Meat & Pork Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Crispy Oven-Baked Pork Chops
Juicy bone-in pork chops with a golden, herbed Parmesan-panko crust baked until shatteringly crisp on the outside and tender within.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Preheat the oven to 425 degrees F and set a wire rack over a rimmed baking sheet. Pat the pork chops dry and season both sides with salt and pepper.
- 2
Toast the panko in a dry skillet over medium heat, stirring, until golden brown, about 4 minutes, then mix it with the Parmesan, garlic powder, Italian herbs, paprika, and olive oil.
- 3
Set up a breading station: flour in one dish, beaten eggs in a second, and the seasoned panko mixture in a third.
- 4
Dredge each chop in flour and shake off the excess, dip in egg, then press firmly into the panko so it adheres on all sides.
- 5
Arrange the chops on the wire rack and bake for 20 to 25 minutes, until the crust is deep golden and the internal temperature reaches 145 degrees F.
- 6
Let the chops rest for 5 minutes before serving so the juices settle.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving280
Calories
11 g
Protein
22 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Breaded oven-baked pork chops are a North American weeknight classic that delivers the crunch of fried chops without the splatter of a deep fry. The technique of coating in seasoned crumbs and baking on a rack lets hot air crisp all sides at once, a trick popularized in home kitchens looking for an easier route to a crusty cutlet. It endures because it turns an everyday cut into something the whole table looks forward to.
Listahan note
This version uses a seasoned crumb coating baked on a wire rack so the chops crisp evenly without flipping into a soggy underside. It keeps the chops juicy by pulling them at the right internal temperature rather than cooking them to leather.
Technique cues
- Bake the chops on a wire rack set over a sheet pan so hot air circulates underneath and the bottom crust stays crisp.
- Toast the breadcrumbs in a dry pan before coating, since dry oven heat alone will not brown them deeply enough.
- Pull the chops at 145F and let them rest, because the carryover heat finishes them while keeping the center juicy.
Kitchen flow
- Parallel prep
- Toast the crumbs and set up the egg-and-crumb stations while the oven preheats so coating runs in one smooth pass.
- Make-ahead
- Bread the chops and refrigerate them on the rack up to a few hours ahead, which helps the coating set and cling.
- Leftover move
- Slice cold chops over a salad, or reheat in a hot oven and tuck into a sandwich with slaw.
- Cleanup rhythm
- Line the sheet pan under the rack with foil so the crumbs and drips lift away in one piece.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pork chops
main protein
Purpose: Bone-in or thick-cut chops stay juicier through the bake than thin ones, which overcook before the crust sets.
Handling: Pat very dry and bring close to room temperature so they cook evenly.
Adaptation: Boneless chops or thin pork cutlets work, with a shorter bake time.
breadcrumbs
crisp coating
Purpose: They form the signature crunchy crust that makes these read as fried without the oil.
Handling: Toast until golden and season before pressing onto the chops.
Adaptation: Panko gives a coarser crunch, or crushed cornflakes for a gluten-free option.
egg
binder for the coating
Purpose: It glues the crumb layer to the meat so the crust does not slide off during baking.
Handling: Beat with a splash of water or mustard for better adhesion.
Adaptation: A mustard-and-mayo brush works as an egg-free binder.
Parmesan cheese
flavor in the crust
Purpose: It adds a salty, savory depth and helps the coating brown into a sturdier crust.
Handling: Grate fine and mix into the crumbs.
Adaptation: Pecorino or a dairy-free hard cheese substitutes, or omit and add more seasoning.
garlic powder
seasoning
Purpose: It seasons the crumb evenly without the burn risk of fresh garlic in dry oven heat.
Handling: Mix into the crumb along with paprika and pepper.
Adaptation: Onion powder or a Cajun blend changes the profile.
Technique notes
- Press the crumb on firmly and let the breaded chops sit ten minutes before baking so the coating sets and stays put.
- A light spritz of oil over the crumb just before baking helps it brown into a true crisp rather than a pale crust.
- Rest the chops five minutes after baking so the juices settle and the crust stays crisp instead of steaming on the plate.
Ingredient swaps
- Gluten-free direction
- Use crushed gluten-free cornflakes or gluten-free panko for the same crunch.
- Dairy-free option
- Skip the Parmesan and add extra herbs and a pinch of salt to the crumb.
- Egg-free direction
- Brush the chops with a thin mustard-mayo layer to anchor the crumbs instead of egg.
Serve alongside
- Garlic mashed potatoes
- Roasted green beans
- Apple and cabbage slaw
- Buttered corn
- Crisp white wine such as Riesling
- Apple cider
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked chops for up to three days. Reheat in a hot oven or air fryer to revive the crust, never the microwave, which turns the coating soft. Freeze breaded uncooked chops on a tray, then bake from frozen with extra time.
Equipment
- Wire rack over a sheet pan
- Shallow dishes for breading station
- Instant-read thermometer
- Skillet for toasting crumbs
Make this household-aware
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