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Breaded Pork Chops

How to make breaded pork chops that are tender and juicy.  Simple stovetop to oven method, with Parmesan and Italian seasoned breadcrumbs.  On the table in no time!

Breaded pork chop plated with green beans and lemon.

Pork chops are a favorite of my husband's, I think he could eat them every night.  These breaded pork chops have become one of his favorite ways I make them.  Simply breaded and baked in the oven after a quick browning on the stovetop.

Nothing fancy and they're very similar to how my dad made breaded pork tenderloin when I was a kid, except he used saltine crackers.  I went with bone-in pork chops and seasoned breadcrumbs.  I think my dad would have approved. 

Forkful of cut piece of pork chop


This recipe is for two, and the amounts I kind of eyeball, use as a guideline.  You can definitely make as many as you want, just adjust amounts accordingly.

  • pork chops
  • flour
  • egg
  • Italian seasoned breadcrumbs
  • Parmesan cheese
  • salt and pepper
  • butter and a little olive oil
  • lemon for serving


I recommend bone-in pork chops and am particularly fond of thick-cut rib loin chops.  Center cut bone-in chops work well, too.  Chops on the bone are always more flavorful and both these cuts have some tenderloin attached. 

Boneless loin chops can be used but I don't find them as flavorful and they aren't as forgiving if overcooked, risking a rubbery and dry chop.  Besides, that bone gives you something to hold onto while you gnaw every last morsel!


Season your chops with a little kosher salt and pepper and set up your dredging stations.

Three photo process colage, dredging in flour and egg.

  • Dredge chop in flour and shake off excess.
  • Coat floured chop in beaten egg.

Four photo process collage, coating in Parmesan and Italian seasoned breadcrumbs.

  • Transfer to seasoned breadcrumbs and grated Parmesan cheese.
  • Coat chop on both sides and all over in mixture, pressing firmly to help adhere.
  • Set aside on plate.

Three photo process collage showing browning in cast iron skillet.

  • Heat a little butter and olive oil in a cast iron skillet or other oven safe pan.
  • Cook chops until nicely browned, about 3 to 5 minutes a side.
  • Transfer to oven and bake about 15 minutes until done.

Plated breaded pork chop with vegetable.

  • Let rest a few minutes and then serve with a squeeze of fresh lemon juice.


  • You can double all the ingredients and easily make 4 to 6 chops.  Just eyeball all your dredging ingredients and use a big enough skillet.
  • If you use a thin cut of pork chop, you'll have to adjust the time and you might not even need to bake them, just cook in the skillet about 3 to 4 minutes a side.
  • A cast iron skillet works best but any oven safe skillet will work.
  • Serve with a squeeze of fresh lemon juice, so freaking good!

These tender Parmesan-breaded pork chops are quick and easy to make and perfect for a cozy, old-fashioned weeknight dinner.  With a veggie side and salad... chef's kiss!  Kelly🍴🐦

Breaded pork chop on serving dish with piece on a fork.

Looking for some more really tasty pork recipes?  You might like:

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Breaded pork chop plated with green beans and lemon.

Breaded Pork Chops

How to make breaded pork chops that are tender and juicy. Simple stovetop to oven method, with Parmesan and Italian seasoned breadcrumbs.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting time: 5 minutes
Total Time: 40 minutes
Servings: 2 servings
Calories: 827kcal


  • 2 thick cut, bone-in, rib cut pork chops
  • Kosher salt and black pepper
  • ¾ cup flour
  • 1 egg, beaten with a splash of water
  • ¾ cup seasoned Italian breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 lemon, for serving


  • Preheat oven to 375º. Set up dredging station, flour on one plate, beaten egg in shallow bowl, seasoned breadcrumbs and Parmesan cheese combined together on another plate.
  • Season pork chops all over with a sprinkle of salt and a few grinds of black pepper. One at a time, dredge each chop in flour, shake off excess. Dip in egg mixture and transfer to breadcrumb mixture. Coat chop well on both sides in mixture, pressing firmly to help adhere. Set aside on plate.
  • In cast iron skillet, heat butter and olive oil over medium-high heat. Brown chops until golden, about 3-5 minutes per side. Transfer to oven and bake 12-15 minutes until done. Let rest a few minutes, serve with a squeeze of fresh lemon juice. Enjoy!

Recipe Notes

  • Thick cut, about 1½" is recommended, bone-in rib or center cuts.
  • Can double or adjust amounts for more pork chops. Use amounts as a guideline. Add more butter and olive oil as needed for browning more chops.
  • Add about a tablespoon of water to the egg and beat well.
  • If using thin chops, adjust time and you'll probably just need to pan fry them and skip baking in the oven.
  • Pork is done when firm to the touch and internal temperature reaches 145º, rest 3 to 5 minutes before serving.


Calories: 827kcal Carbohydrates: 68g Protein: 53g Fat: 36g Saturated Fat: 13g Polyunsaturated Fat: 5g Monounsaturated Fat: 15g Trans Fat: 1g Cholesterol: 225mg Sodium: 991mg Potassium: 791mg Fiber: 3g Sugar: 3g Vitamin A: 499IU Vitamin C: 1mg Calcium: 246mg Iron: 6mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
Recipe Rating


Thursday 4th of January 2024

Thanks for the delicious recipe!


Wednesday 24th of June 2020

The key word here is JUICY!