Pork chops are a North American staple, but there’s nothing stopping you from taking them up a notch with some deliciously flavored breading! So long as you carefully manage your breading and your temperature, you should end up with succulent, juicy, and surprisingly crispy pork chops that you could eat a whole plate of!
Interested in learning more about the food that you’re eating, why not start by reading about Pork Chop Calories and Nutrition value? Don’t forget to save leftover pork chops to make Piggybank Pork Casserole the next day!
Breaded Pork Chops
Breaded pork chops are a delightful and satisfying main course that combines tender meat with a crispy coating.
Whether you’re cooking for a special occasion, or just for a weeknight dinner, this recipe is sure to please no matter who you serve it to.
There are just a few steps, like achieving the perfect breading and getting the temp just right, that you need to understand first before you can make a truly great breaded pork chop.
Tips For Getting Your Pork Chops Perfectly Breaded
To ensure your breaded pork chops turn out perfectly and have the perfect breaded coating, just keep in mind a few things.
For starters, make sure to start with dry pork chops. Pat the pork chops dry using paper towels before breading them, as moisture on the surface can prevent the breading from adhering properly.
To bread your pork chops, try and use a three-step breading process.
Firstly, set up three bowls—one with flour seasoned with salt, garlic powder, paprika, and pepper; another with beaten eggs; and the third with a mixture of Panko and grated Parmesan cheese.
Dip each pork chop into the flour, then the eggs, and then finally the breadcrumb mixture, pressing firmly to ensure an even coating.
Make sure that you also chill before baking. After breading the pork chops, place them on a baking sheet and chill in the refrigerator for about 20 minutes. This step helps the breading adhere better to the meat and prevents it from falling off during cooking.
For a crispy and golden exterior, bake the pork chops at a high temperature of 400°F. This hot and fast cooking method helps seal in the juices while creating a delightful crunch.
Could You Use Regular Bread Crumbs In Place Of Panko?
If you don’t have Panko breadcrumbs on hand, you can absolutely use regular breadcrumbs as a substitute.
However, keep in mind that Panko breadcrumbs are lighter and crispier, resulting in a superior texture. Regular breadcrumbs tend to be finer, and may not provide the same level of crunch.
If you wanted to really go all out, you could even make some breadcrumbs yourself!
To make homemade breadcrumbs, toast slices of bread and process them in a food processor until you achieve your desired texture or what looks and feels a bit like loose sand. You can also enhance the flavor of regular breadcrumbs by adding a bit of grated Parmesan cheese or dried herbs, as well as a good amount of salt and pepper to help flavor everything.
How To Tell When Your Pork Chops Are Cooked
Cooking pork chops to the proper internal temperature is crucial to ensure they are safe to eat and tender. While this is always a good idea no matter what you are cooking, this is especially important when working with pork, as pork has a higher risk of containing nasties.
The recommended internal temperature for pork chops is 145°F according to the FDA, and to accurately measure the temperature, you just need an instant-read thermometer, like a Thermapen thermometer.
Just insert your instant-read meat thermometer into the thickest part of the chop, avoiding contact with any bones, and once the pork chops reach the desired temperature, remove them from the oven and let them rest for a few minutes.
During the resting period, the temperature will continue to rise slightly, allowing the juices to redistribute and resulting in juicier chops.
If you don’t have an internal thermometer, then try cutting into the pork chop with a sharp knife. If the meat is cooked, the juices that run out will be clear, or very faintly pink, though using a thermometer is not only safer but also will result in tastier pork.
Side Dishes To Pair With Your Breaded Pork Chops
Unfortunately, for a balanced meal, you can’t get away with just eating a plate of pork chops, as tempting as it might be. So, why not try pairing your breaded pork chops with one of these delicious side dishes?
Creamed spinach almost feels like the cheat’s method for working vegetables into your diet, but it works so why argue with it? You get all of the nutritional benefits of spinach hidden in a rich, creamy sauce. What could be better!?
This green bean casserole is another great way to include veggies in your diet without actually feeling like you’re eating vegetables.
Potatoes in any form will pair well with your breaded pork chops, but you really can’t go wrong with roasted fingerling potatoes!
Looking for more delicious Pork Chops recipes? Try these out:
Parmesan Panko Pork Chops
Ingredients
- four 1 inch thick pork chops
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/3 teaspoon paprika
- 1/4 teaspoon pepper
- 2 large eggs beaten
- 1 cup Panko
- 1/3 cup grated Parmesan cheese
- 1/3 cup butter
Instructions
- Pre-heat your oven to 400 °F. Whisk together the flour, salt, pepper, garlic and paprika. In another bowl, combine the Panko and the Parmesan cheese.
- Beat the eggs in a large bowl.
- Coat a pork chop in beaten egg, then dip in the flour mixture. Dip into the eggs again, then dip into the breadcrumb mixture. Cover them completely.
