Breaded Baked Pork Chops Recipe

Name: Breaded Baked Pork Chops
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6
Ingredients: 6 pork chop cutlets; 1 teaspoon garlic powder; 1 teaspoon seasoning salt; 0.25 cup all-purpose flour; 2 large eggs, beaten; 2 cups dry bread crumbs; 0.25 cup olive oil

Cook Time: 70 minutes

Ingredients

6 pork chop cutlets
1 teaspoon garlic powder
1 teaspoon seasoning salt
cup all-purpose flour
2 large eggs, beaten
2 cups dry bread crumbs
cup olive oil

Directions

Step 1: Preheat the oven to 350F (175C).

Step 2: Season the pork chops with garlic powder and seasoning salt.

Step 3: Dredge the pork chops in flour, shaking off any excess flour.

Step 4: Dip the floured pork chops into the beaten eggs. Lift them out, allowing the excess egg to drip back into the bowl.

Step 5: Press the pork chops into the bread crumbs, ensuring both sides are evenly coated. Place the breaded chops on a plate, making sure they dont stack on top of each other.

Step 6: Heat the olive oil in a skillet over medium heat. Add the breaded pork chops and cook them until they are well-browned, about 5 minutes per side.

Step 7: Transfer the browned pork chops into a 9x13-inch baking dish and cover them with aluminum foil.

Step 8: Place the dish in the preheated oven and bake the pork chops for 60 to 90 minutes, or until they are cooked through. You can check the doneness by inserting an instant-read thermometer into the center of the meat, which should read 145F (63C).

Recipe Tip

If using a dark baking dish, consider lowering the oven temperature to 325F (165C) to prevent over-browning.

Nutrition Facts (per serving)

Calories: 451
Fat: 21g (27% Daily Value)
Saturated Fat: 5g (25% Daily Value)
Cholesterol: 127mg (42% Daily Value)
Sodium: 497mg (22% Daily Value)
Carbohydrates: 31g (11% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 3g
Protein: 33g (66% Daily Value)
Vitamin C: 0mg (0% Daily Value)
Calcium: 105mg (8% Daily Value)
Iron: 3mg (17% Daily Value)
Potassium: 446mg (9% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Author: Weez

Yield: 6 servings

History and Origin

The breaded baked pork chop is a dish that combines two popular culinary techniques: breading and baking. While pork chops have been a staple of European and American cuisines for centuries, this specific recipe reflects the modern trend of healthier cooking, where frying is substituted with baking. The tradition of breading meat traces back to ancient Roman times, but it became particularly popular in the United States in the 19th century as immigrants from various parts of Europe brought their culinary traditions with them. Today, the breaded pork chop is a versatile dish enjoyed by families worldwide.

Regional Variations

In the United States, breaded pork chops are commonly associated with Southern and Midwestern cooking, where hearty, comfort foods are central to the local cuisine. In the South, its not unusual to serve these chops with sides like mashed potatoes, green beans, and cornbread. In contrast, Northern regions might pair them with sauerkraut or roasted vegetables. Additionally, different parts of the world, such as Germany, feature similar dishes like schnitzel, which involves breaded and fried meat, often pork, that is enjoyed with various sides, such as potato salad or sauerkraut.

Differences from Similar Dishes

Breaded baked pork chops differ significantly from other breaded pork dishes, such as fried pork chops or schnitzel, primarily in the cooking method. While schnitzels are usually pan-fried, resulting in a crispy, golden crust, breaded baked pork chops use a less oil-intensive approach by baking the breaded meat. This makes the dish slightly lighter but still retains a crispy exterior, especially when the pork chops are browned in a skillet before being baked. In comparison, fried pork chops often have a heavier, greasier texture due to the deep-frying process.

Where It's Typically Served

Breaded baked pork chops are a popular home-cooked meal, especially in family-oriented settings. They are commonly served as part of a Sunday dinner or a weekday meal when a hearty and satisfying dish is required. The dish is also found on restaurant menus, especially in American diners or steakhouses, where classic comfort foods are celebrated. It is typically accompanied by traditional sides like mashed potatoes, coleslaw, or baked beans. Depending on the region, you may also find it paired with apple sauce or gravy.

