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!
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. If using thin pork chops, pan frying on the stove top should be all that is required, but if I’m making 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
Tender, juicy pork chops with a crisp panko coating
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
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.
Enjoy these other pork chop recipes, Pork Chops Cordon Bleu and Pork Chops in Brandy Mushroom Sauce.
These look wonderful! What luck that I have chops thawed for supper tonight!!
These look amazing. Pork Chops , I could eat every day, Thanks for recipe.
Thank you Ellen , it’s a simple recipe I use a lot!
Cole and I made them last night and they were delicious! Thanks for sharing!
Glad you enjoyed, it is such a simple recipe for great tasting pork chops.
Making them now.. looks yummmmy
Awesome Darlene, hope you enjoy!
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!
That’s wonderful Mia, its great when one tries a new recipe and the husband likes it. Helga- the stove – that is too funny
Can these be prepared in the morning then baked later or will they get soggy?
Hi Tami, they will get soggy if prepared in morning.
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.
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.
I added fresh minced rosemary to the crumbs …So good..they came out perfect.
Rosemary tastes great with pork.
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 😊
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?
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!
This looks delish. How do you bake your chops so that they stay crispy? Mine always get boggy on the bottom!
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.
Making them right now. They’re in the oven looking beautiful and smelling delicious. Thank you.
Awesome Tiffany, hope you have a tasty dinner.
Made this twice, was very goog