These baked crispy breaded pork chops are one of those cozy meals that remind me of family dinners growing up — juicy on the inside, golden and crunchy on the outside, and always a hit at the table. They’re made with just a few pantry staples and come together with minimal fuss, but taste like something you’d put real effort into.
This is the kind of dish I love when I want something hearty without spending hours in the kitchen. A quick pan-sear gives them that irresistible crunch, and then the oven takes care of the rest — no flipping, no stress.
What Makes These Pork Chops So Good
These chops are comforting, quick, and surprisingly versatile. What I love most is how you get that fried-food texture without deep-frying anything. The combo of a light breadcrumb crust and a quick sear makes magic happen.
A few tips from my own kitchen: Pork chops, especially boneless center-cut ones, can dry out if you’re not careful. So I always keep an eye on the temperature — pull them out right at 140°F and let them rest to reach the perfect 145°F. That bit of rest time keeps them tender and juicy instead of dry and chewy.
And if you’re cooking for picky eaters or kids, these chops are a safe bet — crispy breading works like a charm every time.
Ingredients You’ll Need
Bread Crumbs – I usually go for Italian-style seasoned breadcrumbs straight from the store. They’ve got built-in flavor, which saves time. If you only have plain or panko, just toss in some dried oregano, garlic powder, a pinch of chili flakes, and salt to build that flavor back in.
Pork Chops – I use boneless center loin chops, around an inch thick. They cook evenly and are easy to portion. Thinner chops cook faster and risk drying out, so if that’s what you’ve got, just cut back on the bake time and keep that thermometer handy.
Eggs & Flour – This is your glue — flour first, then egg wash. I usually season my flour with a little salt or even a dash of garlic salt. It makes a difference in the final taste, especially when you bite into that crispy coating.
My Step-by-Step Method
Making these is super simple, but here’s how I do it to get the best results:
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Pat the Pork Dry – I always blot them with a paper towel before breading. It helps everything stick better and browns more evenly.
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Flour > Egg > Breadcrumbs – It’s your classic breading station. I do all three in shallow bowls and press the breadcrumbs on gently so they don’t fall off during cooking.
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Sear First – A quick brown in a hot skillet gives the coating a nice color and crunch. It’s tempting to skip this step, but trust me — it’s worth the extra 5 minutes.
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Finish in the Oven – Once they’ve got that golden crust, they go onto a parchment-lined sheet pan and bake at 425°F. No flipping needed.
How Long Do They Bake?
After browning, bake the pork chops at 425°F for about 12–14 minutes if they’re around ¾ inch thick. If they’re thicker, add a couple more minutes. I always use an instant-read thermometer — it takes the guesswork out. You’re aiming for 145°F, but I usually take them out around 140°F and let them sit for 5 minutes so they don’t overcook.
Doneness Tips from My Kitchen
One thing I learned early on: pork isn’t like chicken — it doesn’t have to be bone-white all the way through. A little pink in the center is fine and actually keeps the meat juicy. Just don’t eyeball it — that meat thermometer is your best friend. I’ve used the same $15 one for years and it’s saved so many meals.
My Favorite Sides to Serve with These
These pork chops pair well with almost everything. I usually go with:
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Mashed Potatoes – Creamy mashed potatoes with a dab of butter are always a winner.
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Roasted Veggies – Carrots, broccoli, or green beans tossed in olive oil and baked alongside the chops.
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Simple Salad – Something fresh like a romaine and tomato salad with a zippy vinaigrette helps cut through the richness.
If I’m feeling fancy, I’ll do scalloped potatoes and sautéed mushrooms. But honestly, even a piece of buttered toast and a side of ketchup works in a pinch.
Reheating Without Losing the Crunch
Reheating breaded pork chops can be tricky — you want the inside warm but the outside still crisp. Here’s what I do:
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Oven – This is the best option. Pop them on a baking sheet at 350°F for about 15 minutes. If they’re thick, I cover them loosely with foil for the first 10 minutes and then uncover for the last 5 to crisp up.
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Microwave – It’s fast, but the crust gets soft. I only use this when I’m really in a rush.
I usually add a sprinkle of salt before serving again — leftovers can lose a bit of their seasoning.
A Few More Tips I’ve Picked Up
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Don’t skip the browning step. It makes all the difference in flavor and texture.
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Use parchment paper — it keeps the crust intact and cleanup is so much easier.
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Let them rest after baking. Just 5 minutes on the tray helps the juices redistribute so they’re not dry.
Common Questions
Can I use bone-in pork chops?
Yes! Just add a bit more time in the oven — maybe 3–5 extra minutes, depending on thickness.
What if I only have panko?
Go for it! I love using panko when I want extra crunch. Just mix it with Italian seasoning and a bit of oil to help it toast better.
Can I make this gluten-free?
Absolutely — just use gluten-free flour and breadcrumbs. I’ve tried it with rice-based breadcrumbs before and it still crisps up beautifully.
Crispy Breaded Pork Chops
Juicy, tender pork chops get a golden, crunchy crust thanks to a quick breading combo and a sear before finishing in the oven.
Ingredients
- 4 boneless pork chops, about 1-inch thick
- ½ cup seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- ¼ cup all-purpose flour, seasoned lightly with salt
- 1 large egg, beaten
- Salt and pepper, to taste
- Olive oil, about 1 tablespoon (for browning)
Instructions
- Prep and Heat: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Set Up Breading Stations: In one shallow dish, mix together the bread crumbs, Parmesan, garlic powder, and a pinch of salt and pepper. Place the seasoned flour in a second dish and the beaten egg in a third.
- Coat the Chops: Pat the pork chops dry with paper towels. Lightly dust each chop with the seasoned flour, shaking off excess. Dip into the egg, then press into the breadcrumb mixture, ensuring an even coating all around.
- Brown the Chops: Heat olive oil in a skillet over medium-high heat. Sear the pork chops for about 1 minute on each side until golden brown and crispy.
- Bake to Perfection: Transfer the seared chops to the prepared baking sheet. Bake in the preheated oven for 12–14 minutes or until an internal temperature of 145°F (63°C) is reached (a meat thermometer is your best friend here).
- Rest and Serve: Let the chops rest 5 minutes before slicing or serving. This helps keep them juicy.
Notes
- If using plain or panko bread crumbs, add Italian seasoning plus salt and pepper to mimic the seasoned breadcrumbs.
- Thickness affects bake time; thinner chops cook faster. Keep an eye on the thermometer to avoid overcooking.
- It’s perfectly safe and often preferred to have a slight pink center for juicier pork.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 462Total Fat 25gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 15gCholesterol 152mgSodium 607mgCarbohydrates 17gFiber 1gSugar 1gProtein 42g
If you’ve got pork chops in the fridge and don’t know what to make, this is the kind of no-fuss dinner that always works. It’s cozy, familiar, and satisfying — the kind of meal you’ll keep coming back to on busy weeknights or lazy Sundays.
Let me know how yours turn out — or if you sneak in a little grated cheese into the breading (I do that sometimes too).
Try other Pork Chops recipes:
