Recipe Overview
Why you’ll love it: Crispy on the outside and juicy on the inside, these easy breaded pork chops are baked in the oven. The buttermilk marinade makes them so tender!
How long it takes: 40 minutes plus 2+ hours to marinate
Equipment you’ll need: shallow dish, tongs, baking sheet, baking rack, oven
Servings: 4
The best Breaded Pork Chops
Looking for a delicious way to prepare pork chops? Tired of dry, tasteless pork? You’re going to love this recipe!
Have you ever tried marinating pork in buttermilk? You may have heard about marinating chicken in buttermilk but I was inspired by Jessica at How Sweet Eats to try this method with pork chops. If it tenderizes and adds juiciness to chicken, why not pork?
I found that buttermilk marinated pork turns out really well, so juicy and tender. After marinating, I coat the pork chops with a tasty mixture of panko breadcrumbs, Parmesan cheese, and chopped parsley, and pop them in the oven until they’re browned and crispy. Delicous!
Buttermilk Marinade
Buttermilk is slightly acidic and has enzymes which help tenderize the pork. It’s a gentle marinade and it won’t make the pork mushy if you want to marinate the pork overnight. In addition, a buttermilk marinade is very easy because there’s nothing to mix up. Simply pour it on, as is. I use a similar marinade for my easy baked chicken parmesan.
How To Make Breaded Pork Chops
Marinate pork. After the pork has marinated for at least 2 hours or overnight, remove the pork chops from the buttermilk and let the excess drip off. You don’t have to wipe it off. The buttermilk that remains on the pork chops will help the breading stick.
Make breading. Mix the breading ingredients together: panko, Parmesan cheese, chopped parsley, mustard powder, salt and pepper. Use a shallow bowl so you have room to dredge the pork chops in it.
Bread pork chops. Press one chop at a time, both sides, in the breading mixture. Arrange them in a single layer on a baking rack set inside a baking pan (don’t forget to spray it with nonstick cooking spray first!).
Don't Have A Baking Rack?
If you don’t have a baking rack, that’s okay. Baking the pork chops on a baking rack allows air to circulate all around the chops so they get crispier. Will they still be delicious in a pan? Of course!Bake. Bake the chops for about a half hour or until the internal temperature reaches nearly 145°F. Let them rest 10 minutes or so; the internal temperature will continue to rise. They should be just slightly pink inside and juicy, but not bloody.
What to serve with Breaded Pork Chops
Breaded pork chops are great with roasted vegetables or potatoes because everything can roast in the oven at the same time. Just arrange your oven racks with a little space between the racks. Try roasted sweet potatoes and shallots, with maple mustard sauce, or this medley of balsamic roasted vegetables. Roasted carrots with thyme and nutmeg are so good, too! Check out 40 of my roasted vegetable recipes. (If you’re loving the idea of roasted vegetables with pork chops, be sure to try my sheet pan pork chops, a one pan dinner with apples, sweet potatoes, and onions.)
Easy Recipe Variations
- Change the seasoning in the breading. Replace the parsley, dry mustard, salt and pepper with your own seasoning ideas. I often replace it with my all-purpose seasoning or add Cajun seasoning for something a little different.
- Use homemade breadcrumbs. They’re easy to make and are a good way to use day old bread.
- Leave your oven off and air fry the pork chops. Try breaded air fryer pork chops.
- Skip the breading. Try Instant Pot pork chops or slow cooker pork chops. Both recipes have an amazing gravy. We also love seasoned air fryer pork chops. They’re easy, juicy, and delicious.
- Not a fan of pork? Try baked chicken cordon bleu.
Refrigerate: Leftover pork chops should be promptly refrigerated in an airtight container. They’ll keep in the fridge for three to four days.
Freeze: Cooked pork chops can be frozen for up to three months. Thaw them overnight in the refrigerator before reheating.
Reheat: The breading on reheated pork chops tends to lose its crispiness. The best way to reheat them is to put them in your air fryer for a few minutes or in the toaster oven until they are just heated through. Try not to overheat them; they may become tougher and dry.
Free Meal Plan
Interested in weekly meal plans that include this recipe? Take a look at my Meal Plan #14 or Meal Plan #60. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
More Pork Recipes
Breaded Pork Chops with Herbs and Parmesan
Ingredients
- 4 boneless pork chops (about 8 ounces each)
- 2 cups lowfat buttermilk
- 1 ½ cups panko breadcrumbs (whole wheat or regular)
- ¼ cup grated Parmesan cheese
- 3 tablespoons chopped fresh or dried parsley
- ½ teaspoon dry mustard powder
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
Instructions
- Pour buttermilk into a shallow dish. Add pork, flip to coat and submerge. Refrigerate, covered, for at least 2 hours or overnight.4 boneless pork chops, 2 cups lowfat buttermilk
- Preheat oven to 425°F. Line baking sheet with foil, set a baking rack on it, and spray lightly with cooking spray (see note #1).
- In a large shallow bowl, mix panko, Parmesan cheese, parsley, mustard powder, salt and pepper. Remove pork from marinade, allowing excess marinade to drip off. Dredge each pork chop in breading mixture, patting lightly so breading adheres. Place on prepared rack.1 ½ cups panko breadcrumbs, ¼ cup grated Parmesan cheese, 3 tablespoons chopped fresh or dried parsley, ½ teaspoon dry mustard powder, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Bake for 30 to 35 minutes or until internal temperature reaches 145°F (see note #2).
- Allow to rest 5 to 10 minutes before serving. Internal temperature will continue to rise slightly.
Notes
- Don’t have a baking rack? Bake pork chops in baking pan without a rack. They may be slightly less crispy on the bottom side but will still be delicious.
- Cooking tip: Try not to overcook the pork chops. Overcooked pork can be tough and dry. Bake the chops for about a half hour, then check the internal temperature in the center of the pork chop with an instant read thermometer. The internal temperature should be nearly 145°F. Remove them from the oven and let them rest 10 minutes or so; the internal temperature will continue to rise. They should be just slightly pink inside and juicy, but not bloody.
- Storage & reheating: Refrigerate leftover pork chops for up to 4 days. or freeze for up to 3 months. Defrost overnight in the refrigerator before reheating. The best way to reheat breaded pork chops is to put them in your air fryer for a few minutes or in the toaster oven until they are just heated through. Try not to overheat them; they may become tougher and dry.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
HA!!! I loved how that whole post from your husbands "no choice" to him loving these delicious chops in the end! Too cute:) (and I can relate;) hahahahahhahaha…
These look amazing! I love the crunchy crust…yum!
Thanks Kelly! Frequent visitors are my favorite. I'm adding you to my Google reader as well. I could stand to "eat myself skinny." ;)
This looks absolutely delicious! Your blog is great!! Consider me a new frequent visitor :)
I'm definitely going to make these! They sound great! I also love cooking on a baking rack! It works like a dream!
On a baking rack is an awesome idea- yum!
These look AMAZING! I love any kind of pork, but encrusted pork chops like these sound wayyy too good!
You had me at buttermilk and panko . . .
This is going on this week's menu :)