Baked Breaded Pork Chops
One of the best things about this dish is how simple it is to make. With just a few pantry staples—breadcrumbs, seasonings, and eggs—you can whip up a satisfying meal in no time. Whether you’re cooking for a busy weeknight or need a reliable go-to recipe for family dinners, baked breaded pork chops are always a winner.
Equipment
- Baking Sheet
- Wire Rack (Optional, but Highly Recommended!)
- Shallow Bowls (for Breading Station)
- Tongs
- Meat Thermometer (Highly Recommended!)
Ingredients
For the Pork Chops:
- 4 boneless pork chops about 1-inch thick – Bone-in works too, but may need extra cooking time.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika – Adds a little warmth and color.
For the Breading:
- 1 cup breadcrumbs – Panko gives extra crunch but regular works too.
- ½ cup grated Parmesan cheese – Adds a savory slightly nutty flavor.
- 1 teaspoon Italian seasoning – A perfect blend of herbs like oregano basil, and thyme.
- ½ teaspoon onion powder
- 2 eggs – Helps the breading stick to the pork.
- 2 tablespoons milk – Loosens up the eggs for a smoother coating.
- 2 tablespoons olive oil – A light drizzle helps crisp up the breading while baking.
Optional Add-Ons:
- 1 teaspoon Dijon mustard mixed into the egg wash
- ½ teaspoon smoked paprika instead of regular – For a smoky, BBQ-like flavor.
Instructions
Step 1: Prep the Oven and Baking Sheet (5 Minutes)
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on top of the baking sheet (this helps the chops crisp up even more). Lightly grease with cooking spray or a drizzle of olive oil.
- Pro Tip: Preheating is key! A hot oven helps create a crispy crust right away, so don’t skip this step.
Step 2: Prepare the Breading Station (5 Minutes)
- Set up three shallow bowls:
- Bowl 1: Mix flour (optional, if using) with a pinch of salt and pepper.
- Bowl 2: Whisk together eggs and milk until smooth. If you’re using Dijon mustard, mix it in now for an extra kick.
- Bowl 3: Combine breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Mix well to distribute the flavors evenly.
- Pro Tip: If you want an extra crispy crust, use panko breadcrumbs instead of regular ones.
Step 3: Coat the Pork Chops (5 Minutes)
- Pat the pork chops dry with a paper towel. This helps the breading stick better. Season both sides with salt, pepper, and a pinch of paprika.
- Now, coat each pork chop in the following order:
- (Optional) Dip into the flour and shake off excess.
- Dip into the egg mixture, making sure it's fully coated.
- Press into the breadcrumb mixture, coating both sides. Press firmly to help the crumbs stick.
- Pro Tip: Use one hand for wet ingredients and one for dry to avoid messy fingers!
Step 4: Arrange and Bake (20-25 Minutes)
- Place the breaded pork chops on the prepared baking sheet or wire rack. Lightly drizzle or spray the tops with olive oil—this helps them crisp up in the oven.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 145°F (63°C).
- Pro Tip: If you want them extra crispy, switch the oven to broil for the last 2 minutes, but keep an eye on them so they don’t burn!
Step 5: Rest and Serve (5 Minutes)
- Once done, remove the pork chops from the oven and let them rest for 5 minutes. This helps the juices redistribute, keeping the meat tender and juicy.
- Serve with your favorite sides—mashed potatoes, roasted veggies, or a simple green salad work perfectly!
- Pro Tip: If you're making multiple batches, keep the first batch warm in a 200°F (93°C) oven while the rest bake.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: ~350-400 kcal
- Protein: ~30g
- Fat: ~15g
- Carbohydrates: ~25g
- Fiber: ~1g
- Sodium: ~500-700mg (depending on seasoning and breadcrumbs)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.