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.
Pantry ingredients—oil, all-purpose flour, seasoning salt, black pepper
Table of Contents (scroll for more)
- 👨🍳How to bake breaded pork chops
- ⏲️How long to bake breaded pork chops
- 🐖Ingredient options
- 🌡️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
- Step-by-Step Photo Instructions
- 📖 Recipe
Featured comment from 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!"
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.
👨🍳How to bake breaded pork chops
- Trim off the fat rim from the boneless pork chops and brine if desired.
- Pat dry and apply breading. Let set for a few minutes before browning to help the breading attach.
- Brown in a hot oven-safe skillet (cast iron preferred) on the stovetop for a few minutes per side.
- 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.
- 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.
- Panko breadcrumbs-Italian seasoned preferred.
- Pantry ingredients—all-purpose flour, seasoning salt, black pepper
- 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.
🌡️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
- After any brining and trimming, pat dry the pork chop with a paper towel—things do not stick well to wet things.
- Coat with an egg wash and shake off excess. Alternatively, some will use mayonnaise with mustard, but it will not stick as well.
- Dip into a coating of flour, seasoning, and Panko bread crumbs.
- 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
- Use boneless pork chops. When cooking bone-in pork chops, the meat will contract when cooked and crack the crust.
- Be sure to rest after applying the final coat. Eggs and flour will make excellent adhesion given a few minutes on dry meat.
- Cook in a well-oiled, non-stick pan. Cast iron is perfect due to its non-stick nature and even heat distribution.
- Flip and move the least possible. Things like tongs will rip the breading, so use a fork and stab the edges.
🥣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.
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.
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°.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat oven to 400° convection or 425° conventional.
Trim the fat rim off 1-inch thick boneless pork chops and pat dry with a paper towel.
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.
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 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.
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. Use a fork to flip by poking the meat edge and not anything to grab the meat and pull off the coating.
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.
Allow to rest on a plate for 5 minutes before cutting.
Baked Breaded Pork Chops
- 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
- Preheat oven to 400° convection or 425° conventional.
- Trim the fat rim off 1-inch thick boneless pork chops and pat dry with a paper towel.
- 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.
- 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 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.
- 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. Use a fork to flip by poking the meat edge and not anything to grab the meat and pull off the coating.
- 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.
- Allow to rest on a plate for 5 minutes before cutting.
Your Own Private Notes
- Well-trimmed boneless pork chops are the best here. A bone-in chop will tend to make it harder for the breading to stick.
- Dry the pork well before proceeding with the coating.
- After the pork chop is breaded, let it sit for about 5 minutes for the coating to combine and attach firmly to the pork.
- The pan needs to be non-stick and oven-safe—cast iron preferred.
- Be sure the oil is hot before adding the chops.
- Only touch the pork with a fork during the breading and cooking to prevent disturbing the coating.
- 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.
- 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.
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Originally Published March 20, 2019. Updated with expanded options, refreshed photos, and a table of contents to help navigation.