Breaded Pork Chops made with boneless loin chop and coated with panko bread crumbs. These chops are browned in a cast-iron skillet then baked in the oven to finish them off.
Of late we have been buying pork loin and cutting into pieces and freezing it for a later date. One of my favorite things to make with this is boneless pork chops, the meat is always tender and delicious.
Breaded pork chops are just one of the ways that I like to make them. They are simple to make and the whole family loves them. They don’t take long to make and are great for any day of the week.
- I used 3/4-inch chops, but you can use a little thinner or thicker. Just remember the cooking time will change depending on the thickness.
- To get a nice coating on the chops first you will want to dredge the meat in the flour mixture and shake off any excess flour. Dip in the egg mixture, then coat with the crumbs, pressing down on the crumbs to help them adhere to the pork.
- I used panko crumbs for this recipe, but you can use regular bread crumbs.
- To brown the chops, do this on the stovetop. Fry the chops in batches for best browning results. Do not overcrowd the skillet. Once the chops are browned fit in the skillet and bake.
- Make sure the skillet is well coated with the olive oil. This will also help the chops brown.
- Heat the oil before adding the chops.
- Bake until the temperature hits 145 degrees F. The meat should no longer be pink.
- Once the meat is baked remove from the skillet and place it on a serving plate.
- Let the meat rest a few minutes before serving.
Steps for making Breaded Pork Chops
Preheat the oven to 400 degrees F.
Set up a work station. In the first shallow bowl add flour and seasonings. Add two beaten eggs to the second shallow bowl. To the third shallow bowl add the panko bread crumbs.
Dredge the pork chops in the flour mixture and shake off the excess flour. Dip into the beaten egg, then coat with the bread crumbs, pressing slightly to adhere to the pork.
Heat the olive oil in the skillet. Add the chops to the skillet two or three at a time making sure not to overcrowd. Fry for 1 to 2 minutes until browned. Repeat until all the meat is browned.
Place the skillet in the oven and bake for 10 to 12 minutes or until the internal temperature reaches 145 degrees F and the meat is no longer pink. Remove from the oven and place the chops on a platter. Let the chops rest for a few minutes before serving.
Check out more easy meal recipes:
Breaded Pork Chops
- 6 3/4-inch Pork loin chops
- 1/4 cup flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 1 1/4 cup panko bread crumbs
- 2 - 4 tablespoons olive oil or as needed
- Preheat the oven to 400 degrees F.
- Set up a working station. In a shallow bowl add the flour, salt, pepper, celery salt, garlic powder, and onion powder.
- In another shallow bowl add the eggs and beat. To another bowl add the panko bread crumbs.
- Pat dry the pork chops and dredge in the flour mixture and shake off the excess. Dip into the beaten eggs, then coat with the panko bread crumbs, press down on the crumbs to help adhere to the meat.
- In a 12-inch cast-iron skillet heat, 2 tablespoons of the olive oil or more if need over medium heat. Making sure that the skillet is well coated with the oil.
- Once the oil is heated add two or three chops making sure not to overcrowd. Once the chops are brown after 1 to 2 minutes repeat until all are browned.
- Arrange the chops in the skillet and place in the oven and bake for 10 to 12 minutes or until they reach an internal temperature of 145 degrees F and are no longer pink.
- Remove from the oven and place chops on a platter. Let them rest for a few minutes before serving.
- I used 3/4-inch chops, but if you like you can use 1/2 to 1-inch cut.
- When browning on the stovetop don't overcrowd. The chops will not brown if overcrowded.
- Use an ovenproof skillet such as cast-iron.
- Do not overbake. The chops will be dry and tough if overbaked.