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Panko Crusted Pork Chops

March 23, 2012 by Laureen King 29 Comments

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Tender, juicy pork chops with a crisp panko coating
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Do you ever have trouble with dry, tough pork chops? This simple recipe for Panko Crusted Pork Chops will guarantee you great tasting pork chops that are tender and juicy!
Panko Crusted Pork Chops
I use panko bread crumbs for adding an extra crisp coating to the pork chops. Cooking time on Panko Crusted Pork Chops can vary quite a bit depending on the thickness of your pork chops. For thin pork chops pan frying on the stove top should be all that is required. For thicker pork chops I usually pan fry until they are golden brown on the outside, then transfer to a 350º oven to complete cooking. One of the best kitchen tools I ever invested in was a digital meat thermometer. It takes the guess work out of  cooking meat to correct temperature.
Panko Crusted Pork Chops

Panko Crusted Pork Chops

Laureen King
Tender, juicy pork chops with a crisp panko coating
4.24 from 25 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine American
Servings 4
Calories 446 kcal

Ingredients
  

  • 4 thick cut pork chops
  • 1 cup panko bread crumbs
  • 1/2 cup flour
  • 2 eggs
  • 4 tbsp milk
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • olive oil for frying

Instructions
 

  • Preheat oven to 350 degrees.
  • Set up 3 stations, I use pie plates for this.
  • Station 1 - flour
  • Station 2- mix together eggs and milk
  • Station 3 - mix together panko bread crumbs, paprika, garlic powder, thyme, salt & pepper
  • Heat olive oil to large frying pan.
  • Dust pork chops with flour, shake off excess.
  • Immediately dip into egg mixture.
  • Then press into bread crumb mixture ensuring good coating of bread crumbs.
  • Brown pork chops medium heat just until golden brown on each side.
  • Transfer to baking pan to finish cooking in the oven for thicker cut pork chops.
  • Cook at 350º for 30-40 minutes or internal temperature of 165 degrees.

Nutrition

Calories: 446kcalCarbohydrates: 24gProtein: 56gFat: 11gSaturated Fat: 3gCholesterol: 239mgSodium: 860mgPotassium: 914mgFiber: 1gSugar: 1gVitamin A: 265IUCalcium: 97mgIron: 3.3mg
Keyword pork chops, panko crusted pork chops
Tried this recipe?Let us know how it was!

Panko Crusted Pork Chops

Enjoy these other pork chop recipes, Pork Chops Cordon Bleu and Pork Chops in Brandy Mushroom Sauce.
Pork Chops Cordon Bleu
pork chops with brandy mushroom sauce
Panko Crusted Pork Chops
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Filed Under: Pork Recipes, Recipes Tagged With: panko crusted pork chops, pork chops

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Reader Interactions

Comments

  1. Richard

    April 3, 2012 at 5:00 pm

    These look wonderful! What luck that I have chops thawed for supper tonight!!

    Reply
  2. Ellen Newell

    January 11, 2014 at 1:16 am

    These look amazing. Pork Chops , I could eat every day, Thanks for recipe.

    Reply
    • Laureen King

      January 11, 2014 at 6:55 am

      Thank you Ellen , it’s a simple recipe I use a lot!

      Reply
  3. Wags

    February 15, 2014 at 3:50 pm

    Cole and I made them last night and they were delicious! Thanks for sharing!

    Reply
    • Laureen King

      February 15, 2014 at 4:21 pm

      Glad you enjoyed, it is such a simple recipe for great tasting pork chops.

      Reply
  4. Laureen King

    March 7, 2014 at 6:12 am

    Awesome Darlene, hope you enjoy!

    Reply
  5. MiaCulpa910

    March 30, 2014 at 10:53 am

    I made these a couple weeks ago and my husband is already asking me to make them again. They were so good!! Mine were pretty thick and the time had to be adjusted for my oven’s preferences (she is a bit temperamental sometimes, but poor Helga is getting old, so I just go with it), but the finished product was wonderful!!
    Thanks for the new addition to my rotation!

