Preheat oven to 375°F. Place a wire rack on a baking sheet lined with foil.
Prepare panko: Heat a small skillet on stovetop over moderate heat. Add butter and, once melted, add garlic. Move it about the pan as it cooks for one minute. Add panko, stirring to combine. Toast panko for two to three minutes, stirring continuously until golden. Transfer to plate.
Set up breading station: Lay out three plates. Pour flour onto first plate. Whisk eggs together in small bowl then spill on a second plate. Place the panko crumb plate at the end.
Season pork chops: Season chops with WATC Pork & Poultry Rub. Make sure to cover the sides of the chops too.
Bread the chops: Dip the seasoned chops into the flour to dredge, shaking off any excess flour. Then dip in eggs, covering throughly. Move chop over to the plate of panko crumbs and coat evenly, including sides.
Transfer breaded chop onto wire rack. Repeat with remaining chop.
Transfer to oven and bake for 35 minutes until chops are cooked and golden. (see notes in story regarding cook time for smaller pork chops)
Remove from oven. Garnish with a squeeze of lemon or a dollop of red pepper jelly, plus a sprinkle of chopped fresh herbs. Serve with a favourite vegetable side and salad.
Breaded Pork Chops Recipe
Ingredients
2 12-ounce bone-in pork chops
To season:
2 tablespoons Pork & Poultry Rub
To bread:
½ cup unbleached all-purpose flour
2 eggs, room temperature, whisked together
1 cup toasted breadcrumbs (see below)
For the breadcrumbs:
2 tablespoons butter
2 garlic cloves, finely diced
1 cup seasoned panko
To garnish:
chopped fresh herbs: parsley, chives, basil
lemon wedges
red pepper jelly
Directions
Preheat oven to 375°F. Place a wire rack on a baking sheet lined with foil.
Prepare panko: Heat a small skillet on stovetop over moderate heat. Add butter and, once melted, add garlic. Move it about the pan as it cooks for one minute. Add panko, stirring to combine. Toast panko for two to three minutes, stirring continuously until golden. Transfer to plate.
Set up breading station: Lay out three plates. Pour flour onto first plate. Whisk eggs together in small bowl then spill on a second plate. Place the panko crumb plate at the end.
Season pork chops: Season chops with WATC Pork & Poultry Rub. Make sure to cover the sides of the chops too.
Bread the chops: Dip the seasoned chops into the flour to dredge, shaking off any excess flour. Then dip in eggs, covering throughly. Move chop over to the plate of panko crumbs and coat evenly, including sides.
Transfer breaded chop onto wire rack. Repeat with remaining chop.
Transfer to oven and bake for 35 minutes until chops are cooked and golden. (see notes in story regarding cook time for smaller pork chops)
Remove from oven. Garnish with a squeeze of lemon or a dollop of red pepper jelly, plus a sprinkle of chopped fresh herbs. Serve with a favourite vegetable side and salad.
Breaded Pork Chops Recipe
3.5 / 5. 4
Bone-in pork chops rubbed with our Poultry & Pork Spice rub, oven baked crispy, tender and juicy inside…
Who’s ready for our delicious BREADED PORK CHOPS RECIPE?
This simple recipe for preparing pork chops is an absolute keeper. Not only are the chops tender and juicy, they’re also bursting with delicious flavour thanks to some tried-and-true tricks we’ve learned over the years. One of the best things about this BREADED PORK CHOPS RECIPE is that you don’t have to be a master chef to recreate it. These pork chops are easy with just some seasoning, a toasting of flavoured panko crumbs, then a classic breading and they’re ready to bake. That’s it!
Before sharing tips on making tender, juicy oven-baked pork chops, how about a few suggestions? One of our pork recipes that gets everyone’s attention is our OVEN-ROASTED PORK TENDERLOIN. If you’ve got time on your hands and a roast is more to your liking, try our ROASTED PORK SHOULDER. Lastly, if it’s a glorious warm-weather day and a BBQ is top of mind, try these GRILLED PORK CHOPS served with PEACH SALSA, our famous GRILLED PORK RIBS, or our PORK KEBOBS in a honey-mustard mayonnaise.
