Tender and juicy, these Panko Pork Chops are an easy yet delicious dinner choice. Enjoy the crunchy coating made with Japanese panko bread crumbs!
Baked pork is a delicious and easy dinner option that is sure to please. Our crispy, breaded pork chops are made with panko bread crumbs, which give them an extra crunch and texture that regular breadcrumbs can't match.
One great thing about this recipe is that it's incredibly versatile. You can customize it by adding different herbs or spices to the breading mixture.
This simple yet flavorful dish is perfect for busy weeknights when you want something tasty but don't have much time. With just a few basic ingredients and simple steps, you can create a tasty main dish for dinner.
High-quality ingredients are key to making delicious and crispy breaded panko pork chops. Look for chops well-marbled with fat, which will help keep them juicy and tender during cooking.
You'll need to have the following items on hand to make the recipe.
- bone-in pork chops
- salt and pepper
- Dijon mustard
- dried Italian seasoning or oregano
- panko breadcrumbs
- olive oil
Scroll down to the recipe card to see the quantities.
You'll begin the recipe by lining a baking sheet with parchment paper and preheating the oven. Then gather your ingredients.
Coat each pork chop with salt, pepper, and Italian seasoning, followed by a squeeze of lemon juice. Then, spread a layer of Dijon mustard on top of each chop.
Place breadcrumbs in a shallow bowl. Toss each pork chop in the breadcrumbs to cover.
Place the seasoned and breaded pork chops onto the prepared baking sheet. Drizzle olive oil on top of each then bake for 20 minutes or until the meat has reached and internal temperature of 145°F
There are several ways to vary an oven-baked panko breaded pork chop recipe. Here are some ideas:
- Add spices. Mix spices like garlic powder, paprika, chili powder, or cumin into the panko breadcrumbs before coating the pork chops to add extra flavor.
- Change the type of breadcrumbs. Instead of panko breadcrumbs, try Italian breadcrumbs, cornmeal, or crushed cornflakes for a different texture and flavor.
- Use a different meat. Substitute the pork chops with chicken, turkey, or fish. Panko chicken and panko cod fish are other favorites.
- Add cheese. After coating the pork chops in the panko breadcrumbs, add a layer of shredded cheddar or Parmesan cheese for a cheesy twist.
- Make it spicy. Add some heat to the recipe by adding some red pepper flakes, hot sauce, or diced jalapenos.
- Add a sauce. Drizzle some honey mustard, barbecue sauce, or teriyaki sauce over the pork chops before baking to add some extra flavor and moisture.
- Add some crunch. Crush some potato chips or crackers and mix them with the panko breadcrumbs for an extra crunchy coating.
- Use different herbs. Instead of the typical herbs, like rosemary or thyme, try using cilantro, basil, or oregano for a new taste experience.
When choosing pork chops, it's best to select cuts at least 1 inch thick to ensure they don't dry out during cooking. If you have the time, it's also best to let the meat sit at room temperature for at least half an hour before cooking.
When it comes to breading, using Panko breadcrumbs will produce a crispy texture that won't turn soggy when cooked. It's important to coat each chop evenly with the breadcrumb mixture, so every bite is crunchy and delicious.
Finally, accurately measuring internal temperature is key to perfectly cooked meat. The USDA recommends cooking pork to an internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part of the chop to ensure it has reached this safe temperature before serving.
With these tips in mind, you'll be able to enjoy juicy and flavorful pork chops every time you cook them!
Serve your breaded Panko pork chops with a refreshing chopped Greek salad. Drizzle the salad with a light vinaigrette dressing to add a zesty flavor that complements the savory taste of your pork chops.
Looking for something more exotic? Try serving it with fresh mango salsa. This fruity addition will blend perfectly with the succulent meatiness of your pork chops.
Once cool, place the pork in an airtight container or wrap them tightly in plastic or aluminum foil. They can be stored in the refrigerator for up to three days.
When freezing leftover pork chops, it is important to make sure that they are properly wrapped and sealed. This will help prevent freezer burn and keep the pork chops fresh for up to four months.
When you’re ready to reheat them, simply place the pork chops on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F for 8-10 minutes until heated through.
You'll need to use a wet ingredient such as egg or milk to get bread crumbs to stick to pork chops. Start by lightly coating the pork chops in the wet ingredient of your choice. Then dip them into a shallow bowl filled with breadcrumbs and press down gently so the crumbs stick.
It depends on what kind of texture you are looking for. Frying breaded pork chops will give you a crunchier and firmer outside. But both methods will result in juicy and tender meat if cooking is stopped once the pork reaches 145 degrees at the center of the thickest part.
The exact amount of time you should bake pork chops in the oven depends on several factors, including the thickness of the pork chops and the desired level of doneness.
Generally speaking, thin pork chops (½-inch thick or less) can be cooked in a preheated 400°F oven for 8-12 minutes. Thicker pork chops (¾-inch thick or more) should be cooked for 15-20 minutes. It's more important to cook to an internal temperature of 145°F.
Need a few more meaty dinner ideas for just one or two people? Take a look at some of our other recipes.
- Baked pork steaks are always juicy and flavorful.
- Carne asada in the oven is perfect for any occasion.
- Grilled chicken thighs have the perfect char and flavor.
Panko Pork Chops
- 2 bone-in pork chops
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard
- ½ teaspoon dried Italian seasoning or oregano
- 1 teaspoon Freshly squeezed lemon juice
- ½ cup panko breadcrumbs divided
- 1 tablespoon extra virgin olive oil
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Coat each pork chop with salt, pepper, and Italian seasoning, followed by a squeeze of lemon juice. Finally, spread a layer of Dijon mustard on top of each chop.
- Place breadcrumbs in a shallow bowl. Toss each pork chop in the breadcrumbs to cover and place in the tray.
- Drizzle olive oil on top of each pork chop.
- Bake for 20 minutes, or until pork chops are cooked through with an internal temperature of at least 145°F.