Crunchy baked pork chops are coated in a breadcrumb and Parmesan mixture then put in the oven for an easy, hands-off dinner that’s sure to be a family favorite!
Today I’m excited to share these crunchy baked pork chops, which are super easy to put together with just a few pantry staples.
And they bake in the oven so they are hands-off while you make some side dishes or help with homework. Or Legos, which have started taking over our house.
And oh, that crunchy coating is so super flavorful!
Just look at this beautiful browning:
Swoon worthy for sure!
(You might also love this pork chop casserole for some comfort food vibes.)
Just make sure to check the temperature on your pork chops to test for doneness. (I love this inexpensive but highly reliable instant read digital thermometer.)
You’ll have perfectly tender, juicy pork chops every time!
And you know I’ve got some tips and substitutions for you.
How to bake pork chops:
- The cooking time will depend on the thickness of your pork chops.
- When mine are about 1 inch thick, they are generally ready at 18-20 minutes.
- When I have thicker, 1 ½-inch pork chops, it takes closer to 25 minutes. If the tops are browning too quickly, you can place a tent of aluminum foil over the tops.
As mentioned, I highly recommend you use a digital thermometer.
You can remove the pork when it gets to 135-140 and it'll finish cooking. You don't want to overcook pork!
OK, let's get to the specifics of this recipe.
(If you want to skip over these other notes and tips, feel free to scroll right on down to the recipe card. It's at the bottom of the post, just above the comments section.)
Ingredient Notes:
- Herbs: I’ve made this without parsley before and it was fine so no worries if you don’t have any. You could also substitute some fresh or dried thyme if you'd rather.
- Breadcrumbs: I prefer Panko breadcrumbs because they get extra crunchy, but you can use regular breadcrumbs too or substitute gluten-free breadcrumbs. I would go for a plain, not seasoned, breadcrumb but you could try the Italian version and skip the other seasonings here.
- Spicy: Want to add some spice? Add up to ¼ teaspoon cayenne pepper to the breadcrumb mixture.
Serving Ideas:
As for serving, I love serving this with steamed brown rice or easy microwave baked potatoes and some roasted asparagus for a side dish. Or pick your favorite veggie.
To make it easy, you can just add a second sheet pan to the oven with some seasoned asparagus, green beans or broccoli and roast them at the same time as you are cooking the pork chops.
Asparagus and green beans take 10-15 minutes, depending on how big they are. Broccoli is usually 20-25 minutes or so.
You could also roast some potatoes or sweet potatoes too and make a whole dinner in the oven. Done and done!
Sometimes I’ll reserve some of the breadcrumb mixture before I put the pork chops in and sprinkle that on top of the veggies, like I did here.
I hope you give these easy baked pork chops a try for a new delicious family dinner night!
Happy cooking and enjoy!
XO,
Kathryn
P.S. You may also want to try my spice-rubbed pork chops or balsamic pork tenderloin with thyme! And check out my Air Fryer pork chops if you have an Air Fryer.
Crunchy Baked Pork Chops
Ingredients
- 4 boneless pork chops, about 1-inch thick
- Kosher salt and black pepper
- 1 large egg, lightly beaten
- ⅔ cup Panko breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 1 ½ tablespoons fresh parsley, chopped (see notes)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425. Grease a baking sheet with cooking spray and set aside.
- Season both sides of the pork chops very well with salt and pepper.
- Place egg in one shallow bowl and beat lightly.
- Combine breadcrumbs and remaining ingredients in a separate shallow bowl.
- One at a time, dip each pork chop in the egg to coat on all sides, then press into the breadcrumb mixture on all sides.
- Place the breaded pork chops on the baking sheet. Press some of the extra breadcrumb mixture onto the top of each pork chop. Spray the tops of the pork chops with cooking spray.
- Bake at 425 for 18-25 minutes (see notes), until a meat thermometer reads 140. Remove from the oven and let rest for a few minutes before serving.
Cheyanne @ No Spoon Necessary
You always have the best weekends and vacations, so I'm not at all surprised you had a great time at the beach!! And I'm thrilled it sounds like you enough fun for me too! 😉 Nothing like living vicariously through a friend. <3 I am looooving these pork chops! It's like a homemade version of the kind my mom used to make when I was younger... shake and bake I think? I gotta Google that. Anyways, these look a billion times better!! And I love that they are so easy! Weeknight winning up in here! Pinned! Cheers, sweetie!
Kathryn
I definitely had enough fun for us both 😉 And yes, these are like a healthier, homemade version of the shake and bake variety! XO
Shannon @ KISS in the Kitchen
I don't think to cook pork very often- I'm so glad I found this recipe!
Kathryn
Yay Shannon, I hope you give these a try! 😊
Karly
Drool City, population me. Cannot get over how food these look! The perfect welcome home dish!
Kathryn
Haha, love that Karly! 😊
GinaB
They were absolutely delicious….
Luci's Morsels
Love the use of panko breading! These pork chops look perfectly crispy and delicious!
Luci’s Morsels | fashion. food. frivolity.
Kathryn
Thanks Luci! The panko breading is key - gets them super duper crunchy! 😊
GinaB
They were soooo crunchy with the Panko.
