Breaded Pork Chops Prepped In Minutes

You can never go wrong with pork chops for any meal. For more classic chop recipes, some favorites include our Parmesan Crusted Pork Chops, Smothered Pork Chops and Fried Pork Chops.

A Dinner Classic

Crispy breaded pork chops are a mouth-watering dish found on many restaurant menus. Fortunately, it’s a classic dinner idea that can easily be made at home! The best part about this recipe? It’s prepped in 5 minutes and the oven does the rest! We love to serve these pork chops with a side of Mashed Potatoes to complete this family favorite dish. These chops are dredged and cooked in a skillet for a nice brown crust, then finished in the oven to keep them juicy and tender. You’ll love this classic!

How to Make Breaded Pork Chops

PREP. Preheat the oven to 325°F. Lightly grease a 9×13 baking dish with cooking spray. DIPPING STATIONS. In a shallow bowl, beat eggs and milk together. In another shallow dish, mix bread crumbs, Parmesan cheese, and parsley. OIL. In a large skillet over medium heat, heat oil. Add garlic and cook until golden brown to flavor the oil. Remove garlic with a slotted spoon. COAT. Dip each pork chop into the egg mixture, then into the bread mixture until all sides are coated. COOK. Cook chops in the skillet for about 5 minutes on each side, or until golden and crisp. BAKE. Transfer chops to a prepared baking dish and bake for 20 minutes, or until internal temperature reaches 145°F. Let rest for 5 minutes before serving.

Air Fryer Directions

I suggest using a ½-inch cut of pork when using the air fryer.

Flavor variations

Want to change it up? Here are a few of our favorite ways to add a little extra flavor to this recipe.

Crumb coating: This breaded pork chops recipe calls for using Italian seasoned breadcrumbs. Use Italian seasoned panko breadcrumbs for a crunchier coating.Extra spices: Stir extra spices into the breadcrumbs before coating the chops such as black pepper, salt, onion powder, garlic powder, or paprika.Onion: Add some diced onion along with the garlic in step 4.

Recipe Tips

Tender chops. A key factor to tender and soften breaded pork chops is to not overcook them. Since this recipe uses two different cooking methods I recommend sticking to about ¾ -1” thickness.

Thinner chops will cook more quickly and dry out. Thicker chops take longer to cook and can be hard to cook evenly.

Use a meat thermometer to get the best cook. Remove the chops 5 degrees under the desired temperature. Let the chops rest on the pan for a few minutes. The internal temperature will rise a few degrees producing the perfect cook:

Medium Rare: pink center 145-150°FMedium: ribbon of pink in the center 150-155°FMedium Well: a light pink hue 155-160°FWell: light white 160°F

Storing Information

Make ahead of time. Coat the pork chops a few hours ahead of time and keep them covered in the fridge. Remove them from the refrigerator about 30 minutes before cooking. STORE. Place leftovers in an airtight container or wrap in foil and place in the fridge for 3-4 days. FREEZE. Breaded pork chops can be frozen for about 5 months. Allow them to cool, wrap tightly with plastic and then store them together in a freezer Ziploc. To reheat in the oven: Place pork chops on a greased baking sheet and warm them in the oven for about 15 minutes at 350°F. They can be reheated in the microwave but they will stay crispier on the outside if they are reheated in the oven.