Breaded pork chops are tender with a crisp, crunchy exterior and tangy mustard coating – the ultimate comfort food.
When cooked right, breaded pork chops are one of my favorite week-night meals. The biggest challenge with oven-baked breaded pork chops is making sure they have a crispy, crunchy exterior while not over-cooking the interior.
If you’ve ever struggled with this, I have some easy pointers to help you get perfect breaded pork chops on the your dinner table tonight.
The Best Pork Chops for Breading
Although most pork chops will work for breading, I like to use center cut pork chops that are 3/4 to 1-inch thick for this recipe. I find that this allows for proper cooking time to allow the breading to set and get really nice and crunchy, while not overcooking the pork.
I think seasoning the chops with salt and pepper rather than adding them to the breadcrumb mixtures creates a more flavorful finished dish as well. Make sure to season both sides of the chop before combining the breadcrumb mixture. This will give the pork time to absorb the salt for flavoring and to start breaking down the protein which creates a more tender piece of meat.
How to Make the Best Breaded Pork Chops
This recipe does away with the dredging process that I use for my Air Fryer Breaded Pork Chops and has been replaced with a mustard smear. Which is just your favorite mustard, either yellow or Dijon, that is brushed on to the pork chops. The smear makes adhering the breadcrumbs pretty easy and adds a lovely tang to the dish.
Gently pressing the breadcrumb mixture into the chops with your hands creates a nice even coating.
Speaking of the breadcrumb mixture, there are two “secrets” that I’ll share with you. The first is to use panko breadcrumbs. They tend to make a much crispier crust. If you aren’t able to find them, please use regular breadcrumbs because the rest of my “secrets” and tips will still help you create a great breaded pork chop.
The second “secret” is mixing oil into the breadcrumb mixture. Oil is a great conductor of heat which helps to brown and crisp up the exterior.
I like to spray the rack with cooking spray to reduce the risk of the chops sticking. Using the wire rack allows any moisture to drip away from the chops as well as allowing the heat to circulate around the chops keeping them soggy-free.
The last tip is to allow the chops to sit on the wire rack for 5 minutes before serving them. This sitting time give the juices time to redistribute within the chops. And the short cooling time will help the crust to stay nice and crispy.
Now you have all the tips and tricks to make the best crispy, crunchy oven-baked pork chops tonight.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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