Baked Breaded Pork Chops make an easy dinner for any night of the week. This crispy pork chops recipe is flavorful and beyond simple. Add some roasted veggies, and you’ve got one easy dinner recipe made on a single sheet pan!
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What’s in Baked Pork Chops?
We’re making our own breadcrumb mixture to create the most amazing flavor for these breaded baked pork chops. I love how tender and juicy the meat becomes, while the outside gets this incredible crispy texture. It’ll make your mouth water!
- Pork Chops: Look for center-cut boneless pork chops that are 6-8 ounces each and about 1 inch thick.
- Bread: You’ll need a hearty sandwich bread to make the best breadcrumbs. I like this easy no knead bread recipe!
- Shallot: Adds a sweet and earthy flavor to the breadcrumbs.
- Garlic: Adds an earthy flavor and a pungent aroma to the breadcrumbs.
- Vegetable Oil: Helps the breadcrumbs bake up golden brown.
- Salt + Pepper: Enhance the flavor of the breadcrumbs.
- Parmesan Cheese: Adds a salty and umami flavor to the breadcrumbs.
- Thyme + Parsley: Adds a fresh and herbal flavor to the breadcrumbs.
- Mayonnaise: Helps the breadcrumbs stick to the chops.
- Lemon: A little bit of lemon juice and zest balances the flavor of these pork chops.
- All-Purpose Flour: Helps the mayonnaise and breading mixtures stick to the pork.
Pro Tip: If using natural (not enhanced) pork, it is important to brine the meat before cooking. If using enhanced (injected with a salt solution) pork, skip the brining step.
Variations on Oven Baked Pork Chops
There are so many ways to flavor the breading for these pork chops. Try using sourdough or brioche bread to change up the flavor and texture. And use different herbs for a different flavor profile. Sage and rosemary are great choices!
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Brining is the process of soaking meat in salt water in order to tenderize it and give it flavor (the secret to super juicy pork chops!). Not all pork chops will need to go through the brining process before beginning, but some do.
Yes! After brining, rinse the pork chops under cold running water. Pat dry before moving on to cooking.
Pat the pork chops dry with a towel after brining, and make sure to evenly coat the chops in the mayonnaise mixture to ensure the breadcrumbs stick.
Yes! Dredge the chops in flour before placing them in the mayonnaise and breadcrumbs to help both adhere better!
How long to cook pork chops in the oven depends on a few things, especially the oven temperature. For this recipe, we’re cooking breaded pork chops in the oven for about 17-25 minutes at 425°F.
If your chops are too wet, the breading will fall off of them in the oven. Make sure to pat them dry before beginning the dredging process.
The internal temperature of your pork chops (regardless of how you cook them) should be 150°F. Always use a meat thermometer to check this as you cook. If the temperature hasn’t reached 150°F, keep cooking!
How to Store and Reheat
Store leftover breaded pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes, flipping halfway, or until warmed through.
How to Freeze
Freeze breaded pork chops in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these tasty baked pork chops with creamy mashed potatoes, chantilly potatoes, or roasted baby potatoes. Add a side of red wine glazed carrots, sautéed leeks, or grilled asparagus for a complete meal. And there’s just something about pork chops and fresh applesauce that really hits the spot!
5-Star Review
“These were the best dinner, the pork chops were so flavorful and I loved the added crunch with the breading!” – Emily
Breaded Pork Chops Recipe
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Ingredients
- 4 slices hearty white sandwich bread torn into 1-inch pieces
- 1 shallot minced
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons freshly grated Parmesan cheese
- ½ teaspoon minced fresh thyme leaves
- 2 tablespoons minced fresh parsley leaves
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon grated lemon zest (from ½ lemon)
- 2 tablespoons lemon juice (from 1 lemon)
- ¼ cup all-purpose flour unbleached
- 4 center-cut boneless pork chops (6-8 ounces each and ¾-1-inch thick) fat removed
Recommended Equipment
Instructions
For the Brine
- If using natural (not enhanced) pork, it is important to brine the meat before cooking. If using enhanced (injected with a salt solution) pork, skip the brining step.
- In a large container or resealable bag, dissolve ¼ cup of table salt in 1 quart of water.
- Once you have your brine solution, place the pork chops in the bag and seal (or submerge in the container and cover). Then place it in the refrigerator for about 30 minutes. This will help add flavor to the meat and make it more tender.
For the Chops
- Set oven rack to middle position and preheat oven to 350°F. Spray a wire rack with nonstick spray and set it over (or inside) a foil-lined, rimmed baking sheet. Set aside.
- Place the bread in a food processor and pulse until coarsely ground, about eight short pulses. The bread should yield about 3½ cups of breadcrumbs. In4 slices hearty white sandwich bread
- In a medium-sized bowl, place the crumbs, shallot, garlic, oil, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Toss until the crumbs are evenly coated with oil.1 shallot, 3 cloves garlic, 2 tablespoons vegetable oil, Kosher salt and freshly ground black pepper
- Pour the mixture onto a rimmed baking sheet and bake 15 minutes (stir after 5 minutes and after 10 minutes). Bake until crumbs are dry and are a deep golden brown.
- Transfer the baking sheet to a cooling rack, leave the oven on, and increase the temperature to 425°F.
- Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme and parsley and toss to thoroughly combine.2 tablespoons freshly grated Parmesan cheese, ½ teaspoon minced fresh thyme leaves, 2 tablespoons minced fresh parsley leaves
- In a medium bowl, whisk the mayonnaise, Dijon mustard, lemon zest, and lemon juice together.⅓ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon grated lemon zest, 2 tablespoons lemon juice
- Place ¼ cup of flour in a shallow dish (just larger than one pork chop).¼ cup all-purpose flour
- Place the breadcrumb mixture in another shallow bowl.
- Using tongs, dredge one pork chop in flour and shake off the excess.4 center-cut boneless pork chops
- Dredge the pork chop in the mayonnaise/mustard mixture and let the excess drip off.
- Gently press the chop, on all sides, in the breadcrumb mixture being sure a thick layer of crumbs adheres.
- Transfer the breaded chop to the prepared wire rack and repeat with the remaining 3 pork chops.
- Bake 17-25 minutes, or until a meat thermometer inserted into the center of the chops registers 150°F. Remove from the oven and let rest for 5 minutes before serving.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If using natural (not enhanced) pork, it is important to brine the meat before cooking. If using enhanced (injected with a salt solution) pork, skip the brining step.
- To brine: Dissolve ¼ cup table salt in 1 quart water in a medium-sized container or gallon-size, plastic zipper bag. Place the chops in the brining solution, cover, and refrigerate 30 minutes. Rinse the chops under cold water and pat dry with paper towels before proceeding.
Nutrition Information
Very good pork chop treatment.
I used panko and a touch of cayenne. They were all eaten.
Love the addition!
Very very good and moist!
Thanks for stopping by and sharing, David!
These were quite tasty…but they were no where near the nice crispy brown that the picture shows. I’m sure i’m responsible for this as i should have let the bread crumbs brown more than just golden. I will make these again with that adjustment. Thanks for the recipe
I would do that or try switching to broil for a minute or two at the end!
Could I use panko instead of white bread for the crumbs?
definitely!
Very moist and tasty.
Thanks, Terri!
You just have the best recipes… truly. :-) I cannot wait to try this one!
Thank you!! I am sure you’ll love it!
These sure look delicious! Love the instructions on how to make them moist and delicious!!
Love these tips and tricks for making great pork chops! Mine always seem to go dry. Can’t wait to try this recipe out