Interesting Facts

The breading process is not only for flavor but also helps to lock in the moisture of the meat, resulting in tender and juicy pork chops.
The technique of breading meat before cooking is believed to have originated in Ancient Rome, where it was used to enhance the flavor and texture of meats.
In some cultures, such as in Germany, breaded pork dishes are a key part of holiday meals and celebrations, especially around Christmas.
Variations of breaded meat, especially pork, can be found in numerous global cuisines, from the Italian "cotoletta" to the Japanese "tonkatsu".

FAQ about Breaded Baked Pork Chops Recipe

Yes, you can use boneless pork chops. Keep in mind that boneless chops may cook slightly faster than bone-in chops, so you should check the internal temperature to ensure they reach 145°F (63°C).

Store any leftover pork chops in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Yes, you can freeze the cooked pork chops. Allow them to cool completely, then wrap each chop in plastic wrap or foil and place them in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 25-30 minutes.

These pork chops pair well with mashed potatoes, roasted vegetables, or a fresh salad. You can also serve them with a side of applesauce or coleslaw for extra flavor.

Yes, you can substitute the bread crumbs with panko crumbs for a crunchier texture or use crushed crackers, like Ritz, for a different flavor profile.

Use a meat thermometer to check the internal temperature of the pork chops. The pork should reach 145°F (63°C) to be considered safe and fully cooked. The chops should also be golden brown on the outside.

Yes, you can cook breaded pork chops in an air fryer. Preheat the air fryer to 400°F (200°C) and cook the chops for about 10 minutes, flipping halfway through, until they are crispy and reach an internal temperature of 145°F (63°C).

If the breading starts to burn during frying, reduce the heat slightly and cook the pork chops for a shorter time on each side. Make sure to not overcrowd the skillet to allow for even browning.

To make this recipe healthier, you can use whole wheat breadcrumbs instead of regular breadcrumbs, reduce the amount of oil used, or even try baking without any oil at all. You can also serve it with a side of steamed vegetables or a light salad for a balanced meal.

If your pork chops turn out tough, it's likely that they were overcooked. Be sure to check the internal temperature early using a meat thermometer. For a more tender result, you might want to use thicker cuts of pork or choose bone-in chops, which tend to remain juicier.

Comments

Sue

10/06/2025 01:52:54 PM

The ingredients as they stand are right on. However, you can cook these in an air fryer in ten minutes without sacrificing flavor or tenderness. Simply season as directed, preheat your air fryer to 400 degrees for five minutes, spray both sides of the prepared chops lightly with canola cooking spray, and air fry for five minutes per side. I had to do mine in two batches. Kept them warm in a 170 degree oven until ready to eat. Served with brown rice, applesauce, and Nana's Southern Coleslaw, also from this site. Yum!

ProBasil2773

04/22/2024 09:58:16 PM

OK this is a simple stock recipe for pan fried pork chops or breaded pork chops I have seen all over for fifty years. However, LOL, this person has the baking temp and bake timing WAAYYYY off!! You will destroy lovely pork chops and with the prices of meat today, DONT DO IT. Pan fry the breaded chops for 4 minutes on each side!! Then bake in 350 degree oven for 25 to 30 minutes tops. They will be juicy, tender, and delicious. I had chopped fresh herbs to my bread crumb mixture.

mikomine

06/25/2021 08:38:50 PM

Baked pork chops are great and far more tender than pan frying. My polish grandma takes about 1/2 cup of mayonnaise and smears it on about 4 or 5 pork chops. Drops them into Italian bread crumbs to coat and puts them on a sprayed (olive oil spray) cookie sheet and bakes at350 for about 25-30 minutes. I flip them 1/2 way through to get a little crust on both sides. They come out juicy and tender.

