Crispy Oven Baked Pork Chops
These Oven Baked Pork Chops are crispy, juicy, and ready in under 30 minutes. A simple, flavorful dinner the whole family will gobble up.
Tender, Crusted Pork Chops
These Oven Baked Pork Chops are crispy on the outside, juicy on the inside, and come together fast with simple pantry ingredients- totally my kind of dinner recipe! I’ve found that this easy pork chop recipe works with whatever seasoning you love and is a great option for a busy weeknight dinner when you want something belly filling but not super complicated!
Our family loved these, especially me. I was a little anxious when I saw them go in the oven, I won’t lie. But the flavor was amazing and the chops were so tender. I accidently used shredded parm instead of grated, but it didn’t matter, these turned out beautifully. Will make again.
– April
Frequently Asked Questions
No. You will never get the same exact crust like you get with frying in oil. Nothing compares but you can get close. This is just a different type of crust.
So for the seasoning, you can use whatever you like. Lemon Pepper works nice with pork chops. Or you can use a little salt, pepper, onion powder and garlic powder or your favorite seasoning blend. I used Weber Steak & Chop seasoning for a fun blend. I saw it in the store and wanted to give it a try and we ended up really loving the flavor.
Green Beans are a personal fave with pork chops for me. I also served mine with some creamy Mashed Potatoes. Steamed corn or a side of your favorite veggies are always a great option. I like to pop a bag in the microwave and make it super simple.
I get it, I don’t want to dry out my pork chops either. Pork is such a lean meat that it can dry out so fast so it’s crucial not to overcook or it will be so dry. I always say go by internal temperature, not cooking time. So grab your meat thermometer and take the guesswork out of it.
Now that we talked about the importance of using a meat thermometer, let’s chat about another tip. Pork chops are a very lean meat. If you have the time, it’s completely worth it to brine your pork chops first.
To do this, just dissolve 3 Tablespoons of salt in 4-5 cups of cold water in a bowl. Toss your chops in the brine solution, cover the bowl and refrigerate them for 30 minutes. Keep in mind that pork chops are done at 145°F, then should rest for a few minutes before serving. Overcooking, even by a few minutes can make them tough or dried out.
These pork chops turn out great in the air fryer and cook even faster.
Preheat the air fryer to 400°F. Prepare the pork chops exactly as directed with the mayo and panko coating. Place in a single layer in the air fryer basket (work in batches if needed). Air fry for 8-10 minutes, flipping halfway through, until golden and the internal temperature reaches 145°F. Let rest for a few minutes before serving.
Allow the pork chops to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. Reheat leftovers in the oven at 350°F for 10-12 minutes, or until warmed through. Reheat in the Air Fryer at 350°F for 3-5 minutes to help restore some crispness. Or you can heat in the microwave for 30-second intervals until warm, keeping in mind the coating will soften.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- boneless pork chops– Since each pork chop varies in thickness, you may need to add or subtract a little time from your baking process. Pork chops can be so weird when you buy them in the grocery store. Sometimes you find them in packs of 5 and sometimes in packs of 4. I don’t know why it varies, but, this recipe will work for use with between 4 to 5 pork chops.
- Italian seasoned panko breadcrumbs– If you don’t have panko crumbs, you could use regular breadcrumbs, but you won’t end up with quite the same super crunchy coating.
- grated Parmesan & Romano cheese blend – you could just use parmesan cheese, whatever you have on hand.
- mayonnaise– The mayonnaise adheres the crumbs to the pork chop as well as holds in moisture. If you don’t want to use the mayo, you can also use a whisked egg or two before coating each side.
- pork chop seasoning– I used Weber Steak & Chop seasoning (see ingredient image below). But, I also shared a few other seasoning options that you can try in the Frequently Asked Questions section above.
How To Make Crispy Oven Baked Pork Chops
Preheat the oven to 425 degrees. Prepare a baking sheet with parchment paper or aluminum foil. Remove pork chops from packaging and pat both sides dry with a paper towel. In a shallow dish, add the panko crumbs, grated parmesan cheese and 1 teaspoon of a seasoning mix. Or, ½ teaspoon salt and ½ teaspoon ground pepper. Stir this mixture together and set aside. On a small plate, add the mayonnaise. Lightly coat both sides of a pork chop with the mayonnaise.
Press the pork chop into the panko mix and coat both sides and edges of the pork chop. Repeat with the remaining pork chops. Spray the front and back of each pork chop with non-stick cooking spray and place evenly spaced on a baking sheet.
Bake the pork chops on the middle oven rack for about 14 minutes or until deep golden brown and an internal temperature of 145F degrees. NOTE: Please go by the internal temperature of the pork chop, not just cooking time. Oven times can vary so it is always best (especially with pork chops) to use a meat thermometer. Some ovens may cook the pork chop a bit faster and some slower.
Flip all the pork chops and turn the oven to a low broil for an additional 5 minutes or until the backs are the same deep golden brown. Remove and allow to sit for three minutes before serving with mashed potatoes and steamed green beans.
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Crispy Oven Baked Pork Chops
Ingredients
- 5 boneless pork chops (see notes below)
- 1 cup Italian seasoned panko breadcrumbs
- ½ cup grated parmesan romano cheese blend
- 1 teaspoon pork chop seasoning (I used Weber Steak & Chop seasoning)
- ½ cup mayonnaise
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil.
- Remove 5 boneless pork chops from packaging and pat both sides dry with a paper towel.
- In a shallow dish, add 1 cup Italian seasoned panko breadcrumbs, ½ cup grated parmesan romano cheese blend and 1 teaspoon pork chop seasoning. Stir this mixture together and set aside.
- On a small plate, add ½ cup mayonnaise.
- Lightly coat both sides of a pork chop with the mayonnaise.
- Press the pork chop into the panko mix and coat both sides and edges of the pork chop.
- Repeat with the remaining pork chops.
- Spray the front and back of each pork chop with non-stick cooking spray and place evenly spaced on a baking sheet.
- Bake the pork chops on the middle oven rack for about 14 minutes or until deep golden brown and an internal temperature of 145F degrees. NOTE: Please go by the internal temperature of the pork chop, not just cooking time. Oven times can vary so it is always best (especially with pork chops) to use a meat thermometer. Some ovens may cook the pork chop a bit faster and some slower.
- Flip all the pork chops and turn the oven to a low broil for an additional 3-5 minutes or until the backs are the same deep golden brown.NOTE: Even though you're turning the broiler on low, you must not leave the oven unattended. The broiler can burn the coating very quickly if you are not careful. Keep a close eye on them the whole time.
- Remove and allow to sit for three minutes before serving with mashed potatoes and steamed green beans.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This recipe works for only 4 pork chops as well.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This is so easy and so tasty! Using a meat thermometer to test doneness took the guesswork out.
It really makes all the difference (especially with pork chops that can dry out SO fast!) So happy you love this one Karen, thank you!
Very good
loved it and easy
Our family loved these, especially me. I was a little anxious when I saw them go in the oven, I won’t lie. But the flavor was amazing and the chops were so tender. I accidently used shredded parm instead of grated, but it didn’t matter. these turned out beautifully. Will make again.
Thanks so very much April!! I really do appreciate you taking the time to come back and comment!
Was not as crispy as I thought it would be, BUT my Husband loved the flavor. keep your recipes coming ty
Look forward to making this recipe it sounds very good
So delicious and simple.
With extra amount of mixture can we use for six chops