Crispy Breaded Pork Chop Recipe With a Golden Crust – Easy, Flavorful, and Foolproof

Crispy pork chops with a golden crust are the kind of dinner that makes everyone excited to sit down at the table. They’re simple to make, budget-friendly, and taste like comfort food with a little bit of crunch. This version gives you juicy, tender meat under a crackling crust that actually stays crisp.

No deep frying, no complicated steps—just smart technique and a few pantry staples. Whether you’re feeding a crowd or making a quick weeknight meal, this recipe delivers every time.

Why This Recipe Works

Crispy Breaded Pork Chop Recipe With a Golden Crust – Easy, Flavorful, and Foolproof

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 4 bone-in pork chops, about 1 inch thick (8–10 oz each)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cayenne (optional, for mild heat)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard (optional, for the egg wash)
• 1 cup panko breadcrumbs
• 1/2 cup plain or Italian-style breadcrumbs
• 1/3 cup grated Parmesan cheese
• 2–3 tablespoons neutral oil with a high smoke point (canola, avocado, or peanut)
• 1 tablespoon butter (for flavor and color)
• Lemon wedges, for serving
• Fresh parsley, chopped (optional garnish)

Instructions

 

• Prep the oven and pans: Preheat your oven to 375°F (190°C). Set a wire rack over a rimmed baking sheet. This keeps the chops crisp as they finish in the oven.
• Pat chops dry: Use paper towels to remove surface moisture. Dry meat browns better and helps the coating stick.
• Season the meat: Combine salt, pepper, paprika, garlic powder, onion powder, and cayenne. Sprinkle evenly on both sides of the chops. Let them sit for 10 minutes while you set up the breading station.
• Set up three bowls: Place flour in the first bowl. In the second, whisk eggs with Dijon until smooth. In the third, mix panko, classic breadcrumbs, and Parmesan.
• Dredge the chops: Coat each chop lightly in flour, shaking off excess. Dip into the egg wash, letting extra drip away. Press firmly into the breadcrumb mixture so the crust adheres evenly, including the edges.
• Heat the skillet: Add oil to a large skillet over medium to medium-high heat. When the oil shimmers, add butter and swirl until melted. You want a thin, even layer of hot fat.
• Pan-fry to golden: Lay the chops in the skillet without crowding. Cook 2–3 minutes per side until deep golden brown. Adjust heat as needed so crumbs don’t burn. You’re building color, not cooking through yet.
• Oven finish: Transfer browned chops to the wire rack. Bake 8–12 minutes, depending on thickness, until an instant-read thermometer in the center reads 145°F (63°C).
• Rest and keep crisp: Let the chops rest on the rack for 5 minutes. This redistributes juices and prevents the crust from steaming.
• Serve: Sprinkle with a pinch of salt, a squeeze of lemon, and parsley if you like. Pair with a simple salad, mashed potatoes, roasted vegetables, or buttered noodles.

• Double coating for crunch: A flour dip followed by egg and seasoned breadcrumbs creates a sturdy crust that stays crisp.
• Pan-fry then oven-finish: A quick sear builds color and texture; finishing in the oven keeps the interior juicy without burning the crust.
• Panko + classic breadcrumbs: Combining the two gives light, airy crispness with better coverage and flavor.
• Cut thickness matters: Using 1-inch chops prevents overcooking and makes timing predictable.
• Resting on a rack: Keeping the chops elevated after cooking preserves the crunch by letting steam escape.

Ingredients

• 4 bone-in pork chops, about 1 inch thick (8–10 oz each)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cayenne (optional, for mild heat)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard (optional, for the egg wash)
• 1 cup panko breadcrumbs
• 1/2 cup plain or Italian-style breadcrumbs
• 1/3 cup grated Parmesan cheese
• 2–3 tablespoons neutral oil with a high smoke point (canola, avocado, or peanut)
• 1 tablespoon butter (for flavor and color)
• Lemon wedges, for serving
• Fresh parsley, chopped (optional garnish)

Step-by-Step Instructions

1. Prep the oven and pans: Preheat your oven to 375°F (190°C). Set a wire rack over a rimmed baking sheet.

   This keeps the chops crisp as they finish in the oven.

2. Pat chops dry: Use paper towels to remove surface moisture. Dry meat browns better and helps the coating stick.
3. Season the meat: Combine salt, pepper, paprika, garlic powder, onion powder, and cayenne. Sprinkle evenly on both sides of the chops. Let them sit for 10 minutes while you set up the breading station.
4. Set up three bowls: Place flour in the first bowl.

   In the second, whisk eggs with Dijon until smooth. In the third, mix panko, classic breadcrumbs, and Parmesan.

5. Dredge the chops: Coat each chop lightly in flour, shaking off excess. Dip into the egg wash, letting extra drip away.

   Press firmly into the breadcrumb mixture so the crust adheres evenly, including the edges.

