Oven-frying is a quick, easy way to prepare pork chops and they turn out every bit as tender and juicy as pan-fried, but without the extra oil.
Shopping for pork chops:
For best results, we recommend using bone-in rib chops for making oven-fried pork chops, but other cuts, including boneless pork chops, can work as well. Here’s an overview of the most common varieties of pork chops.
- Rib chops: As the name indicates, these chops are cut from the rib section of the pork loin. Because they have a good amount of fat, they are generally tender and juicy and consequently, a favorite in our kitchen. Boneless pork chops are usually cut from rib chops. Rib chops are best for oven-frying, pan-searing, frying, baking, and grilling.
- Center-cut chops: Center-cut pork chops are another flavorful cut from the pork loin. They have a bone that separates the loin section of the chop from the tenderloin. They are leaner than rib chops and can dry out more easily during cooking, but they have great flavor. Center-cut chops are best for grilling and pan-searing.
- Blade chop: These chops are cut from the shoulder section of the loin and not as easy to find as the rib and center-cut. They’re juicy and have good flavor, but can be rather tough, so blade chops are best for braising.
More popular pork recipes:
- Pan-Seared Pork Rib Chops
- Pork Chops with Pears and Blue Cheese
- Breaded Pork Chops
- Pork Chops with Apples and Onions
- Baked Pork Chops with Garlic Butter (from Dinner at the Zoo)
Oven-Fried Parmesan Pork Chops
Coated with a flavorful mix of breadcrumbs and Parmesan cheese, these easy, oven-fried pork chops always turn out deliciously tender and juicy.
Ingredients
- 4 bone-in pork rib chops, 1/2 to 3/4-inch thick
- 1 large egg
- 1 tablespoon milk
- 1 cup dry breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 teaspoons all-purpose seasoning blend, (see notes for substitution)
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F, line a shallow baking pan with aluminum foil and coat it lightly with nonstick spray.
- Whisk the egg and milk together in a shallow dish (a pie plate works well) and set aside.
- Combine the breadcrumbs, Parmesan cheese, all-purpose seasoning blend (see notes), and a few grinds of black pepper on a plate.
- Working with one chop at a time, coat both sides of the pork in the egg mixture, then dip into the crumbs.
- Use the back of a spoon to gently press the crumbs onto the pork to be sure they adhere nicely.
- Repeat the process with the remaining chops and transfer them to the prepared pan.
- Bake until golden brown and cooked to your liking, 10 to 15 minutes (depending on thickness).
- Allow the chops to rest for 5 minutes before serving.
Recipe Notes
If you don’t have our all-purpose seasoning blend on hand, substitute:
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Nutrition Information
Nutrition Facts
Oven-Fried Parmesan Pork Chops
Amount per Serving
Calories
225
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Cholesterol
110
mg
37
%
Sodium
525
mg
23
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!
Tom Terrific says
Oven fried pork chops turned out great thanks for the recipe I’ll if you have a recipe list of people I like to join thank you so much God bless
Jude says
Yes. Agree with turning midway. I sprayed a little more cooking spray
Louise Abatemarco says
I made this tonight and it was absolutely delicious. I used Italian Seasoning in place of the mix, and 1/2 whole wheat 1/2 regular bread crumbs (mostly because I ran out of whole wheat). I had rib chops from an Amish Market and they came out juicy and tasted as if they had been fried. I will definitely be making these again.
Lynne Webb says
Hi Louise,
So glad the pork chops turned out well. Thanks for taking the time to let us know!
Tracie says
My husband & I love this recipe! I do pork & chicken this way now. So easy!
Lynne Webb says
Hi Tracie,
Thanks for taking the time to let us know you like this recipe! We really appreciate it.
Lou says
Sorry it wasn’t good for me. Put them up on a rack hoping to crisp them up. Taste was ok. Won’t be making again
Chris David says
This recipe is amazing! This was my first time making pork pot pie and it exceeded expectations!!
Lorie says
Love this recipe. So easy and I use this recipe all the time and the chops brown up nicelt.
Lynne Webb says
Hi Lorie,
I’m so glad to hear that our pork chops are a staple in your kitchen. Thanks for taking the time to come back and let us know!!
Rox says
Tried it and loved it . I didn’t flip it halfway and one side of the chop breading stick to the aluminom. I did put oil on it before putting it in the oven with the chops. Any tips? Noob in the kitchen so i’m sure this is my fault.
Lynne Webb says
Hi Rox,
I’m glad to hear you liked the pork chops but sorry to hear that they stuck to the foil. I don’t think you did anything wrong. Next time you make them either try a little extra oil or nonstick spray on the foil or perhaps turn the oven down to 400°F. Everyone’s oven is different so it’s possible yours is running a little bit hotter when set to that temperature.
