No more dry, tough pork chops when you make this simple recipe. Panko Crusted Pork Chops are tasty, tender, and juicy!
Tips for making the best pork chops!
- I like to use Panko bread crumbs in this recipe for a lighter crunchier taste. Panko bread crumbs are Japanese-style bread crumbs that have a dryer and flakier consistency than regular breadcrumbs.
- My preference is to use ¾ to 1 inch thick chops.
- Cooking time can vary quite a bit depending on the thickness of your pork chops. For thin pork chops, pan-frying on the stovetop 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 350 degree F oven to complete cooking.
- One of the best kitchen tools I ever invested in was a digital meat thermometer. It takes the guesswork out of cooking meat to correct temperature. Pork chops are done when the internal temperature reaches 145 degrees F. Overcooking will result in dry chops.
- Set up three stations for breading the pork chops. Pie plates work great for this.
- Don't skip dredging the pork chops in flour, followed by dipping into the egg mixture. This process helps the breadcrumbs stick to the pork chops.
- Line baking sheet with parchment paper. This will help prevent the breading from sticking to the baking sheet.
Side dishes that go great with Panko crusted pork chops.
Panko Crusted Pork Chops
Tender, juicy pork chops with a crisp panko breading.
Ingredients
- 4 pork chops thick cut ¾ to 1 inch
- 1 cup panko bread crumbs
- ½ cup all purpose flour
- 2 eggs
- 4 tablespoons milk
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- olive oil for frying
Instructions
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper. This will help prevent the breading from sticking to the baking sheet.
- Set up 3 stations, I use pie plates for this.
- Station 1 - all purpose flour
- Station 2- mix together eggs and milk
- Station 3 - mix together panko bread crumbs, paprika, garlic powder, thyme, salt & pepper
- Dust pork chops with flour, shake off excess.
- Immediately dip into egg mixture.
- Next press into bread crumb mixture ensuring a good coating of bread crumbs.
- Heat olive oil to large frying pan.
- Brown the pork chops on medium heat just until golden brown on each side.
- Transfer to baking pan to finish cooking in the oven for thicker cut pork chops.
- Bake at 350º for 20-30 minutes until internal temperature reaches 145 degrees.
- If using thinner cut pork chops you can skip baking in the oven and just use the stovetop.
Nutrition
Calories: 367kcalCarbohydrates: 24gProtein: 36gFat: 13gSaturated Fat: 4gTrans Fat: 1gCholesterol: 173mgSodium: 794mgPotassium: 611mgFiber: 1gSugar: 2gVitamin A: 285IUVitamin C: 1mgCalcium: 72mgIron: 3mg
Tried this recipe?Let us know how it was!
More great Pork Chop recipes to try:
Pork Chops in Brandy Mushroom Sauce
Richard
These look wonderful! What luck that I have chops thawed for supper tonight!!
Ellen Newell
These look amazing. Pork Chops , I could eat every day, Thanks for recipe.
Laureen King
Thank you Ellen , it's a simple recipe I use a lot!
Wags
Cole and I made them last night and they were delicious! Thanks for sharing!
Laureen King
Glad you enjoyed, it is such a simple recipe for great tasting pork chops.
Laureen King
Awesome Darlene, hope you enjoy!
MiaCulpa910
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!
Laureen King
That's wonderful Mia, its great when one tries a new recipe and the husband likes it. Helga- the stove - that is too funny
Tami
Can these be prepared in the morning then baked later or will they get soggy?
Laureen King
Hi Tami, they will get soggy if prepared in morning.
Paulette Pyck
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.
Laureen King
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.
B. Scott
I added fresh minced rosemary to the crumbs ...So good..they came out perfect.
Laureen King
Rosemary tastes great with pork.
Leslie
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 😊
mary snyder
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?
Laureen King
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!
Sandy
This looks delish. How do you bake your chops so that they stay crispy? Mine always get boggy on the bottom!
Laureen King
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.
Tiffany
Making them right now. They’re in the oven looking beautiful and smelling delicious. Thank you.
Laureen King
Awesome Tiffany, hope you have a tasty dinner.
Alan Bolton
Made this twice, was very goog
pmd
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!
Laureen King
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.
pmd
thank you - i will try that next time - and there WILL be a next time!