These breaded pork chops are baked to juicy perfection and ready in about 30 minutes! Pork chops are slathered with a thin layer of mayonnaise (which keeps the meat super moist), and breaded with a perfectly seasoned breadcrumb/Parmesan cheese mixture.
This is one of my Pork recipes I know youโll want to keep on hand!
Growing up, I was not really a fan of the “other white meat”, aka, pork. But lately, we’ve been switching things up… and I have to tell you, I’m not at all mad about it!
When cooked well, pork chops are incredibly delicious and juicy. And this recipe, it’s ready in about 30 minutes, which is perfect for a quick weeknight dinner!
By the time the kids get home from school and they work on homework, weโre usually in a rush to get dinner together. Throw in after school activities or a little playtime with neighbors and itโs an absolute madhouse at dinner time.
This recipe is incredibly versatile, can be prepped ahead of time, and is truly a family favorite!
How to make baked breaded pork chops that are crispy?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Combine breading. No need for anything fancy, just a shallow bowl and a fork.
- Add mayo. All you need is a thin layer.
- Press into breadcrumbs. Press fairly firmly to get a good crust.
- Add mayo again. Again, just a thin layer.
- Add breadcrumbs. Sprinkle breading mixture over the top of the mayo, then press gently to adhere.
- Bake. The exact baking time will depend on your oven and the thickness of your chops, but 18-20 minutes is a good ballpark.
Helpful Tip!
The main tip when it comes to cooking pork, is not to overcook it. Pork chops have a bad rap for being dry and chewy, when really, it’s likely because those chops were overcooked! The most efficient and simplest way to tell when pork is finished cooking is to use a meat thermometer. Pork chops are done when their internal temperature is between 140-145ยฐ in the center. They’ll continue cooking a bit after they’re out of the oven as well.
Variations of this recipe
- Types of pork chops – this recipe was developed and tested using boneless pork chops about 1 inch in thickness. It will definitely work with other types of pork chops (and thicknesses), but you’ll need to do a little experimenting to see how long they need to bake. A meat thermometer is super helpful, and you’re looking for the pork to be between 140-145ยฐF in the center.
- Breadcrumbs – for this recipe, I use plain traditional breadcrumbs, but feel free to use panko instead.
- Breadcrumb alternatives – other great breading options are crushed cornflakes, crushed potato chips, crushed crackers, crushed pork rinds, etc.
- Mayo-free – if the idea of using a small bit of mayo as the binding agent is turning you off, feel free to use the traditional breading method. Dredge the chops in flour, then dip into eggs whisked with a little water, then coat with the breadcrumb mixture.
- Other cooking methods – if you’d rather fry, or air fry these pork chops, check out the “chef tips” section below the recipe for the full instructions.
FAQ’s
I prefer to use center-cut boneless loin chops. These are boneless, and generally have little fat and connective tissue (which means the chops won’t be overly chewy). This recipe was developed and tested with chops about 1 inch in thickness.
There are many ways to get the breading to adhere to the meat, but in this recipe we use mayonnaise. It might sound weird, but I promise, the mayo makes the pork incredibly moist and tender, while also adding a faint tangy flavor. The mayo also provides enough fat to allow the breadcrumb mixture to cook evenly and stay crispy/crunchy.
Yes, absolutely! I only recommend pan-frying them, with just about 1/4″ of oil in the skillet, and don’t overcrowd the pan. For complete frying instructions, see the “chef tips” section right below the recipe.
Making breaded pork chops ahead of time
As with most breaded meats, these pork chops taste best when made fresh. Reheated pork could possibly taste dried out, and the breadcrumb mixture will get soggy if you bread the chops ahead of time.
However, you can certainly prep ahead if you’d like:
- Pork – if your pork chops need any trimming, that can be done ahead, then keep the chops in an airtight container in the refrigerator until ready to use (within 2 days).
- Breadcrumb mixture – the breadcrumb mixture (minus the cheese), can be combined and stored at room temperature until ready to use.
- Prepare the pan – this is a small step, but still one that save a couple of minutes. Line your baking sheet or pan and set it aside.
Storage
Leftover pork should be refrigerated in an airtight container and enjoyed within 3-4 days.
Reheat in a 350ยฐF oven for about 10-15 minutes, or until heated through.
Freezing
For longer storage, breaded pork chops can be frozen!
Bread pork chops as directed, then add to a wax paper (or parchment paper) lined baking sheet and freeze for 1-2 hours, until hard.
Transfer flash-frozen chops to a freezer-safe container and freeze for up to 3 months.
To cook, add frozen chops to baking sheet and bake as directed, adding about 10-15 extra minutes to account for the meat being frozen.
Recipes to serve with breaded pork chops
- Mashed potatoes
- Green beans
- Asparagus
- Potato casserole
- Stick of butter rice
- Ranch mushrooms
- Roasted carrots
- and more!
My Favorite Meat Thermometer!
I love using this meat thermometer for making sure the meat is finished cooking! Easy for beginners & totally worth the $17 cost! If youโd like to treat yourself and get a wireless thermometer probe that stays IN the meat, and will alert you when it gets to the temperature you want, this smart meat thermometer works with your phone! Itโs been so much fun to use.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Pork
- 4 boneless pork chops about 1" thick
- salt and pepper to taste
Breading mixture
- 1 1/2 cups plain breadcrumbs
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp celery seed
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup mayonnaise
Instructions
Prepare
- Preheat oven to 425ยฐF and line a rimmed baking sheet with aluminum foil or parchment paper.ย Set aside.
Season pork
- Dry pork chops well with paper towels and season lightly with salt and pepper, to taste.
