These Baked Pork Chops are juicy on the inside and crispy on the outside. This quick and easy recipe is sure to be a crowd favorite.
JUMP TO RECIPE </a> </div> <ul> <li class="nav-heading">General</li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li><a class=" watch-video" href="#recipe_video">Step-by-step video</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#how_long_to_bake">How long to bake</a></li><li><a class="" href="#how_to_season">How to season </a></li><li><a class="" href="#tips_and_tricks">Tips and tricks</a></li><li><a class="" href="#why_is_my_pork_tough">Why is my pork tough?</a></li><li><a class="" href="#are_these_healthy">Are these healthy?</a></li><li><a class="" href="#can_i_use_bone_in">Can I use bone-in?</a></li><li><a class="" href="#pairing_suggestions">Pairing suggestions</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>
Pork chops have always been intimidating to me. When in doubt, I always grab for chicken breasts . . . until now!
Today, we’re using boneless pork chops, which are surprisingly easy to cook with! After a quick sear in a skillet, these pork chops finish cooking to golden perfection in the oven. This quick, easy, and flavor packed pork is ready and on the table in just about 30 minutes.
We really want the pork flavor to shine, so we kept the seasonings very simple!
- Pork Chops – use 4 boneless chops that are about 1 inch thick, this ensures quick and even cooking.
- All-Purpose Flour – mixed with the spice blend to coat the pork chops.
- Paprika, Onion Powder, Garlic Powder, Parsley Flakes, Salt, and Pepper – a super simple, super delicious homemade spice rub to season the pork chops.
- Egg – help the flour, spices, and breadcrumbs stick to the chops.
- Panko – absorbs less oil than regular breadcrumbs, so it keeps these chops crispier and crunchier!
- Olive Oil – used for pan frying!
How to make
Just 10 minutes of prep time, 15 minutes in the oven, and your pork chops are ready to be demolished!
- Set up 3 plates of 1) flour, salt, pepper, paprika, onion powder, garlic powder, and parsley flakes, 2) whisked egg, and 3) Panko.
- Dredge each pork chop in each mixture starting with the flour/seasonings, egg, then Panko.
- Heat oil in a large skillet then fry the pork chops until nicely browned.
- After frying, place them on a baking sheet lined with a silicone baking mat.
- Bake then use a meat thermometer to ensure the meat has reached an internal temperature of 145ºF then serve and enjoy!
How long to bake
After pan frying the porks chops for 2-5 minutes per side, bake pork chops for 15 minutes at 400 degrees F. They’ll come out juicy, crispy, golden-brown, and delicious!
You should use a meat thermometer to ensure that the meat has reached a minimum internal temperature of 145ºF after 15 minutes. If not, leave them in the oven for a couple more minutes until they have!
How to season
For this pork chops recipe, I threw together a DELICIOUS homemade spice rub made up of salt, pepper, paprika, onion powder, garlic powder, and parsley flakes!
If you’re wanting to try out different flavors, you could also do a Cajun seasoning, Taco Seasoning, BBQ spice rub, or any store-bought or homemade favorite!
Tips for making the best baked pork chops ever
After some trial and error, here’s what I’ve discovered results in THE best and most flavorful pork chops ever!
- Sear the pork chops. Don’t skip the pan frying step. I know this adds an extra step and an extra pan, but trust me on this. Searing the pork chops before baking them locks in the flavor and crisps the outside. This makes for a super flavorful and juicy, yet crunchy pork chop.
- Don’t overcook them. Pork chops are a lean meat, so it’s really easy to overcook them. Make sure you take them out of the oven right away after they’ve reached a safe internal temperature.
- Don’t cut early. Let your pork chops rest for 10 minutes before slicing and serving to keep the juices in. Slicing into them beforehand lets the juices out, which hold the bulk of the flavor and moisture.
Why is my pork tough?
Your pork is tough, because you over cooked it. The easiest way to ensure a super juicy pork chop is to invest in a meat thermometer! Then make sure you take the chops out of the oven as soon as they’ve reached a safe internal temperature (145 degrees F.)
Since pork chops are a lean meat, it’s very easy to overcook them, so it’s especially important that you’re being really attentive to them:
- Are your pork chops 1 inch thick?
- Did you pan sear them for 2-5 minutes?
- Is your oven temperature set correctly?
- Did you remember to set a timer?
Are baked pork chops healthy?
Yes! Pork chops are a lean cut of meat, so they’re low in both calories and fat, but high in protein. Additionally, these are baked, which helps keep calories down.
One large prepared pork chop contains about 428 calories, 25 grams of fat, 15 grams of carbs, and 33 grams of protein.
Throw a side of roasted veggies on your plate with your pork chops and you’ve got a super yummy and healthy dinner. 🙂
Can i use bone-in pork chops?
If you prefer to use bone-in pork chops, go ahead! Just make sure that they’re roughly the same thickness as the ones I used (about 1 inch thick) so that the cook time stays about the same. Again, use a meat thermometer to ensure the pork has reached a safe internal temperature (145 degrees F.)
What to serve with baked pork chops
I love to pair my baked pork chops with one or two of my favorite side dishes:
- German Potato Salad
- Pear, Blue Cheese, Candied Pecan Salad
- Instant Pot Mashed Potatoes
- Baked Sweet Potato Fries
- Balsamic Roasted Vegetables
How to store
Leftover pork chops can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 4 months!
To reheat, just pop them in the microwave, oven, or refry them on the stovetop until they’re heated through!
Baked Pork Chops
- 2 tablespoons all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1 large egg beaten
- 1 cup panko
- 4 boneless pork chops each about 1 inch thick
- 4 tablespoons extra virgin olive oil
Preheat oven to 400 degrees F and line a baking sheet with a silicone baking mat. Set aside.
Place flour, salt, pepper, paprika, onion powder, garlic powder, and parsley flakes onto a shallow plate. Whisk to combine then set aside.
Place egg onto another shallow plate. Whisk to break up the yolk.
Place panko onto a third shallow plate.
One at a time, dredge the pork chops in flour/seasoning mixture, then whisked egg, then panko. Set aside on a clean work surface.
Heat oil in a large skillet over medium-high heat.
Fry pork chops until nicely browned on each side, about 2-5 minutes per side.
Place browned pork onto prepared baking sheet.
Sprinkle with a touch of salt (optional but I found the pork needed a little extra touch of salt.)
Bake in preheated oven for 15 minutes, or until pork chops reach an internal temperature of 145ºF.
Serve and enjoy!