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Crispy Baked Pork Chops

Crispy baked pork chops with a panko coating that crisps up in the oven for a crunchy, shatter-at-the-touch crust. Breaded baked pork chops are “oven-fried” using a wire rack and olive oil spray, finished at 145°F for juicy meat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless pork chops
  • 4 boneless pork chops (3/4 inch thick) Use 3/4-inch thick chops for best timing and even browning.
seasoning
  • 0.25 tsp salt and pepper to taste Season flour only—go lightly if your salt is fine.
breading
  • 0.25 cup all-purpose flour Helps the egg and panko adhere.
  • 2 eggs, beaten Beat just until uniform.
  • 1.5 cup panko breadcrumbs For crunchy baked pork chops.
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
finishing
  • can olive oil spray Spray generously for browning and crispness.
  • lemon wedges for serving Serve right away for brightness.

Equipment

  • 1 sheet pan
  • 1 wire rack
  • 1 baking sheet

Method
 

Preheat and set up
  1. Preheat the oven to 425°F and place a wire rack over a baking sheet.
  2. Set up three dishes: flour seasoned with salt and pepper, beaten eggs, and panko mixed with garlic powder, paprika, and Italian seasoning.
Bread the pork chops
  1. Coat the pork chops in flour, shaking off excess so the surface isn’t clumpy.
  2. Dip the floured pork chops into the beaten eggs, letting excess drip back into the dish.
  3. Press the panko mixture firmly onto both sides so it adheres in an even, thick layer.
Bake until deep golden
  1. Place the breaded pork chops on the wire rack and spray generously with olive oil on both sides.
  2. Bake for 18–20 minutes until the crust is deep golden brown and the pork reaches 145°F, then pull the pan from the oven.
Serve
  1. Serve immediately with lemon wedges.

Notes

For extra crunch, keep the panko coating pressed firmly and bake on the rack so air circulates under the chops. Store leftovers in the refrigerator up to 3 days; reheat on a rack or in an oven at 400°F until hot to help the crust re-crisp (microwave will soften it). Freezing is not recommended because the panko texture can turn soggy after thawing. For a gluten-free swap, use a gluten-free all-purpose flour and gluten-free panko; follow the same breading steps.