Baked Breaded Pork Chops

By Becky Hardin

Updated Sep 1, 2025

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This Baked Breaded Pork Chops recipe makes the perfect dinner any night of the week. I love how it’s super flavorful and beyond simple to prepare. I add roasted veggies as a side, and I’ve got one easy dinner recipe made on a single sheet pan!

Easy Baked Breaded Pork Chops

For these pork chops, I wanted something a little extra special, so I decided to whip up my own breadcrumb mixture. It makes all the difference—every bite has that perfectly crispy exterior with a tender, juicy interior that’s just bursting with flavor. Honestly, it’s absolute perfection (if I do say so myself), and I can pretty much guarantee they’ll make your mouth water the moment they come out of the oven.

What I love most is how easy it is to make homemade breadcrumbs. They take just a few minutes, but the flavor payoff is huge. There’s a freshness and texture you just don’t get from the store-bought kind, and once you try them from scratch, I don’t think you’ll ever want to go back. I know I haven’t!

Recipe Card

Breaded Pork Chops Recipe

4.67 from 74 votes

Prep: 20 minutes mins

Cook: 25 minutes mins

Total: 45 minutes mins

Servings: 4 pork chops

Author: Becky Hardin

Print Rate Pin

Pork chops make a great dinner, and they're even better when they're breaded and crispy! This is such an easy dinner recipe, one of my favorites to make when I'm stuck for ideas.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Baking Sheet
• Food Processor
• Instant Read Meat Thermometer

Ingredients 

1x2x3x

• ▢ 4 slices hearty white sandwich bread torn into 1-inch pieces, or homemade
• ▢ 1 shallot minced
• ▢ 3 cloves garlic minced
• ▢ 2 tbsp vegetable oil
• ▢ kosher salt and freshly ground black pepper to taste
• ▢ 2 tbsp freshly grated Parmesan cheese
• ▢ ½ tsp minced fresh thyme leaves
• ▢ 2 tbsp minced fresh parsley leaves
• ▢ ⅓ cup mayonnaise
• ▢ 1 tbsp Dijon mustard
• ▢ 1 tsp grated lemon zest (from ½ lemon)
• ▢ 2 tbsp lemon juice (from 1 lemon)
• ▢ ¼ cup all-purpose flour unbleached
• ▢ 4 center-cut boneless pork chops (6-8 ounces each and ¾-1-inch thick) fat removed

Instructions 

For the Brine

• If using natural (not enhanced) pork, it is important to brine the meat before cooking. If using enhanced (injected with a salt solution) pork, skip the brining step.
• In a large container or resealable bag, dissolve ¼ cup of table salt in 1 quart of water.
• Once you have your brine solution, place the pork chops in the bag and seal (or submerge in the container and cover). Then place it in the refrigerator for about 30 minutes. This will help add flavor to the meat and make it more tender.
• After brining, rinse the pork chops under cold running water. Pat dry before moving on to cooking.

For the Chops

• Set oven rack to middle position and preheat oven to 350°F. Spray a wire rack with nonstick spray and set it over (or inside) a foil-lined, rimmed baking sheet. Set aside.
• Place the bread in a food processor and pulse until coarsely ground, about eight short pulses. The bread should yield about 3½ cups of breadcrumbs.
  4 slices hearty white sandwich bread
• In a medium-sized bowl, place the crumbs, shallot, garlic, oil, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Toss until the crumbs are evenly coated with oil.
  1 shallot, 3 cloves garlic, 2 tbsp vegetable oil, kosher salt and freshly ground black pepper
• Pour the mixture onto a rimmed baking sheet and bake 15 minutes (stir after 5 minutes and after 10 minutes). Bake until crumbs are dry and are a deep golden brown.
• Transfer the baking sheet to a cooling rack, leave the oven on, and increase the temperature to 425°F.
• Once the breadcrumb mixture has cooled to room temperature, add the Parmesan, thyme, and parsley and toss to thoroughly combine.
  2 tbsp freshly grated Parmesan cheese, ½ tsp minced fresh thyme leaves, 2 tbsp minced fresh parsley leaves
• In a medium bowl, whisk the mayonnaise, Dijon mustard, lemon zest, and lemon juice together.
  ⅓ cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp grated lemon zest, 2 tbsp lemon juice
• Place ¼ cup of flour in a shallow dish (just larger than one pork chop).
  ¼ cup all-purpose flour
• Place the breadcrumb mixture in another shallow bowl.
• Using tongs, dredge one pork chop in flour and shake off the excess.
  4 center-cut boneless pork chops
• Dredge the pork chop in the mayonnaise/mustard mixture and let the excess drip off.
• Gently press the chop, on all sides, in the breadcrumb mixture being sure a thick layer of crumbs adheres.
• Transfer the breaded chop to the prepared wire rack and repeat with the remaining 3 pork chops.
• Bake 17-25 minutes, or until a meat thermometer inserted into the center of the chops registers 150°F. Remove from the oven and let rest for 5 minutes before serving.

