Crispy Baked Pork Chops
This is my go-to recipe when I crave extra crispy and savory, but don’t want to deal with a pan full of hot splattering oil. Crispy baked pork chops are roasted to golden perfection, with a delicious, crispy, and seasoned Panko coating with Parmesan cheese and an irresistibly tender inside. Ready in just about 30 minutes, this is the most comforting and tasty weeknight dinner.
The golden, crunchy coating rivals the deep fryer big time; it’s much healthier, lighter, and flavorful as well. I like to add veggies to the pan so the sides are ready at the same time. When I have people over, I usually serve these with roasted sweet potatoes, mashed sweet potatoes, or brown sugar roasted carrots on the side for a wholesome, effortless dinner.
Table of contents
Making these is a breeze. Prep the egg mixture and Panko breadcoating, then dip the pork chops in the beaten eggs and toss them in the Panko mixture. All you have left to do is pop them in the oven and wait for your mouthwatering dinner to be cooked. They also reheat well, and I like to use the leftovers to make some killer pressed pork sandwiches with lots of pickles and homemade buffalo sauce.
Why you will love this recipe
- All I need for this easy recipe are just a few ingredients: pork chops, eggs, cheese, and herbs. This recipe is not only delicious but also frugal.
- It’s incredibly easy: In just 30 minutes, these crispy, juicy chops are ready to serve with whatever side dishes you like.
- Easy cleanup: I only use one baking sheet, making cleanup easy. The side dishes can also be cooked in the same baking sheet, making cleanup a breeze.
- Crowd pleaser: I know I can count on this recipe when I need to impress someone, but don’t have too much time on hand. Everyone seems to love the crispy texture and the juicy, tender inside.
What you will need
- Meat: I use boneless organic pork chops, about one inch thick, coated with olive oil to make the seasoning stick.
- Seasoning: Salt and pepper are all I need to season my chops.
For the coating
- Binder: I first dip them in lightly beaten eggs to make the coating stick to the pork chops.
- Coating: The main coating I use is panko breadcrumbs. Instead of regular breadcrumbs, panko has a lighter and airier texture for a crispier coating because it absorbs the least oil.
- Herbs: Dried parsley sticks to the meat better than fresh, adding a mild peppery flavor with hints of citrus and mint. I like to use smoked paprika for a slightly smoky taste without having to smoke the meat. The garlic and onion powder are easier to use than fresh because they can be rubbed on evenly without worry that they will be too concentrated in any one spot. And the dried Italian herbs add a mixed batch of various flavors that make this dish complete.
- Cheese: I prefer to grate my own Parmesan cheese because the store-bought stuff is too dry and contains additives that prevent it from clumping and melting well.
How to make
Preheat the oven: First, I preheat the oven to 425 degrees F and spray a baking sheet with cooking spray.
Prep the chops: Then, I rub the pork chops with olive oil before seasoning them on both sides with salt and pepper.
Mix the coating: First, beat the eggs in a medium bowl. Then, mix the coating ingredients in another bowl.
Dip: To coat the chops, I dip them on both sides in the egg mixture.
Dry coating: After I press them into the seasoning panko mixture.
Bake: Then, I gently lay them on the baking sheet. To ensure they are entirely covered and extra crispy, I add more seasoning mixture on top and lightly spray them with cooking oil before baking for 18 to 25 minutes. The length of time depends on the thickness of the meat. They should be 140 degrees F when removed from the oven. They will continue to cook for 5 to 10 minutes while they rest.
Serve warm: Finally, I serve them warm, garnished with parsley.
Expert tip
To make these chops extra crispy
It is not true that food has to be fried to be crispy. The oven can crisp up any meat as long as it is prepared correctly. The trick to getting these pork chops crispy is the combination of high heat and oil. First, be sure to rub them all over with olive oil. But don’t make them soggy. They need a light coating. Just enough to make the seasoning stick. Then, they need to be coated with a light layer of beaten egg before being dipped into panko breadcrumbs. Panko is best because it is lighter and does not absorb oil. Last, give it a final spritz of oil. Finally, the oven should be heated to 425 degrees F before cooking. The high heat is essential.
More tips to consider:
- Using a meat thermometer is the best way to make sure your pork chops get done without getting dried out.
- For those who skip the Parmesan cheese, add salt. The Parmesan is what adds the extra salty taste.
- Please don’t reuse the leftover breadcrumbs once they have touched raw pork.
- Bone-in chops are a good choice, too. Just increase the cooking time by about five minutes.
- Another way to coat the pork chops is to put them into a Ziplock baggie and shake them.
Recipe variations and add-ins:
- Ranch: To give these chops a scrumptious ranch flavor, I replace the Italian seasoning with my homemade ranch seasoning. It is so tangy and delicious.
- Spicy chops: For something spicy, try replacing the Italian seasoning with my Cajun seasoning or adding some red pepper flakes.
- Tropical: Sometimes, I toss in some shredded coconut, chopped pineapples, and teriyaki sauce for a tropical pork chop meal. It goes great with my pineapple dump cake for dessert.
