The best recipe for Breaded Baked Pork Chops with a crispy panko breading. Always tender, never dry -- this easy pork recipe will be your family's new dinnertime favorite!
Looking for more yummy dinner recipes? Bookmark our Pork Chops With a Mushroom Gravy for next time!
SHAKE N BAKE PORK CHOPS ARE HISTORY
If you were a 90's child, surely you remember the Shake'N Bake craze. Moms everywhere were going nuts over the stuff, and breaded baked panko pork chops were slinging left and right, all over American dinner tables.
As a 90's child myself, I can totally vouch for the fact that while one side of the pork chop would remain nice and crispy, the bottom side left a whole lot more to be desired. Also, it might have been nice if they weren't bone dry.
Breaded baked panko pork chops, crispy on both sides and not dried out, were like the mystical dinnertime unicorns moms just couldn't seem to find. Such a pity. Especially when you consider there's absolutely no denying the scrumptiousness of a perfectly cooked, crusted pork chop. Don't get me wrong: Good pork chops existed...they were just smothered in gravy, came packaged with scalloped potatoes in creamy pork chop casserole form, or came directly out of the frying pan.
As much as we all love fried food, don't you feel better when you don't eat it? So, I set off on a mission. A mission to find a perfectly cooked, oven-baked, crusted pork chop. And guess what? Turns out, they're a real thing after all.
HOW TO MAKE OVEN-BAKED BREADED PANKO PORK CHOPS
1. SEASON THE PORK CHOPS
Think about how you would go about making classic Baked Pork Chops, the kind without the breading. You would start with the seasoning, yes? Of course. One of the biggest mistakes people make when it comes to breaded meats is from a lack of seasoning. Rather than focusing solely on the crust, give the pork a little love too. Seasoning the pork directly ensures flavor in every bite.
To do this, pat the pork chop dry using paper towels and sprinkle it with your favorite seasoning blend. I use my TAK House Seasoning, and the flavor is absolutely out of this world. Next up, the breading.
2. MAKE THE BREADING
For breading trays, you can use whatever shallow, rimmed dishes you have on hand, and that is perfectly sufficient for this recipe.
These pork chops come well-equipped with a thick and crispy breading. To do this, the chops take a double dunk in both the flour and egg mixture, and it's not until the very end that they go into the Panko.
Panko breadcrumbs are easy to find, and they are usually located right next to the regular breadcrumbs in the baking aisle of your grocery store. The Panko crust is partially what makes these Breaded Baked Pork Chops addictively crunchy and crispy, but we can't go and give it all the credit. How you bake them is of equal significance.
So, up to this point, the pork chops have been seasoned and breaded, and you are well on your way to the best pork chop you've ever laid taste buds on. All that's left is to bake them to total and utter perfection.
3. TEMPERATURE AND BAKE TIME FOR BAKED BREADED PANKO PORK CHOPS
375° is the perfect temperature to bake crusted, boneless pork chops at, and 26 minutes is all it takes. It's a high enough temperature to ensure the pork chop breading gets nice and crispy, and a short enough stint in the oven to prevent them from getting dried out.
The secret to crispy breading on each side is all in the flip. About halfway through the cooking process, the pork chops should be turned, allowing each side to brown up nicely. Drizzling the pork chops generously with olive oil on both sides prior to baking also promotes a perfectly crunchy crust.
There you have it: Perfectly cooked Breaded Baked Pork Chops made in the oven with an all-around crunchy Panko crust. The unicorn of baked pork chop discovered at last.
5 MORE PORK DINNER RECIPES YOU'LL LOVE
- Smothered Pork Chops are thick-cut pork chops loaded with melty Brie cheese, sautéed apples, and crispy bacon!
- Pork Stroganoff with Buttered Noodles from Sprinkles and Sprouts comes together in less than 15 minutes and is accompanied by mushrooms, pasta, and a creamy sauce.
- Pork Loin Roast feeds a crowd and requires the bare minimum when it comes to prep! Use it to feed our family for days and put the leftovers to great use in these incredibly fast (yet incredibly delicious) Chipotle Pork Tacos!
- Oven-Baked Country Style Pork Ribs are a budget-friendly, slow-cooking dinner perfect for Sunday supper and the ultimate comfort food!
- Pork Steaks are a budget-friendly cut of pork, rich in marbling and loaded with big flavor! They cook up fast in the skillet and end up on your plate swimming under a sea of savory Brown Onion Gravy.
Crispy Breaded Baked Pork Chops
Ingredients
- 4 boneless pork center loin chops about a ½" thick
- 1 ½ teaspoon TAK House Seasoning or your favorite spice blend
- 1 cup all-purpose flour
- 2 large eggs, slightly beaten
- ⅓ cup milk
- 3 dashes hot sauce
- 1 ½ cup plain Panko breadcrumbs
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- ⅓ cup olive oil
Instructions
- Preheat the oven 375° and have ready a rimmed sheet pan lined with nonstick aluminum foil. Also, have ready a breading station consisting of three shallow trays or pie plates.
- Pat the pork chop dry with a paper towel and sprinkle the seasoning blend evenly over both sides. Rub to adhere. Set aside while you prepare the breading trays.
- Add 1 cup of flour to the first tray. Add eggs, milk, and hot sauce to the second tray and whisk to combine. In the last tray, stir together panko bread crumbs, Kosher salt, and pepper.
- Dredge the seasoned pork chop in the flour tray, shaking off any excess, then dip it in the egg mixture (allowing excess to drip off), and back into the flour mixture. Then, back into the egg mixture once more, and lastly coat thoroughly in the Panko breadcrumbs.
- Transfer pork chops to the baking sheet and drizzle evenly with half of the olive oil. Turn the pork chops over, and drizzle with the remaining olive oil.Bake for 13 minutes. Flip the pork chops over, and bake for 13 minutes more. Allow to cool slightly, serve, and enjoy.
Nutrition
Lauren says
Love easy proteins that taste this good!
Jessie says
Yumm!!!!! Using this the next time I make Pork Chops.
Linda Nortje says
We love crusted pork chops but I do not have all that many recipes for them. Glad I have found your recipe to add to my recipe box 1
Kelly Anthony says
Thank you, Linda!
Danielle says
I absolutely love panko crusted pork chops! These sound delicious 🙂
Kelly Anthony says
Thank you so much, Danielle! They're a hit over here 😉
Claudia Lamascolo says
wow that crusty look on these are wonderful I never saw such a beautiful coating. I must try these panko crumbs!
Jacqueline Meldrum says
I've not made anything with a breadcrumb coating for such a long time. I now want to go into the kitchen and bread everything!
Kelly Anthony says
Ha! Fair enough! Thanks, Jacqueline!
Dannii says
I’m loving the sound of the crust on this. I think it’s something my husband would love too.
MARISA says
Hard to believe these are baked. Panko is the best. Looks so crunchy!
Lisa says
I made this last night and it was so delicious! I subbed out the flour and panko crumbs for cassava flour and dried out gluten free bread crumbs. The pork was so juicy!! 🙂
Lisa | Garlic & Zest says
I remember Shake n' Bake. My mother would never buy it, but I always wanted to try it. Now I can make a better, homemade baked pork chop -- and I love that they'll stay moist and tender!
Neha says
Love that beautiful coating on the outside, I can almost taste the crunch! Bet they are super tender on the inside, can't wait to try this one out!
Rosa says
Wow that crust looks absolutely perfect! Such a delicious looking recipe!
Mike Rowley says
Well! You have done it again! Tried this recipe for the first time tonight, absolutely stunning! I dare anybody not to like this pork loin recipe. You have. A convert!
Kelly Anthony says
That is an amazing compliment. Thank you so much, Mike! 🙂
Susan Turcsany says
Just found your site this afternoon. These were the best breaded pork chops ever! I followed your recipe exactly. The only change I made was that I made my own seasoning with garlic and onion powder, smoked paprika and some italian seasoning blend. I have always baked breaded pork chops at 400 or 425 (depending on thickness) for 20 minutes. They were okay, but not great. I baked at 375 like you said for exactly 26 minutes, flipping over at 13 minutes. I let them rest about 4 minutes. They were perfectly crunchy with tender moist pork and no more soggy breading that always fell off. This is a keeper!