Breaded Pork Chops Easy
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Crispy Baked breaded pork chops have a deliciously crispy exterior and a juicy, soft interior.

These breaded pork chops require only a small number of ingredients and are very simple to prepare. The pork chops should only be covered with a combination of Italian bread crumbs, briefly browned in a skillet, and baked until the crust is golden.

Pork Chops Done Right

We adore these traditional pork chops because they are juicy and delicious while being quite simple to prepare.

Make sure the pork chops aren’t overdone if you want them to be juicy. Center loin chops are extremely lean and, like pork tenderloin, can dry out if overcooked.

You should immediately brown them on the stove to ensure the crust is crisp. This guarantees both a crispy crust and delicious brown pieces. To keep them juicy, these are completed in the oven.


Breaded Pork Chops yUM (1)
Food: Breaded Pork Chops (Source: The Chunky Chef)

Bread Crumbs Because they are already salty and flavorful, I use pre-seasoned breadcrumbs for this recipe. If you’re using Panko breadcrumbs or simple handmade breadcrumbs, be sure to season them with salt, pepper, and Italian seasoning.

Lamb Chops Lean center loin chops that are about an inch thick are used in this dish. You can use whichever chop you prefer but bear in mind that they will cook at various rates. Thicker chops will cook more quickly.

Flour & Eggs These components facilitate the crumbs’ adhesion to the meat. Add some salt or seasoned salt to the flour to season it.

Breaded Pork Chops Recipe

The chops will be swiftly coated in flour and then dipped in an egg to ensure that the breading sticks to them. The bread crumbs attach to the flour and egg mixture!

  1. To remove the extra liquid from the pork chops, dab them with a paper towel. (This additionally aids in the egg mixture sticking.)
  2. Dip in the egg after flour dredging.
  3. Gently press the bread crumbs into the mixture with a pork chunk added, ensuring that they adhere.

Duration of baking

Chops are prepared for the oven when their exteriors are browned and crispy.

  • On a baking sheet lined with parchment, distribute the chops equally. Don’t flip them over.
  • Chops that are 3/4″ thick and have been browned should bake for 12 to 14 minutes at 425°F.
  • Check the doneness of the meat with a thermometer. Pork chops with breading should measure 145°F.

When to Remove the Skin of a Pork Chop

Put a meat thermometer to use! They don’t cost much; you can expect to spend $10 to $20, and they’ll guarantee that you always cook meats to perfection. Well-spent cash!

Pork chops are considered to be done when they reach a temperature of 145°F. I typically remove them from the oven a few degrees earlier and give them a few minutes to rest because the temperature will climb while they are resting.

If you want juicy chops, a little bit of pink inside is entirely acceptable it’s encouraged!

What To Accompany…

Pork chops that have been breaded are such a versatile entrée that almost any side dish will go well with it!

  • vegetables: steaming beans, broccoli, or homemade creamed corn
  • Potatoes: Scalloped or mashed potatoes, baby potatoes that have been boiled and then mashed with a little butter and fresh dill.
  • Salads: A classic side dish with any meal is a light, straightforward tossed salad or even an Italian salad.

How To Warm Up

It’s simple to reheat breaded pork chops! Store them in the fridge until you’re ready to reheat.

  • Oven Place them on a greased baking sheet and reheat in a 350° oven for approximately 15 minutes.
  • Microwave They can be reheated in the microwave, but if you reheat them in the oven, the outside will stay crispier.
  • In either case, don’t forget to add a little salt and pepper before serving!

Breaded Pork Chops (Baked)

This recipe for tender breaded pork chops comes together quickly.

ten minutes to prepare

17 minutes to cook

duration: 26 minutes

servings: 4 servings


  • 4 pork chops boneless center loin, 1″ thick
  • 1 egg whisked
  • 1/4 cup flour
  • 1/2 cup Italian breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • salt & pepper to taste
  • 1 tablespoon olive oil or as needed


Breaded Pork Chops (1)
Food: Breaded Pork Chops (Source: The Chunky Chef)
  1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. In a shallow bowl combine bread crumbs, Parmesan cheese, garlic powder, salt, and black pepper.
  3. Season flour on a shallow plate with salt to taste. In another shallow bowl add the whisked egg.
  4. Dab the pork chops dry with a paper towel and lightly dredge in flour. Dip the pork chop into the egg, making sure to coat all sides. Dip the pork chop into the bread crumb mixture.
  5. Heat olive oil In a frying pan over medium-high heat. Brown pork chops for 1 minute per side.
  6. Add to the prepared baking sheet and bake for about 12-14 minutes or until they reach an internal temperature of 145°F. Do not overbake.
  7. Rest 5 minutes before serving.


If substituting plain or Panko breadcrumbs in this recipe, add some Italian seasoning and salt & pepper to them.

This recipe uses lean boneless center loin chops about 1″ thick. You can use any chop you’d like but keep in mind different types of chops will have different cook times. Thicker chops will cook more quickly.

Use a meat thermometer to ensure the pork chops aren’t overcooked. We serve chops at 145°F, I usually take them out of the oven a few degrees sooner and let them rest a few minutes as the temperature will continue to rise as the rest.

A little bit of pink inside is ok, (in fact it’s encouraged if you want juicy chops)!

Nutrition information

Serving: 1pork chop | Calories: 325 | Carbohydrates: 11g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 133mg | Sodium: 319mg | Potassium: 559mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg