Tender, juicy, and perfectly crispy on the outside, these baked breaded pork chops will be the best you’ve ever tasted! They’re an easy weeknight dinner you’ll make again and again.
Pin this recipe now to save it for laterPin Recipe
These aren’t the tough, dry pork chops that give this weeknight staple a bad name! Nope, this recipe for baked breaded pork chops delivers mouth-watering chops that turn out perfect every time. They have a crispy crust on the outside and they’re tender and juicy on the inside—because I’ll teach you how to bake them to perfection!
Indeed, the reason pork chops have a bad rap is because it’s easy to overcook them, and once they’re overcooked, they get dry and tough. Keep a close eye on them and remove the pork chops from the oven as soon as they reach the right temperature and you’re guaranteed a delicious dinner.
(Looking for more easy pork recipes? Try my Instant Pot Pork Roast, Roasted Pork Tenderloin and Baked Pork Chops too!)
Best Baked Breaded Pork Chop Recipe
The other reason pork chops aren’t everyone’s fave is because, well, they can be kind of meh.
These baked breaded pork chops are anything but boring—they are absolutely packed with flavor. We use a full teaspoon of cracked black pepper for some subtle heat, Italian seasoning for all the herbs you need, and a combination of garlic and onion powder for savory goodness.
Oh, but we’re not done there! Parmesan adds a little bit of cheesiness to the crispy breadcrumb coating, and it’s all finished with some fresh parsley for a bright, herbaceous note. These baked breaded pork chops will be the best you’ve ever had!
See recipe card below this post for ingredient quantities and full instructions.
- Boneless pork chops – They should be between 3/4- and 1-inch thick. Make sure they’re all the same thickness so they finish cooking at the same time.
- All-purpose flour
- Kosher salt
- Black pepper – Freshly cracked black pepper delivers loads of flavor, but if you’re cooking for picky kids, you may want to scale back a little.
- Italian seasoning
- Garlic powder
- Onion powder
- Eggs – Here’s the best way to crack an egg!
- Bread crumbs – Use Italian seasoned bread crumbs for even more flavor.
- Grated parmesan cheese
- Olive oil
- Parsley – Use fresh, not dried. Dried parsley flakes are practically tasteless, so I always recommend fresh.
- Make your baked breaded pork chops gluten-free by using gluten-free breadcrumbs and flour.
- Use homemade breadcrumbs or panko breadcrumbs for more texture.
- Finish the pork chops with a squeeze of fresh lemon juice.
How to Make Baked Breaded Pork Chops
- Prepare: Preheat your oven to 375ºF. Line a sheet pan with foil and drizzle with 2 tablespoons of olive oil, then pat the pork chops dry with a paper towel.
- Make your dredging stations: In a shallow dish, whisk together the flour, salt, pepper, Italian seasoning, garlic and onion powder. Whisk the eggs and water in another bowl, and the breadcrumbs and parmesan cheese in a third.
- Dredge the pork chops: One at a time, dredge both sides of the pork chops in the flour mixture, egg mixture, and the breading mixture.
- Bake: Set the pork chops on the sheet pan and drizzle with the remaining olive oil. Bake until the center is slightly pink and the outside is golden brown, about 20 to 25 minutes.
- Finish: Sprinkle the parsley over the pork chops and let them rest for 4 to 5 minutes before serving.
One of the reasons most of us grew up eating tough, dry pork is that there was a misconception that pork should never be pink. In 2011, the USDA released new guidelines stating that a little pink is perfectly fine; as long as the temperature is 145ºF, it’s safe to eat.
What to Serve With Pork Chops
Baked breaded pork chops are always delicious, but they’re even better when you pair them with the perfect side dishes. You can’t go wrong with roasted vegetables or steamed broccoli if you want to keep it super simple. Mashed potatoes are delicious for pairing with pork, or if you have a little extra time on your hands, you might want to make a dish of potatoes au gratin.
How to Store Leftover Baked Breaded Pork Chops
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on high for 1 to 2 minutes or until warmed through. You can also crisp them up a bit in the oven—just place the pork chops on a baking sheet and bake at 375ºF for 8 to 10 minutes.
For best results, bake the pork chops at 375ºF for 20 to 25 minutes. There’s a lot of debate about whether 350º or 400º is the best temperature, so I split the difference and cook them at 375º and they always turn out perfect!
Pork chops are done when they reach an internal temperature of 145ºF. I highly recommend investing in a digital thermometer; they’re inexpensive and they’ll help you make sure your meat is safe to eat, but not overcooked!
The best way to tell if pork chops are done without a thermometer is to insert a fork into the thickest part of the chop. If it goes in and out of the meat easily, then they’re done. You can also cut into the chops with a sharp knife—if they’re only slightly pink in the center, then they’re ready to eat.
Yes, you can bake breaded pork chops on a sheet of parchment paper instead of foil. If you do this, I still recommend oiling the parchment paper because it will help the pork chops get crispy on both sides.
More Easy Dinner Recipe Ideas
Baked Breaded Pork Chops
- 4 boneless pork chops ¾ – 1” thick
- ½ cup all purpose flour
- 1 tbsp kosher salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 eggs
- 1 teaspoon water
- 1 cup bread crumbs Italian seasoned
- ¼ cup grated parmesan cheese
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley chopped
- Preheat an oven to 375ºF.
- In a shallow bowl, combine the flour, salt, pepper, Italian seasoning, garlic and onion powder with a fork until thoroughly mixed.
- In a separate bowl, whisk together eggs with the water.
- In another bowl, mix together the breadcrumbs and parmesan cheese.
- Line a sheet pan with foil and drizzle with 2 tbsp of olive oil. Set aside.
- With a paper towel, pat the pork chops dry.
- One at a time, dredge the pork chops on each side in the flour mixture, followed by the egg, then the breadcrumbs and parmesan. Place the pork chops on the prepared sheet pan. Drizzle with the remaining olive oil.
- Bake until slightly pink in the center and the outside is golden brown, about 20 to 25 minutes. If using a meat thermometer, they should reach an internal temperature of 145 F.
- Sprinkle with the parsley and let rest for 4 to 5 minutes before serving.