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    🏠Home » Recipes » Pork Chop and Loin Recipes

    Baked Breaded Pork Chops

    Sep 16, 2023 by Dan Mikesell AKA DrDan · Last modified: Sep 17, 2023 · 14 Comments

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    4.68 from 65 votes

    easy it is to make these old-fashioned Breaded Pork Chops—from how to bread with Panko bread crumbs, then sear and oven bake all in 30 minutes for tender, crispy chops.

    image of breaded pork chop on blue plate
    Jump To:
    • 🐖Ingredients
    • 👨‍🍳How to bake breaded pork chops
    • ⏲️How long to bake breaded pork chops
    • 🌡️Levels of Cooked Pork (Doneness)
    • 👨‍🍳How to Bread Pork Chops
    • How to keep the breading attached
    • 🍴How to serve breaded pork chops
    • 🥣How to make gravy
    • How to store and reheat leftovers
    • ❓FAQs
    • Step-by-Step Photo Instructions
    • 📖 Recipe
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    A quick 30-minute breaded pork chop recipe that's fork-tender and juicy with a great-tasting crispy golden brown crust. Easy enough for most home cooks with these simple step-by-step photo instructions and pantry ingredients.

    I have made these delicious panko-crusted pork chops for over 50 years. First, bread the pork chops, briefly brown in a cast-iron skillet or other oven-safe skillet, and finish in the oven—so easy and logical. Excellent comfort food everybody will love.

    While I love this recipe, here are a few other pork chop recipes you may enjoy. Fried Pork Chops with Gravy, Sheet Pan Apple Pork Chops, Grilled Apricot-Glazed Pork Chops, and How to Grill Pork Chops on a Gas Grill.

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    🐖Ingredients

    • Pork Chops—Use ¾ to 1-inch boneless center-cut chop. For breaded pork chops, try not to use bone-in chops. The meat will contract with cooking, and the bone will break off some of the breading.
    • Seasoning—Seasoning breaded pork chops is simple. Only a little black pepper is needed between Italian breadcrumbs and seasoning salt. You can season any way you wish with fresh herbs or spices like oregano or thyme. Some suggest adding some Parmesan cheese to the topping.
    • Panko breadcrumbs-Italian seasoned preferred.
    • Pantry ingredients—all-purpose flour, seasoning salt, black pepper

    👨‍🍳How to bake breaded pork chops

    1. Trim off the fat rim from the boneless pork chops and brine if desired.
    2. Pat dry and apply breading. Let set for a few minutes before browning to help the breading attach.
    3. Brown in a hot oven-safe skillet (cast iron preferred) on the stovetop for a few minutes per side.
    4. Transfer to a preheated oven and bake to 145° minimum and nicely brown—about 10 minutes or longer if you want a different level of doneness.

    This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

    ⏲️How long to bake breaded pork chops

    After about 5 minutes of searing, it only takes about 10 minutes in a 425° oven to reach the minimum suggested temperature of 145° for a ¾ inch thick breaded boneless pork chop. As you move to the oven, do a fast internal temperature check to get an idea of how close you are to being done.

    You can skip the searing, but use a 375° oven and add 10 to 15 minutes to the cooking time.

    But there are many variables: thickness and initial temperature of the meat, the oil temperature in the stovetop pan, the pan itself, and the oven.

    So always cook to the final internal temperature and account for a final rise of a few degrees after removal from the oven.

    🌡️Levels of Cooked Pork (Doneness)

    • Rare—less than 145°—Not recommended due to USDA safety recommendations
    • Medium-Rare is 145°-150°
    • Medium is 150°-155°
    • Medium-Well is 155°-160°
    • Well Done is 160°+

    👨‍🍳How to Bread Pork Chops

    1. After any brining and trimming, pat dry the pork chop with a paper towel—things do not stick well to wet things.
    2. Coat with an egg wash and shake off excess. Alternatively, some will use mayonnaise with mustard, but it will not stick as well.
    3. Dip into a coating of flour, seasoning, and Panko bread crumbs.
    4. After coating with the flour mixture, set it on a flat surface like a cutting board or plate for about 5 minutes to allow the various layers to combine and adhere better.

    How to keep the breading attached

    1. Use boneless pork chops. When cooking bone-in pork chops, the meat will contract when cooked and crack the crust.
    2. Be sure to rest after applying the final coat. Eggs and flour will make excellent adhesion given a few minutes on dry meat.
    3. Cook in a well-oiled, non-stick pan. Cast iron is perfect due to its non-stick nature and even heat distribution.
    4. Flip and move the least possible. Things like tongs will rip the breading, so use a fork and stab the edges.

