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Crispy on the outside and juicy on the inside, these Oven Fried Breaded Pork Chops taste like a decadent restaurant meal! Best of all, the easy dinner recipe is ready for the table in just 30 minutes. Serve the flavorful baked pork chops with buttermilk biscuits, mashed potatoes, Southern-style green beans, or a crisp wedge salad.
Oven Fried Pork Chops
There are endless ways to prepare pork chops — from the Crock Pot to the skillet, grill or oven — but sometimes you just might crave the crispy, buttery decadence of classic fried breaded pork chops. Today I’m sharing a version that you can feel good about! These boneless pork chops are coated in seasoned crumbs and then baked in the oven until golden brown on the outside and tender on the inside — no skillet frying necessary! They’re quick, easy and incredibly family-friendly oven fried pork chops!
Ingredients
This is just a quick overview of the ingredients that you’ll need for the best breaded baked pork chops. As always, specific measurements and complete step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Pork chops: use boneless center cut pork chops that are about ¾-inch thick and about 5 ounces each. They’re lean and tender, and they cook quickly!
- Salt: to season the pork.
- Cornstarch: helps the breading adhere to the pork and creates an extra-crispy crust.
- Breadcrumbs: just plain dry breadcrumbs (not Panko or other varieties of seasoned crumbs). The fine breadcrumbs coat the pork nicely.
- Corn Flake crumbs: add great crunch and texture to the pork, while also giving the dish extra flavor. These are a key ingredient for crispy oven fried pork chops — don’t omit them!
- Sugar: just a hint of sweetness in the breading is a nice balance for the savory ingredients.
- Paprika and onion powder: for even more flavor.
- Oil: use a neutral oil with a high smoke point (such as canola oil or vegetable oil) to mix into the breading, so that the outside of the chops become crispy and golden brown in the oven.
- Egg: helps the breading adhere to the meat.
The Best Pork Chops for Breading
I recommend using boneless, center cut pork chops that are about ¾-inch thick and about 5 ounces each. While any size and type of pork chop will work for breading, I find that this particular cut cooks through in just the right amount of time. The breading has a chance to turn crisp and golden brown, but it doesn’t burn before the pork is done.
How to Make Breaded Pork Chops
You only need about 10 minutes to prepare the breaded pork chops and about 15 minutes to bake them in the oven, so let’s get started!
- Pat the pork chops dry and season liberally with salt.
- Rub the cornstarch on both sides of the chops. The cornstarch helps the breading adhere to the pork and creates an extra-crispy crust!
- Dredge the pork chops in the egg mixture and press them into the breading mixture in a shallow bowl, patting evenly to coat on both sides.
- Place the breaded pork chops on a baking sheet that has been sprayed with cooking spray or lined with parchment paper.
- Bake the pork chops in a 400°F oven for about 15-20 minutes, or just until they’re barely pink in the center and an instant read thermometer registers 145°F.
What to Serve with Baked Breaded Pork Chops
Oven-fried pork chops go well with just about any of your favorite sides. Here are a few easy ideas:
- Hush Puppies
- Coleslaw or Vinegar Coleslaw
- Hoe Cakes
- Baked Potato Wedges
- Skillet Cornbread, Bakery-Style Corn Muffins, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins
- Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Easy Potato Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Broccoli and Cheese
- Easy Pasta Salad
- Homemade Baked Beans with Bacon
- Charleston Red Rice
- Okra and Tomatoes
- Southern Squash Casserole
- Cheese Grits
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Nutrition
The baked breaded pork chops are a healthy alternative to more traditional fried chops. Each oven “fried” pork chop has about 348 calories, 14 grams of fat, and 33 grams of protein. This is not a Keto-friendly, low-carb or gluten-free dish, as each serving includes 22 grams of carbohydrates.
These nutritional stats assume that you use all of the breading in the recipe. The exact nutrition information for your meal will vary depending on the ingredients, the size and type of pork chops, and the amount of breading used.
Oven Fried Pork Chops Preparation and Storage Tips
- Prepare the breading mixture in advance, but do not bread the pork chops until just before baking.
- Leftover pork chops will keep in the refrigerator in an airtight container for 3-4 days, or in the freezer for 2-3 months.
- To reheat the pork chops: Preheat the oven to 350°F. Place pork chops on a baking sheet and warm just until heated through. Be aware that reheating the cooked pork may dry out the meat, so they are best when served fresh.
Recipe Variations
- I love the combination of the bread crumbs and Corn Flake crumbs, because the Corn Flakes add extra crunch and flavor that you can’t get from the breadcrumbs alone. I prefer the finer texture of regular breadcrumbs here, but you can substitute with Panko breadcrumbs if that’s all that you have.
- Instead of the breadcrumbs, add extra flavor to the breading mixture by using finely crushed Ritz crackers or Saltines with the Corn Flakes!
- For a special touch, add a couple of tablespoons of grated Parmesan cheese to the breading mixture.
- Cooking just for two? Cut all of the ingredients in half and just bake two pork chops. The rest of the cooking instructions remain the same.
Tips for the Best Breaded Pork Chop Recipe
- The oil in the breading helps the pork chops turn crispy and golden brown in the oven — no frying necessary! Don’t skip the oil, or the end result won’t be nearly as good.
- Boneless center cut pork chops work best with this recipe, because they cook in just the right amount of time. The breading gets crispy and golden brown, but doesn’t burn before the meat is cooked through.
- The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You’re looking for an internal temperature of 140°F – 145°F.
