Juicy and tender on the inside, crispy and golden on the outside, Baked Breaded Pork Chops are a delightful experience that bursts with savory flavors in every bite. Boneless pork loin chops undergo a delightful transformation as they are coated in seasoned flour, dipped in an egg-Dijon mustard mixture, and encrusted with aromatic thyme, garlic, and onion-infused whole wheat breadcrumbs. The best part? This recipe couldn’t be easier! While the chops bake to a crispy golden finish, take the opportunity to steam or roast some fresh broccoli and toss together a refreshing salad. In less than 45 minutes, you’ll have a mouthwatering dinner ready to be enjoyed with your loved ones.
Table of Contents
- Why This Recipe Works
- Healthy Breaded Pork Chops in the Oven
- Breaded Baked Pork Chops Ingredients
- How to Make Breaded Pork Chops in the Oven
- How to Bread Oven Baked Breaded Pork Chops
- How Long to Bake Breaded Pork Chops in Oven
- How to store Oven Baked Breaded Pork Chops
- How to serve Breaded Boneless Pork Chops
- Breaded Baked Pork Chops FAQs
- Baked Breaded Pork Chops
Why This Recipe Works
This recipe for Baked Breaded Pork Chops works for several reasons:
- The 3-step dredging process. Boneless chops are first dipped in seasoned flour, then dredged in an egg-mustard mixture, and finally coated in seasoned breadcrumbs. In this process, each layer serves a purpose: the flour helps the egg mixture stick to the chops, while the egg layer adheres to the crumbs. Additionally, the egg mixture forms a barrier that keeps the moisture in the chops and away from the breadcrumbs. The result is pork chops that are perfectly moist on the inside and delightfully crispy on the outside.
- Layers of flavor. Seasoning all three coating layers (flour, egg, and breadcrumbs) adds depth and complexity to the dish. Each layer contributes its own blend of flavors, enhancing the overall taste.
- Oven baked. Opting to bake the pork chops in the oven instead of frying them in hot oil on the cooktop offers several advantages. Firstly, it’s an easier and more convenient method, requiring less hands-on attention. Secondly, baking is a healthier alternative as it requires less oil and reduces the overall fat content. Lastly, oven baking eliminates the mess associated with frying, such as oil splatters and smoke, making cleanup a breeze.
Healthy Breaded Pork Chops in the Oven
This recipe for Healthy Breaded Pork Chops is another scrumptious dish that I adapted from one I found in my Aunt Bobbie’s recipe box. She loved to cook, and was always looking for new, easy recipes. Well, I think this one definitely fits the bill!
Breaded Baked Pork Chops Ingredients
Here’s what you’ll need to make these delicious chops (details, including quantities, are in the recipe card below):
- Whole wheat Panko or homemade breadcrumbs
- Fresh thyme leaves (or dried)
- Garlic powder
- Instant onion flakes – see Note
- Egg whites
- Dijon mustard
- All-purpose flour
- Kosher salt
- Fresh ground pepper
- Pork loin chops, around 3/4-inch thick
How to Make Breaded Pork Chops in the Oven
Here’s the easy steps involved in making these healthy pork chops:
- Prep oven.
Preheat oven to 400 degrees.
- Bread the pork chops.
See directions in next section!
Bake breaded chops for 20 to 25 minutes or until the internal temperature on an instant-read thermometer reaches 145 degrees. Remove from oven and let chops sit for 3 to 5 minutes before serving.
- Garnish and serve.
Garnish with additional fresh thyme and serve with a lemon wedge on the side.
How to Bread Oven Baked Breaded Pork Chops
Breading, by definition, means to coat a cut of meat (chicken, beef or pork) with breadcrumbs or a breadcrumb mixture. It’s very easy to do! There are 3 basic steps involved:
- Prepare breading material.
In a shallow dish, using your hands mix together the breadcrumbs, thyme, garlic powder, and onion flakes. In another shallow dish, whisk together the egg whites and mustard. Place the flour in a third shallow dish. Season flour liberally with salt and pepper.
- Dredge the pork chops in a seasoned flour mixture.