- Set pork chops on a small baking sheet. Chill in the fridge for 20 minutes. This helps the batter stay on.
- When the chops are chilled, melt the butter and pour over the pork chops evenly. Place the baking sheet in the oven and cook until they reach an internal temperature of 145 °F. Remove and let rest for 3-4 minutes.
- Serve and enjoy!
Notes
Nutrition
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Donna says
AWFUL INSTRUCTIONS. So many things not explained. How long? (Dont’ have thermometer to use) and what about the parmesan. You don’t list what goes in the mix for the chops. Not sure this is even worth trying.
Vickie says
didn’t like this recipe–it was plain–no seasoning.
Sammy says
I would suggest skipping the butter. I mixed olive oil in with the panko and Parmesan. Use a fork to evenly distribute olive oil.
Catherine Robb says
Delicious-cooked mine on convection 400 degrees-1 and 1/4” thick, broil rack, 20 min. 5 star – Facebook and Instagram approved. Served with mushroom, onion wild rice pilaf and sautéed Brussels sprouts. Life is good.
Ray kondel says
Hello going to make coated pork chops. How do I use the parm cheese. Do I turn the chops halfway. Can use parchment paper. Thank you.
Kylie M says
Pork chops stuck to the pan horribly so the breading was completely off the pork chop. Doesn’t say anywhere about how long it would take to make in the oven. So I’m case you’re wondering, it took about 45 minutes to get up to temp. If you’re a busy single mom on a school night or if you like the breading to actually stick to your chops, would not recommend this recipe.
Alice Mora says
Are these pork chops suppose to be flipped because they are not getting browned on the top. What is the problem?
Dorian Vincent says
I imagine that it has to cook for 25min??
No indication of the cheese nor the cooking.
Jenn Vaillancourt says
Right. Where does this cheese come in
Deborah A Langdon says
Recipe not written very well. Especially how long to bake? At least give me an estimate. You left out mixing the cheese with the breadcrumbs ??
Alex says
I’m guessing the cheese gets mixed with the breadcrumbs?
Ash says
Where does the Parmesan come in? You don’t have that included in the recipe.
Carolyn R says
Where do the cheese go?
Roger G says
You left out what to do with the parmesan
May says
Hi, can you please tell me why the pork chops did not come out brown and crispy? I followed the instructions. Is it because the panko coating was too thick? I had to broil them and thankfully the chops were not dry. Also, the cheese is mixed with the panko, right? It’s not in the instructions. Overall, this is a great recipe! Thank you.
Jen Garlinski says
Delicious even though i forgot to add the cheese! Lol Where does it go?
Gregg says
Thanks for another great recipe, these were a hit! You can play with the flavors as well, I added garlic powder and will try more in the future.
debbie K says
Miss Magpie, this was another hit with the fam dam! You save me more times than I can count!
ROBERT HART says
Were exactly do the pram cheese come in. It’s in the ingredients but not in the instructions??
Eric R. says
Da best. I love a good pork chop and this recipe does NOT DISAPPOINT! Thankee kindly!
Diana Fordice Creelman says
I have a question. In the spirit of Black Friday and crazy Amazon sales, I was wondering if you have jumped on the Instant Pot bandwagon. I ask because I am trying to decide if I need one 🙂 .
The Kitchen Magpie says
I bought it last prime day and it has CHANGED MY LIFE. Omg. I love it! The ability to sautée everything you need for soup in the same pot and then just add the broth? The best. I can’t say enough about how much I love it!
Lisa Merriam says
If you are on the fence then go for it!! I have one and I love it, I was scared to use it at first but once I did it hasn’t left my counter since. It’s definitely worth every penny.
Bec Sutton says
They’re fantastic! So many of my normal pots feel useless now lol
Pam Mansveld says
I remember this one and another using cream of mushroom soup! Yum!
The Kitchen Magpie says
Ha! No link for you! Kidding, give me two seconds.
Candace Calkins says
Yes. Don’t just tease us.
Sylvia Hnatiuk Johnston says
I prefer to oven bake mine.
Sabine Dumdei Vanderkley says
i pulled pork chops out for tomorrow. they are without bone but I am going to make these! Thanks Karlynn!
Julie B says
Karlynn,
Looking forward to making the pork chops. My sister and I laugh because neither of us know how to make pork chops. Sadly, our mom’s were hard as rock hocky pucks and that is all we knew. Not surprisingly, we aren’t pork chop fans……but with this recipe maybe we have hope!
Question….Panko or fine breadcrumbs? Body of article says Panko…recipe calls for fine breadcrumbs.
Thanks.
Julie
The Kitchen Magpie says
I know! No wonder everyone hated pork chops! We are just returning to eating them now.
Kendyl Hudson says
As a kid growing up, I didn’t think meat was chewable, thanks to my grandma’s “meat safety” standards. Meat tasted like an old shoe!