Easy Breaded Pork Chops
Jul 23, 2023
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This crispy breaded pork chops recipe has juicy boneless pork chops coated in a crunchy cracker crust and baked in the oven until golden and tender. These breaded pork chops make a fast and kid-friendly weeknight dinner, served with an optional kale pesto.
Crispy Breaded Chops
I’ve made these breaded pork chops so many times, and I can’t get enough of how juicy and tender they are underneath that crispy breading. They take 20 minutes to make in the oven, making them a great dinner for weeknights. These pork chops are super kid-friendly, too, if yours are as obsessed with crispy food (ahem, chicken tenders) as mine are!
My secret to the best breading for pork chops? Grated cheddar mixed in with the breadcrumbs. I serve these with a salty bacon pesto that ties the flavors together perfectly. You’ll never want to make pork chops any other way!
Ingredients Needed
Before we dive into the step-by-step recipe, here’s a look at the key ingredients needed to make this baked pork chops recipe. Scroll to the recipe card for the exact measurements.
For the Pork Chops:
- Milk – Any milk works.
- Egg – Lightly beaten.
- Oyster Crackers – I like to use crushed oyster crackers instead of breadcrumbs. You can use saltines or Ritz crackers, regular breadcrumbs, or Panko instead.
- Shredded Cheddar Cheese – Parmesan also works really well here.
- Seasoning – Dried oregano, salt, and pepper. Substitute oregano with Italian seasoning if you’d like.
- Pork Chops – Choose thin-cut boneless pork chops that are 3/4 to 1-inch thick. For thicker chops, you might need to adjust the cooking time.
For the Pesto:
- Baby Kale – You could use spinach or arugula instead.
- Fresh Basil – Fresh basil is essential! Don’t use dried basil for pesto.
- Walnuts – Pecans, cashews, or pistachios would work as well.
- Bacon – Cooked to your desired crispiness. I usually make a batch of air fryer bacon since it’s quick.
- Garlic – Fresh garlic is best. Jarred garlic works in a pinch; substitute 1 tablespoon of jarred minced garlic for each fresh clove.
- Olive Oil – I prefer olive oil for flavor, but avocado oil would also work nicely.
Can I Use Bone-In Chops?
I usually use center-cut boneless pork chops for this recipe because they’re quick-cooking and better to eat breaded. The meat shrinks as it cooks, causing the crust to crack, which is more apparent with bone-in pork chops. So, stick with boneless.
If you’re looking for a great bone-in pork chop recipe, try my oven-baked bone-in pork chops or tomahawk pork chops.
Expert Tips
- Use pork chops with even thickness. If needed, pound your pork chops to an even thickness using a meat mallet or rolling pin. While this step isn’t mandatory, it will definitely help ensure that everything cooks evenly.
- Trim any fat. If you’re working with especially fatty chops, trim the fat around the edges before you bread them. It makes for a much more tender bite.
- Brine the chops. For extra-tender pork chops, submerge the raw pork chops in 1 tablespoon of salt with 1 cup of cold water. Refrigerate for 1-2 hours, then pat them dry and proceed with the recipe.
- Rest after baking. Let the pork rest for at least 5 minutes after it comes out of the oven. During that time, the juices redistribute throughout the meat, resulting in much juicier pork when you finally cut into it.
What to Serve With Breaded Pork Chops
I love serving this breaded pork drizzled with kale pesto with a side of buttermilk mashed potatoes or air fryer baked potatoes. Crispy breaded pork chops also make a delicious twist on baked chicken parmesan with pork instead! I top the breaded chops with marinara sauce and melted mozzarella, and serve them with some easy sides:
- Apple anything: Pork and apples are such a delicious pairing. Try my apple stuffing or this broccoli apple salad.
- Veggie sides: Air fryer roasted broccoli or roasted green beans.
- Bread: Serve pork chops with golden air fryer garlic bread or sweet potato cornbread.
