Alright, Here’s Why I Love Making These Pork Chops
You ever have one of those nights you just can’t face another boring dinner? That’s how I stumbled on this "Crispy Bread and Crumbs Pork Chops in Oven" recipe. I was honestly, like, out of ideas—and, to make matters worse, my fridge was mostly just a graveyard for leftover random condiments (don’t judge me!). So instead of caving in and ordering takeout again, I decided to attempt something vaguely ambitious. Turns out, the crunch from the breadcrumbs and a bit of melted butter practically made me forgive my fridge for the sad state of affairs. Plus, last Thanksgiving, my cousin swore these were "better than Grandma’s," which felt like a win (although, truth be told... Grandma probably heard and then she raised her eyebrow just so). Anyway, there’s no high-falutin chef tricks here. Just big flavor, crispy bits, and happy, crunchy pork chop memories.
Why I Keep Coming Back to This Recipe
I make this when I want to convince my family I’m way fancier than I actually am. My kids inhale these pork chops (though, my youngest used to "accidentally" knock off the crispy part just to eat plain breaded bits), and even my sometimes-fussy partner has seconds. Also, when I’m tired, I love that I can just throw everything onto a tray and—bingo—dinner. The real clincher? I tried frying them once, totally wrecked the clean-up, so now I stick to the oven. Way less splatter, way more time to put your feet up. Or, in my case, wash all the other dishes I ignored. You get it.
What You'll Need (But Feel Free to Wing It)
- 4 pork chops (bone-in or boneless, honestly, whatever’s on sale. Thin-cut works, but thicker is juicier—up to you!)
- 1 heaped cup plain breadcrumbs (sometimes I use panko if I’m feeling fancy, but regular dry breadcrumbs work a charm)
- ½ cup grated Parmesan (Grana Padano even, doesn’t have to be the good stuff, but avoid that wobbly shaker cheese! Or use cheddar if that’s all you’ve got)
- 2 eggs, beaten up lightly (milk works in a pinch if you’re out of eggs, or skip altogether but it’s less sticky)
- Salt and black pepper, to taste (sometimes I throw in a pinch of smoked paprika or garlic powder, just for kicks)
- 1 tablespoon Dijon mustard (optional, but I find it makes things snazzier, plus tangy)
- 2 tablespoons melted butter or olive oil (I interchange, depending on mood, or whatever’s closest on the counter)
- Cooking spray or a drizzle more oil for your baking tray
How to Make Crispy (But Not Overly Fussy) Oven Pork Chops
- Preheat Oven: Set the oven to 210°C (425°F). Give your tray a good coating of spray or oil. You don’t want those lovely crumbs stuck for life.
- Breading Station Situation: Grab three shallow bowls—one for beaten eggs (and mustard if using), one for flour mixed with salt and pepper, and one for breadcrumbs plus cheese. Sometimes, I go wild and add dried oregano.
- Dredge Time: Pat your pork chops dry (seriously, otherwise the breading won’t stick). Dunk them in flour (or skip the flour if you’re in a rush, it still works, just not as crispy), dip in egg, then press into the breadcrumb-cheese bowl, turning to coat both sides. Really squish it on—no polite dabbing. This is where I usually sneak a quick taste of the cheesy breadcrumb mix (shh, don’t judge).
- Tray It Up: Place breaded chops on your greased tray. I drizzle or brush the butter/oil on top of each—don’t skip this unless you really want pale, sad pork.
- Bake: Into the oven they go! 18–22 minutes should do it, flipping once halfway through so both sides get a chance at glory. Thicker chops? Maybe add a few more minutes, but don’t wander off too far—nobody wants dusty pork.
- Rest and Serve: Let them chill for like five-ish minutes. I know you’re hungry, but seriously, this makes a difference. It’s also when I find myself nibbling the crunchy bits that fall off the tray. Occupational hazard.
What I’ve Learned (Sometimes the Hard Way)
- Trying to use wet, just-thawed pork chops? Nope. Turns out, blotting them dry matters—otherwise everything slides right off. Who knew?
