Crispy Baked Pork Chops

Crispy Baked Pork Chops are flavorful, crispy on the outside, and juicy and tender on the inside. They’re baked on one sheet with vegetables and ready in less than one hour. This one-pan meal will indulge the whole family and make for easy cleanup. It’s the perfect dinner with roasted carrots, onions, and potatoes on the side. When you want crispy pork chops but do not want to fry them, you can use this recipe to make them in the oven. They come out extra crispy without having to deal with the splattering oil and added fat. With tender and juicy meat inside and a crispy seasoned layer outside, these seem indulgent while still on the healthy side. Crispy Baked Pork Chops are coated with a delicious Panko breadcrumb mixture and baked to golden brown perfection. This recipe brings all the childhood memories, and the home-based seasoning I have developed takes this dish to a whole new level. Baked in a pan with potatoes, red onions, and carrots, this quickly becomes a an easy wholesome dinner. The house will be filled with a heavenly aroma that will bring everyone to the table. This will allow you to enjoy having the family together at dinnertime instead of everyone all over the house doing their own thing. You will love seeing them all crunching into their delectable pork chops while you chow down on your own. It only takes 10 minutes to prepare this, and since this is a one-pan meal, clean-up is a breeze with just one pan to wash and if you use parchment paper, its even easier. You see, I am trying my best to bring you recipes that are not only affordable, and delicious, but also easy to prepare and clean up after. If you and your family love pork chops, try this recipe for shake and bake pork chops with parmesan cheese and bone-in chops. For more one-pan meals, check my recipe for honey garlic chicken and rice, it would make a tasty dinner. 

Why you will love this recipe 

• • Crispy without oil: You do not need hot oil for crispy pork chops.

• • So much healthier: It feels good to serve these to the family.

• • One pan meal: You won’t have a bunch of dishes to wash.

• Easy to make: Dredge them and bake them.

What you’ll need to make crispy baked pork chops

Special items:

• • Baking sheet – I use a 10×13 baking pan for baking these chops.

• • Shallow bowls – For seasonings and egg.

Ingredients:

Main ingredients:

• • Pork chops – I use boneless, but you can use bone-in. Just make sure they are about one inch thick.

• • Olive oil – I strongly recommend high-quality extra-virgin olive oil because it is light and mild.

• • Egg – You need one large egg at room temperature, slightly beaten.

• • Salt and Pepper

For the seasoning:

• • Panko – This is important. Panko is lighter than breadcrumbs and doesn’t absorb as much oil, so the chops get crispier.

• • Parmesan cheese – Freshly grated parmesan cheese. Do not use the stuff in the can.

• • Parsley – Dried parsley adds a slightly sweet, and earthy taste to your pork chops.

• • Italian seasoning – You can use your own, store-bought, or try my homemade Italian seasoning.

• • Paprika – There are different flavors, from sweet to smoky to spicy; I like the smoky kind in this recipe.

• • Garlic powder – Has a robust garlic flavor, but do not use too much, or it will be bitter.

• • Onion powder – Same here. The powder tastes like a blend of raw and cooked onion but if you use too much it can taste burnt.

• • Black pepper

How to make baked pork chops?

1. Preparing the oven and the pan. Preheat your oven to 425F and grease the pan with cooking spray.
2. Season the meat. Rub olive oil generously onto the meat to achieve that crispy outer skin. Then, season according to taste. 
3. Make the coating. Crack an egg in a bowl and beat it. In a separate container, mix breadcrumbs, parmesan, parsley, Italian herbs, paprika, garlic powder, onion powder, and black pepper.
4. Coat. Dip the meat in the egg and make sure that all sides are generously coated. Then, do the same in the breadcrumbs.
5. Bake. Place the breaded meat on the pan. Then, bake for at least 18 minutes, or more, depending on the thickness of the meat.
6. Serve. After it is done, let it rest for a few minutes then drizzle some sauce or garnish with desired herbs. Then, serve.

What is dredging and double dipping?

Dredging your food means lightly coating it with dry ingredients like breadcrumbs or flour. This is often done before frying. Dredged food gives it a nice crispy crust, protects it from the heat, and keeps it juicy. Dredged food also usually has some kind of seasoning to add flavor. In this recipe, I use panko because it is light and airy, mixed with a bunch of herbs and seasonings. Double dipping involves dredging the food and then dipping it in a liquid like egg or milk before dipping it again into the flour or breadcrumbs. I do not use this method often, especially when baking. However, when frying, I will use it if I have the time. However, I have a different method. The first layer is flour with salt and pepper. Then, it is dipped in egg and buttermilk. After that, I would dip it in panko and seasonings and let it sit for about five minutes before frying it. It should be completely solid, like “concrete”, before you start frying it, or it will just fall off. But you do not want it to be too heavy. I use flour for the first layer and panko for the top. Both layers should be seasoned well so it is full of flavor.

Getting the mixture to stick to the pork chops

The first thing to remember is to dry each pork chop thoroughly on both sides before you start coating them. Another trick is to dip your pork chops in flour or corn starch before dipping them in the egg and milk mixture. You can also let each coated pork chop rest for a minute before the second coating.

