Breaded Pork Chops Recipe

There’s a special kind of magic in a perfectly breaded pork chop. It’s the satisfying crunch that gives way to tender, juicy meat inside—a simple dinner that feels like a warm hug.

This recipe captures that classic comfort, but with a homemade touch that makes all the difference. Let’s get into it.

The Story Behind My Pork Chops

For me, breaded pork chops are pure nostalgia. When I was a kid, my mom’s friend Debbie, who lived right upstairs, would often have my brother and me over for dinner.

We were always so excited to go. She’d make Rice-a-Roni, broccoli, and Shake-n-Bake pork chops, which were a novel, delicious treat in our from-scratch household.

This recipe is my grown-up, homemade version of that memory. It’s everything I loved then, but even better.

The outside is incredibly crispy, the inside stays wonderfully tender, and the flavor is just out of this world.

Ingredients Needed for the Recipe

Gathering your ingredients first makes the whole process smooth and easy. Here’s what you’ll need:

• Pork Chops: I use six boneless, center-cut chops, about 3/4-inch thick. This size cooks evenly and stays juicy.
• Kosher Salt: We’ll use this to season the meat itself, which is the first step to great flavor.
• One Large Egg: Beaten well, this acts as the essential “glue” for our crispy breading.
• Panko Breadcrumbs: They create a lighter, airier crunch compared to regular breadcrumbs.
• Crushed Cornflake Crumbs: This is the secret weapon for an extra-irresistible golden crispiness.
• Grated Parmesan Cheese: It adds a savory, salty depth to the breading mixture.
• The Seasoning Squad: Sweet paprika, garlic powder, onion powder, a pinch of chili powder, and black pepper. This blend is simple but incredibly effective.

How to make Breaded Pork Chops?

The method is straightforward, but a few key details ensure fantastic results. Just follow these steps.

Step 1- Preheat and Prep

Start by heating your oven to 425°F. This high heat is crucial for that golden, crispy finish.

Lightly spray a large nonstick baking sheet with oil, or line it with nonstick foil for effortless cleanup later.

Step 2- Season the Pork

Pat your pork chops dry with a paper towel—this helps the seasoning stick.

Then, season both sides of each chop evenly with about half a teaspoon of kosher salt in total. This foundational seasoning makes a world of difference.

Step 3- Create the Breading Station

In a large, shallow bowl, whisk together the panko, cornflake crumbs, parmesan, and all of your dried spices.

In a second shallow bowl, place your beaten egg. Having two stations set up side-by-side is the key to a neat, efficient breading process.

Step 4- The Breading Dance

Take a salt-seasoned pork chop and fully submerge it in the beaten egg, letting any excess drip off.

Then, press it firmly into the crumb mixture, coating every bit. Don’t be shy—really press to ensure a good, even layer adheres.

Step 5- Bake to Perfection

Place each beautifully breaded chop on your prepared baking sheet. Give the tops a very light mist of oil or cooking spray.

This little step encourages that gorgeous, all-over browning. Bake for 20 minutes, until deeply golden and cooked through.

Why This Method Works So Well

Baking at a high heat gives you that “fried” texture without the mess or extra oil. It’s a clever, healthier trick.

The combination of panko and cornflakes is pure genius, creating a multi-layered crunch that’s just so enjoyable to eat.

Every bite has texture, flavor, and juiciness. It’s a complete package.

Tips

• For the crispiest results, use a nonstick baking sheet. Dark, nonstick surfaces conduct heat better than shiny aluminum ones.
• An instant-read thermometer is your best friend for perfect doneness. Pull the chops when they reach 145°F in the center.
• Let the baked chops rest for 3-5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist.
• If your crumbs aren’t sticking, your egg might be too thick. A quick fork whisk can help if it’s gotten a bit gelatinous.

Delicious Variations to Try

This recipe is wonderfully adaptable. Feel free to make it your own with a simple swap or two.

For an egg-free binder, try using Dijon mustard, thinned with a teaspoon of water. It works beautifully and adds a nice tang.

You can swap the cornflakes for an equal amount of all panko. Or, get creative with crushed plain corn chips, crackers, or even pork rinds for a low-carb version.

