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Crispy Breaded Pork Chops are golden and crunchy on the outside, tender and juicy on the inside, and packed with flavor from a seasoned Parmesan breadcrumb coating. These easy pan-fried pork chops are a budget-friendly dinner that’s quick enough for busy weeknights but delicious enough to make on repeat.
Table of Contents
- Kellie’s Note Chop Chop!
- Why You’ll Love My Breaded Pork Chops
- Ingredients for Breaded Pork Chops
- How to Make Breaded Pork Chops
- What’s the Best Cut of Pork for Breaded Pork Chops?
- Kellie’s Tips for the best Breaded Pork Chops
- What to Serve with Breaded Pork Chops
- How to Store Breaded Pork Chops
- More Easy Pork Recipes
- Crispy Breaded Pork Chops Recipe
Kellie’s Note
Chop Chop!
I love a good, juicy pork chop recipe, especially when I need to get dinner on the table without spending a fortune or an hour in the kitchen. Pork is usually pretty affordable, it cooks quickly, and with the right technique, it’s anything but boring.
I’ve made my fair share of pork chops over the years, and the one thing I can’t stand is a dry pork chop with a less than crispy coating. Nobody wants that for dinner.
My foolproof method for making Breaded Pork Chops gives you that perfectly golden, crispy crust with juicy pork inside. The secret is a combination of seasoned breadcrumbs, panko, and Parmesan cheese, along with a few simple tricks to keep the breading right where it belongs.
These are the kind of crispy Boneless Pork Chops that make an ordinary Tuesday dinner feel a little more special. Add some mashed potatoes or a simple salad, and dinner is done.
Why You’ll Love My Breaded Pork Chops
- Perfectly crispy coating. A combination of Italian breadcrumbs, panko, and Parmesan cheese creates a golden crust with just the right amount of crunch.
- Juicy every time. My cooking method keeps the pork tender inside without sacrificing that crispy exterior.
- Budget-friendly. Boneless pork loin chops are an inexpensive protein that can easily feed the whole family.
- Quick and easy. These pan-fried pork chops cook in just minutes, making them perfect for busy weeknights.
- Made with pantry staples. You probably have most of the ingredients already.
- Family-friendly. They’re basically the pork chop version of chicken tenders, only a little more grown-up.
Ingredients for Breaded Pork Chops
You don’t need anything fancy to make the best Breaded Pork Chops. A few simple ingredients and a well-seasoned breadcrumb coating do all the heavy lifting.
- Boneless Pork Chops: I like boneless pork loin chops that are about 3/4 inch thick. They cook quickly and evenly without drying out. You can use bone-in pork chops, but they’ll take a little longer to cook.
- All-Purpose Flour: A light coating helps the egg mixture stick to the pork. A gluten-free all-purpose flour blend works as a substitute.
- Eggs and Water: These create the binder that holds the crispy coating in place. A splash of milk can replace the water if you prefer.
- Italian Seasoned Breadcrumbs: These add flavor and create the base of the breading. Plain breadcrumbs work, too, but you’ll want to add a little more seasoning.
- Panko Breadcrumbs: My favorite trick for an extra-crispy crust! Panko is lighter and coarser than regular breadcrumbs, giving the pork chops a really nice crunch.
- Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty flavor and helps the crust turn golden brown. Pecorino Romano is a good substitute, although it’s a little saltier.
- Seasonings: Garlic powder, onion powder, Italian seasoning, smoked paprika, kosher salt, and black pepper add plenty of flavor without overpowering the pork. You can skip the smoked paprika if you don’t have it.
- Olive Oil and Butter: I use both for pan-frying. The oil helps create that crispy crust, while the butter adds richness and flavor. A neutral cooking oil, like avocado oil, works well, too.
- For Serving: Fresh parsley, lemon wedges, and a little extra Parmesan are optional, but they add a delicious finishing touch.
How to Make Breaded Pork Chops
Making crispy Breaded Pork Chops is easier than you think. The trick is to give the breading time to stick and let the pork cook without constantly moving it around.
- Prep the pork. Pat the boneless pork chops dry with paper towels and season both sides with salt and pepper. If they’re uneven, lightly pound them to the same thickness so they cook evenly.
- Set up your breading station. Add flour to one shallow dish, whisk the eggs and water in another, and combine both types of breadcrumbs, Parmesan, and seasonings in a third.
- Bread the pork chops. Coat each chop in flour, dip it into the egg mixture, and press it firmly into the seasoned breadcrumbs. Make sure every side gets a generous coating.
- Let them rest. Place the breaded pork chops on a wire rack or baking sheet for about 5 minutes. This little step helps the breading adhere so it doesn’t fall off when cooking.
- Heat the skillet. Add the olive oil and butter to a large skillet over medium heat. When the butter is melted and the oil is shimmering, you’re ready to cook.
- Pan-fry until golden. Cook the pork chops in batches without crowding the skillet. Let them develop a deep golden crust before flipping, about 4–5 minutes per side, depending on thickness. If the breading starts getting too dark, lower the heat slightly.
- Rest and serve. Transfer the cooked pork chops to a clean wire rack and let them rest for 3–5 minutes before serving. Finish with fresh parsley, grated Parmesan, and a squeeze of lemon.
The pork chops are ready when the coating is golden and crisp and the internal temperature reaches 145°F. A meat thermometer takes all the guesswork out of getting them just right.
What’s the Best Cut of Pork for Breaded Pork Chops?
I prefer boneless pork loin chops for this recipe because they’re lean, affordable, and cook quickly.
Look for chops that are approximately 3/4 inch thick. They’re thick enough to stay juicy but thin enough to cook through before the breading gets too dark.
If your pork chops are much thicker, you can gently pound them to an even thickness. This helps them cook more evenly and gives you a better balance of crispy breading and tender pork.
Bone-in pork chops work, too, but because they generally take longer to cook, you may need to adjust the heat to keep the coating from burning before the pork is cooked through.
Kellie’s Tips for the best Breaded Pork Chops
I’ve learned a few tricks for making Breaded Pork Chops that are actually crispy instead of greasy or soggy.
- Dry the pork first. Excess moisture makes it harder for the coating to stick. Patting the chops dry is a small step that makes a big difference.
- Don’t skip the flour. Flour gives the egg something to grab onto, which helps keep the breading attached.
- Use both kinds of breadcrumbs. Italian breadcrumbs add flavor, while panko provides that crunchy texture. Using both gives you the best of both worlds.
- Press the coating onto the pork. Don’t just dip and shake. Gently press the breadcrumb mixture onto each chop to create a nice, even crust.
- Let the breading rest before cooking. Five minutes is all it takes to help the coating stick.
- Keep the heat at medium. If the skillet is too hot, the Parmesan and breadcrumbs will burn before the pork cooks through.
- Don’t crowd the pan. Cook in batches so the pork chops fry instead of steam.
- Use a meat thermometer. Pork is perfectly cooked at 145°F, followed by a short rest. Overcooking is the fastest way to end up with dry pork chops.
- Rest on a wire rack. This keeps the bottom of the pork chops from getting soggy while the juices settle.
What to Serve with Breaded Pork Chops
These crispy Parmesan Breaded Pork Chops go with just about anything, which is another reason they’re one of my favorite easy dinners.
- Creamy Mashed Potatoes: A classic comfort-food combination that never disappoints.
- Roasted Asparagus: A quick vegetable side that cooks while you’re getting the pork chops ready.
- Green Beans Almondine: Buttery green beans with toasted almonds add a little crunch and freshness.
- Homemade Mac and Cheese: Because there’s nothing wrong with a little extra comfort food.
- Apple Slaw: Crisp apples and cabbage with a tangy dressing are especially good with pork.
- Potatoes Au Gratin: Perfect when you want something a little more indulgent.
You can also keep things super simple with a tossed green salad and lemon wedges. The crispy pork chops are really the star of the show.