- Season the meat with your favorite herbs and spices before breading. Other good options include cayenne pepper, garlic powder, a BBQ rub, all-purpose house seasoning, or rosemary, thyme, parsley, oregano, and chives.
More Easy Pork Chop Recipes to Try
- Country Pork Chop and Rice Bake
- Pan Fried Pork Chops
- Perfect 15-Minute Grilled Pork Chops
- Oven Fried Breaded Pork Chops
- Crock Pot Ranch Pork Chops
- Stovetop Pork Chops with Apple Cider Gravy
- Stuffed Pork Chops
- Crock Pot Smothered Pork Chops
- Dump-and-Go 4-Ingredient Baked Pork Chops
- Pan Fried Pork Chops with Peach Sauce
- Grilled BBQ Pork Chops
- Garlic and Rosemary Pork Chop Brine
Oven Fried Breaded Pork Chops
Ingredients
- 4 boneless center cut pork chops, about ¾-inch thick (about 5 ounces each)
- 4 teaspoons cornstarch
- ½ cup dry breadcrumbs
- ½ cup Corn Flake crumbs (about 1 ½ cups of whole cereal measured before crushing)
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt, plus extra for seasoning the meat
- 2 tablespoons canola or vegetable oil
- 1 egg, lightly beaten
Instructions
- Preheat oven to 400°F. Spray a rimmed baking sheet with cooking spray or line with parchment paper; set aside.
- Pat pork chops dry and season liberally with salt on both sides. Sprinkle the cornstarch over the pork chops and pat to coat evenly on both sides.
- In a large, shallow dish, combine breadcrumbs, Corn Flake crumbs, sugar, paprika, onion powder and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
- Lightly beat the egg with a fork in another shallow dish.
- Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
- Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant read thermometer registers 145°F, about 15-20 minutes.
Notes
- I love the combination of the breadcrumbs and Corn Flake crumbs, because the Corn Flakes add extra crunch and flavor that you can’t get from the breadcrumbs alone. I prefer the finer texture of regular breadcrumbs here, but you can substitute with Panko breadcrumbs if that’s all that you have.
- Instead of the breadcrumbs, add extra flavor to the breading mixture by using finely crushed Ritz crackers or Saltines with the Corn Flakes!
- For a special touch, add a couple of tablespoons of grated Parmesan cheese to the breading mixture.
- Cooking just for two? Cut all of the ingredients in half and just bake two pork chops. The rest of the cooking instructions remain the same.
- The oil in the breading helps the pork chops turn crispy and golden brown in the oven — no frying necessary! Don’t skip the oil, or the end result won’t be nearly as good.
- Boneless center cut pork chops work best with this recipe, because they cook in just the right amount of time. The breading gets crispy and golden brown, but doesn’t burn before the meat is cooked through.
- The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You’re looking for an internal temperature of 140°F – 145°F.
- Season the meat with your favorite herbs and spices before breading. Other good options include cayenne pepper, garlic powder, a BBQ rub, all-purpose house seasoning, or rosemary, thyme, parsley, oregano, and chives.
Nutrition
This recipe was originally published in April, 2020. The photos were updated in March, 2022.
MAGICCCCCC. This was a great new way to do pork chops, it was easy to make, easy to clean up, and everyone cleaned their plates. Full disclosure, we didn’t have cornflakes or ritz because #quarantinepantry, but I used Panko and some Parmesan and it was amazing. Thanks, Blair!!
Yay! So glad that it was a hit, Emily. Thanks for taking the time to come back here and let me know!
Made this last night with some very thick pork loin chops from Costco. Don’t keep corn flakes or Ritz crackers around so like the other reviewer I used Panko (no parm). These were so delicious! Great flavor and we loved the texture! Love the crispiness that makes it feel fried, except it’s not greasy at all. The dish is very easy to prep and very easy to just cook in the countertop toaster oven so as to not heat up the kitchen too much (important for these 90+ degree summer days!). My thick chops came out fantastic, and the dish would be even better with thinner chops (as in the recipe) so there would be a higher coating to meat ratio. Thanks for another great recipe that will be in our pork rotation!
Thank you, Norma! I’m glad to know that it worked — even with the Panko and thick chops. Thanks for sharing your feedback. Love the idea of using the toaster oven on these very hot days!
I have eater Oven Fried Breaded Pork Chops but never made it by myself but I think now I am gonna give it a shot.
Made these as per recipe. Very very good. Since the first time I’ve made this often. I love making them in the oven. So easy. I think the secret ingredient that sets these apart is the sugar. Thank you for sharing. I would say this is a grand champion recipe!
Thank you, Jan! I’m so glad that you enjoy them. I agree — the sugar adds so much to the recipe. Thanks again for your note!
Wow! Very impressed with ease of prep and final result!! Super moist and cooks while sides are prepared. I didn’t have any corn flakes and Ritz sounded a bit sweet to me so I used some pre-seasoned croutons. Result was delicious. Thanks for the great recipe!
Awesome! I’m so glad that you made it work with the ingredients you had on hand. Thanks, Linda!
This is the only way my husband will eat pork chops. Thanks for the recipe!
I’m so glad that he approves! Thanks, Marion!
Another great meal that the family loved! Have made many of your dishes and desserts and everyone was a hit. Thanks for all of the great food that comes with great to follow directions. Also enjoy your photos. God bless you and yours.
Thank you for your kind note, Sherry. That makes me really happy to hear!