These easy breaded pork chops in the oven have a crispy golden coating and juicy, tender meat without messy frying. Briefly brown the breading on the stovetop, then finish baking the pork chops in the oven.
I’ve made these for over 50 years. This old-fashioned recipe solves the two big problems with breaded pork chops—dry meat and breading that falls off.
🕒 Quick Answer: How long to bake breaded pork chops in the oven?
For 1-inch thick breaded boneless pork chops:
- Brown first: About 2–3 minutes per side on the stovetop.
- Bake to final temperature: Bake at 425°F for about 10 minutes to reach 145°F internal temperature.
- Adjust for thickness and bone: Thinner pork chops will need less oven time. Bone-in chops will take a bit longer.
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Featured Comment by Alicia:
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"I made this for my family tonight, and it was delicious. The chops were fork tender, and the breading stayed on perfectly. I appreciate the step by step and look forward to making this recipe often!"
📝 TL;DR — Recipe Summary
What: Easy baked breaded pork chops with a crispy golden coating and juicy center—an old-fashioned comfort food favorite.
Why: A crispy golden crust from browning briefly on the stovetop, then finishing to the perfect temperature by baking the pork chops in the oven for juicy, tender results.
How: Bread boneless pork chops with Panko breadcrumbs, briefly brown both sides, then bake at 425°F until the internal temperature reaches 145°F.
🐖 Ingredients
- Pork chops – Boneless, about ¾ to 1 inch thick, trimmed of excess fat. Bone-in chops also work, but the meat shrinks away from the bone during cooking and may crack the breading.
Breading
- Panko breadcrumbs – Italian-seasoned preferred for added flavor and crunch. Regular breadcrumbs may also be used but will give the coating a smoother surface.
- Egg – Helps the breading stick.
- All-purpose flour – A light coating helps everything stick and crisp.
- Seasoning salt and black pepper – Simple, reliable seasoning.
👨🍳 Quick Overview: Baked Breaded Pork Chops
1. Trim the chops – About 1-inch thick, boneless preferred. Remove extra fat and pat dry so the breading sticks.
2. Set up breading trays – One for egg, one for a mix of Panko, flour, and seasoning.
3. Bread the chops – Dip in egg, coat in the breadcrumb mix, and let rest a few minutes so the crust adheres.
✅ Pro tip: Complete drying and a short rest after breading are key to helping the coating stick.
4. Brown – Cook for 2–3 minutes per side in a hot oven-safe skillet until the breading is golden brown.
✅ Pro tip: Flip carefully with a fork on the edge to avoid tearing the crust.
5. Bake – Move to a 425°F oven for about 10 minutes, until the center reaches 145°F, then rest for 5 minutes.”
6. Serve – Let rest 5 minutes before cutting; the coating will stay crisp and the meat juicy.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips and serving ideas.
⏲️ Baking Time and Pork Doneness
- After browning, bake breaded pork chops at 425°F for about 10 minutes to reach 145°F internal temperature.
- Thinner pork chops may need less oven time, so check the internal temperature early.
- Bone-in pork chops will generally take a little longer.
- If you skip browning, bake for about 15–20 minutes, depending on thickness.
✅ Pro Tip: Check the internal temperature before moving the pan to the oven. Thin pork chops may already be close to done after browning.
Cooking time varies with chop thickness, starting temperature, browning time, and your oven. Always cook to the final internal temperature, not by time alone.
🥩 Pork Doneness Guide
- Under 145° = Rare — Not recommended for safety
- 145°–150° = Medium-Rare
- 150°–155° = Medium
- 155°–160° = Medium-Well
- 160°+ = Well Done
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🔄 Pork Chop and Breading Options
Pork chops – Boneless center-cut pork chops about ¾ to 1 inch thick are preferred. Bone-in pork chops also work, but the meat pulls away from the bone as it cooks and may crack the breading.
Breadcrumbs – Panko gives the coating more texture and crunch—I like Italian-seasoned, but plain or other flavors are fine. Regular breadcrumbs also work, although they produce a smoother coating. For an old-fashioned option, use crushed saltine crackers, but skip the added salt.
Seasoning – Seasoning salt and black pepper are usually enough. You can also add dried herbs such as oregano or thyme, garlic powder, paprika, or a little Parmesan cheese.
😊 Tips for Best Results
- Use a good skillet – Cast iron holds heat well and helps brown the breading evenly. A heavy nonstick skillet also works well.
- Trim the fat rim – This prevents the pork chops from cupping during cooking and avoids chewy pieces of fat under the breading.
- Let the pork chops rest – Rest for 5 minutes after baking to keep the meat juicy and the breading intact.
🤔 How to Keep the Breading from Falling Off
The most common problem with breaded pork chops is the coating slipping off. These simple steps help keep the breading in place:
- Dry the chops completely – Breading won’t stick well to wet meat. Pat the pork chops dry before breading.
- Rest after breading – Let the breaded pork chops sit for about 5 minutes before cooking so the coating can adhere.
- Flip gently – Turn the pork chops carefully and only once while browning to avoid tearing the crust.
🍴 Serving Ideas
Serve breaded pork chops with simple, familiar sides for an old-fashioned comfort food dinner.
- A vegetable like green beans, corn, or peas
- A potato dish such as Crispy Baked French Fries, Twice Baked Potatoes, or Baked Baby Potatoes
- Easy dinner rolls or crusty bread
❄️ Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months, but the breading may lose some of its crispness.
- Reheating: Reheat in a 350°F oven or air fryer for the best texture. The microwave works, but the breading will soften.
