Breaded Pork Chops

Breaded Pork Chops Ingredients

• Eggs, lightly beaten (3): Help the crumbs cling to the pork so the coating stays put.
• Milk (3 tablespoons): Loosens the eggs for even dipping and a thin, smooth layer.
• Italian seasoned bread crumbs, or panko (¾ cup): Create the crunchy, well seasoned crust; panko makes it extra crisp. Try Italian seasoned panko breadcrumbs for a crunchier coating.
• Grated Parmesan cheese (¼ cup): Adds savory depth and helps the coating brown beautifully.
• Dried parsley (1 tablespoon): Brings mild herbal flavor and a pretty flecked look. Or use black pepper, salt, onion powder, garlic powder, or paprika.
• Olive oil (2 tablespoons): Sautés for color and crispness before baking.
• Garlic, peeled and chopped (4 cloves): Infuses the oil with garlicky flavor for the crust and chops.
• Boneless pork chops, about ¾ inch thick (4): Quick cooking, tender cuts that stay juicy with a breaded sear and bake. A key factor to tender breaded pork chops is to not overcook them. Stick to about ¾-1-inch thickness. Thinner chops will cook more quickly and dry out. Thicker chops take longer to cook and can be hard to cook evenly.

How to Make Breaded Pork Chops

PREP. Preheat the oven to 325°F. Lightly grease a 9×13 baking dish with cooking spray.

DIPPING STATIONS. In a shallow dish, beat eggs and milk. In another shallow dish, mix bread crumbs, Parmesan cheese and parsley.

Patting the pork chops dry with a paper towel will help the egg mixture stick to the pork chop and the egg mixture will help the bread crumb mixture stick. 

OIL. In a large skillet over medium heat, heat oil. Add garlic and cook until golden brown to flavor the oil. Remove garlic with a slotted spoon.

COAT. Dip each pork chop into the egg mixture, then into the bread mixture until all sides are coated.

COOK. Cook chops in the skillet for about 5 minutes on each side, or until golden and crisp.

Transfer chops to a prepared baking dish and bake for 20 minutes, or until internal temperature reaches 145°F. Let rest for 5 minutes so juices redistribute before serving.

Kristyn’s Recipe Tips

• Pat chops very dry before dipping so the coating adheres and crisps.
• Flavor the oil, toast the garlic until golden then remove so it does not burn.
• Sear to golden on both sides before baking, this locks in moisture and keeps the crust crunchy.
• Use a meat thermometer to get the best cook. Remove the chops 5° under the desired temperature. Let the chops rest on the pan for a few minutes. 
  • Well: light white 160°F
  • Medium rare: pink center 145-150°F
  • Medium: ribbon of pink in the center 150-155°F
  • Medium well: a light pink hue 155-160°F

5 from 7 votes

Breaded Pork Chops Recipes

By: Kristyn Merkley

Crispy breaded pork chops with a Parmesan breadcrumb crust, quick pan sear and oven finish, juicy, delicious and perfect for any dinner.

Servings: 4

Prep: 10 minutes mins

Cook: 30 minutes mins

Rest: 5 minutes mins

Total: 45 minutes mins

Video

Ingredients 

1x2x3x

• ▢ 3 eggs, lightly beaten
• ▢ 3 tablespoons milk
• ▢ ¾ cup Italian seasoned bread crumbs, or panko
• ▢ ¼ cup grated parmesan cheese
• ▢ 1 tablespoon dried parsley
• ▢ 2 tablespoons olive oil
• ▢ 4 cloves garlic, peeled and chopped
• ▢ 4 boneless pork chops, about ¾ inch thick

Instructions 

• Preheat the oven to 325°F. Lightly grease a 9×13 baking dish with cooking spray.
• In a shallow bowl, beat eggs and milk together. In another shallow dish, mix Italian bread crumbs, grated Parmesan cheese, and dried parsley.
• Pat the pork chops dry with a paper towel. This will help the egg mixture stick to the pork chop and the egg mixture will help the bread crumb mixture stick.
• In a large skillet over medium heat, heat oil. Add garlic and cook until golden brown to flavor the oil. Remove garlic with a slotted spoon.
• Dip each of the 4 pork chops into the egg mixture, then into the bread mixture until all sides are coated.
• Cook chops in the skillet for about 5 minutes on each side, or until golden and crisp.
• Transfer chops to prepared baking dish and bake for 20 minutes, or until internal temperature reaches 145°F. Let rest for 5 minutes before serving.

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Notes

Doneness. Use a meat thermometer to get the best cook. Remove the chops 5 degrees under the desired temperature. Let the chops rest on the pan for a few minutes. 

• Medium Rare: pink center 145-150°F
• Medium: ribbon of pink in the center 150-155°F
• Medium Well: a light pink hue 155-160°F
• Well: light white 160°F

Place leftovers in an airtight container or wrap in foil and place in the fridge for 3-4 days, or wrap tightly with plastic and then store them together in a freezer Ziploc for about 3 months. To reheat, place pork chops on a greased baking sheet and warm them in the oven for about 15 minutes at 350°F.

Nutrition

Serving: 1chop, Calories: 442kcal, Carbohydrates: 18g, Protein: 39g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 220mg, Sodium: 528mg, Potassium: 651mg, Fiber: 1g, Sugar: 2g, Vitamin A: 309IU, Vitamin C: 2mg, Calcium: 149mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published May 2023.