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4.29 from 14 votes

Baked Breaded Pork Chops

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: baked breaded pork chops, easy weeknight dinners
Servings: 4 servings
Calories: 531kcal


  • 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.


Calories: 531kcal | Carbohydrates: 34g | Protein: 39g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 2150mg | Potassium: 656mg | Fiber: 2g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 4mg