6. Heat the skillet: Add oil to a large skillet over medium to medium-high heat. When the oil shimmers, add butter and swirl until melted. You want a thin, even layer of hot fat.
7. Pan-fry to golden: Lay the chops in the skillet without crowding.

   Cook 2–3 minutes per side until deep golden brown. Adjust heat as needed so crumbs don’t burn. You’re building color, not cooking through yet.

8. Oven finish: Transfer browned chops to the wire rack.

   Bake 8–12 minutes, depending on thickness, until an instant-read thermometer in the center reads 145°F (63°C).

9. Rest and keep crisp: Let the chops rest on the rack for 5 minutes. This redistributes juices and prevents the crust from steaming.
10. Serve: Sprinkle with a pinch of salt, a squeeze of lemon, and parsley if you like. Pair with a simple salad, mashed potatoes, roasted vegetables, or buttered noodles.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.

  Place paper towels between layers to absorb moisture.

• Reheat: For best crispness, warm in a 375°F (190°C) oven or air fryer for 8–10 minutes. Avoid the microwave; it softens the crust.
• Freeze: Freeze chops on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven or air fryer until hot and crisp.

Health Benefits

• Lean protein: Pork chops (especially center-cut) offer high-quality protein to support muscles and keep you full.
• B vitamins: Pork is rich in thiamin, niacin, and vitamin B6, which support energy metabolism and brain function.
• Portion control: A single chop with a couple of veggie sides makes a balanced plate without excess calories.
• Smart fats: Using a modest amount of high–smoke point oil and finishing in the oven reduces the need for deep frying.

What Not to Do

• Don’t skip drying the meat: Wet chops cause the coating to slide off and steam instead of crisp.
• Don’t overheat the pan: Extremely hot oil burns breadcrumbs before the crust sets.

  Aim for steady, moderate heat.

• Don’t crowd the skillet: Overcrowding traps steam and makes the crust soggy. Brown in batches if needed.
• Don’t overcook: Going well past 145°F dries out the pork. Use a thermometer for accuracy.
• Don’t stack after cooking: Stacking traps steam.

  Rest the chops on a rack in a single layer.

Variations You Can Try

• Herb-crusted: Add chopped fresh thyme, rosemary, or parsley to the breadcrumb mix for a fragrant crust.
• Spicy kick: Mix in chili flakes, extra cayenne, or a pinch of chipotle powder with the breadcrumbs.
• Buttermilk brine: Soak chops in buttermilk with a little salt and hot sauce for 1–4 hours. Pat dry, then bread and cook. Extra tender and flavorful.
• Gluten-free: Use gluten-free flour and breadcrumbs or crushed cornflakes for great crunch without wheat.
• Air fryer method: Spray breaded chops lightly with oil and cook at 380°F (193°C) for 12–16 minutes, flipping halfway, until 145°F.
• Bone-out schnitzel style: Use boneless chops pounded to 1/2 inch thick for ultra-crispy, quick-cooking cutlets.
• Lemon-pepper twist: Add lemon zest and cracked pepper to the breadcrumb mix and serve with extra lemon wedges.

FAQ

Can I use boneless pork chops?

Yes.

Choose 1-inch thick boneless chops or pound thinner ones to even thickness. Watch the oven time since boneless cuts can cook a bit faster.

How do I keep the breading from falling off?

Dry the chops well, dredge in flour first, and press the breadcrumbs on firmly. Let the coated chops rest 5–10 minutes before cooking to help the crust adhere.

What if I don’t have panko?

Use all regular breadcrumbs or crush plain cornflakes for a light, crispy texture.

You may need a touch more oil when browning.

Can I bake these without pan-frying?

You can, but the crust won’t be as deeply golden. To improve results, brush the breaded chops lightly with oil and bake on a wire rack at 400°F (204°C) until 145°F, about 18–22 minutes.

What oil is best for frying?

Use a high–smoke point oil like canola, avocado, or peanut oil. Add a little butter for flavor once the oil is hot to avoid burning the milk solids.

How do I know they’re done?

Use an instant-read thermometer inserted into the thickest part of the chop, not touching bone.

Pull at 145°F and rest 5 minutes.

Can I make them ahead?

You can bread the chops a few hours ahead and refrigerate uncovered on a rack. Cook just before serving for the best crunch.

What sides go well with these?

Try creamy mashed potatoes, a crunchy slaw, roasted green beans, garlic sautéed spinach, buttered egg noodles, or a simple arugula salad with lemon.

Final Thoughts

This crispy breaded pork chop recipe is all about technique you can trust. A solid breading, quick sear, and gentle oven finish give you juicy meat and a golden crust that actually stays crunchy.

Keep a wire rack handy, don’t rush the browning, and use a thermometer for perfect doneness. Once you’ve made it once, it’ll be your go-to for easy, crowd-pleasing dinners. Add a squeeze of lemon and your favorite sides, and you’re set.