- Pressed for time? The bake still mostly works if you skip the flour layer, but not quite the same level of crunch—you decide.
- Not a fan of Parmesan? Just skip it. I have, and honestly, the world kept turning, and dinner was still pretty darn tasty.
Things I’ve Twiddled With (And a Mishap or Two)
I once tried substituting crushed cornflakes for the breadcrumbs (because we were out and the shops were closed). Kid number two called them “weirdly sweet,” so... maybe don’t? On the upside, adding finely chopped fresh herbs to the crumb mix? That’s a win—makes them taste like, I dunno, a posh pub dinner.
I also gave gluten-free breadcrumbs a whirl—works, but they brown a tad faster, so watch out. Oh, and once I tried pork tenderloin medallions instead of chops. Err, tasty but kinda fiddly; stick to chops unless you like flipping a dozen coins.
Do You Actually Need Special Equipment?
A wire rack on your baking tray makes them even crispier underneath, but if you don’t have one (my brother just uses aluminum foil bunched up underneath), it’s fine—just flip them halfway and call it a day.
Storing Leftovers (In Theory)
Pop any leftovers in an airtight container in the fridge—they’ll keep for 2 days (maybe 3 if you’re brave). They reheat in the oven way better than in the microwave, just saying. But, and this is a big but, in my house they vanish by the next morning—so really, I’m usually just pretending they’ll stick around.
How I Serve These (A Personal Touch)
I think these chops sing best when served up with creamy mashed spuds and some zingy slaw (tart apples in the slaw, if you want to get proper posh). Or, I’ve even sliced leftovers for a next-day sandwich—cold, in a white roll, tons of mustard, bit of lettuce... Boom, lunch sorted. And sometimes, if I’m being wild, just a blob of ketchup and a side of whatever veggie looks least offended in the fridge.
Stuff I Wish I’d Known (Pro-ish Tips)
- I rushed the oven once (crammed two trays in at once, not a good idea)—ended up with soft bottoms. Bake in a single layer, trust me.
- Don’t skip the resting time. Seriously. I was skeptical once, tried to eat straight away, burned my gums and regretted all my life choices.
- If your tray’s dark and everything seems to burn before it’s cooked, next time drop the temp a bit—diff ovens, diff drama.
FAQ – Real Questions From Real (and Not-So-Real) Friends
- Can I use chicken instead? – For sure, just check it’s cooked through. Actually, I find chicken breast dries out a bit so I’d go for thighs if you have ‘em.
- Do I have to use Parmesan? – Naaah, swap for whatever cheese you like or just skip. Tastes great either way.
- Why did my crumbs fall off? – Happens to the best of us—make sure to really press those crumbs on. And drier chops work better (learned that the untidy way).
- No breadcrumbs—can I use crackers? – Sure, why not? Might end up extra salty. Try to test a little piece (I used cream crackers once, it was... fine?)
- Can I prep in advance? – Yeah, you can crumb them earlier and chill. Just bring up to room temp before baking so they cook evenly (I always forget that last bit and then remember halfway).
- Why do mine not get as crispy as yours? – Could be too much moisture, or your oven’s a bit on the lazy side. Try turning up the heat slightly, but don’t burn them or your partner will tell you off too.
And that’s my slightly rambling, somewhat nostalgic, totally unfussy way to get ultra-crispy bread and Crumbs Pork Chops cooked up in your oven. Give it a go—and if you end up with as many breadcrumbs on your counter as on your pork, well, you’re in good company.
Ingredients
- 4 bone-in pork chops (about 1-inch thick)
- 1 cup bread crumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil (for drizzling or spraying)
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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2In a shallow bowl, mix together bread crumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and black pepper.
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3In another bowl, whisk eggs with milk until combined.
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4Dip each pork chop into the egg mixture, then coat thoroughly in the bread crumb mixture, pressing gently so crumbs adhere.
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5Place coated pork chops on the prepared baking sheet. Drizzle or spray with olive oil for extra crispiness.
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6Bake for 28–30 minutes, turning halfway through, until the pork chops are golden brown and cooked through. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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