How to Store Breaded Pork Chops
- Refrigerator: Store leftover Breaded Pork Chops in an airtight container in the refrigerator for up to 3–4 days. Let them cool before packing them away.
- Freezer: Once completely cooled, wrap the cooked pork chops individually and place them in a freezer-safe container or bag. Freeze for up to 2–3 months for the best quality.
- Reheating: The oven or air fryer is your best bet for keeping the breading crispy. Reheat in a 350°F oven or air fryer until heated through to 165°F. The microwave works in a pinch, but the coating will soften.
- Make Ahead: You can combine the breadcrumb mixture ahead of time and store it in an airtight container. I prefer breading the pork chops shortly before cooking so the coating stays crisp instead of absorbing moisture from the meat.
More Easy Pork Recipes
Pork is one of my favorite proteins for making quick, budget-friendly dinners that everyone will actually eat. If you love these Crispy Breaded Pork Chops, here are a few more easy pork recipes to add to your weekly dinner rotation.
- Slow Cooker Pork Loin: Tender, juicy pork cooked in a sweet and savory honey garlic sauce. Perfect for busy days when you want dinner practically waiting for you.
- Oven Baked Pork Chops: An easy, flavorful dinner with minimal prep and cleanup.
- Easy Slow Cooker Pork Chops: Creamy gravy, juicy inside, and packed with flavor.
- Pan Fried Pork Chops: Juicy, buttery and quick.
- Pork Schnitzel: A classic comfort food with a crunchy coating that’s perfect with a squeeze of fresh lemon.
Crispy Breaded Pork Chops Recipe
Equipment
- skillet
- measuring cup
- measuring spoons
- shallow dredging bowls
Ingredients
For the Pork Chops
- 4 boneless pork chops, about 3/4 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 3/4 cup Italian seasoned breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons garlic powder
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika, optional
- 1/4 cup olive oil or neutral cooking oil, plus more as needed
- 2 tablespoons butter
For Serving
- Fresh chopped parsley
- Lemon wedges
- Additional grated Parmesan cheese
Instructions
- Pat the pork chops dry with paper towels. If necessary, lightly pound them to an even 3/4-inch thickness. Season both sides with the kosher salt and black pepper.
- Arrange three shallow dishes for breading. Add the flour to the first dish. In the second dish, whisk together the eggs and water. In the third dish, combine the Italian breadcrumbs, panko, Parmesan cheese, garlic powder, Italian seasoning, onion powder, and smoked paprika.
- Dredge each pork chop in the flour, shaking off any excess. Dip into the egg mixture, allowing the excess to drip off, then firmly press into the breadcrumb mixture until completely coated.
- Transfer the breaded pork chops to a wire rack or baking sheet and allow them to rest for 5 minutes. This helps the breading adhere to the pork during cooking.
- Heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted and the oil is shimmering, carefully add the pork chops, working in batches to avoid overcrowding.
- Cook for approximately 4–5 minutes per side until golden brown and crispy. Adjust the heat as needed to prevent the breading from burning. The pork chops are done when the internal temperature reaches 145°F.
- Transfer the cooked pork chops to a clean wire rack and rest for 3–5 minutes. Sprinkle with chopped parsley and additional Parmesan cheese. Serve immediately with lemon wedges.
Notes
- Best pork chops: Boneless pork loin chops about 3/4 inch thick work best for even cooking and a juicy center.
- Keep the breading in place: Pat the pork dry, press the breadcrumbs firmly onto each chop, and allow the coated pork to rest for 5 minutes before cooking.
- Don’t overcrowd the skillet: Cook in batches for a golden, crispy crust. Add more oil as necessary.
- Watch the temperature: Cook to an internal temperature of 145°F, then allow the pork to rest before serving.
- Keep them crispy: Transfer cooked pork chops to a wire rack instead of stacking them on a plate.
- Storage: Refrigerate leftovers for 3–4 days. Reheat in the oven or air fryer for the crispiest results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