Add a tablespoon of your favorite dried herbs, like Italian seasoning or rosemary, right into the breading mix for an herby twist.

Serving Your Masterpiece

These chops are the star of the plate, but the right sides turn it into a meal. I love staying true to my childhood memory with roasted broccoli and a simple rice pilaf.

For something different, a bright, raw shredded Brussels sprout salad cuts through the richness perfectly. Creamy mashed potatoes or crispy smashed potatoes are always a winning choice, too.

And never underestimate the power of a simple lemon wedge. A squeeze of fresh juice right before eating brightens every single flavor.

Storing and Reheating

Leftovers will keep in an airtight container in the refrigerator for up to four days. They reheat remarkably well.

To maintain the crunch, reheat them in an air fryer or toaster oven at 375°F for a few minutes. The conventional oven works, too—just avoid the microwave, which will turn the coating soft.

You can also freeze the baked chops for up to three months. Thaw in the fridge overnight before reheating.

Print Recipe

Breaded Pork Chops Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins

Cooking Temp: 220  C Servings: 6 Estimated Cost: $ 12 Calories: 285

Best Season: Spring, Summer, Fall, Winter

Description

These crispy, oven-baked breaded pork chops are moist, tender, and juicy on the inside with a golden, crunchy crust on the outside! Inspired by childhood favorites like Shake-n-Bake—but made from scratch with wholesome ingredients—this recipe delivers bold flavor and satisfying texture without deep frying. Perfect for weeknight dinners and loved by kids and adults alike!

ingredients

Servings

• 6 pieces center cut boneless pork chops (3/4-inch thick, about 5 oz each, trimmed)
• 1 tsp kosher salt (divided (1/2 tsp for seasoning meat, 3/4 tsp in breading))
• 1 large egg (beaten)
• ¹⁄₂ cup panko breadcrumbs (check for gluten-free if needed)
• ¹⁄₃ cup crushed cornflakes crumbs (use gluten-free if needed)
• 2 tbsp grated parmesan cheese (omit for dairy-free)
• 1 ¹⁄₄ tsp sweet paprika
• ¹⁄₂ tsp garlic powder
• ¹⁄₂ tsp onion powder
• ¹⁄₄ tsp chili powder
• ¹⁄₈ tsp black pepper
• as needed olive oil spray (for baking sheet and topping)

Instructions

1. Preheat oven to 425°F (220°C). Lightly spray a large nonstick baking sheet with olive oil or line with nonstick foil.
2. Season pork chops on both sides with 1/2 tsp kosher salt.
3. In a large shallow bowl, combine panko, crushed cornflakes, parmesan cheese, remaining 3/4 tsp kosher salt, sweet paprika, garlic powder, onion powder, chili powder, and black pepper.
4. Place beaten egg in a separate bowl. Dip each pork chop into the egg (letting excess drip off), then press firmly into the breadcrumb mixture, coating both sides and edges. Shake off any excess.
5. Arrange breaded pork chops on the prepared baking sheet in a single layer.
6. Lightly spray the tops of the chops with olive oil. Bake in the center of the oven for 20 minutes, or until golden brown and internal temperature reaches 145°F (63°C).
7. Let rest 5 minutes before serving. Optional: garnish with fresh parsley and lemon wedges.

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 285kcal

% Daily Value *

Total Fat 13gg20%

Saturated Fat 4.5gg23%

Trans Fat 0gg

Cholesterol 141mgmg47%

Sodium 435mgmg19%

Potassium 470mgmg14%

Total Carbohydrate 10gg4%

Dietary Fiber 1gg4%

Sugars 1gg

Protein 32gg64%

---

Calcium 70 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Egg Substitute: Use Dijon mustard, vegan mayo, or buttermilk if avoiding eggs.
• Gluten-Free Option: Use certified gluten-free panko and cornflakes (e.g., Nature’s Path).
• Bone-In Chops: Add 3–5 minutes to cooking time. Always check internal temp: 145°F (63°C).
• Storage: Keep leftovers in an airtight container for up to 4 days.

Keywords: breaded pork chops, oven fried pork chops, crispy pork chops, easy pork chop recipe, kid-friendly dinner