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. 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
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
Calories: 446kcal
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: 446kcal | Carbohydrates: 24g | Protein: 56g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 239mg | Sodium: 860mg | Potassium: 914mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5.3% | Calcium: 9.7% | Iron: 18.6%
Enjoy these other pork chop recipes, Pork Chops Cordon Bleu and Pork Chops in Brandy Mushroom Sauce.
Richard says
April 3, 2012 at 5:00 pmThese look wonderful! What luck that I have chops thawed for supper tonight!!
Ellen Newell says
January 11, 2014 at 1:16 amThese look amazing. Pork Chops , I could eat every day, Thanks for recipe.
Laureen King says
January 11, 2014 at 6:55 amThank you Ellen , it’s a simple recipe I use a lot!
Wags says
February 15, 2014 at 3:50 pmCole and I made them last night and they were delicious! Thanks for sharing!
Laureen King says
February 15, 2014 at 4:21 pmGlad you enjoyed, it is such a simple recipe for great tasting pork chops.
Darlene Averett says
March 7, 2014 at 12:16 amMaking them now.. looks yummmmy
Laureen King says
March 7, 2014 at 6:12 amAwesome Darlene, hope you enjoy!
MiaCulpa910 says
March 30, 2014 at 10:53 amI 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 says
March 30, 2014 at 1:53 pmThat’s wonderful Mia, its great when one tries a new recipe and the husband likes it. Helga- the stove – that is too funny
Tami says
May 15, 2017 at 11:58 amCan these be prepared in the morning then baked later or will they get soggy?
Laureen King says
May 16, 2017 at 4:17 pmHi Tami, they will get soggy if prepared in morning.
Paulette Pyck says
October 21, 2017 at 4:12 pmMade 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 says
October 21, 2017 at 7:43 pmThank 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 says
February 3, 2018 at 2:43 pmI added fresh minced rosemary to the crumbs …So good..they came out perfect.
Laureen King says
February 4, 2018 at 5:00 amRosemary tastes great with pork.
Leslie says
June 1, 2018 at 6:44 pmRarely 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 says
September 8, 2018 at 2:14 pmThese 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 says
September 10, 2018 at 6:34 pmHi 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 says
January 15, 2019 at 4:05 pmThis looks delish. How do you bake your chops so that they stay crispy? Mine always get boggy on the bottom!
Laureen King says
January 16, 2019 at 6:53 amHi 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 says
January 21, 2019 at 1:59 pmMaking them right now. They’re in the oven looking beautiful and smelling delicious. Thank you.
Laureen King says
January 21, 2019 at 4:23 pmAwesome Tiffany, hope you have a tasty dinner.
Alan Bolton says
February 8, 2019 at 4:40 pmMade this twice, was very goog