Panko Crusted Pork Chops
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 3/4 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 have invested in is a digital meat thermometer. A thermometer takes the guesswork out of cooking meat to the correct temperature.
- Pork chops are done when the internal temperature reaches 145 degrees Fahrenheit. Overcooking will result in dry pork 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 a baking sheet with parchment paper. This will help prevent the breading from sticking to the baking sheet when you remove the chops.
Sides dishes that go great with Pork Chops
Adding a great side dish to pork chop recipes complete the meal!
Best Ever Pork Chop recipes
Say goodbye to flavorless pork chops with these tasty recipes!
This post was originally published March 23, 2012. Occasionally I update with fresh tips, content, and photos. Current update February 4, 2021.
Panko Crusted Pork Chops
Tender, juicy pork chops with a crisp panko breading.
Ingredients
- 4 pork chops thick cut 3/4 to 1 inch
- 1 cup panko bread crumbs
- 1/2 cup all purpose flour
- 2 eggs
- 4 tablespoons milk
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 1/2 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!
So happy I tried these. Recipe was really easy and tasty will make them again. Prepared exactly as written since they were thinner just pan fried until they were browned and crispy on both sides. Thanks for sharing
Thanks Renie, so glad you enjoyed the recipe!
They were delicious, and a hit with the family! Thanks for the great recipe!
Ok I made this And to my surprise I absolutely love it. I’m really picky with pork chops I’ve always deep fried them. These came out amazingly well. The only thing I did different was seasoning. I use seasoning salt ,garlic powder, onion powder, Cayenne, red pepper and paprika. And I seasoned the flour the pork chop and the breadcrumbs ha ha. Then I made pork gravy and smothered the pork chops and homemade mashed potatoes all in gravy. Delicious. I thank you for the recipe
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!
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.
thank you – i will try that next time – and there WILL be a next time!
Made this twice, was very goog