Breaded pork chops in the oven—crispy, juicy, and ready in 30 minutes. A quick stovetop sear locks in flavor, and the panko crust bakes up golden and crunchy. No deep frying. Just old-fashioned comfort food, the easy way.
Jump To (scroll for more)
- 🧡 Why You’ll Love This Recipe
- 🐖 Ingredients
- 👨🍳Quick Overview: Bake Breaded Pork Chops
- ⏲️ Baking Time and Pork Doneness
- 🤔 How to Keep the Breading from Falling Off
- 😊 Pro Tips for Breaded Pork Chops
- 🔄 Ingredient Variations and Substitutions
- 🍴 Serving Ideas
- ❄️ Storing and Reheating
- 🥣 Want Gravy?
- 📋 More Pork Chop Recipes
- ❓FAQs
- 📖The Recipe Card
Featured Comment by Alicia:
⭐⭐⭐⭐⭐
"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!"
I’ve made these for over 50 years. Dry pork? Breading that won’t stick? Don’t worry—we’ll fix that with crispy, juicy breaded pork chops that actually work.
🧡 Why You’ll Love This Recipe
- Crispy and juicy – Golden panko crust, tender pork inside. No deep fryer required.
- Beginner-friendly – Simple steps and clear instructions—just follow along.
- Fast and practical – 30 minutes start to finish, no fancy tools.
- Old-fashioned comfort – A classic family dinner that still hits the spot.
🐖 Ingredients
- Pork chops – Boneless, about ¾ to 1 inch thick, trimmed of excess fat.
✅ Pro Tip: Bone-in chops work too, but they shrink from the bone and can crack the coating. More on that below.
Breading
- Panko breadcrumbs – Italian-seasoned preferred for added flavor and crunch.
- Egg – Helps the breading stick.
- All-purpose flour – A light coating helps everything stick and crisp.
- Seasoning salt and black pepper – Simple, reliable seasoning.
✅ Pro Tip: No panko? Try crushed saltine crackers for an old-school swap. Just skip extra salt—they’re salty enough on their own.
👨🍳Quick Overview: Bake Breaded Pork Chops
1. Trim the pork chops
Trim most of the fat rim and score through every inch to prevent cupping, then pat dry with paper towels.
2. Bread the pork chops
Prepare a tray with a whipped egg and another with Panko breadcrumbs, flour, seasoning salt, and pepper.
Dredge each pork chop in the egg mixture, then coat in the Panko tray. Shake off excess and let the coating rest for 5 minutes before cooking.
✅ Pro tip: Complete drying and a short rest after breading are key to helping the coating stick.
3. Sear the pork chops
Heat oil in an oven-safe pan over medium heat. Add the chops and brown each side for 2–3 minutes, until nearly your final color.
✅ Pro tip: Flip carefully with a fork on the edge to avoid tearing the crust.
4. Oven bake
Move the pan to a 425° oven and bake to your desired internal temperature—about 10 minutes for 145°.
Let the chops rest for 5 minutes before serving.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips, veggie options, and serving ideas.
⏲️ Baking Time and Pork Doneness
It takes about 10 minutes in a 425° oven after stovetop browning for a 1-inch-thick boneless pork chop to reach 145°, the minimum safe temperature.
If you skip the browning step, the total bake time will be closer to 15–20 minutes, depending on thickness and other factors.
✅ Pro Tip: Do a quick internal temperature check before moving the pan to the oven—you may already be most of the way there.
Many variables affect total time: chop thickness, starting temperature, how hot your pan is, and even your oven’s accuracy. Always cook to the final internal temperature, not by clock 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
🤔 How to Keep the Breading from Falling Off
Having trouble getting the breading to stay put? Here’s how to fix it:
- Dry the chops completely – Nothing sticks to wet meat. Use paper towels to pat them dry before breading.
- Use boneless pork chops – Bone-in chops shrink as they cook, which can crack the coating.
- Let the breading rest – After coating, let the chops sit for about 5 minutes. This helps the egg and flour bind to the meat.
- Use the right pan – Cast iron is ideal, but a heavy nonstick skillet works too. If you're using a standard pan, oil it well.
