Breaded Oven Pork Chops
- Yield
- 4 servings
Bone-in pork chops get an egg wash and a coat of seasoned breadcrumbs, then bake on a rack so the crust browns all around. A thermometer and a short rest keep them juicy and safe.
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Ingredients
Batches and reset
4 servings · US measures · 1 batch
Batching
Bake up to 4 chops on one rack and sheet; for more, use a second rack and sheet. Baking time does not change with the number of batches.
Original recipe: 4 servings.
Salt and black pepper are optional and excluded from the base nutrition scenario, as is the cooking spray. Nutrition is incomplete because the egg and crumbs that cling to the chops (the rest is discarded) are not established.
Before you start
- Read through the recipe before heating the oven. Set out the bowls, rack, sheet and thermometer, and measure the crumbs.
Directions
Read and gather
For the whole recipe
Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything. Everything is measured and the bowls are out.
Heat the oven
For each batch
Heat the oven to 400°F with a rack in the middle position, so the chops bake on the middle rack. The oven is on and heating.
Set up the breading station
For each batch
Set up the breading station: beat the eggs in one shallow bowl until no streaks of white remain, and pour the breadcrumbs into the other. Coat the wire rack with cooking spray and set it in the rimmed baking sheet. The eggs are smooth and the rack is coated.
Pat, season and coat the chops
For each batch
Pat the pork chops dry with paper towels and season both sides with salt to taste and black pepper to taste, if using. Dip each chop in the egg, let the extra drip back into the bowl, then press it into the crumbs to coat both sides. Lay the chops on the rack with space between them. Every chop has an even crumb coat.
Bake until 145°F
For each batch
Bake on the middle rack at 400°F until the crust is golden and an instant-read thermometer pushed into the thickest part, away from the bone, reads 145°F (63°C), about 20 to 25 minutes.
Rest the chops
For each batch
Rest the chops on a plate until the juices settle back into the meat, about 3 to 5 minutes. Throw away any egg and crumbs left in the bowls, since they touched raw pork.
Taste and serve
For the whole recipe
Taste a bite of the crust. Aim for a savory, well-seasoned crust over juicy pork. If it tastes flat, sprinkle on salt to taste. Serve as 4 servings, one chop each. Each plate has one golden chop.
About this recipe
Why it works
Egg glues the seasoned crumbs to the chop, and baking on a rack lets hot air reach the underside so the crust crisps all round instead of steaming. Pulling the chops at a safe 145 °F (63 °C) and resting them keeps the meat juicy.
Associated with
American home cooking
The pork chop, a slice of the loin usually with a rib, has been eaten in English-speaking kitchens since at least the 18th century, and egg-and-crumb coating is one of its simplest treatments. Breaded cutlets such as schnitzel and tonkatsu are relatives.
Taste
- Sweet
- Sour
- Salty
- Bitter
- Savory
- Heat
Savory, herby seasoned crumbs over mild pork. · crisp, golden crumb crust, juicy pork · hot
Skill level
Easy
A few ingredients and one bake; the only judgment is the thermometer reading.
Allergens
Contains: egg, wheat.
Check the seasoned breadcrumbs for milk, soy and sesame, and the cooking spray for soy.
Diets
Vegetarian: Doesn't fit as writtenVegan: Doesn't fit as writtenPescatarian: Doesn't fit as writtenDairy: See the allergen linesEgg: See the allergen linesGluten: See the allergen lines
Occasions
Weeknight dinner
About half an hour from start to finish with pantry staples.
Serving and keeping
Best served: After a 5-minute rest Straight from the rack, while the crust is crisp
Make ahead: Coat and bake shortly before eating; the crust softens as it stands.
Storage: Refrigerate within 2 hours (1 hour above 90 °F / 32 °C), covered. Cooked chops freeze for about 3 to 4 months for best quality.
Leftovers: The crust softens in the refrigerator; reheat on a rack to crisp it again.
