Crispy Baked Pork Chops
Tips and tricks for making the best Crispy Oven Baked Pork Chops. This recipe is special enough for a dinner party but easy enough for a weeknight dinner. An absolute family favorite.
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So what do you do when you really love fried food but want to eat healthier?
This is a dilemma that my husband and I come up against every so often.
We both enjoy the comfort element of foods like fried chicken but my word, we definitely need to be careful.
One of the answers I have found is baking with panko.
If done correctly, it can create a light and crispy crust, mimicking being fried but not as heavy.
It absolutely satisfies the craving for fried foods.
What is Dredging in Cooking
Dredging is the act of coating food with both wet and dry ingredients, making food crispy when baked or fried. The wet ingredients generally consist of eggs or buttermilk. Dry ingredients are flour, herbs, spices, breadcrumbs or Panko.
How To Dredge Pork Chops
- Using three separate shallow dishes or plates, mix flour and spices in one dish, whisk eggs in another and place Panko in third dish. (It’s a good idea to arrange from left to right with the prepared cookie sheet at the end.)
- Dry Pork chops using paper towels.
- Dip into flour mixture and then into egg mixture.
- Repeat, dipping the chop back into flour and egg mixture (helps to create extra crispy crust).
- Place double dipped pork chop into Panko, making sure to thoroughly coat.
Panko vs Breadcrumbs
As a home cook, the most important element to take note of with the difference between Panko and breadcrumbs is texture. Panko is lighter and flakier than traditional breadcrumbs. Both are absolutely fine to use in this recipe and the choice comes down to personal preference.
Why Double Dip When Dredging
Double dipping the chops into flour and then the egg mixture and repeating helps to create an extra crispy and heftier coating that mimics being fried. It is an optional step but makes for an extremely delicious final product.
How Long to Bake Pork Chops in the Oven
Cooking pork chops in the oven is a fast and effective way to get dinner on the table quickly while making everyone happy. Here are a few tips for baking:
- Make sure oven is preheated to 425℉.
- Cover cookie sheet with aluminum foil and spray with a healthy cooking spray.
- Dredge chops and heavily spray tops with the same healthy cooking spray.
- Bake for 15-20 minutes or until internal temperature reaches 145℉. Juices from pork chops should run clear when cut into.
Antibiotic Free Pork
There is growing concern for many Americans about antibiotic resistance and how harmful to our health. My biggest suggestion is to buy the best quality of meat you can afford, preferably raised without antibiotics. If within your budget, the best quality of meat that can be purchased within the western half of the United States is from Primal Pastures.
More Delicious Panko Recipes
Sticky Chinese Chicken Fingers
Broiled Scallops with Lemon Parmesan Panko
Fried or Baked Crispy Chicken Strips
One Pan Panko and Green Bean Salad
Crispy Panko Shrimp with Cocktail Sauce
Crispy Baked Pork Chops
Ingredients
- 4 3/4 inch bone in pork chops
- 3/4 cup flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/2 heaping tsp thyme
- 3 lg eggs
- 2 cups panko *or breadcrumbs
Instructions
- Preheat oven to 425℉. Line a sided cookie sheet with aluminum foil and spray with cooking spray.
- Line up 3 seperate shallow dishes. In the first, mix together flour and spices. Whisk the eggs in the second dish and place Panko in third.
- Pat pork chops dry using paper towels. Dredge first chop into flour mixture making sure to cover all sides. Then dip into egg mixture, again making sure to cover all sides.Dredge same chop back into flour and egg mixture (double dipped) and then into Panko. Cover all sides of chop with Panko and place onto prepared cookie sheet.Repeat steps with all chops. Once dredged, spray the tops of the chops heavily with cooking spray.
- Bake in middle of oven for 15-20 minutes or until internal temperature reaches 145℉.
Notes
Nutrition
Good read. I just hope I get that crisp. I am always unlucky I do not get that 🙁
Hi Gabs! Thank you so much! I think the trick to extra crispy is the double coating of flour and egg. Plus using sprayed aluminum foil in addition to spraying the tops really helps. I hope it works well for you.
You want the internal temp to be 425°?
Hi Jen,
Thank you so much for catching that typo! Apparently I was trying to make molten lava pork chops.
Crunchy, very bland. Could not taste any of the spices. I was even heavy handed with the measuring. Would either spice up the Panko or use seasoned Panko.
I like to apply the spices and herbs directly to the chop after it’s been dipped in the Pablo 🙂 maybe that will help!
💛
*Panko
Will this still work with boneless pork chops or what should the timing/temp be adjusted to?
Hi Breana! I would stick to about 3 mins per side with boneless chops or until an internal temperature of 145℉.
I tried it! It came out perfect! double dip on the flour and egg I think we’re the key! will definitely make again!
I am so happy to hear this. Thank you so much for trying the recipe and coming back to rate it.
I’m making these amazing looking chops for dinner…I’ll have applesauce on the side for dipping! Thanx for sharing!Lynn
Thank you Lynn so much for giving them a try. I hope you enjoy!
Hello Heather!
I’m curious, the Panko breadcrumbs don’t have to be “cooked “ before using them? Most recipes call for them to be cooked first….unless they cook while cooking. 🙂 Can’t wait to try this. Looks yummy!
Thanks Juls
Hi Julie. There is no need to precook the Panko as it will crisp up while baking on the pork chop. I hope you enjoy!
Just made this for dinner tonight. After dinner my husband gave a big hug and kiss and said “Honey that was absolutely delicious. Thank you” ♥️♥️ I guess it was hit. Thank you for sharing this recipe. I will definitely make it again.
Sheila this made my day. I am so happy to hear that you both enjoyed it. Thank you so much for not only making the recipe, but also coming back to share this sweet story.
Just had these tonight, they were good. I didn’t like how the bottom of them were a little soggy, next time I think I will spray the whole pork chop and cook them on cooking rack.
Haven’t tried it yet but I wanted to thank you. I use Pinterest because my memory is not so good. Your recipe was simple and clear. Takes the stress of remembering the easy parts out of the way. Thank you again!!
Thank you Cindy! That was so very sweet. I hope you enjoy!
my pork chops turned out a complete mess with uncooked egg flour batter underneath the panko it was disgusting I scraped that coating off and try to salvage my meal it was yuck.
Thank you for the feedback Margie. Where do you feel the recipe went wrong? I am concerned that there was uncooked egg flour batter with a cooking temperature of 425℉.
Very good. The only thing I don’t like is when you are breading the pork all of the seasonings come off onto your hand and it’s hard to keep the seasoning on the meat. Also when it was done cooking, as I was cutting my meat to eat it, the breading was falling off of the meat. It didn’t stay on the meat at all.
Hi Ashley. Breading pork chops can be a total pain in the booty. I totally understand. I have found over the years of cooking that doing the wet hand dry hand method helps to eliminate much of the mess on your hands and helps the breading to stick a little better.
MAKE THESE ALL THE TIME ..ONLY WAY I REALLY LIKE PORK CHOPS AS SO MANY RECIPES DRY THEM TO SHOE LEATHER… I DO ADD SPICES & PARM TO MY PANKO FOR EXTRA LAYER OF FLAVOR .. The chops are moist & flavorful & seasoned to personal choice …. THANKS FOR POSTING
Thank you so much!!! This does my heart good to hear!!