    🍴How to serve breaded pork chops

    These pork chops are comfort food, so served with hot vegetables like green beans, corn, or peas. A potato dish like Twice Baked Potatoes or Oven Roasted Baby Potatoes. And some soft dinner rolls or crusty bread are great additions.

    🥣How to make gravy

    Everybody loves gravy. It will add a few minutes but is worth the little work if it fits your plans. I didn't build it into this recipe, but you can easily add it.

    Check out my stovetop fried pork chop recipe below with instructions specifically for pork gravy. Or see How To Make Gravy at Home and use the slurry method.

    How to store and reheat leftovers

    Store leftovers in an airtight container in the refrigerator for 4 days. You can freeze for 3 months, but the breading may not save well.

    To reheat, use a 350° oven or an air fryer. You can microwave, but the crust will suffer.

    ❓FAQs

    Should I brine the pork chop before cooking?

    I don't feel the need for a brine. It will slow you down for a few hours, but add moisture and tenderness to the final results if you have time.

    If you want to brine, use a brine of 2 cups cold water and 2 tablespoons salt. Mix well and submerge the pork. Refrigerate for 1-2 hours—rinse off the salt when done.

    If you brine, you should not add any salt to the seasoning. So substitute some paprika and garlic powder for the seasoning salt.

    What is the final internal temperature for breaded pork chops?

    The FDA recommends a 145° minimum with a 3-minute rest for pork. It may still have a little pink in the center of the meat. My wife does not like pink pork, so I tend to go slightly higher to 155°.

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    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Comfort Food Recipes, Easy Dinner Recipes, Pork Chop and Loin Recipes, Pork Recipes
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    Step-by-Step Photo Instructions

    pork chops with breading ingredients

    Preheat oven to 400° convection or 425° conventional.

    trimmed pork chops on a red board

    Trim the fat rim off 1-inch thick boneless pork chops and pat dry with a paper towel.

    trays with whipped eggs and breading mixture

    Prepare two trays. First, with one egg whipped with a teaspoon of water. Second, with ¼ cup of Italian Panko bread crumbs, ¼ cup of all-purpose flour, 1 ½ teaspoons of seasoning salt (Lawry's or similar), and ¼ teaspoon of black pepper.

    dipping a chop in the egg wash

    Dredge a pork chop in the egg mixture, covering all surfaces. Remove with a fork and allow to drain for a moment.

    dipping a chop in the flour mixture

    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.

    coated pork chops setting on a red mat

    Set the chop on a plate or chopping board. Repeat for the next chop. We want to coat to set up for a few minutes before cooking.

    placing the coated pork chop in the pan with oil

    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.

    Browing pork chops in black skillet

    Brown each side of the chop for 2-3 minutes until you have almost the final color you want. Use a fork to flip by poking the meat edge and not anything to grab the meat and pull off the coating.

    breaded-pork-chop-on-a-blue-plate-with-corn-and-potatoes

    Check the internal temperature, do one last flip of the pork, and place it in the preheated oven until the internal temperature you want. It takes about 10 minutes for 145°, but this will vary a lot in time, so you must use an instant-read thermometer to get the final temperature you want. You can always cook more but can not uncook meat.

    bite of breaded pork chop on a fork

    Allow to rest on a plate for 5 minutes before cutting.

    ↑Jump to Table of Contents

    📖 Recipe

    breaded pork chop on blue plate

    Baked Breaded Pork Chops

    From Dan Mikesell AKA DrDan
    Learn how easy it is to make these old-fashioned Breaded Pork Chops—from how to bread with Panko bread crumbs, then sear and oven bake all in 30 minutes for tender, crispy chops.
    Tap to leave a Rating
    4.68 from 65 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes minutes
    Cook Time: 16 minutes minutes
    Total Time: 22 minutes minutes
    Servings #/Adjust if desired 2