Food safety
- Check each chop with a food thermometer in the thickest part, away from the bone, for 145 °F (63 °C), then rest at least 3 minutes.
- Throw away egg wash and crumbs left over after coating; they have touched raw pork.
- Wash hands, bowls and surfaces after handling raw pork.
We make no statement about cross-contact in your kitchen or in packaged ingredients. Check the breadcrumb and cooking-spray labels.
Nutrition notes
Most of the protein comes from the pork.
Seasoned breadcrumbs carry most of the salt; unsalted crumbs with dried herbs, and skipping the optional salt, keep it lower.
Trimming the fat cap before coating lowers the saturated fat.
Swap notes
Italian-seasoned breadcrumbs
Use: Unsalted breadcrumbs with dried Italian herbs
What changes: Skip the optional salt.
Not a swap: Seasoned crumbs with salt-free seasoning added on top.
bone-in center-cut pork chops · halal
Use: Halal-certified bone-in chicken thighs or lamb loin chops
What changes: Chicken must reach 165 °F (74 °C); lamb chops 145 °F (63 °C) plus a 3-minute rest.; Use crumbs without cheese, or certified crumbs.
Not a swap: Turkey bacon or other products of uncertain slaughter.
bone-in center-cut pork chops
Use: Thick white fish fillets, such as cod
What changes: Bake until the fish is opaque and flakes, or 145 °F (63 °C); it takes less time.; Adds fish as an allergen.
Not a swap: Chicken, which is meat too.
bone-in center-cut pork chops · vegetarian
Use: Thick slabs of pressed extra-firm tofu
What changes: Bake until golden; there is no safe-temperature check for tofu.; Tofu adds soy.
Not a swap: Seitan, which is made from wheat gluten and makes a different dish.
Italian-seasoned breadcrumbs · keto
Use: Grated Parmesan
What changes: Browns faster and adds milk.
Not a swap: Panko, which is still bread.
These notes don't change the amounts, allergens or nutrition shown for this recipe.
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- Recipe url
- https://isthebestrecipe.com/pork/breaded-oven-pork-chops
- Name
- Breaded Oven Pork Chops
- Servings
- 4
- Recipe yield
- 4 servings
- Recipe ingredient
- 2 whole large eggs, about 1 cup Italian-seasoned breadcrumbs, to taste cooking spray for coating the rack, 4 pieces bone-in center-cut pork chops
- Copy action wording
- Copy recipe and estimated nutrition
Sources
- 3-Ingredient Baked Pork Chops (recipe page) (Allrecipes (Dotdash Meredith), 2026-03-27)
- Pork chop (Wikipedia (English), 2026-08-10)
- FoodData Central: Bread, crumbs, dry, grated, seasoned (FDC ID 172806, SR Legacy) (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- Food Allergies (major food allergens under FALCPA and the FASTER Act) (U.S. Food and Drug Administration, 2026-03-11)
- Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) (U.S. Food and Drug Administration, 2022-11-29)
- Regulation (EU) No 1169/2011, Annex II: Substances or products causing allergies or intolerances (legislation.gov.uk (The National Archives) rendering of the EU text, 2011-10-25)
- Leftovers and Food Safety (Internet Archive snapshot 2026-10-08) (USDA Food Safety and Inspection Service)
- Safe Minimum Internal Temperature Chart (Internet Archive snapshot 2026-10-06) (FoodSafety.gov (U.S. HHS with USDA, FDA, CDC), 2024-11-21)
- Four Steps to Food Safety (Internet Archive snapshot 2026-10-04) (U.S. Centers for Disease Control and Prevention, 2025-11-24)
- USDA: 145 degrees is safe temp for pork (CIDRAP, University of Minnesota, 2011-05-24)
- Daily Value on the Nutrition and Supplement Facts Labels (U.S. Food and Drug Administration, 2024-09-09)
- Sodium in Your Diet (U.S. Food and Drug Administration, 2025-02-27)
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Nutrition Values
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