Make breading mixture
- In a shallow bowl, combine breadcrumbs, salt, paprika, black pepper, garlic powder, onion powder, celery seed, and Parmesan cheese.ย Stir to combine well.
Bread pork chops
- Spread a thin layer of mayonnaise on one side of a pork chop, then add, mayo side down, to the breadcrumb mixture.ย Press gently to coat well.
- Spread another thin layer of mayonnaise on the other side of the pork chop and sprinkle with breadcrumb mixture, pressing gently to adhere. ย
- Add pork chop to prepared baking sheet and repeat steps 1 and 2 with remaining pork chops.
Bake
- Once all chops are on the baking sheet, spray pork with cooking spray, and bake for 18-20 minutes, or until pork has reached an internal temperature of 145ยฐF.
Serve
- Let pork chops rest a few minutes, then serve, sprinkled with a bit of fresh minced parsley and lemon wedges.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- This recipe makes 4 pork chops, but can easily be doubled if needed.
Pan-Fried Pork Chops Directions:
- No changes needed to ingredients.
- Add vegetable or peanut oil to a large heavy bottomed skillet, enough to be about 1/4″ deep, over MED/MED HIGH heat.
- Once oil is hot, add breaded pork chops (don’t overcrowd the pan), and fry for 5-6 minutes per side, or until cooked through to an internal temperature of between 140-145ยฐF.
- Remove chops from oil and add to a wire cooling rack to allow excess oil to drip off.
Air-Fried Pork Chops Directions:
- No changes needed to ingredients.
- Preheat air fryer to 400ยฐF.ย ย
- When air fryer is preheated, spray the basket lightly with nonstick cooking spray, then spray both sides of the breaded pork chops with cooking spray as well.
- Cook 6 minutes, then flip over and cook another 5-6 minutes, or until cooked through to an internal temperature of between 140-145ยฐF.
- Repeat step 3 and 4 if your air fryer isn’t large enough to accommodate all the pork chops.
Nutrition Disclaimer
The Chunky Chef 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 can vary quite a bit depending on which brands were used.
Sue Turcsany says
Going to make these for supper. Can I bread them ahead of time and refrigerate for a few hours before I bake them in the oven? If I do this, do I have to let them come to room temperature before putting into the oven. I am concerned about letting them sit to come to room temperature because of the mayo. What will happen if you put a cold pork chop into a hot oven.
The Chunky Chef says
I wouldn’t bread these ahead of time, or the breading will likely end up soggy.
Hzl Bukalski says
Oooo i did not think i could pull it off but this recipe O MY Delicious and then some! Thanks, for sharing Followed recipe except one item used shake type parm ( real deal, would of blown the budget ) still tho maybe one day ( the real stuff) Used ctr cuts Again, thanks for helping me be a better cook
Rose says
I look forward to trying your recipe. However, I was wondering if you have ever marinated the pork chops before making this recipe? My last experience (not your recipe) making pork chops were not as tender as I would have liked, but they were moist.
The Chunky Chef says
I haven’t tested this recipe with a marinade, but you could certainly give it a try ๐
Jo says
fridge for two hours then follow directions. The provided recipe is great with or without this prep. Thank you for sharing this recipe. It is a nice alterative to the same old classic.
Sue says
These look delicious! I was going to make them tonight for supper. I do have a few questions. Do I have to flip them half way through the baking process and will the parchment paper add more moisture and cause the bottom of the pork chops to have soggy breading? Do I really need the aluminum foil/or parchment paper or can I just put them directly on a baking sheet?
The Chunky Chef says
You don’t have to flip them over, but certainly can if you’d like. You can also place them directly on the baking sheet if you’d prefer not to use parchment or foil ๐
Tina says
I made this yummy pork chop recipe last evening — everyone was wowed! Just the right amount of spice in the breading. The mayo coating is brilliant — lighter than egg breading and really crispy. Love all your recipes, Amanda!
Bev says
Easy and very good!
Amy says
Forgot to say..this is a terrific web page. So organized, easy to navigate, attractive, lots of info. Good job.
Amy says
This was great. Thereโs nothing better than perfectly cooked, juicy pork. Thanks. And, you wrote a great page, lots of choices with clear explanations for each. Youโre cute as a button, too. I like your style, and Iโm joining right now. Have a good holiday.
Dan says
Best pork chops I ever had I follow the recipe and it was great. I overcooked it just a little cuz I had skinny chops next time it’ll be big ones
Sara says
A total hit for dinner agreed by entire house… thanks
Pris says
These turned out deliiiiiicious!
Lillian Candelaria says
Delicious and JuicyโฆMy family enjoyed.
I however seasoned the chops with Adobo, out of habit. It was still delicious
Cheyenne says
I’ve been trying to nail a breaded porkchop for weeks… finally found the recipe that makes a perfect porkchop! Thanks!!
Catalina says
This is the perfect idea for dinner. My family will love it!
Krystle says
Super crispy. My hubby said he could have eaten the whole pan!
Erin | Dinners,Dishes and Dessert says
Love these breaded pork chops! Can’t wait to try them!
Amanda says
The breading on these pork chops is so perfect! Flavorful and crispy!
Erik says
You weren’t kidding about the crispy part. Amazing!
Beth says
These look absolutely delicious. I can’t tell you how much I love breaded pork chops. These look so crispy and tasty.
Dave Stark says
3. Add pork chop to prepared baking sheet and repeat step 4 with remaining pork chops.
I believe “repeat step 4” should read “repeat steps 1 and 2”.
With the correction out of the way, this recipe is on the menu for tomorrow.
The Chunky Chef says
Thanks for the heads up… that’s what I get for multitasking ๐ I’ve corrected the instructions, and hope you enjoy the recipe!