- Flip carefully and only once – Don’t use tongs. Flip with a fork by poking the edge so you don’t tear off the crust.
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😊 Pro Tips for Breaded Pork Chops
Cast iron works best – It holds heat evenly and helps build that golden crust. A heavy nonstick pan will also work. If you’re using a standard skillet, make sure it’s well oiled to prevent sticking.
Trim off the fat – You don’t want a surprise hiding under the breading.
Pat them dry—really dry – Nothing sticks to wet meat. Dry thoroughly with paper towels, and let the breading rest for 5 minutes before cooking. That alone solves most coating problems.
Use a fork to flip – Tongs can tear the crust. Flip gently by poking the edge with a fork.
Check the temp before baking – Thin chops may already be close to done after searing. Don’t overcook—check before the oven.
🔄 Ingredient Variations and Substitutions
Pork chops – I use ¾- to 1-inch boneless center-cut chops for breaded pork chops.
✅ Pro Tip – Bone-in chops: The meat pulls away from the bone as it cooks, which usually cracks the breading. If you follow the sticking tips, most of the coating will stay attached—but expect some breakage.
Panko breadcrumbs – Italian-seasoned preferred, but plain or other flavors work just fine.
Want to go old-school? Crushed saltine crackers make a great substitute. Just skip the added salt—they’ve got plenty on their own.
Seasoning – Between the seasoning salt and breadcrumbs, you don’t need much else. A little black pepper does the job, but feel free to add dried herbs like oregano or thyme—or even a bit of Parmesan cheese for extra flavor.
🍴 Serving Ideas
A classic comfort food meal, so keep the sides simple and familiar.
Here’s how I usually serve it:
- A vegetable like green beans, corn, or peas
- A potato dish—Crispy Baked French Fries, Twice Baked Potatoes, or Baked Baby Potatoes
- And something warm to go with it—easy dinner rolls or crusty bread
It’s a hearty, no-fuss dinner that works any night of the week.
❄️ Storing and Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months, but expect some texture loss in the breading.
Reheating: A 350° oven or air fryer will bring back the best texture. The microwave works in a pinch, but the crust will soften.
🥣 Want Gravy?
Everybody loves gravy. It adds just a few minutes, but if it fits your plans, it’s totally worth it.
Check out my stovetop pork chop recipe for gravy-specific instructions, or see How to Make Gravy at Home using the simple slurry method.
📋 More Pork Chop Recipes
While I love this one, here are a few other pork chop recipes you might enjoy:
- How to Grill Pork Chops – Juicy and foolproof for gas grills
- Sheet Pan Apple Pork Chops – One pan, sweet and savory
- Grilled Apricot-Glazed Pork Chops – A little sticky, a little smoky
Fried Pork Chops and Gravy
30-minute Fried Pork Chops and Gravy are moist and tender. Easy to make using a fast pan-frying and a simple pan gravy—an old-fashioned comfort food at its best.
❓FAQs
You don’t need to—but if you have time, it can add moisture and tenderness.
Use 2 cups of cold water and 2 tablespoons of salt. Brine for 1–2 hours in the fridge, then rinse and pat dry.
If you brine, skip the salt in the seasoning and use paprika or garlic powder instead.
According to the USDA, pork chops should be cooked to 145 °F with a 3-minute rest (USDA Safe Cooking Temps).
The meat may still be slightly pink—and that’s perfectly safe. But my wife doesn’t like pink pork, so I usually go a little higher—to around 155 °F after resting.
📖The Recipe Card
Breaded Pork Chops in the Oven (Crispy & Juicy in 30 Minutes)
Video Slideshow
Ingredients
- 2 boneless pork chops - about 1-inch thick
- 1 tablespoons oil
- 1 egg
- ¼ cup all-purpose flour
- ¼ cup Panko bread crumbs - Italian or Plain
- 1½ teaspoon 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 Italian 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 searing.
Sear 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.
Oven bake
- 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 with a fork to protect the coating.
- Thicker chops will take longer. Thin ones may already be done after searing—use a thermometer.
- For brining or adding gravy, see the tips in the post above.
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.
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