Breaded Pork Chops – WellPlated.com

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!).

Why You’ll Love This Oven-Baked Breaded Pork Chops Recipe

• Pork Chops That Don’t Disappoint. 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.
• The Breading Is on Point. Panko brings the crispiness, Parmesan gives some nice cheesy flavor, and the blend of seasonings make these baked breaded pork chops anything but bland.
• Hands-Off Cooking Method. These breaded 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. They’re done in under 40 minutes!
• Tender, Succulent Meat. Like any lean cut of meat, pork chops are finicky, and once they’re over-cooked, you’re left with tough, dry pork. Use an instant-read thermometer and follow my step-by-step instructions and you can’t go wrong!

How to Make Breaded Pork Chops

The Ingredients

• Center-Cut Pork Chops. Use bone-in pork chops if you’re worried about over-cooking. They’re a little more forgiving than their boneless counterparts. For more yummy bone-in pork chops, try my Honey Garlic Pork Chops.
• 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.

The Directions

1. 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.

2. Season. Dry the pork and season both sides with salt.

3. Set Up the Dredging Stations. Flour in one shallow dish, the beaten egg in another, and the bread crumb mixture in the third.

4. Dredge. Coat the chops in the flour first, then the egg, and finally the panko.

5. 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.

6. Rest. Let the breaded pork chops rest for 5 minutes before serving. ENJOY!

What to Serve With Breaded Pork Chops

Recipe Tips and Tricks

• 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!)