Paulette
Hi!
I just made these pork chops for dinner. They never did brown, like yours in the pictures, but they were delicious! Any suggestions? I followed the directions exactly. Oven was 425'.
Kathryn
Hi Paulette! I'm so glad you enjoyed them! As for the browning... it could be that oven temperatures vary or where your pan was in the oven. I use the middle rack and often have to watch for too much browning with mine. But if you try it again and they aren't browning, you could always do a couple of minutes on broil at the very end (just watch them closely!) to get some color on the tops of the pork chops. Hope that helps!
GinaB
Check your oven temperature. I live full-time in my RV, but it has a residential size (but thinner) propane stove. I bought an oven thermometer to make sure the temperatures were accurate, and realized that I have to set it about 25º higher.
When I did this (set my oven at 450º instead of 425º), and rotated them 180º halfway through, they came out just like Kathryn’s photos.
maria quibral
hello, do u have any video how to make this? thank you 😊
Kathryn
Hi Maria, No, I don't have a video for this recipe yet, but I will put it on my list of videos to create! 😊
Bri
Do these freeze okay after coating them? I'm trying to find meals that I can just have ready to throw in the oven that aren't crockpot. Any ideas or advice?
Kathryn
Hi Bri, I don't think these would freeze especially well. I'm afraid the breadcrumbs would get soft/soggy and then wouldn't crisp up in the oven, which would not make a very good coating. Are you looking for freezer meals specifically or just any dish you can make ahead and have ready to transfer to the oven?
Bri
That's what I was thinking too. I would prefer freezer, but something I can prep before hand and then pop in at dinnertime would be awesome too!
Kathryn
Here are a few of my favorite freezer-friendly recipes:
Southwest turkey chili: https://www.familyfoodonthetable.com/healthy-southwest-turkey-chili-with-corn-and-black-beans/
White turkey chili: https://www.familyfoodonthetable.com/white-turkey-chili
(You could also just chop and assemble those ahead of time and heat up when ready.)
Cheesy chicken meatballs: https://www.familyfoodonthetable.com/cheesy-chicken-meatballs/
For all of those, I usually cook them, then cool them and pack them up for the freezer.
As for dinners you could prep ahead of time and then just pop in the oven or reheat, here's a few:
Chicken and zucchini skillet: https://www.familyfoodonthetable.com/healthy-chicken-zucchini-skillet-corn-low-carb/
Baked taco mac and cheese: https://www.familyfoodonthetable.com/baked-taco-mac-and-cheese-casserole/
Chicken and broccoli mac and cheese: https://www.familyfoodonthetable.com/healthy-chicken-broccoli-mac-cheese/
Finally, I have a whole category of chicken recipes that are ready in under 15 minutes, in case you want to browse that too:
https://www.familyfoodonthetable.com/category/chicken-recipes-under-15-minutes/
I hope that helps!
Lindsay Cotter
These look great! And so easy to make them gluten free!
Kathryn
Thanks Lindsay! 😊
Toni | Boulder Locavore
This will quickly become a favorite in my house!
Kathryn
Yay, I hope so! 😊
Dorothy at Shockingly Delicious
That exterior coating is OUTSTANDING! And I love how these are done in the oven. I tend to make shoe leather out of pork chops, so I will try your recipe!
Kathryn
I hope you love it Dorothy!
Belinda Rivers
Great alternative to deep fried, I really enjoyed this receipe!!! They were delicious and turned out exactly like the picture above. My family is requesting them as a weekly dish. Thank you!!!
Kathryn
Yay, I'm so happy to hear your family loved these pork chops Belinda! Thanks for sharing! 😊
Christy
I cooked this tonight. I love the crunchiness my only complaint is we like our food a little more spicy. I think I will try it again and add some cayenne pepper for a little kick. I love the fact it was sooooo easy and did not have to run to the store for that one special ingredient.
Kathryn
Hi Christy, I'm so happy to hear you loved it! And yes, definitely feel free to spice it up. (I love a spicy kick myself but usually have to hold off if my little ones are eating with us.) 😊
GinaB
These were fantastic, and so easy. I did brine them first (I always do with pork), so I cut out the salt when peppering them. I seasoned the breadcrumbs a little differently, too, adding some ginger and white pepper. for a little added tang.
I have posted some other replies to other peoples comments about my experience making these (e.g.: the person who couldn’t get them to brown).
Kathryn Doherty
I'm so happy to hear you enjoyed them Gina! And I love the sound of your tweaks - thanks so much for sharing! 😊
Ronnie
I loved this recipe, it was delicious and I do want to make it again. My one problem was the breading didn’t get really crispy and then got somewhat soggy as it cooked. What did I do wrong?
Kathryn Doherty
I'm so happy to hear you enjoyed it Ronnie! They should definitely get crispy though, not soggy... I'm not sure what went wrong. You need to use Panko breadcrumbs, not regular breadcrumbs. And these need to go in the oven as soon as they are prepared. If they sat out, the breadcrumbs might have softened against the pork. Also, if your oven temperature isn't correct, that could have been an issue. Hope that helps!