Old School Oven Crispy Bread and Crumbs Pork Chops—And Why I’m Still Making Them

Let me paint you a quick picture: It’s Tuesday, I’m tired, and all I want is to avoid half an hour of dishes. I grew up eating crumbed pork chops on, well, actually it was usually on Sundays but does that matter? The recipe isn’t some secret handed down on monogrammed notecards (my gran would’ve laughed politely)—it’s more like something I kept tweaking until I could almost make it half-asleep. One time I forgot the breadcrumbs, tried to use crushed cereal instead and we still ate it, but, uh, not my finest hour.

I love the way the oven does all the heavy lifting for crispy pork—it’s like the easy route except with a little drama from the crunch. Anyway, I make a mess and it’s never perfect, but that’s home cooking for you. (Still, I have one cousin who asks for the recipe every Christmas. He never makes it, mind you.)

Why You’ll Fall for This Recipe Too

I make this recipe whenever I want that just-lazy-enough but super-satisfying meal; my kids go nuts for the crispy bits and don’t even whine about it being pork instead of chicken (can’t win ‘em all). There have been nights when I didn’t breadcrumb both sides out of sheer impatience and, y’know, it’s not quite the same. Also, if you’ve ever been burned by sad, soggy breading, this one brings back that faith.

Best thing? Pretty minimal mess, unless you start doing somersaults with the egg wash. I like to serve it when I’m too knackered for a complicated dinner but want people to think I put in actual effort. And there’s that lovely oven smell that edges out whatever mystery aroma the dog smuggled in (never figured that one out).

Stuff You’ll Need (and a Few Honest Swaps)

4 pork chops, bone-in or boneless (I use whatever’s on offer, promise it works either way)
1 cup dried breadcrumbs (store brand is fine—sometimes I use panko if I want loads of crunch or chuck in a handful of old bread blitzed in the blender, which gran used to say “adds character”)
½ cup grated Parmesan cheese (not essential, but if you’ve got it use it; I’ve used the green shaker type, don’t judge)
2 eggs, beaten
2-3 tablespoons plain flour (or, honestly, I’ve used self-raising in a pinch; it works, just don’t tell the food snobs)
Salt and pepper—to taste but I’ve forgotten to salt the crumbs more than once and survived
1 teaspoon garlic powder, optional (or onion powder, or neither, I’m hardly the breadcrumb police)
Cooking spray or olive oil (the spray is just easier and doesn’t get all over your elbows)

Here’s What You Do (With a Few Detours)

Heat your oven to about 220C/425F (yes it’s pretty hot, but it’s worth it for the crunch). Line a baking tray with foil or paper—easier for cleanup, and I’m all about not scrubbing.
In three bowls: flour in one, beaten eggs in the next, and breadcrumbs mixed with salt, pepper, garlic powder, and Parmesan in the third. I use a pie dish for the crumbs because it’s just easier, but that’s up to you.
Pat the pork chops dry (I always forget this and now, well, I remember because soggy breading was a tragedy the first time).
Dredge each chop first in flour (get every nook), then dunk in egg, then press (press!) into the breadcrumb mix. Don’t forget the sides, unless you like un-crispy pork edges (if you do, who am I to judge?).
- This is where I usually sneak a taste of the crumb mix. Don’t do it if you hate raw eggs, obviously.
Lay chops on your tray. Spray or drizzle with olive oil so they crisp up nicely. Don’t drown them, it’s not a fry-up.
Bake in the hot oven for 15 mins or so, flip, then another 10-15 mins—depends how thick your chops are. Thicker ones can take up to 35 minutes, but just poke them (use a thermometer if you’re being careful—you want 63C/145F in the middle) and see if they’re done. If the crumbs are going too brown but the pork’s not quite there, tent with foil and finish off.

Notes (a.k.a. Lessons Not in Any Cookbook)

If your crumbs fall off, don’t worry. It probably means you didn’t press hard enough, or maybe the pork was too damp. Nobody cares (I eat the stray crumbs anyway).
I sometimes mix in a spoonful of Dijon mustard with the eggs if I’m feeling fancy. It’s not crucial but hey, treat yourself.
Panko makes the crust gorgously crunchy but the finer supermarket crumbs are more old-school—both work, but they really do give different feels.

Some Experiments That Worked (And Didn’t)

Smoked paprika in the crumb: winner.
Grinding in a bit of fennel seed: surprisingly nice if you like herby pork.
Tried subbing in coconut flour instead of plain once—bit off the wall, I know. Wouldn’t recommend; it tasted like sweet sand.
And for vegetarians, my friend did this exact thing with thick-sliced eggplant. It actually was brilliant, though you need to cook it longer or it’s squeaky.

Equipment (But Don’t Sweat If You Don’t Have It All)

You don’t need fancy kit. A shallow tray for baking, some bowls for dipping, and tongs if you’re posh (or just clean hands). If you don’t have an oven rack, just line the tray with parchment or even foil—less crispy on the bottom, but still lovely. No thermometer? Just cut into the thickest one and check it’s not pink.

Stashing Leftovers (Doesn’t Happen Often, Not Gonna Lie)

Pop extra pork chops in a sealed tub in the fridge; they’re good for up to two days, but honestly, in my house they rarely survive more than a single dinner. You can reheat them in a hot oven (180C-ish)—I admit, they lose a bit of crisp but still fine in a sandwich. Never as good microwaved, says me.

How We Serve ‘Em

I like to slice these up and put them over a big salad (kind of balances out the carb guilt), but honestly my lot prefer it with mashed potatoes and peas and those slightly tragic tinned carrots when we run out of fresh. Sometimes I go wild and make a quick apple sauce on the side. Try it!

Things I’ve Learned (a.k.a. My Pro Tips—With Blemishes)

I once tried rushing the preheat and, yeah, the breadcrumbs kind of merged with the pork in a sad, bland mush. Never again. Wait for full temperature before baking!
Flipping the chops halfway? Don’t skip it or you’ll get a weirdly pale bottom—possibly a metaphor for my winter legs, but I digress.
Don’t overload the tray—if the chops are touching, they steam. Leave elbow room; they deserve it.

Real-Life FAQ (From Folks Who’ve Actually Asked)

Can I do this with chicken? Totally. You may have to shorten the bake by 8-10 mins for thinner chicken breasts. Just check for doneness.
I don’t have Parmesan—can I skip it? Sure. Skip it or swap for whatever hard cheese is knocking around. I tried cheddar, and it melts more but still works!
Is there a way to get these extra golden? Actually, a quick spray of cooking oil right before baking does the trick. Or, use those Japanese panko crumbs—as I said, more crunch, bit less old-world taste.
Gluten-free possible? You bet—just use a gluten-free flour and crumbs plus a dash more oil. Bob’s Red Mill makes one I like (bobsredmill.com). Didn’t notice much difference, honestly.
How do you keep the breading from sliding off? Pat those chops really dry before dipping! And let them sit for 5 mins before popping in the oven. Almost always works.
Where do you get your pork? If you’re in the UK, I like to order from Field & Flower for reliably tasty stuff, but supermarket pork is grand too.

Last thing: If you want to get geeky about all things breading, I once learned a lot from Serious Eats’ guide to breading and frying. And, if all else fails, order takeaway—I mean, even the best of us have off days.

Oven Crispy Bread and Crumbs Pork Chops