you for this kind review!
I just finished using this recipe and along with the breaded pork I made Southern style spinach. Along with broccoli & cauliflower and a cheese sauce.
I’m here to tell you that your breaded pork recipe is the BEST I’ve ever tasted!!!
I signed up to receive your weekly meal plans & my mother and I are really looking forward to trying out more of your recipes.
Thank you so very much and I pray that God blesses you and all of your loved ones.
Sincerely,
Dorothy T.
Hi Dorothy! So glad you enjoyed the recipe! Thank you for this kind review! AND I hope you enjoyed the meal plans!
Awesome flavors! The smell of this dish baking was so enticing! This is one meal that I can make and everyone will eat, including my picky kids. Thank you so much!
Glad to hear you enjoyed it, Heidi! Thank you!
It took no time at all to prep and cook, yet it felt so satisfying. The pork chops were crispy on the outside and tender inside. I served them with some simple rice and gravy, and it turned out to be a delicious combination. My husband loved it!
So glad to hear you enjoyed it, Felicia! Thank you!
Awesome recipe – just what I was looking for: moist on the inside, crunchy on the outside. Made this tonight and even my 6 and 12 year old loved it! Your instructions were clear and concise and much appreciated!
Glad to hear you enjoyed it, Maggie! Thank you!
Delicious. I have a very picky husband and a son who doesn’t like pork, but they both loved this recipe. I checked the boneless chops at about the 10 minute mark and the internal temp was 150°, so i’ll stick to this time for next time. Followed the recipe exactly and made some potato fries and a salad to serve with it. Going to make this one again, thanks for the recipe!!
Makes me so happy to hear, thank you Amber!