Julie says
These were so good and so easy. By far one of my best pork chop dinners!
This will be a go to. Even my husband who’s not a huge pork chop fan that these were awesome as well as my four year old!!
Lynne Webb says
Hi Julie,
I’m happy to hear that you and your family liked the pork chops. Thanks for taking the time to let us know.
Julie bateman says
So good!! I used gruyere instead of parm and put them under the broiler on low for 4 mins each side. This is a go to!!!
Lynne Webb says
Hi Julie,
Happy to hear you liked the pork chops. I’ll be the Gruyere was great. Thanks for sharing.
Diane says
Can’t wait to try! Question: any need to turn chops over half way through?
Lynne Webb says
Hi Diane,
It can never hurt to turn them midway through cooking to ensure even cooking. I think I’ll add that step to the recipe.
Tom says
I’ll never buy Oven Fry again!
Lynne Webb says
Hi Tom,
So glad you enjoyed the pork chops!
Donna b says
I made these last night and my husband loved them! Great flavor and easy to make.
Lynne Webb says
Hi Donna,
Glad to hear you found the pork chops easy and enjoyed the flavor. Thanks for taking the time to tell us.
Diane says
I made this recipe for dinner last night and it was wonderful. The chops were tender and had a very nice flavor. They crisped up nicely too. I had thick cut chops and increased the cooking time to 30 minutes. Super easy and pantry ingredients that I always have. I only added a splash of water to the egg, just enough to be able to whip it up to a good consistency. Thanks for an excellent recipe!
Lynne Webb says
Hi Diane,
So glad to hear your chops turned out well. It’s good to know the timing for thicker cuts. Thanks for letting us know!
MR says
Hi!
I tried your recipe and it was delicious.
However I feel there was additional steps needed. i.e. which rack to cook pork chops on. I placed mine second rack to top of oven. And after 15 minutes it still needed a little more time. About five additional minutes then I placed it on the very top rack and put it on broil for about four minutes. This helped it get a little more brown on top. And doing that was tender.
What rack do you cook yours in?
Lynne Webb says
Hi there,
I cook these pork chops with the rack positioned in the center of my oven, but it’s possible that you could get better browning by moving it up one level. I’ve never needed to place the chops under the broiler to crisp the crumbs, but it’s a great idea as long as you watch carefully.
Alyssa says
Was a little worried that the breading was not crunchy throughout. But pleasantly surprised it didn’t matter. Very tasty pork chops, thank you.
Lynne Webb says
Hi Alyssa,
Here’s are some ideas for better browning that I just posted in a reply to a previous comment.
1. Reduce the amount of milk you mix with the egg to 2 teaspoons.
2. Add a little oil (2 to 3 teaspoons) to the breadcrumbs and mix in with your fingers before coating the chops.
3. If your oven has a digital temperature control, try raising it 5 to 10 degrees. If it doesn’t, don’t go up to 450°F – that could burn the crumbs before cooking the chops.
Sara says
Great flavors, but, like Brenda, my pork chops were not the brown color in your picture, nor as crispy looking. I followed the recipe – no changes. What do you think makes this difference?
Lynne Webb says
Hi Sara,
There are a few things that can affect the browning. Here are a few ideas to try next time.
1. Reduce the amount of milk you mix with the egg to 2 teaspoons.
2. Add a little oil (2 to 3 teaspoons) to the breadcrumbs and mix in with your fingers before coating the chops.
3. If your oven has a digital temperature control, try raising it 5 to 10 degrees. If it doesn’t, don’t go up to 450°F – that could burn the crumbs before cooking the chops.
Brenda says
Tried this recipe and they were tasty but the chops were a little tough . Looking at them in the oven the chops did not look as brown as yours. There was lots of juice coming out of the chop. Maybe it was the cut of the pork chops. I never seem to find a recipe that the chops were tender.
Lynne Webb says
Hi Brenda,
Today’s pork is very lean in comparison to years ago, and can be rather dry and tough regardless of how you prepare it. When shopping, look for chops with some white marbling running through the meat. That should help.
Amy says
So yummy and easy! Will make again.
Brenda says
I am thrilled to find a new way to prepare pork chops. This recipe is quick, easy and delicious! Before we even finished dinner, my hubby was asking me to make these again! This recipe is a keeper. I can’t imagine anyone not liking it.
Lynne Webb says
Hi Brenda,
Happy to hear you liked the pork chops done this way. Thanks for taking the time to let us know!
Lexi says
A simple and easy weeknight dinner with great flavor that I will definitely make again!