Go Back

Crispy Baked Pork Chops

Crispy baked pork chops with a panko coating that turns deeply golden and crunchy in the oven. Oven-fried style results—shatteringly crisp texture using panko pork chops with no fry technique and a wire rack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pork chop coating and breading
  • 4 boneless pork chops 3/4 inch thick
  • 1 Salt and pepper to taste
  • 0.25 cup all-purpose flour
  • 2 eggs beaten
  • 1.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 1 olive oil spray for generous spraying
Serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and place a wire rack over a baking sheet so air circulates under the chops.
  2. Set up three dishes: flour seasoned with salt and pepper, beaten eggs, and panko mixed with garlic powder, smoked paprika, and Italian seasoning.
Bread the pork chops
  1. Coat each pork chop in the flour mixture, shaking off excess so the next layer sticks evenly.
  2. Dip the floured pork chops into the beaten eggs, coating both sides for good adhesion.
  3. Press the panko mixture firmly onto both sides to create an even, crunchy crust.
Bake to crispy and done
  1. Place the coated pork chops on the wire rack and spray generously with olive oil on both sides for deep browning.
  2. Bake for 18–20 minutes at 425°F until the crust is deep golden brown and the pork reaches 145°F, with a visibly set, crisp surface.
Serve
  1. Serve immediately with lemon wedges so the bright citrus cuts through the crunchy panko coating.

Notes

Pro tip: pressing the panko firmly helps it shatter less and stay crisp after baking. Store leftovers in the fridge up to 3 days; re-crisp in a 400°F oven for 5–8 minutes. Freezing: not recommended for best crunch. Dietary swap: use gluten-free all-purpose flour and gluten-free panko for a gluten-free version.