‘Nuff said! Let’s make this BREADED PORK CHOP RECIPE:
PORK CHOPS AND RUB
Here’s the rundown on this amazing main course recipe. It all begins with two pork chops paired with a favourite seasoning blend. We suggest doing as we did: making this recipe using bone-in pork chops. Depending on your hunger level, you can make this recipe using 8-, 10- or 12-ounce chops. You might be wondering, why use bone-in pork chops? Bone-in chops are slightly fattier, giving the meat more flavour while also ensuring they stay moist and tender. Pork chops are a good source of nutrients like zinc, iron, selenium and protein. Pork is considered red meat, so health and nutrition experts suggest consuming it in moderation. Maybe only make this recipe a few times a week, ha!
The first step to preparing the pork chops is to season them. Although you may be tempted to do so using a favourite spice rub, or just some kosher salt and black pepper, but we’ve got a better idea. Use our handcrafted POULTRY & PORK RUB made with organic ingredients including garlic, cayenne, cumin, cinnamon and a pinch of dark brown sugar. Our rub is both 100% natural and gluten-free. Our Canadian readers can head HERE to order on amazon.ca, while our U.S. fans can click the SHOP button at the top of this page to order directly from our online store.
Adding the POULTRY & PORK RUB to the pork chops is easy. We used a couple of 12-ounce chops for this recipe along with 2 tablespoons of our flavourful rub to season them. To accomplish this, spill a bit of seasoning onto a plate, platter or tray. Coat the top and underside of each chop and remember to roll the sides in the seasoning as well.
SEASONED PANKO
Once the chops are seasoned, the next step in the recipe is to bread them. Now, although we could have simply breaded them with plain or seasoned breadcrumbs, we wanted to add a little crunch. This is achieved by using panko. What is panko, you ask? It is a Japanese style of breadcrumb made from dehydrated bread flakes. The crumbs have a finer, sandy texture and form a thin breading. They are both thicker and more airy than store-bought or even handmade bread crumbs. We used seasoned panko for this recipe but plain panko works just as well.
For this recipe, we season panko in a mixture of melted butter and garlic that’s been warmed in a skillet or pan over medium heat. Adding this little step at stovetop is so worth the effort as it gives the pork chops even more flavour. If you’re reading this wondering if gluten-free panko is available, yes, and can be used in this recipe.
HOW TO BREAD PORK CHOPS
Breading the pork chops follows a standard three-step breading procedure. Step one is to dredge the chops in flour. You can use unbleached all-purpose flour as we did or a gluten-free flour alternative. ProTip: remember to shake excess flour off the chop before you continue – a thin coat is the goal. Step two is to dip the dredged chops in the beaten egg mixture. Make sure to give the eggs a good whisk before spilling them out onto a plate for easy dipping.
The third and final step is to transfer the egg-dipped chops over to a plate containing the garlic-seasoned panko. Press the chops down into the panko, remembering to coat the sides too. Following this simple breading process will ensure the pork chops have an even golden, crispy coating when they come out of the oven.
BAKING TRAY AND WIRE RACK
We suggest baking the chops on a wire rack positioned on a foil-lined, rimmed baking sheet. Elevating the chops in this fashion allows the hot air within the oven to circulate around the chops as they roast. The chops cook evenly without sticking to the tray.
HOW LONG TO OVEN-BAKE PORK CHOPS?
Here are two important things to remember when you make this recipe at home or at the cottage. First, note that we crafted the recipe using 12-ounce chops, and the bake or cook time for these rather large chops is 35 minutes. If you decide to make 10-ounce chops, bake them for 30 minutes. If you’re making 8-ounce chops, bake for 20.