- Tangy chops: Instead of using egg to make the breading stick, try using one tablespoon of Dijon mustard mixed with one tablespoon of mayo. This is a wonderfully tangy combination that everyone will love.
- Other coating options: Besides panko or breadcrumbs, you can choose from a variety of alternatives, such as cracker crumbs, crushed potato chips, Doritos, cornflakes, or any other crunchy food your family enjoys.
- Sweet and savory pork: To make these sweeter, I add a ¼ cup of brown sugar to the seasoning.
Serving suggestions:
Before serving this pork with anything, be sure to let it rest for at least 10 minutes to allow the juices to be reabsorbed. Pork goes well with anything, but I like to serve it with my favorite grilled eggplant made with lemon aioli and fast and easy garlic roasted potatoes that are golden and crispy, with soft, buttery insides. My air fryer corn is also an easy and delicious side dish with just a few ingredients.
For dessert, I like to serve something fruity, such as Maraschino cherry pie, which is made with real homemade cherry pie filling. It goes great with my no-churn cherry ice cream. This light and fruity dessert is creamy and tangy, made with just a few ingredients and no ice cream machine. Or if we expect friends for dinner, I make this white chocolate cheesecake.
How to store leftovers:
- Refrigerate: Pack crispy baked pork chops in plastic or foil and place them in a sealed container in the fridge for up to three days.
- Freezing: Wrap leftovers in freezer paper or plastic wrap. Then, freeze them in freezer bags for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: For crispy chops, reheat them in the oven at 350 degrees F for 10 minutes. Using the air fryer can also crisp these chops quickly. Just three or four minutes at 350 degrees F should be enough. They can also be reheated in the microwave for 60 to 90 seconds, but they will not be as crispy.
Frequently asked questions
First, make sure the pork is patted completely dry before starting to prepare it. Also, it should be warmed to room temperature. I usually let mine sit out for about 30 to 45 minutes before I start working on them. This not only helps everything adhere better, but it also helps it cook more evenly. Then, letting the chops rest for a few minutes before cooking them can also help.
Overcooking is usually the culprit. This recipe is for pork chops that are one inch thick. If your chops are thinner than that, cook them for less time. For example, I would check them after 15 minutes if they are ¾ inch. Better yet, use a programmable meat thermometer with Bluetooth, so your phone can tell you when it is ready. Brining the pork chops in salt water for 15 to 20 minutes before cooking can also help.
If the pork chops have excess fat, the juice from that can make the breading soggy as it cooks. Be sure to cut away as much as possible. Excess liquid of any kind can cause this problem. Shake the egg from the meat before dipping it into the coating. Finally, do not forget to add some extra panko and spray the tops of the pork chops with oil before baking them.
This is caused by the excess fat building up at the bottom of the pan. Letting the meat sit in the fat as it cooks causes it to become soggy. The best way to solve this problem is to place the chops on a wire rack in the baking pan to keep them from soaking up the grease. This also helps the air circulate under the meat, so it cooks more evenly.
More pork chop recipes to try:
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Crispy Baked Pork Chops
Ingredients
- 4 boneless pork chops about 1-inch thick
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large egg lightly beaten
Seasoning:
- 1 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese grated
- 1 teaspoon dried parsley
- 1 teaspoon dried Italian herbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F. Grease a baking sheet with cooking spray and set aside.
- Rub the olive oil onto the pork chops. After that, season both sides of the pork chops well with salt and pepper.
- Place the egg in a medium, shallow bowl and beat lightly.
- Combine all the Seasoning ingredients in a separate medium shallow bowl.
- One at a time, dip the pork chops in the egg to coat well on all sides, then press into the Seasoning mixture on all sides.
- Place the breaded pork chops onto the prepared baking sheet.
- Press some of the remaining Seasoning mixture on the pork chops.
- Spray the tops with cooking spray and bake for 18-25 minutes, depending on the thickness of the meat. A meat thermometer should read 140°F.
- Remove from the oven and let the meat rest for 5-10 minutes before serving.
- Garnish with parsley and serve.
Video
Notes
To make these chops extra crispy
It is not true that food has to be fried to be crispy. The oven can crisp up any meat as long as it is prepared correctly. The trick to getting these pork chops crispy is the combination of high heat and oil. First, be sure to rub them all over with olive oil. But don’t make them soggy. They need a light coating. Just enough to make the seasoning stick. Then, they need to be coated with a light layer of beaten egg before being dipped into panko breadcrumbs. Panko is best because it is lighter and does not absorb oil. Last, give it a final spritz of oil. Finally, the oven should be heated to 425 degrees F before cooking. The high heat is essential.More tips to consider:
- Using a meat thermometer is the best way to make sure your pork chops get done without getting dried out.
- For those who skip the Parmesan cheese, add salt. The Parmesan is what adds the extra salty taste.
- Please don’t reuse the leftover breadcrumbs once they have touched raw pork.
- Bone-in chops are a good choice, too. Just increase the cooking time by about five minutes.
- Another way to coat the pork chops is to put them into a Ziplock baggie and shake them.