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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
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
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.
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
Yes. Agree with turning midway. I sprayed a little more cooking spray
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.
Hi Louise,
So glad the pork chops turned out well. Thanks for taking the time to let us know!
My husband & I love this recipe! I do pork & chicken this way now. So easy!
Hi Tracie,
Thanks for taking the time to let us know you like this recipe! We really appreciate it.
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
The rack method does not make them crispy
This recipe is amazing! This was my first time making pork pot pie and it exceeded expectations!!
Love this recipe. So easy and I use this recipe all the time and the chops brown up nicelt.
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!!
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.
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.
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!!
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.
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!!!
Hi Julie,
Happy to hear you liked the pork chops. I’ll be the Gruyere was great. Thanks for sharing.
Can’t wait to try! Question: any need to turn chops over half way through?
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.