    Reply
    • Laureen King

      March 30, 2014 at 1:53 pm

      That’s wonderful Mia, its great when one tries a new recipe and the husband likes it. Helga- the stove – that is too funny

      Reply
  6. Tami

    May 15, 2017 at 11:58 am

    Can these be prepared in the morning then baked later or will they get soggy?

    Reply
    • Laureen King

      May 16, 2017 at 4:17 pm

      Hi Tami, they will get soggy if prepared in morning.

      Reply
  7. Paulette Pyck

    October 21, 2017 at 4:12 pm

    5 stars
    Made these this evening and they were delicious. Hubby really enjoyed them. I must admit this is the first recipe I’ve used that’s given me nice juicy pork chops. Really tasty! Thank you so much Laureen for posting this recipe. I’ll be using it again and again.

    Reply
    • Laureen King

      October 21, 2017 at 7:43 pm

      Thank you Paulette for the feedback. It means a lot to me when people take the time to comment on recipes of mine they try. Have a wonderful day.

      Reply
  8. B. Scott

    February 3, 2018 at 2:43 pm

    I added fresh minced rosemary to the crumbs …So good..they came out perfect.

    Reply
    • Laureen King

      February 4, 2018 at 5:00 am

      Rosemary tastes great with pork.

      Reply
  9. Leslie

    June 1, 2018 at 6:44 pm

    5 stars
    Rarely do I buy pork or eat it. I have recently adopted an intermittent fasting lifestyle, which has proven to be a very positive change. I eat one meal a day. I had a huge and unusual craving for pork chops, crispy ones! These may be the best chops I’ve ever eaten, and they are definitely the best I’ve ever prepared. My husband’s eyes rolled back in his head! Very good recipes. I’m keeping it . Thank you 😊

    Reply
  10. mary snyder

    September 8, 2018 at 2:14 pm

    These pork chops look delicious. I’m always afraid to cook pork. I don’t want to under cook it or over cook it. How long would you say to bake them for?

    Reply
    • Laureen King

      September 10, 2018 at 6:34 pm

      Hi Mary, cooking time always depends on the thickness of your pork chops. The best investment you can make it a digital thermometer. It takes the guess work out of cooking any type of meat. I always use mine!

      Reply
  11. Sandy

    January 15, 2019 at 4:05 pm

    This looks delish. How do you bake your chops so that they stay crispy? Mine always get boggy on the bottom!

    Reply
    • Laureen King

      January 16, 2019 at 6:53 am

      Hi Sandy, if they are thinner cut chops I pan fry them. I love using my seasoned cast iron frying pan for this. Make sure your heat is medium – med-high and you use enough oil. For thicker chops I sear the chops in frying pan first then transfer to baking sheet that has been covered with foil and sprayed generously with cooking spray. Make sure chops aren’t crowded on baking sheet.

      Reply
  12. Tiffany

    January 21, 2019 at 1:59 pm

    5 stars
    Making them right now. They’re in the oven looking beautiful and smelling delicious. Thank you.

    Reply
    • Laureen King

      January 21, 2019 at 4:23 pm

      Awesome Tiffany, hope you have a tasty dinner.

      Reply
  13. Alan Bolton

    February 8, 2019 at 4:40 pm

    Made this twice, was very goog

    Reply
  14. pmd

    December 17, 2020 at 11:48 am

    We absolutely loved the taste and texture of these chops, but I had one problem. I used thick boneless chops and didn’t pan fry them first – just baked them for 40 minutes. I turned them once 1/2 way through. When they were done, the bottoms were soggy and fell off of the chops. The tops were crispy and they were delicious but what could I have done, will pan frying them secure the breading on to the meat? Thanks!

    Reply
    • Laureen King

      December 18, 2020 at 6:39 pm

      Pan searing them first will help the breading stick to the chops. Also make sure the chops are not too close together when baking in the oven as this creates too much moisture. I also always use a a flat spatula to flip the chops so the breading doesn’t stick to the pan.

      Reply
      • pmd

        December 18, 2020 at 8:09 pm

        5 stars
        thank you – i will try that next time – and there WILL be a next time!

        Reply

Trackbacks

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  2. Pork Chops Cordon Bleu | Art and the Kitchen says:
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