Baked Breaded Pork Chops Recipe
Baked pork chops feature a crispy seasoned breadcrumb crust and a juicy interior, ideal for a quick weeknight dinner.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 425 F.
-
In three separate shallow bowls, prepare the dredging stations: combine flour with 1 teaspoon salt in the first, add egg to the second, and mix breadcrumbs, the remaining teaspoon salt, dried parsley, oregano, garlic powder, pepper, and parmesan cheese in the third.
-
Pat pork chops dry.
-
Dredge each chop sequentially in flour, then egg, then the breadcrumb mixture, ensuring a full coating.
-
Heat an oven-safe skillet over medium-high heat with oil until shimmering. Sear the dredged chops for 1 to 2 minutes per side until light golden.
-
Transfer the skillet to the preheated oven and roast for 10 to 13 minutes, or until the internal temperature reaches 145 F.
-
Remove from the oven and let the chops rest for 5 minutes before serving.