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Breaded Pork Chops
Ingredients
For the Pork
- ¼ cup milk, you can use skim milk, 1%, or 2%
- 1 whole egg
- 1 cup oyster crackers
- ½ cup shredded cheddar cheese
- 1 teaspoon dried oregano
- Salt and fresh ground black pepper, to taste
- 6 center-cut boneless pork chops, pounded to a 3/4-inch thickness
For the Pesto
- 2 cups packed baby kale leaves
- 1 cup fresh basil leaves
- ½ cup halved walnuts
- 4 slices low-sodium bacon, cooked to a crisp and crumbled
- 2 cloves garlic
- ¼ cup extra virgin olive oil
Instructions
- Get ready to bake. Preheat oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.
- Make a breading station. Combine milk and egg in a bowl; whisk until well incorporated. In your food processor bowl, combine crackers, cheese, oregano, salt, and pepper; pulse until crumbly. Transfer the crumb mixture to a shallow dish.
- Bread the chops. Coat the pork chops in the crumb mixture, then dip in the egg mixture and into the crumbs again. Press down on the breading with your fingers to adhere. Arrange the pork chops in the baking dish.
- Bake. Bake for 20 minutes, flip over the pork chops, and continue to cook for 12 to 15 minutes more or until cooked through. Pork is done when the internal temperature registers at 145°F.
- Make the pesto. Meanwhile, combine all the pesto ingredients in your food processor and process until smooth, scraping the sides of the bowl with a spatula as necessary. Taste for seasonings and adjust accordingly. If you prefer, add more olive oil for a thinner consistency.
- Serve. Remove the pork chops from the oven and let them stand for about 5 minutes. Transfer the pork chops to dinner plates, top with the kale pesto, and serve.
Notes
- Get even thickness. Pound any thicker pork chops to the same thickness. When it comes to thickness, I find that 3/4-inch is perfect for this recipe.
- Cut off the fat. Remove the fat around the pork chops’ edges.
- Allow resting time. Post-cooking, let the pork chops rest for around 5 minutes to redistribute the juices, giving you a juicier, more flavorful bite.
- Different cheese. Any hard cheese is suitable for the breading. Parmesan pairs beautifully with the pesto.
- Swap the crackers. Replace oyster crackers with any other type, like Saltines or Ritz. Alternatively, breadcrumbs could also be used.
- Refrigerate leftovers. Seal pesto tightly in a clean glass jar and keep in the fridge for up to 2 weeks. Keep pork wrapped or covered tightly in the fridge for up to 4 days.
- Freeze. Wrap the pork tightly in plastic and freeze for up to 3 months. Let thaw thoroughly in the fridge overnight.
- Reheat in the oven. Place on a baking sheet in a 350°F oven until just warmed through.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make These Breaded Pork Chops
Here’s how to make breaded pork chops in the oven.
- Prepare the breading. Whisk together the milk and egg in one bowl. Use a food processor to turn the crackers, cheese, oregano, salt, and pepper into crumbles. Transfer the mixture to a separate bowl.
- Bread the pork. Coat pork chops in the crumb mixture, dip them in the egg mixture, and then coat them in the crumb mixture again. Arrange the breaded chops in a greased baking dish.
- Bake. Bake the pork chops in a single layer at 375ºF for 20 minutes. Flip, and bake for another 12-15 minutes. Afterward, remove the pork chops from the oven and let them rest for 5 minutes.
Make the Kale Pesto
While the pork chops bake, blend up a quick side of kale pesto.
- Blend. Combine the pesto ingredients in a food processor and blend until smooth.
- Serve. Serve the pork chops topped with pesto. Seal any leftover pesto in a clean glass jar to keep in the fridge for up to 2 weeks.
Storage Instructions
Breaded pork chops are best when enjoyed fresh out of the oven, but if you have leftovers, you can store them for later. Here’s the best way to do it:
- Refrigerate. Cool the pork chops completely before storing them in an airtight container. They’ll last in the fridge for up to 4 days.
- Freezer. Transfer the cooled pork to an airtight container and freeze for up to 3 months. Allow the chops to thaw in the refrigerator before reheating.
- To reheat. Arrange the pieces of pork on a baking sheet lined with aluminum foil. Bake at 350ºF for 15 minutes or until heated through. This is the best way to crisp up the crust again.
Wondering if this pesto would pair well over pasta?