Juicy Breaded Oven Baked Pork Chops (Boneless)

Comfort food doesn't get any cozier than juicy Breaded Oven Baked Pork Chops. These center cut, boneless, tender pork chops are seasoned and breaded then quickly browned stove top. Finish them in the oven for a chop that's crunchy on the outside but tender and juicy on the inside!

I've partnered with my friends at OhioPork.org to create this delicious recipe and blog post for you. All opinions are my own. 


Today I'm sharing one of my favorite pork chop recipes. Boneless, center cut (or sirloin) pork chops have long been a go-to for me for easy meals. My whole family loves this quick and easy recipe for Skillet Mushroom Pork Chops and for a super quick meal using boneless pork chops, I adore this recipe for Air Fryer Boneless Pork Chops. But sometimes you just crave that crunch from a golden brown breaded pork chop served along side a mound of mashed potatoes with gravy and green beans. Am I right? So natually this baked boneless pork chops in the oven recipe gets put on my menu often.

This easy baked pork chops recipe uses simple ingredients. Boneless pork chops are seasoned and coated in a flavorful breading, then given a quick sear in olive oil in a skillet, and finished in the oven. Since the cooking process is two staged, you will want to start with thick pork chops. By thick-cut pork chops, I mean, anything over 1" thick. Any thinner, and you will risk ending up with a dry pork chop. And no one likes dry pork chops!

Personally, I prefer a pork chop cut about 1-1/2 inches thick for this recipe. This thickness will give you the best results. If you can't find chops that thickness in the meat case, ask your butcher to cut you some that size or purchase a boneless pork loin roast and cut them yourself.

The secret to juicy pork chops is making sure you only cook the pork chop to an internal temperature of 145 degrees F on an instant-read meat thermometer no matter what the thickness of the meat is. This is the ideal temperature that yields juicy and tender pork chops that are safe to eat! Cook time will depend on the thickness of your pork chops.

How to make Breaded Pork Chops in the oven

When purchasing pork chops for this recipe, choose pork chops that are at least 1-inch thick. Ideally, 1-1/2 inches thick. Look for chops with visible marbling. Just like with beef, the marbling will help keep the pork chops juicy. 

Season pork chops generously with kosher salt and fresh ground black pepper. Season as much or as little as you like. I would say I use about a 1/4 teaspoon kosher salt for each pork chop and about half that in fresh ground pepper. 

Next, Set up a breading station. Flour, egg wash, and seasoned bread crumbs are placed either on paper plates (easy clean up!) or in pie plates side by side. I like to add garlic powder and a bit of Parmesan cheese to the seasoned bread crumbs for extra flavor.(see recipe card below for full instructions)  I also like liquid egg substitute for the egg wash because it's more viscous and clings to the pork better than regular eggs. But regular eggs work fine too!  

Try to use one hand to do the flour and egg dipping and the other to finish with the bread crumbs. (I try to do this but I'll be honest, I usually end up with coated fingers on each hand!)

Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium-high heat until it starts to shimmer. Quickly brown all sides of the pork chops. You can do this in batches if you need to. Once browned place pork chops on prepared baking sheet. This stove-top step ensures you'll have crispy breading. 

However, you can skip this browning step entirely and just place pork chops on baking sheet and drizzle with about 2 teaspoons of olive oil. The breading won't be as golden brown and crispy, but it will still be delicious. If you opt to skip the browning step, you may need to increase baking time a bit to get the pork chops to register 145 degrees on an instant-read thermometer. 

Frequently asked questions:

How long should I cook pork chops in the oven? 

You should bake pork chops in the oven until the internal temperature of the pork chops is around 145 degrees fahrenheit (give or take a degree or two) followed by a 3-5 minute rest. (Tent with aluminum foil to keep warm if you like). You can check the temperature with an instant-read thermometer placed into the center of the thickest chop. 

Getting your pork chops to the right internal temperature is more important than cooking time. An internal temperature of 145 degrees F will ensure you get delicious pork chops every time. Baking time will vary depending on the thickness of the pork chops. You should give the oven-baked pork chops a 3-5 minute rest after removing them from the oven to allow the juices to redistribute. What we want is juicy boneless pork chops! 

Is pork safe to eat if I cut into it and it's has a touch of pink color to it?

Yes! Pork chops that are cooked to 145 degrees F will have a blush of pink and as long as it's been cooked to 145 degrees F, it's safe to eat. In fact, thanks in part to modern pig farming techniques and cooking your pork chops to an internal temperature of 145 degrees F, you'll be sure that each bite will be juicy, flavorful and perfectly safe to eat! 

Can I use bone-in pork chops when I make this recipe?

Yes! You can use bone-in pork chops when you make this pork chop recipe. Baked bone-in pork chops are delicious, but I prefer baked boneless pork chops because there is less waste. If you do use bone in pork chops (Ribeye pork chops), you will still want around 1-inch thick to 1 1/2-inch thick cut pork chops. Be advised that you may need to increase the time you cook them in the oven if you do use bone-in pork chops. 