Recipe variations and add-ins:

• • Boneless pork chops: You can use boneless pork chops, but I have found that bone-in pork chops are usually juicier and more tender. Some say they even have more flavor. However, with this recipe, the moisture and flavor are locked in by the breadcrumb mixture, so you can try boneless as well.

• • Fry them: If you wish to pan-fry your coated pork chops, use a small amount of vegetable oil that is low in saturated fats like canola oil. Fry them in a large skillet over medium-high heat, for about 5 minutes on each side.

• • Ranch pork chops: Instead of Italian seasoning, use ranch seasoning.

• • Mexican night: Similarly, you could also turn these into Mexican chops. Use taco seasoning and add some guacamole and salsa on the side with tortilla chips and avocado slices.

• • Spicy chops: Make your pork chops spicy with some cayenne pepper or red pepper flakes in the seasoning.

• • Add some veggies: You can also mix the veggies that you are roasting for your sheet-pan dinner. Just add some chopped carrots, sweet potatoes, and broccoli, zucchini, cauliflower. Remember to season them.

• • Use flour: For a lighter crust, you can use flour and cornstarch mixed with the seasonings instead of panko.

• • Celery salt: Try adding celery salt to your breading mixture for a unique flavor. However, if you use celery salt, omit the kosher salt.

• • Gluten free: Use gluten free Panko bread crumbs.

• • Keto: For a low carb version, use crushed pork rinds instead of Panko.

Serving suggestions:

Crispy baked pork chops go great with all sorts of side dishes.

• • Make pork chop sandwiches. Slather two slices of fresh bread with your favorite condiments and place one between them. Serve with homemade coleslaw and potato salad for a picnic in the park.

• • These delicious pork chops go well with the potatoes and carrots in the recipe, but you can also add other veggies like zucchini, asparagus, and pea pods.

• • You could also turn these beautiful oven-fried chops into a country-fried meal. Top them with some white country gravy, and everyone will love them!

• • For your next backyard barbecue, top these with sauce; nobody will care that they didn’t come off the grill.

• • Drizzle some teriyaki sauce or our tangy honey mustard sauce on top of each pork chop before serving. 

• The best thing about these chops is that you can pair them with any wine. Red wines like Rioja and Beaujolais are good, as are white wines like Pinot and Chardonnay. Merlot and Zinfandel are two of my favorites.

Frequently asked questions

How do I keep pork chops crispy?

The key to crispy pork chops is baking them at a high temperature. While some recipes may call for baking them at 350 or 375 degrees F, you have to cook them at 425 degrees F to get the outer skin crispy. You must also rub a generous layer of olive oil on the outside of your pork chops before coating them. Cooking them at a high temperature for just a short time will give you a crispy outside and juicy tender inside.

Why are my pork chops tough?

One of the main reasons for pork chops to be tough and dry or chewy is overcooking. Using my method of cooking on high heat for a short period of time, you have to be careful not to overcook them. The timing I chose is for chops that are about one inch thick. If yours are thinner, you will need to shorten the cooking time. I would check them after 15 minutes. The best way is to use a digital meat thermometer that you can leave in the meat but read outside the oven. When it reads 135 degrees F, remove your pork chops and let them rest for 10 minutes.

What is the difference between panko and breadcrumbs?

Although they are both made from bread, the two types of bread are different. Panko bread is a crustless white loaf, while breadcrumbs can be made from any kind of traditional bread, including the crust. Panko is longer with sharper ends, while breadcrumbs are more like powder. Panko is flakier, lighter, and more delicate. Its texture lets it hold more air and absorb less oil, so it makes crunchier fried food that stays crispier longer.

What is the best cut of pork for crispy baked pork chops?

Although I use boneless loin pork chops for this recipe, you may have a better result with bone-in rib chops if you are worried about them being dry. Boneless meat tends to be dryer because it does not have as much fat. If you cook them at precisely the right temperature for the right time, they will be tender and juicy. Rib chops are cut from the shoulder and have more fat and juiciness. Center-cut or porterhouse chops are cut from the loin and an excellent choice for this recipe.

How to store leftovers:

• • Store: After they cool to room temperature, you can store your leftovers in an airtight container or gallon size zip baggie in the fridge for up to four days.

• • Freeze: You can also freeze your pork chops for up to three months.

• • Thaw: Remember to thaw in the fridge overnight before serving.

• • Reheat: To reheat, use a microwave-safe dish and heat in the microwave for one or two minutes.

More pork chops recipes:

Recipe tips:

• • Get the thickest chops you can find. Pork overcooks and dries out quickly.

• • I prefer boneless chops because they are lean, but you can use bone-in chops if you are worried about them being dry. Rib chops have the most fat.

• • Using panko instead of breadcrumbs will help you get crispier pork chops because they absorb less oil.

• • Another way to coat your pork chops with coating mix is to add all the seasonings to a large ziplock baggie and shake gently.

• • You have to cook your pork chops at a high temperature and rub them with oil to make them crispy in the oven.

• • Use a digital meat thermometer and remove your chops when they reach 145 degrees F so they do not get overcooked. They will finish cooking while they rest.

• • Don’t skip the parmesan cheese. It adds a rich and salty flavor you will love.

• Do not keep the leftover breadcrumbs if they have met raw pork or chicken.