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When it comes to comfort foods, perfectly cooked breaded pork chops are a true favorite, but most of us find pan-frying to be a messy process. That’s why we opt for oven frying. This method is not only easier, but it also cuts down on cleanup, and, as an added bonus, oven frying ensures even cooking, turning out pork chops that are tender, juicy, and beautifully golden brown.
Notes From the MGC Kitchen
One of the things we love best about this pork chop recipe is its versatility. Its simple breadcrumb coating allows you to tailor the seasonings to suit your taste and complement whatever side dishes you plan to serve. Whether you’re in the mood for something spicy, herbaceous, or ethnically inspired, a few simple adjustments can create a dish that can feel new each time you make it.
Key Ingredient: Choosing the Right Cut of 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 also work. 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 separating the chop’s loin section 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 are not as easy to find as the rib and center cut. They’re juicy and have good flavor, but they can be rather tough, so blade chops are best for braising.
How to Make Oven Fried Pork Chops
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
Get ready to bread the pork chops: Whisk an egg together with some milk in a shallow dish and set aside. In a small bowl, combine the breadcrumbs with the seasonings and Parmesan cheese (if desired) and spread them on a plate or sheet of wax paper.
Bread the pork chops: One at a time, dip the chops in the egg mixture, then into the crumbs, pressing firmly to get an even coating. You can use the back of a spoon to gently press the crumbs onto the pork to be sure they adhere.
Oven fry the chops and serve: Transfer the chops to a foil-lined baking sheet that’s been coated with nonstick spray and bake until golden brown and cooked to an internal temperature of 140°F. For even cooking, flip the chops over midway through cooking and rotate the pan when you return it to the oven. Allow the chops to rest before serving.
Serving Suggestions: Seasonings and Sides
As we mentioned earlier in this post, it’s easy to adjust the seasoning in the breadcrumb coating for these pork chops to complement various sides. Here are a few ideas:
- Italian-style: Add 1 teaspoon dried basil, 1/2 teaspoon of dried oregano, and 2 tablespoons finely grated Parmesan cheese to the breadcrumb mixture, and serve the pork chops with a side of garlic-butter pasta shells and a salad.
- Southwest-style: Add 1 teaspoon chili powder and 1/2 teaspoon each of ground cumin and ground coriander. Serve with roasted potatoes seasoned with a pinch of chili powder as well.
- Greek-style: Add 1-1/2 teaspoons dried oregano, 1 teaspoon dried dill, and 1/2 teaspoon dried thyme. Serve with a flavor-filled medley of orzo and spinach, replacing the Parmesan cheese in that recipe with a handful of feta.
Discover More Pork Chop Recipes
Pan-Seared Pork Rib Chops
Tender, juicy, and loaded with flavor, these bone-in pork rib chops are pan-seared in garlic-flavored oil and glazed with a bit of balsamic vinegar for added flavor.
Pork Chops with Pears and Blue Cheese
These easy boneless pork chops are pan-seared and topped with ripe, juicy pears, creamy blue cheese, fresh thyme, and shallots.
Breaded Pan-Fried Pork Chops
If oven-frying is not for you, give our recipe for pan-fried boneless pork chops a try. The crumb coating is crisped to a beautiful golden brown on top of the stove, then the chops are finished in the oven to juicy perfection.
Pork Chops with Apples and Onions
This delicious recipe for spice-rubbed pork chops with apples and onions is finished with an easy-to-make apple cider pan sauce.
Easy Oven Fried Pork Chops
Ingredients
- 4 bone-in pork rib chops, 1/2 to 3/4-inch thick
- 1 large egg
- 1-1/2 tablespoons milk
- 1 cup dry breadcrumbs
- 3/4 teaspoon table salt
- 1/2 teaspoon garlic powder, (optional)
- 1/4 teaspoon onion powder, (optional)
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F, line a rimmed baking sheet with aluminum foil, and coat it with nonstick spray.
- Whisk the egg and milk together in a shallow dish (a pie plate works well) and set aside.
- In a small bowl, combine the breadcrumbs with the salt, garlic powder, onion powder, and a few grinds of black pepper, then spread them on a plate or sheet of wax paper.
- One at a time, dip the chops in the egg mixture, then into the crumbs, pressing firmly to get an even coating. You can use the back of a spoon to gently press the crumbs onto the pork to be sure they adhere.
- Transfer the chops to the prepared baking sheet and bake for 10 to 15 minutes (depending on thickness), until golden brown and cooked to an internal temperature of 140°F. For best results and even cooking, flip the chops over midway through cooking and rotate the pan when you return it to the oven.
- Allow the chops to rest for 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ll never buy Oven Fry again!
Hi Tom,
So glad you enjoyed the pork chops!
I made these last night and my husband loved them! Great flavor and easy to make.
Hi Donna,
Glad to hear you found the pork chops easy and enjoyed the flavor. Thanks for taking the time to tell us.
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!
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!
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?
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.
Was a little worried that the breading was not crunchy throughout. But pleasantly surprised it didn’t matter. Very tasty pork chops, thank you.
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.
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?
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.
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.
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.
So yummy and easy! Will make again.
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.
Hi Brenda,
Happy to hear you liked the pork chops done this way. Thanks for taking the time to let us know!
A simple and easy weeknight dinner with great flavor that I will definitely make again!