Baked Panko Breaded Pork Chops

These Baked Panko Breaded Pork Chops are dry brined for juicy, flavorful pork, then coated with toasted panko, Parmesan, and seasonings for a crisp, golden crust without frying.

Course Dinner, Main Course, Main Dish

Cuisine American, American Classic

Prep Time 1

Cook Time 20

Resting Time 10

Total Time 1 30

Servings Servings

Calories 444kcal

Author Diana Reis

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

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.

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.

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.

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.

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.

Nutrition