Side Dishes for Perfect Pork Chops:

Roasted Green Beans, Mushrooms, and Tomatoes
Crockpot Gingered Applesauce

Brussels Sprouts with Bacon

Oven Baked Pork Chops, Breaded Oven Baked Pork Chops, Oven-baked boneless Pork Chops

Main Course, pork

American

Yield: 6 servings

Author: Renee Paj

Oven Baked Pork Chops

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Crispy on the outside, juicy on the inside, thick cut oven baked boneless center cut breaded pork chops are comfort food you know and love!

Ingredients

• 6 thick cut boneless, center cut (sirloin) pork chops (about 1-1/2 inch thick)
• 1/2 cup all purpose flour
• 6 TBSP liquid egg substitute (OR 2 large eggs, slightly beaten with 2 TBSP water)
• 1 cup seasoned bread crumbs
• 1 tsp. garlic powder
• 1/4 cup grated Parmesan cheese
• 1 tsp. kosher salt
• 1/2 tsp. fresh ground pepper
• pinch of cayenne pepper (optional)
• Olive oil for frying

Instructions

1. Season chops with kosher salt and pepper, to your liking.
2. Preheat oven to 375 degrees F. Spray baking sheet with cooking spray. Set aside.
3. Set up breading station. In three small plates/pie plates put the flour in one, the egg substitute (or egg mixture) in one, and 1 cup seasoned bread crumbs in one. To the plate with the seasoned bread crumbs, mix in 1 tsp. garlic powder, 1/4 cup grated Parmesan cheese, 1 tsp. kosher salt, 1/2 tsp. fresh ground pepper, and a pinch of cayenne pepper, if using, with a fork.
4. Begin breading the chops by coating a chop in the flour, followed by the egg mixture, then into the bread crumb mixture. Press the bread crumbs firmly into the chop and set on a plate. Continue the process with the rest of the chops.
5. In a large skillet, heat about 2 TBSP oil on med/high heat until the oil begins to shimmer. Add the chops, one or two at a time (depending on the size of your chops and your pan) and brown for 2 - 3 minutes per side. Brown on all sides. Once the chops are lightly browned, place on prepared baking sheet at least 2 " apart. Add more oil to the skillet if needed and brown the remaining chops, then place on baking sheet.
6. Cook in oven for 12 - 15 minutes or until the internal temperature of the chops are about 145 degrees F. Remove from oven and let stand for 3 - 5 minutes before serving.

Notes

You can skip the pan browning and put the breaded pork chops directly onto the prepared pan, drizzle with oil, and bake at 375 degrees F for 15 - 20 minutes or until the internal temperature of the chops are 145 degrees F, followed by a rest of 3 - 5 minutes before serving.

Nutrition Facts

Calories

370.25

Fat (grams)

14.01 g

Sat. Fat (grams)

4.55 g

Cholesterol (grams)

93.61 mg

Carbs (grams)

22.98 g

Fiber (grams)

1.35 g

Sugar (grams)

1.51 g

Net carbs

21.63 g

Protein (grams)

35.73 g

Sodium (milligrams)

824.46 mg

Nutritional Information is an estimate and provided as a courtesy.

https://www.reneeskitchenadventures.com/2018/08/breaded-oven-baked-pork-chops.html

Copyright © 2018 Renee's Kitchen Adventures

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More delicious pork chop recipes:

Air Fryer Boneless Pork Chops

Sous Vide Pork Chops (bone-in)

Juicy Grilled Boneless Pork Chops

Instant Pot Smothered Pork Chops

Why modern pig farming is better than traditional pig farming

You might remember my awesome visit to an Ohio Hog Farm. Being from a more urban area of NE Ohio, having the chance to see how a farm operates was a real treat and a great learning experience.

One thing that I learned on that visit, that has stuck with me, is why pigs are raised the way the pigs are raised today. Unlike traditional pig farming where the animals are allowed to room free in the earth and eat whatever they can dig up and roll around in their own waste, most of today's pigs are raised in a controlled environment inside barns.

The nostalgia attached to traditional farming has led many to believe that the farming methods of the past are better. This is not true. Modern farming methods produce healthier animals and safer food. The pigs in controlled barns enjoy a comfortable and constant temperature year round just like you and I do in our own homes. This controlled environment allows the pigs to have less stress from things like changing weather and helps keep the pigs disease free.

The pig pens have slats that allow the pig waste to exit the pen so they do not have to lay in it. Today's pigs are also fed a controlled diet specific to their needs (mostly corn and soy) and not subjected to forage for food like insects and worms. It's often through this foraging that they pick up disease.

Raising healthy, stress free pigs is not only good for the pigs, but it's good for the consumer too. It's because of these modern farming practices that today's pork is safer to eat, much leaner, and more tender than pork raised the traditional way. It's why, as consumers, we no longer have to worry about things like trichinosis in our pork.

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