These Baked Panko Breaded Pork Chops have a crisp, golden Parmesan and panko crust with tender, juicy pork inside. A simple dry brine seasons the pork chops from the inside out, while toasted panko creates a beautifully browned coating without frying.
Fried pork chops are one of my favorite foods, but getting the perfect amount of browning without drying the inside is an art. This oven baked pork chops recipe takes all of the guesswork out of cooking pork chops to deliver a crispy texture on the outside and a perfectly juicy center.
This recipe takes a few extra preparation steps, but they make all the difference. Dry brining helps the pork retain moisture, and lightly toasting the panko before breading gives you a crisp, golden crust without having to overcook the pork.
Make this great dish an amazing meal by adding Brown Butter New Potatoes, Charred Broccolini, Southern Green Beans with Bacon, or Mushroom Rice Pilaf.
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Ingredients
- Boneless Pork Loin Chops - Use thick-cut boneless pork chops about 1 inch thick. Thicker chops stay juicier during the time it takes the breading to become crisp.
- Kosher Salt - Salting the pork ahead of time creates a simple dry brine. The salt has time to penetrate the meat, seasoning the pork while helping it retain moisture during cooking.
- Panko Bread Crumbs - Panko has a light, coarse texture that creates a crispier coating than traditional fine bread crumbs.
- Olive Oil - A small amount of oil helps toast the panko and promotes browning. The pork chops are also lightly coated with oil so the breading adheres without using an egg wash.
- Parmesan Cheese - Adds savory, salty flavor to the breading and complements the pork.
- Granulated Garlic, Paprika, Black Pepper, and Parsley - A simple combination of seasonings adds plenty of flavor without overpowering the Parmesan or pork.
See recipe card for quantities.
How to Make Baked Panko Breaded Pork Chops
Dry Brine the Pork Chops
Place the pork chops on a pan or in a baking dish and season generously with kosher salt.
Loosely cover the chops with parchment paper or a paper towel and refrigerate for at least 1 hour or up to 1 day.
Remove the pork chops from the refrigerator 30 minutes to 1 hour before cooking to take off the chill. This helps thick pork chops cook more evenly from the edges to the center.
Step 1
Preheat the oven to 425°F for a conventional oven or 400°F for convection.
Heat a small skillet over medium heat. Add the panko bread crumbs and slowly drizzle in the olive oil while stirring or tossing to lightly coat the crumbs.
Step 2
Continue stirring until the panko just begins to turn golden. Remove it from the heat before it becomes fully browned because it will continue to toast in the oven.
Step 3
Combine the toasted panko with Parmesan cheese, salt, black pepper, granulated garlic, paprika, and parsley.
Step 4
Lightly spray or brush the dry-brined pork chops with olive oil.
Place each chop into the panko mixture and press the breading firmly onto the top, bottom, and sides. Pay special attention to the fat cap along the edge of the pork chop so it gets plenty of crispy coating.
Step 5
Arrange the breaded pork chops on a baking sheet lined with parchment paper or foil.
Bake at 425°F for approximately 20 minutes, or until the center of the pork chops reaches an internal temperature of 135° - 140°F.
Remove the pork chops from the oven and let them rest for at least 10 minutes before serving.
Hint: Cooking time will vary depending on the thickness of the pork chops and your oven, so begin checking the internal temperature about 5 minutes before you expect them to be done.
Dairy-Free Panko Pork Chops
To make these breaded pork chops dairy-free, replace the Parmesan cheese with nutritional yeast. It adds savory flavor to the panko mixture while keeping the breading dairy-free.
Diana's Tips for Success
Don't skip the dry brine. Giving the salt at least an hour to work helps season the pork and retain moisture. For an easy make-ahead option, season the pork chops the night before and refrigerate them until you're ready to cook.
Take the chill off before baking. Let the chops sit out for 30 minutes to 1 hour before they go into the oven. Thick pork chops will cook more evenly when they aren't refrigerator-cold in the center.
Toast the panko. Breaded foods can be difficult to brown evenly in the oven. Lightly toasting the panko with olive oil before breading gives the crumbs a head start, allowing the crust to become golden without leaving the pork in the oven long enough to dry out.
Top Tip
Use a meat thermometer. Start checking the chops several minutes before the estimated cooking time is finished. Remove them when they reach 145°F rather than relying solely on the timer.
Leave them on the hot baking sheet and let carry over cooking finish the chops. The temp will rise 5-10 degrees during the rest period.
Cooking time will vary depending on the thickness of your pork chops. This recipe is ideal for chops that are ¾ of an inch to 1 ¼ inch thick.
Give them time to rest. Rest the pork chops for about 10 minutes before cutting into them. This gives the juices time to redistribute so they stay in the meat instead of running onto the plate.
Storage and Reheating
Store leftover pork chops in an airtight container in the refrigerator for up to 3-4 days. Let the pork chops cool before storing to help prevent excess condensation from making the breading soggy.
For the best results, reheat pork chops in a 375°F oven for 10-15 minutes, or until heated through. Place them directly on a baking sheet or wire rack so the panko coating can crisp as it reheats.
You can also reheat individual pork chops in an air fryer at 350°F for about 4-6 minutes. The microwave works in a pinch, but the breading will lose some of its crisp texture.
Related
Looking for other recipes like this? Try these:
- Baked Parmesan Chicken Thighs
- Cast Iron Skillet Pork Chops
- Oven Roasted Pork Tenderloin
- Roasted Lemon Pepper Chicken Thighs
- Reverse Sear Tri Tip
- Grilled Lamb Chops
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📖 Recipe
Baked Panko Breaded Pork Chops
Ingredients
Pork Chops
- 3 pounds boneless pork loin chops about 6 (1-inch-thick) chops
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
Panko Parmesan Breading
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- ⅓ cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1 teaspoon dried parsley
Instructions
- Place pork chops on a pan or in a baking dish and season with kosher salt. Loosely cover with parchment paper or a paper towel and refrigerate for at least 1 hour or up to 1 day. (can combine with step two as the time to take chill off, no more than 1 hour)
- Remove the pork chops from the refrigerator and let sit at room temperature for 30 minutes to 1 hour before cooking.
- Preheat the oven to 425°F conventional or 400°F convection.
- Heat a small skillet over medium heat. Add the panko and slowly drizzle in 1 tablespoon olive oil, stirring frequently to evenly coat the crumbs.
- Toast the panko until it just begins to turn golden brown, then immediately remove it from the heat.
- Combine the toasted panko, Parmesan, salt, black pepper, granulated garlic, paprika, and parsley in a shallow dish.
- Lightly brush or spray the pork chops with olive oil.
- Press each pork chop firmly into the panko mixture, coating the top, bottom, sides, and fat cap.
- Arrange the breaded chops on a parchment or aluminum foil lined baking sheet.
- Bake for approximately 20 minutes, or until the internal temperature reaches 145°F. Begin checking the temperature about 5 minutes before the estimated cooking time is complete.
- Remove from the oven and rest for 10 minutes before serving.
Notes
Nutrition
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Diana Reis says
Enjoy one of my favorite main dishes!