    Ingredients

    US Customary - Convert to Metric
    • 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
    • 1 ½ teaspoon Seasoning Salt - Lowry's or similar
    • ¼ teaspoon black pepper
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400° convection or 425° conventional.
      raw pork chops with breading ingredeints
    • Trim the fat rim off 1-inch thick boneless pork chops and pat dry with a paper towel.
      trimmed pork chops on a red board
    • Prepare two trays. First, with one egg whipped with a teaspoon of water. Second, with ¼ cup of Italian Panko bread crumbs, ¼ cup of all-purpose flour, 1 ½ teaspoons of seasoning salt (Lawry's or similar), and ¼ teaspoon of black pepper.
      trays with whipped eggs and breading mixture
    • Dredge a pork chop in the egg mixture, covering all surfaces. Remove with a fork and allow to drain for a moment.
      dipping a chop in the egg wash
    • 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.
      raw pork chop on a fork covered with flour
    • Set the chop on a plate or chopping board. Repeat for the next chop. We want to coat to set up for a few minutes before cooking.
      coated pork chops setting on a red mat
    • 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.
      placing pork chop in the frying pan with oil
    • Brown each side of the chop for 2-3 minutes until you have almost the final color you want. Use a fork to flip by poking the meat edge and not anything to grab the meat and pull off the coating.
      Browing pork chops in black skillet
    • Check the internal temperature, do one last flip of the pork, and place it in the preheated oven until the internal temperature you want. It takes about 10 minutes for 145°, but this will vary a lot in time, so you must use an instant-read thermometer to get the final temperature you want.
      breaded-pork-chop-on-a-blue-plate-with-corn-and-potatoes
    • Allow to rest on a plate for 5 minutes before cutting.
      piece of breaded pork chop on a fork
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. Well-trimmed boneless pork chops are the best here. A bone-in chop will tend to make it harder for the breading to stick.
    2. Dry the pork well before proceeding with the coating.
    3. After the pork chop is breaded, let it sit for about 5 minutes for the coating to combine and attach firmly to the pork.
    4. The pan needs to be non-stick and oven-safe—cast iron preferred. 
    5. Be sure the oil is hot before adding the chops.
    6. Only touch the pork with a fork during the breading and cooking to prevent disturbing the coating.
    7. Thicker chops will take longer. A thinner chop may be to your desired temperature even before the oven, so you MUST use an instant-read thermometer.
    8. If you are interested in brining or gravy, see the discussion in the post above.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Serving : 1 pork chopCalories : 344 kcal (17%)Carbohydrates : 8 g (3%)Protein : 32 g (64%)Fat : 18 g (28%)Saturated Fat : 4 g (20%)Cholesterol : 171 mg (57%)Sodium : 673 mg (28%)Potassium : 530 mg (15%)Fiber : 0 gSugar : 0 gVitamin A : 120 IU (2%)Calcium : 29 mg (3%)Iron : 1.6 mg (9%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main dish
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published March 20, 2019. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Bill S

      February 21, 2023 at 6:37 pm

      Recipe was great loved the pork chops. Paired with bacon bits can corn and can string beans cooked in a Alfredo sauce great dinner.

      Reply
    2. MH

      November 11, 2021 at 5:37 pm

      Love all your recipes, and the built-in flexibility! CookBOOK needed! Hurry?!

      Reply
      • Dan Mikesell AKA DrDan

        November 11, 2021 at 6:44 pm

        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

        June 30, 2022 at 5:07 pm

        5 stars
        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..

    3. Holly

      June 27, 2021 at 11:55 am

      Love your recipes and the photos really help a reader to visualize the prep. Many thanks.

      Reply
    4. NANCY L BERG

      May 10, 2021 at 10:47 am

      Dr. Dan,
      Do you come from a family that makes Mikesell's Potato Chips?
      DW Mikesell lived on Northview Rd. in Dayton, Oakwood, Ohio.

      Reply
      • Dan Mikesell AKA DrDan

        May 10, 2021 at 10:50 am

        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

    5. Judy

      December 15, 2019 at 12:37 pm

      5 stars
      Great recipe with ingredients we usually have on hand.

      Reply
    6. Jaime

      October 30, 2019 at 7:18 pm

      5 stars
      Another winner. I love trying your recipes. Haven’t had a fail yet. I’m a better cook because of you. Thank you.

      Reply
    7. Bob

      April 20, 2019 at 2:00 pm

      5 stars
      What temperature do you recommend they be baked at after the frying?

      Reply
      • Dan Mikesell AKA DrDan

        April 20, 2019 at 5:06 pm

        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

    8. Alicia Bland

      April 19, 2019 at 9:23 pm

      5 stars
      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!

      Reply
      • Alicia Bland

        April 19, 2019 at 9:24 pm

        5 stars
        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

        April 20, 2019 at 5:08 pm

        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

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