Serving: 1pork chopCalories: 514kcalCarbohydrates: 21gProtein: 34gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 14gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 100mgSodium: 680mgPotassium: 602mgFiber: 1gSugar: 2gVitamin A: 224IUVitamin C: 8mgCalcium: 101mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Baked Breaded Pork Chops Step by Step

Brine the pork chops: If using natural pork that’s not enhanced, it’s important to brine the meat before cooking to add more flavor. If you are using enhanced, injected with a salt solution pork, skip this step.

Dissolve ¼ cup of table salt in a large container or resealable bag, and place the pork chops in the bag and seal or submerge in the container and cover.

Place the bag or container in the refrigerator for about 30 minutes. This will help add flavor to the meat and make it more tender.

Rinse under cold water and pat dry before cooking.

Get the oven going and prepare a wire rack: Set your oven rack to the middle position and preheat the oven to 350°F. Spray a wire rack with nonstick spray so the pork chops won’t stick, and set it over or just inside of a foil-lined, rimmed baking sheet. Set aside while you prepare the breadcrumbs.

Make the breadcrumbs: Place 4 slices of bread in a food processor and pulse until they become coarsely ground. This usually takes me about eight short pulses. The processed bread should yield around 3½ cups of breadcrumbs.

In a medium-sized bowl, combine the crumbs with 1 shallot, 3 cloves garlic, 2 tbsp oil, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Gently toss the crumbs until they are evenly coated with oil.

Pour the breadcrumb mixture onto a rimmed baking sheet and bake for 15 minutes, stirring after 5 minutes, and again after 10 minutes so they brown evenly. Bake until the crumbs are dry and turn a deep golden brown.

Transfer the baking sheet to a cooling rack, leave the oven on, and increase the temperature to 425°F.

Once the breadcrumb mixture has cooled to room temperature, add 2 tbsp of Parmesan cheese, ½ tsp thyme, and 2 tbsp minced parsley. Gently toss to thoroughly combine all the ingredients.

Prepare the mayonnaise: In a medium bowl, whisk ⅓ cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp grated lemon zest, and 2 tbsp lemon juice until combined and smooth.

Place ¼ cup of the flour in a shallow dish that’s just larger than one pork chop so you can easily dredge it.

Place the breadcrumb mixture in another shallow bowl, also about the same size as the bowl of flour.

Using tongs, dredge one pork chop in the flour and shake off any excess.

Take the flour covered pork chop and then dredge it in the mayonnaise/mustard mixture, letting any excess mayo drip off.

Finally, take the pork chop and gently press it on all sides in the breadcrumb mixture. Make sure the crumbs adhere on both sides of the pork chop.

Transfer the breaded pork chop to the prepared wire rack and repeat with the remaining 3 pork chops.

Bake for 17-25 minutes, or until a meat thermometer inserted into the center of the pork chop registers 150°F.

Rest and serve: Remove the pork chops from the oven and let them rest for about 5 minutes before serving.

Variations on Oven Baked Pork Chops

There are so many ways to flavor the breading for these pork chops. If you don’t have enough time to make your own, no problem, feel free to use store-bought plain breadcrumbs, seasoned breadcrumbs, or even panko breadcrumbs.

If you do opt to make your own, here are a few ways to switch them up:

• Use sourdough or brioche bread to change up the flavor and texture. Though any bread will work.
• Add different herbs for a different flavor profile; try sage and rosemary, a combination of oregano and basil, or Italian seasoning all work.
• Spice them up and add a pinch of cayenne or red pepper flakes.

How to Store

Store leftover breaded pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes, flipping halfway, or until warmed through.

Freeze breaded pork chops in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve these tasty baked pork chops with a side of creamy mashed potatoes or simple roasted baby potatoes. For veggies, I like to add a side of sautéed leeks or grilled asparagus for a complete meal. And there’s just something about pork chops and fresh applesauce that really hits the spot!

more pork chops recipes we love

Apple Butter Pork Chops

Parmesan Pork Chops with Creamy Parmesan Garlic Sauce

Grilled Pork Chops Recipe

Air Fryer Pork Chops