Let Me Tell You About These Easy Oven Crispy Baked Pork Chops
Alright, so here's the deal: I started making these crispy baked pork chops after I totally destroyed (like, dry as the Outback) a batch on the grill one summer. My neighbor, Barb, teased me for weeks. Now, I do these in the oven, and honestly—I've never looked back. They’re crunchy in all the right spots, and you don’t need to bust out the frying pan or deal with oil splatters all over your kitchen tiles. Also, my teenage son once ate three in one sitting, and that’s saying something. But anyway, if you’re after a pork chop that’s crispy but not fussy, you’re in the right place. Oh, wait—remind me later to tell you about the time I tried to make them with cornflakes. Wild ride.
Why I Keep Coming Back to This Recipe
I make these on nights when I’m craving some crunch but don’t want the fuss of deep-frying (because, who needs more washing up?) My family goes wild for this—not joking, sometimes they hover around the oven like a pack of hungry dingoes. The whole thing comes together in about half an hour, which is key when the dog’s giving you that sad, feed-me look and everyone’s already asking, “What’s for dinner?” Plus, no flipping halfway required. And if you’re worried about dry pork chops (been there, done that, got the T-shirt), this recipe has you covered.
What You’ll Need (And What I’ve Swapped In a Pinch)
- 4 boneless pork chops (about an inch thick, but I once used thinner ones and just watched them like a hawk)
- 2 eggs (or, honestly, a splash of milk sometimes—totally works if you forget the eggs)
- 1 cup panko breadcrumbs (I’ve used plain old breadcrumbs; my grandmother swore by Progresso but any will do)
- ½ cup grated parmesan (fresh is great, but I’ve totally used the green can stuff in a pinch; don’t tell Barb)
- 1 teaspoon garlic powder (or just smash a garlic clove and rub it on the chops if you’re feeling rustic)
- 1 teaspoon paprika (smoked is the bee’s knees, but regular works)
- ½ teaspoon salt (I eyeball it, honestly)
- ½ teaspoon black pepper
- 2 tablespoon olive oil (or melted butter if you’re feeling decadent)
Let’s Get Cooking (Don’t Overthink It!)
- Preheat your oven to 220°C (about 425°F). Get that oven nice and hot—otherwise, no crunch. I learned this the hard way.
- Grab a baking sheet and line it with parchment or foil (I sometimes skip this but then regret it at clean-up time; your call!)
- Mix the breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl. Drizzle in the olive oil and give it a good mix so it’s all a bit clumpy. This is where I snag a little taste… just checking for science.
- In a separate bowl, lightly beat the eggs (or milk, if you’re doing the swap).
- Pat the pork chops dry. Dip each one into the egg, then press into the breadcrumb mix. Really get in there—like, press it on so you get max crunch. Don’t stress if you miss a corner or two, life’s too short.
- Lay each chop on the baking sheet. I try not to crowd them, but sometimes, with a big family, you do what you gotta do.
- Bake for about 20–25 minutes. If your chops are thinner, check at 17. I usually poke them with a fork to check for doneness (or use a meat thermometer if I remember where I put it…)
- If you want extra golden tops, flip the broiler on for the last 2 minutes. Watch them, though! I’ve singed more than a few.
Real Life Notes (Aka: Stuff I’ve Messed Up So You Don’t Have To)
- Don’t skip drying the pork chops—otherwise, the coating slides right off. Ask me how I know.
- If you only have one egg and a splash of milk, it’s fine. The breading still sticks.
- Don’t crowd the pan too much or they get a bit soggy underneath. Unless you like that, then, honestly, live your truth.
Variations I’ve Tried (Some Winners, One Dud)
- Spicy Version: Add a pinch of cayenne pepper or chili flakes to the coating. My husband loves this, but my youngest thinks it’s the end of the world.
- Herby: A handful of chopped parsley or dried Italian herbs mixed in—very good, especially with a squeeze of lemon at the end.
- Cornflake Disaster: I tried crushed cornflakes once. Tasted okay but the coating fell off in big sheets. Not my proudest moment.
The Gear I Use (But You Can Improvise)
- Baking tray (a roasting pan works too, or even a pizza stone in a pinch)
- Parchment or foil (or just grease the heck out of the tray and hope for the best)
- Two bowls (I’ve been known to use cereal bowls when the nice ones are in the dishwasher)
How to Store Leftovers (If That Ever Happens)
Keep any leftovers in an airtight container in the fridge. They’re best within 2 days, but if I’m being honest, they’ve never made it past lunchtime the next day around here. You can reheat them in the oven or air fryer to get the crunch back, but microwaving is a bit sad (unless you like chewy pork).
How I Like to Serve These Chops
I usually pile these on a big plate with mashed potatoes and some green beans—classic, but it works. My mum always made apple sauce on the side, so now I do too. It’s not required, but it’s pretty darn good. Sometimes I’ll just slice them up and stuff them into a sandwich with a bit of mayo and crunchy lettuce. Just trust me.
Lessons Learned (Or: Don’t Be Like Me)
- I once tried to rush the baking and pulled them out too soon; trust me, give them the full time or you’ll regret it when you hit a pocket of pink pork.
- If you forget to oil the breadcrumbs, they won’t brown—they’ll just sit there looking pale and sad. Actually, mixing the oil in makes all the difference.
Frequently Asked (Or Texted) Questions
- Can I use bone-in pork chops? Yep, just add a few more minutes to the baking time. They’re forgiving, mostly.
- Could I make this gluten-free? Oh, totally. Use gluten-free breadcrumbs or even crushed rice crackers. My cousin swears by them.
- What about air frying? Sure, just pop 'em in at 200°C (about 400°F) for 13–15 minutes. Flip halfway; I always forget, but it helps.
- Do I really need parchment? No, but it makes clean-up so much easier. I’ve skipped it and regretted it more than once.
- Is this better with thick or thin pork chops? I lean thick, but thin works if you watch the time. They cook faster than you think!
One last thing—if you want to geek out on pork chop doneness, Serious Eats has some in-depth science. Or if you want a handy meat thermometer (I use mine for everything), this one hasn’t failed me yet.
If you give these a go, let me know how they turned out—unless you use cornflakes, in which case, consider yourself warned. Happy cooking, mate!
Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 1 cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil (plus extra for greasing)
Instructions
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1Preheat your oven to 425°F (220°C). Lightly grease a baking sheet with olive oil or line with parchment paper.
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2In a shallow bowl, whisk together the eggs. In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
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3Pat the pork chops dry with paper towels. Dip each pork chop into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
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4Place the coated pork chops on the prepared baking sheet. Drizzle the tops with olive oil for extra crispiness.
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5Bake for 20-25 minutes, flipping once halfway through, until the pork chops are golden brown and reach an internal temperature of 145°F (63°C).
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6Remove from the oven and let rest for 3 minutes before serving. Enjoy your crispy baked pork chops!
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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