📋 More Pork Chop Recipes
While I love breaded pork chops, here are a few other pork chop recipes you might enjoy:
- Fried Pork Chops and Gravy – Another classic pork chop recipe.
- How to Grill Pork Chops – Juicy and foolproof for gas grills
- Sheet Pan Apple Pork Chops – One pan, sweet and savory
❓ FAQs
Pork chops should reach a minimum internal temperature of 145°F followed by a 3-minute rest. The meat may still be slightly pink at that temperature and is safe to eat.
My wife doesn’t like pink pork, so I usually cook ours to about 155°F after resting.
📖The Recipe Card
Breaded Pork Chops in the Oven (Easy Baked Recipe)
Video Slideshow
Ingredients
- 2 boneless pork chops - about 1-inch thick
- 1 tablespoon oil
- 1 egg
- ¼ cup all-purpose flour
- ¼ cup Panko breadcrumbs - Italian seasoned or Plain
- 1½ teaspoons seasoning Salt - Lowry's or similar
- ¼ teaspoon black pepper
Step-by-Step Instructions
Preheat
- Preheat oven to 400° convection or 425° conventional.
Trim the pork chops
- Trim the fat rim off 1-inch thick boneless pork chops and pat dry with a paper towel.
Bread the pork chops
- Prepare two trays:Tray 1: One egg, whipped with 1 teaspoon water.Tray 2: ¼ cup Panko, ¼ cup flour, 1½ teaspoons seasoning salt (Lawry’s or similar), and ¼ teaspoon black pepper.
- Dredge a pork chop in the egg mixture, covering all surfaces. Remove with a fork and allow to drain for a moment.
- Dip the egg-coated pork chop into the flour mixture. Coat all sides, remove with a fork, and shake to remove the extra flour mixture.
- Set the coated chops aside on a plate or cutting board. Let the coating rest for 5 minutes before cooking—it helps it stay on during browning.
Brown the pork chops
- Over medium-high heat, add 1 tablespoon of oil to an oven-safe, non-stick skillet—cast iron preferred. When the oil is shimmering, gently lay the chops into the pan with a fork.
- Brown each side of the chop for 2-3 minutes until you have almost the final color you want. Flip gently with a fork by poking the edge—don’t grab or pinch the meat, or the coating may tear.
Bake in the oven
- Check the internal temp, flip once more, and move the pan to the oven. Bake until your target temperature—usually about 10 minutes for 145°, but check with an instant-read thermometer.
- Allow to rest on a plate for 5 minutes before cutting.
Recipe Notes
Pro Tips:
Boneless, well-trimmed chops work best. A bone-in chop will make it harder for the breading to stick. Pat the pork dry before coating—it makes a big difference. Let the breading rest for 5 minutes before cooking to help it stick. Use a hot, oven-safe skillet—cast iron preferred. Be sure the oil is hot before adding the chops. Only handle the pork chops with a fork to protect the coating. Thicker chops will take longer. Thin chops may already be close to done after browning—use an instant-read thermometer.Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published March 20, 2019. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Carol says
The BEST breaded pork chops ever!! Did exactly as recipe said & wouldn’t change a thing. My husband couldn’t get over how tender & juicy they were.
Debbie Cook says
This is pretty much the way I've been cooking my breaded pork chops for the past 50 years, but I never thought of finishing them in the oven. I love it! The only difference besides the method of cooking, is I love making mine with crushed cracker crumbs instead of panko.
Bill S says
Recipe was great loved the pork chops. Paired with bacon bits can corn and can string beans cooked in a Alfredo sauce great dinner.
MH says
Love all your recipes, and the built-in flexibility! CookBOOK needed! Hurry?!
Dan Mikesell AKA DrDan says
Hi MH,
Welcome to the blog. Glad you are liking the recipes.
Now about that cookbook. Not happening, that is work. I'm retired from my "real job" and although successful, this is still a hobby.
Enjoy the blog.
Dan
David says
I didn't actually make the recipe, but II like what I see. Your Pro Tips: are all things it took me years to learn, wish the Net was around when I started. Love the brevity in your writing..
Holly says
Love your recipes and the photos really help a reader to visualize the prep. Many thanks.
NANCY L BERG says
Dr. Dan,
Do you come from a family that makes Mikesell's Potato Chips?
DW Mikesell lived on Northview Rd. in Dayton, Oakwood, Ohio.
Dan Mikesell AKA DrDan says
Hi Nancy,
Distant cousins (very very distant). All Mikesell's are related due to a common origin of the spelling from an immigrant family in the 1700's.
Dan
Judy says
Great recipe with ingredients we usually have on hand.
Jaime says
Another winner. I love trying your recipes. Haven’t had a fail yet. I’m a better cook because of you. Thank you.
Bob says
What temperature do you recommend they be baked at after the frying?
Dan Mikesell AKA DrDan says
Hi Bob,
Welcome to the blog.
The oven temp is 350. It is in the oven for only a short period of time so almost any temp would do since we are cooking to a final temperature end point.
Thanks for the note and rating.
Dan
Alicia Bland says
I made this for my family tonight and it was delicious. The chops were fork tender and the breading stayed on perfectly. I appreciate the step by step and look forward to making this recipe often!
Alicia Bland says
Forgot to add that we paired it with your easy roasted red potatoes-thanks again for taking the time to share with us!
Dan Mikesell AKA DrDan says
Hi Alicia,
I do love pork chops and breaded is great if it will stick on.
Thanks for the notes and rating. I really need to add some suggested side dishes to some recipes.
Dan