Pork chops are a must for easy weeknight dinners, and these ones Breaded pork chops will earn their place in your regular menu rotation. A crunchy layer of seasoned panko and parmesan makes them delicious4›4, and this perfect baking method makes them moist and tender (NOT dry!).
Ah, pork chops. They have a bad reputation for being dry and hardy, but that doesn’t have to be the case!
My Stuffed Pork Chops, Air Fryer Pork Chops, and Grilled Pork Chops prove it Is It’s possible to turn this weeknight staple into a stunning dinner.
yes i said it stunning! (Here’s imagining me giving jazz hands.)
With a few simple tricks, you can ensure your pork chops are tender, juicy and perfectly seasoned.
Let’s showcase the potential of pork chops with this breaded pork chops recipe.
Why You’ll Love These Breaded Pork Chops
The thing about pork chops is that, like any lean cut of meat, they are delicate.
They’re easily overcooked, and cooking that will leave you with tough, dry pork. (Womp womp.)
Due to their leanness, pork chops don’t have much flavor on their own either.
So, for perfect pork chops, we must 1) overcome the flavor factor And 2) Make sure we don’t overcook them.
Wondering what makes these breaded pork chops so special? That’s why you will love them
- The breading anything but boring.
- The “hands-off” cooking method. These pork chops are baked, so no need to get out a heavy skillet and keep an eye on them while they cook on the stovetop.
- The tender, juicy meat. Use an instant read thermometer and you can’t go wrong!
How to make breaded pork chops
This easy dinner recipe takes less than 40 minutes to make, with just a few minutes of prep time.
That means these Breaded Pork Chops are ideal for busy weeknights!
Top!
Use bone-in pork chops if you’re concerned about overcooking the dish. They are slightly more forgiving than their boneless counterparts.
The ingredients
- Pork chops cut in the middle. You can use them boneless or bone-in, but make sure they’re free of excess fat or they’ll get uncomfortably chewy.
- Kosher salt. A classic. Make sure you don’t use table salt as it can make the food too salty and taste metallic.
- all purpose flour. For breading.
- Panko bread crumbs. If you’re not using panko, I recommend homemade breadcrumbs as they have a bit more consistency than store-bought.
- parmesan cheese. Own rubbing is always the best!
- Spice. Italian Seasoning, Garlic Powder, Ground Chili Powder and Ground Black Pepper. Simple spices that add so much flavor!
- egg. Classic binding agent for breading.
The directions
1. Preheat your oven to 200°C. Line a rimmed baking sheet and place a wire rack on top. Coat the rack with non-stick spray.
2. Dry the pork and season both sides with salt.
3. Set up the digging stations with the flour in one shallow bowl, the beaten egg in another, and the breadcrumb mixture in the third.
4. Brush the chops first with flour, then with egg and finally with panko.
5. Place pork chops on rack, spray top with nonstick spray, and bake breaded pork chops for 15 to 22 minutes, or until internal temperature reaches 140 degrees F on an instant-read thermometer.
6. Leave to rest for 5 minutes before serving. ENJOY!
Tips for preparing breaded pork chops
- Thoroughly dry the pork. This is important! If it’s still a little damp, there’s a greater chance that the coating will fall off.
- Shake off the excess paint. The other reason the coating might fall off? Too much flour! So give your pork chops a good shake before proceeding with the egg mixture.
- Don’t skip the grating. By circulating hot air around the pork chops, you get them crispy without having to pan fry them in oil.
- Use a meat thermometer. I can’t stress this enough – it really is the key to perfect, juicy breaded pork chops. Instead of checking the clock, your instant-read thermometer will let you know your pork chops are done.
- Let the pork chops rest. Just like a Thanksgiving turkey, you should let your pork chops rest before carving; This will prevent the juice from spilling out. (Lucky for pork chops, the remaining time is only 5 minutes!)
storage tips
- To store. Leftover breaded pork chops can be stored in an airtight storage container in the refrigerator for up to 3 days.
- To warm up. Reheat leftovers in the air fryer or oven at 350 degrees F, in the microwave, or in a skillet on the stovetop.
- Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let the pork chops thaw in the refrigerator overnight before reheating.
What to serve with breaded pork chops
- Tongs. No more messy fingers when breading meat and vegetables!
- Instant read thermometer. You’ll never have to worry about overcooked pork chops again.
- Stainless steel breading set. Buy this and you won’t have to rummage through your pantry for shallow bowls when making something with breading.
These Breaded Pork Chops are crispy on the outside, juicy on the inside, and outstanding all around!
frequently asked Questions
I have found that the best way to cook pork chops is to bake them. Baking ensures even heat and helps the pork chops stay juicy and tender as they cook.
Hard pork chops are usually the result of overcooking. Use an instant-read thermometer when baking your pork chops and remove them from the oven when they reach 140 degrees Fahrenheit. If you let them rest, the internal temperature will rise to 145 degrees Fahrenheit, which is suitable for consumption.
While fried pork chops may have a shorter overall time because they don’t take as long to cook, they are higher in calories due to the added vegetable oil or olive oil. Also, pork chops are more difficult to cook evenly on the stovetop.
Dry the pork chops well before dredging them and don’t coat them with too much flour. I’ve also found that using tongs helps ensure the breading stays on the pork chops and not on my fingers.
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Place a rack in the center of the oven and preheat to 425°F. To make cleaning easier, line a rimmed baking sheet with parchment paper or aluminum foil. Place an ovenproof rack on top and coat liberally with nonstick spray.
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Pat the pork dry. Season the chops on both sides with 1/2 teaspoon Kosher salt.
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Set up your digging stations: Place the flour in a wide, shallow bowl, such as a pie plate. In a second shallow bowl, beat the egg until well combined. In a third shallow bowl, stir together the panko, parmesan, Italian seasonings, garlic powder, chilli powder, pepper, and remaining 1/2 teaspoon salt.
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Work pork chop one at a time, dipping in the flour, then the egg, draining the excess, then in the breadcrumbs (I prefer to do this with tongs). Place on the prepared baking rack. Repeat with the remaining pork. Spray the top of the pork chops with nonstick spray.
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Bake breaded pork chops until the meat reaches about 140°F (140°F) on an instant-read thermometer, about 15 to 22 minutes, depending on the thickness of your chops; Check right after the 15 minute mark to gauge your progress.
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Remove the pork from the oven and let rest on the grate for 5 minutes. Enjoy hot, season with a pinch of additional salt.
- TO STORE: Store leftover breaded pork chops in an airtight storage container in the refrigerator for up to 3 days.
- TO WARM UP: Reheat leftovers in an air fryer or oven at 350°F, in the microwave, or in a skillet on the stovetop.
- FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let the pork chops thaw in the refrigerator overnight before reheating.
Portion: 1 (of 4)Calories: 346kcalCarbohydrates: 21GProtein: 35GFat: 13GSaturated Fatty Acids: 4GPolyunsaturated fat: 2GMonounsaturated fatty acids: 5Gtrans fats: 0.1GCholesterol: 140mgPotassium: 599mgFiber: GSugar: 1GVitamin A: 272IUVitamin C: 0.04mgCalcium: 98mgIron: 3mg
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