Flavorful Breaded Pork Chops

There’s something timeless about a good breaded pork chop — that golden, crispy coating that gives way to juicy, flavorful meat inside. It’s the kind of simple, satisfying meal that doesn’t need fancy ingredients or hours in the kitchen. Just a few pantry staples, a warm skillet, and about half an hour to bring everyone to the table.

I started making these pork chops years ago on busy weeknights when I wanted something that felt homemade and comforting but didn’t take forever. The best part? They’re flexible. I’ve used bone-in chops, boneless ones, even thin cutlets when that’s what was on sale — and they all turn out beautifully once they’re seasoned right and cooked with care.

The crispy coating comes from a simple process: flour for grip, egg for stick, and breadcrumbs mixed with a little Parmesan for that toasty, savory crunch. Don’t skip the resting time before frying — it’s a tiny step that makes a big difference in how well the crust holds up.

Golden crispy chicken cutlets with lemon wedges and parsley on a black plate, with lemons, garlic, and a patterned cloth in the background.

What Kind of Pork Chops Should I Use?

Both bone-in and boneless pork chops work beautifully. Bone-in chops tend to stay juicier, while boneless are easier to cook evenly. Choose chops about ¾ to 1 inch thick — thinner ones can overcook quickly.

If you only have thin cutlets, just reduce cooking time by a few minutes or try baking them instead of pan-frying.

Top Tips for the Perfect Crunch

A tender, crispy chicken cutlet sliced open, served with broccoli and garnished with parsley.


    

  1. 

    Pat dry before coating: Moisture prevents crispness — always blot your chops with a paper towel first.
    

    2. 

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    Season every layer: Salt the meat, season the flour, and mix herbs into your breadcrumbs for full flavor.
    

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    Let the coating rest: After breading, let chops sit 5–10 minutes before cooking — it helps the crust adhere better.
    

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  4. 

    Use medium heat: Too hot, and the crust burns before the inside cooks; too low, and it turns soggy.
    

    5. 

  5. 

    Finish in the oven (optional): For extra-thick chops, sear on the stove and then bake for 8–10 minutes at 375°F (190°C) to cook through without over-browning.
    

    6. 



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  • 

    Crispy Chicken Cutlets – Light, golden, and family-friendly.
    

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  • 

    Creamy Garlic Mashed Potatoes – A comforting side classic.
    

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  • 

    Simple Cabbage Slaw – Fresh crunch to balance the richness.
    

    • 

  • 

    Honey-Butter Green Beans – Easy, quick, and perfect with pork.
    

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Recipe Card


    

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    4 pork chops, bone-in or boneless (¾–1 inch thick)
    

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    Salt and pepper, to taste
    

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    ½ cup all-purpose flour
    

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    2 eggs, beaten
    

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    1 cup breadcrumbs (plain or seasoned)
    

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    ¼ cup grated Parmesan cheese
    

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    1 tsp garlic powder
    

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    1 tsp paprika
    

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    ½ tsp dried thyme (or Italian seasoning)
    

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    2–3 tbsp olive oil or neutral oil, for frying
    

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(Breadcrumbs can be panko, homemade, or even crushed crackers for a rustic crunch.)


Instructions


Breaded chicken cutlets frying in a black pan on a stovetop.
  • 1
    

    Prep the chops – Pat pork chops dry with paper towels and season both sides generously with salt and pepper.
    

  • 2
    

    Set up the breading station – Place flour in one shallow bowl, beaten eggs in another, and mix breadcrumbs, Parmesan, and seasonings in a third.
    

  • 3
    

    Coat the pork – Dredge each chop in flour, shaking off the excess.Dip into beaten egg, then press firmly into the breadcrumb mixture so it sticks well.Set aside on a plate for 5–10 minutes while you heat the oil.
    

  • 4
    

    Cook – Heat oil in a large skillet over medium heat.Add chops and cook 4–5 minutes per side, or until golden brown and cooked through (internal temp 145°F / 63°C).
    

      For thicker chops: after searing, transfer to a 375°F (190°C) oven for about 8–10 minutes to finish cooking evenly.
    

  • 5
    

    Rest & serve – Let the pork chops rest for 5 minutes before serving — it keeps the juices locked in.
    

Notes


    

  • Freezing: Breaded but uncooked chops can be frozen on a tray, then stored in bags for up to 1 month. Cook directly from frozen, adding a few minutes to the time.
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  • Oven-baked option: Lightly brush with oil and bake at 400°F (200°C) for 18–20 minutes, flipping once.
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  • Bread swap: Try panko for a crispier texture or crushed cornflakes for extra crunch.
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