Crispy Baked Pork Chops

Name: Crispy Baked Pork Chops
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 3 Tablespoons salt; 4-5 cups cold water; 4 center cut boneless pork chops ((¾ - 1 inch thick)); 4 slices sandwich bread; 2 Tablespoons vegetable oil; 1 small shallot, minced ((about 2 Tablespoons)); 3 garlic cloves, minced ((about 3 teaspoons)); 1/2 teaspoon salt; ½ cup all-purpose flour ((divided use)); 2 eggs; 2 Tablespoons grated parmesan cheese; 2 Tablespoons minced fresh parsley; 1 teaspoon minced fresh thyme; black pepper ((to taste))

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Crispy Baked Pork Chops are juicy, flavorful, and coated in a golden, crunchy crust then oven-baked for an easy, no fuss dinner!

A TENDER, JUICY PORK RECIPE

These Crispy Baked Pork Chops deliver all the crunch and flavor of fried pork chops—without the mess! With just a few simple ingredients and no frying required, this easy recipe is perfect for a quick, delicious dinner the whole family will enjoy. If you are like me and always trying to figure out what to make with pork chops – I got you covered! I think you are really going to love this one!

A dinner plate with potatoes and Crispy Baked Pork Chops.

These are some of the best pork chops I’ve ever had! I think cooking them on the wire rack made a huge difference and doing the brine kept them seriously juicy!
– John

FREQUENTLY ASKED QUESTIONS:

What if my pork is already brined?

If using enhanced pork, pork that has already been seasoned in a brine solution, it will be noted on the packaging, you can skip the brine to prevent the meat from being too salty.

What can I do to help stop the breading from falling off?

Be sure the pork is patted dry before breading. Doing so will help guarantee each dredge step does its job. Leaving the meat overly wet will result in a coating that comes off and does not stick to the meat after baking.

Can I make these ahead of time?

These chops do not do well if assembled too long before baking. The bread can become wet and soggy from the egg mixture. The breadcrumb topping can be made and stored in an airtight container at room temperature for up to 3 days before using. But I wouldn’t bread the chops too early.

Can I use store bought bread crumbs?

Freshly made breadcrumbs make these chops extra crunchy. If using premade breadcrumbs, substitute panko for a similar crunch. Traditional breadcrumbs can be used but will not result in a similar crunchy coating.

Can I skip the brining step?

I think brining is actually great for pork chops because it is such a lean meat and so many people have trouble with their pork chops during out. So, I would definitely recommend NOT skipping it, even if you were just making these with a shake and bake mix. Honestly, I think I may start brining more of our pork chops that way with the brining step to help keep everything nice and moist.

What should I serve these Crispy Baked Pork Chops with?

I served these pork chops with my Ranch Roasted Potatoes that you’ll see in my pictures. I think they would also be great with other potatoes like Baked Potatoes, Ranch Smashed Potatoes, or French Fries. They’d pair nicely with Maple Glazed Carrots, peas, broccoli, amid a delicious Brussels Sprouts Caesar Salad.

How do I store leftover pork chops and what’s the best way to reheat them?

Pork chops can be stored in the refrigerator in an airtight container for up to 5 days.
To reheat chops, place them in a 350F-degree oven for 10-15 minutes or until heated through.

A plate with slices of Baked Pork Chops with a crispy coating.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

pork– This recipe uses a center cut boneless pork loin, at least ¾ inch thick. If using a thinner cut of meat, baking time will be reduced, cook until the internal temperature reaches 155 degrees.
bread– This recipe used a classic white artisanal sandwich bread, but any bread you have on hand could be used. White bread, Italian, or French bread could be used, you will need about 2 ½ cups of breadcrumbs.
shallots and garlic– Shallot and garlic add an aromatic flavor. A couple tablespoons of minced onion can be substituted for the shallot. If using dry garlic, substitute ½ teaspoon and add after browning the breadcrumbs.
parmesan cheese– Parmesan cheese adds an additional depth of flavor and a slight saltiness to the crumb topping. Romano or Asiago cheese can be substituted for parmesan if preferred.
thyme and parsley– Herbs add flavor and complement the garlic flavor in the crumb coating.
egg- A couple eggs mixed with flour help to act as a glue for the breadcrumb topping.
salt and pepper– Lean pork loin benefits from a short brine, helping to lock in moisture making for a more tender and juicier chop. Season with a little bit of pepper right before breading.

Pork chops, flour, parsley, eggs, Parmesan cheese, salt, shallots, thyme, garlic, sourdough bread, and pepper.

HOW TO MAKE CRISPY BAKED PORK CHOPS

In a bowl, dissolve 3 Tablespoons of salt in 4-5 cups of cold water. Place chops in brine solution, cover and refrigerate for 30 minutes. Preheat oven to 425F degrees, line a rimmed baking sheet with a wire baking rack, set aside. Tear bread into large pieces and add to the bowl of a food processor, pulse 10-15 times, or until cut into fine crumbs. In a 10-inch skillet over medium-high heat, add the breadcrumbs, vegetable oil, minced shallot, minced garlic, and ½ teaspoon of salt. Cook for a few minutes, or until the bread is lightly toasted, stirring often so it doesn’t burn. Remove from the heat to cool.

collage of three photos: pork chops in brine water; bread crumbs in food processor, breadcrumbs toasted in skillet.

Prepare the three plates for dredging. To the first bowl add ¼ cup of all-purpose flour. To the second bowl, add the two eggs and ¼ cup of all-purpose flour, stirring to combine. In the third plate, add the cooled breadcrumb mixer, parmesan cheese, parsley, and thyme. Remove pork from the brine, pat chops dry with paper towels. Season with pepper, a scant 1/8 teaspoon for each side.

collage of three photos: eggs and flour in a bowl; breadcrumbs and seasoning in a bowl; pork chops seasoned with salt and pepper on a baking sheet.

Coat chops in breading. First, dredge in flour, allowing any excess to shake off, next dip in the egg mixture, allowing any excess to drip off. Finally, coat in the breadcrumb mixture, pressing gently to help crumbs adhere to all sides.

collage of three photos: pork chop in flour, pork chop in egg mixture, pork chop in breadcrumb mixture.

Place the coated pork chops on the prepared baking tray. Repeat the process with the remaining three chops. Bake for 18-20 minutes, or until the internal temperature reaches 145F degrees.