Second thing to remember is that the absolute best way to test doneness is with a meat thermometer. When the chops are golden brown and bubbling, insert an instant-read thermometer into the centre of one of the chops. They’re done perfectly when it reads at least 145°F (63°C). Make sure to watch the VIDEO attached to this post to see our perfect results. Get ready for tender, juicy, perfectly prepared BREADED PORK CHOPS every time!
HOW TO SERVE BREADED PORK CHOPS
Everything about this recipe is so simple, why complicate serving it? Serve this main course idea garnished with a sprinkle of fresh herbs; fresh parsley, basil, oregano, chives or dill all work well. I also like them with a squeeze of lemon juice or a dollop of spicy red pepper jelly. Then add in a tasty vegetarian side dish like EASY GREEN BEANS, SPRING VEGGIES, our GINGER CARROTS, or this awesome CAULIFLOWER RICE. We also think a tasty salad is just the thing to round out the pairings, so this ENDIVE SALAD, our CAESAR SALAD or this ORZO SALAD WITH ASPARAGUS will be great.
THE SPICE IS RIGHT!
Before sending you on your way to make this dish, here are a few more links to our products available in Canada on Amazon.ca!
VEGGIE LOVERS (2-pack) – A packet of our POTATO & VEGGIE SEASONING plus a package of our GARLICKY SUN-DRIED TOMATO DIP; just add mayo and sour cream and you’ve got a delicious topping for tacos or a party dip that works with assorted veggies, tomatoes and bell peppers. Go HERE to order.
MEAT LOVERS (2-pack) – A packet of POULTRY & PORK RUB plus a package of our BUTCHER’S BLEND. Go HERE to order.
WEEKEND ESSENTIALS: The whole shebang, 1 packet of everything! A packet of POULTRY & PORK RUB, BUTCHER’S BLEND, POTATO & VEGGIE SEASONING and a GARLICKY SUN-DRIED TOMATO DIP. Go HERE to order.
PIN IT!
This main course is so delicious, we suggest you PIN the recipe to a favourite main course or weeknight meal board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
We just showed you how to take a BREADED PORK CHOPS RECIPE from simple to amazing. All you need to do now is make it. Enjoy!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
2 12-ounce bone-in pork chops
To season:
2 tablespoons Pork & Poultry Rub
To bread:
½ cup unbleached all-purpose flour
2 eggs, room temperature, whisked together
1 cup toasted breadcrumbs (see below)
For the breadcrumbs:
2 tablespoons butter
2 garlic cloves, finely diced
1 cup seasoned panko
To garnish:
chopped fresh herbs: parsley, chives, basil
lemon wedges
red pepper jelly
Directions
Preheat oven to 375°F. Place a wire rack on a baking sheet lined with foil.
Prepare panko: Heat a small skillet on stovetop over moderate heat. Add butter and, once melted, add garlic. Move it about the pan as it cooks for one minute. Add panko, stirring to combine. Toast panko for two to three minutes, stirring continuously until golden. Transfer to plate.
Set up breading station: Lay out three plates. Pour flour onto first plate. Whisk eggs together in small bowl then spill on a second plate. Place the panko crumb plate at the end.
Season pork chops: Season chops with WATC Pork & Poultry Rub. Make sure to cover the sides of the chops too.
Bread the chops: Dip the seasoned chops into the flour to dredge, shaking off any excess flour. Then dip in eggs, covering throughly. Move chop over to the plate of panko crumbs and coat evenly, including sides.
Transfer breaded chop onto wire rack. Repeat with remaining chop.
Transfer to oven and bake for 35 minutes until chops are cooked and golden. (see notes in story regarding cook time for smaller pork chops)
Remove from oven. Garnish with a squeeze of lemon or a dollop of red pepper jelly, plus a sprinkle of chopped fresh herbs. Serve with a favourite vegetable side and salad.
Until Cottage Season