Jeff

06/27/2024 08:32:30 PM

Do NOT pay fry these for five minutes per side. They will burn! It takes approximately one minute per side, depending on the temperature of your oil (I heat mine to between 325 and 350 degrees F). All you are attempting to do here is brown the breaded coating prior to baking. Brown the breading and then bake to actually cook the chops. Thickness of the chops will determine length of time, so keep an eye on them. Just cook to an internal temperature of 165 degrees F. No turning required while baking. These are juicy and tender and taste delicious, especially using bone-in pork chops! My rating would be a 4.9, but can't do that. Downgraded due to the above comment only.

WobblyPeas1875

08/23/2023 06:31:01 PM

Make these all the time, add a tbsp of water to baking dish,but only bake at 350 covered for 45 minutes ,60-90 minutes is way to long

pobryon

06/29/2021 12:18:54 PM

I wanted to fry the pork chops but also something a bit different so, I tried this recipe. I followed the recipe except, I used bone in center cut pork chops because that is what I had on hand and I like the flavor better with the bone. The recipe was easy to do and it came out great. The ,eat was moist and I had a nice crispy brown outside. The family liked it and I will definitely do it again.

Art

06/25/2021 09:51:15 PM

This recipe would be better with thick bone-in chops. I used a covered casserole dish and added water to steam the chops after the browning.

Deb

04/26/2025 01:33:47 AM

Made this and the last 30 min, added some broccoli crowns!! BTW....last 30 min ended up being a total cooking time of 45min at 350 degrees

karen_koger

01/17/2022 05:58:18 AM

My husband loved it! ( I’m vegetarian). I added black pepper. Also, it cooked in less than an hour- I used boneless pork chops. I will definitely be making this again!

plates4u

08/04/2021 03:04:49 AM

These are very good. I decided to butterfly and flatten my pork chops with a meat tenderizer. They were the perfect thickness and can be considered a "quick pork schnitzel". Served with Potato with Quick Pickled Lemons Salad from this site.

Jeffrey Smith

04/21/2024 07:26:08 PM

Perfect recipe for any occasion.

JoyfulTimer2790

08/23/2023 03:15:50 AM

Followed the recipe and it turned out great! Pretty sure the negative reviews didn't actually make the chops. Mine were crispy and tender. I'm adding to the rotation for the family.

Sherry

09/15/2022 12:40:47 AM

If you bake these chops an hour after they are fried they will be bone dry! This a good basic fried pork chop recipe but they do not need the extra bake time. Be sure to use a meat thermometer.

Kathryn Hall Willet

07/04/2022 08:26:58 AM

These were awful! Followed the directions exactly and they were too brown using the time of 5 minutes per side and then totally overcooked when baked at 60 minutes. Very disappointed to ruin those nice pork chops.

Jay Michael

07/04/2022 02:38:50 AM

2 cups of bread crumbs is about 1 1/2 cups too much. And putting them in for 60 minutes will get you some nice slabs of shoe leather. This recipe is going in the deleted items folder.

Bill Nickoloff

06/26/2022 06:07:45 PM

The recipe has nice seasoning, but cooking instructions have these cutlets so overcooked, you wouldn't be able to chew through them. Pork cutlets are about the thinnest cut, unless you pound them into scallopini, which is super thin. The crumbs are okay so I added parmesan cheese, cayenne pepper and onion powder. I sauteed the cutlets in unsalted butter for about 2 1/2 minutes per side on medium heat in a cast iron skillet. I placed the skillet in a 375 oven for about 15 minutes until browned edges appeared. I removed from oven and removed cutlets from skillet flipping them onto a paper lined platter. Flipping lets the browned side from the skillet show for presentation and because the juices recirculate. I drizzled burnt sweet lemon juice (super easy to make) and chopped fresh cilantro. They were very good.

Bev Schewanick

06/24/2022 09:16:03 PM

TRY GROUND UP RITZ CRACKERS INSTEAD OF BREAD CRUMBS. IT KICKS IT UP A NOTCH.

Sylvia C Motta

04/19/2022 01:43:47 AM

My pork chops came out great using this recipe. I forgot to take pictures because my family literally ate it as soon as I took it out of oven.

Tracey Noonan

03/17/2022 11:58:51 PM

I have been trying to find a breaded pork chops recipe that I didn't have to fry. This one is NUMMY! Have made it several times now, using panko. Thanks for posting this!