“Dredging” means to take a pork chop and, using one hand, drag it through flour (in a shallow dish) to coat it on all sides. Make sure to shake off any excess flour.
- Next, dredge the floured chop in an egg mixture.
In this recipe, I use just egg whites and season them with Dijon mustard – layering in more flavor. Again, using one hand (not the one you used to put the chop in the flour), drag the chop through the beaten egg mixture, coating it on all sides. Hold the chop over the bowl and let any excess egg drip off.
- Final step is to dredge the chop in a seasoned breadcrumb mixture.
Using the hand you used to drag the chop through the flour, take the egg-covered chop and drag it through breadcrumbs, thoroughly coating the chop on all sides. Press down on the crumbs to get them to adhere to the chops, if needed. Place breaded chop on an oven-safe rack sitting in a rimmed cookie sheet (or on a broiler pan sprayed with nonstick spray or oil). Set aside. Repeat steps with remaining chops.
Tip: It’s important to use one hand for the dry coating and another for the wet (egg) coating, so you hands don’t get all gunky with eggy breadcrumbs.
How Long to Bake Breaded Pork Chops in Oven
Pork chops should be baked until they reach 145 degrees on an instant read thermometer inserted into the middle. They will be safely done but not dried out at this temperature.
How to store Oven Baked Breaded Pork Chops
Pork chops can be put in an air tight container and stored in the refrigerator for around 3 days. The tricky part about reheating breaded foods is to keep the crust from getting soggy. I find this is the best method:
- Preheat oven to 400 degrees. Spray a cookie sheet with nonstick spray.
- Place the chops in an even layer on the prepared sheet and mist the chops with nonstick spray.
- Bake for around 4 to 5 minutes, then flip them over and continue cooking for another 4 to 5 minutes.
How to serve Breaded Boneless Pork Chops
Here are some of the dishes I like to serve with these pork chops:
- Steamed broccoli or Broccoli Salad
- Tomato Salad
- Baby Spinach Salad with Lemon Dijon Dressing
- Quick and Easy Sautéed Asparagus
- Roasted Zucchini Custard
- Roasted Root Vegetables
- Lemon-Dijon Green Beans
- Mashed Potatoes with Parsley and Chives
- Sweet Potato Fries with Garlic Aioli
- Mixed Green Salad with Apples, Walnuts and Stilton Cheese
- Chopped Salad with Apple, Pecans and Feta Cheese
- Tomato and Cucumber Salad with Yogurt-Herb Dressing
- Dorothy’s Potato Salad
- 1 cup whole wheat Panko or homemade breadcrumbs
- 2 tablespoons fresh thyme leaves, or 2 teaspoons dried, plus more for garnish
- 1/4 teaspoon garlic powder
- 2 teaspoons instant onion flakes – see Note
- 4 large egg whites
- 4 teaspoons Dijon mustard
- 1/4 cup all-purpose flour
- Kosher salt
- Fresh ground pepper
- 4 pork loin chops, around 3/4-inch thick
- 1 lemon, cut into wedges
- Preheat oven to 400 degrees.
- In a shallow dish, using your hands mix together the breadcrumbs, thyme, garlic powder, and onion flakes.
- In another shallow dish, whisk together the egg whites and mustard.
- Place the flour in a third shallow dish. Season liberally with salt and pepper.
- Dredge one pork chop in the seasoned flour, coating all sides, shaking off any excess. Next dredge it in the egg mixture, again covering all sides. Last, dredge it in the breadcrumb mixture, thoroughly coating. Press down on the crumbs to get them to adhere to the chops if needed. Place breaded chop on an oven-safe rack sitting in a rimmed cookie sheet (or on a broiler pan sprayed with nonstick spray or oil). Set aside.
- Repeat steps with remaining chops.
- Bake chops for 15 to 20 minutes or until the internal temperature on an instant-read thermometer reaches 145 degrees. Remove from oven and let chops sit for 3 minutes before serving.
- Garnish with additional fresh thyme and serve with a lemon wedge on the side.
Note on instant onion flakes: these are usually found in a jar, in the spice section at most grocery stores. They are sometimes labeled “dried chopped onions” or “minced onions”.
- Category: Main Dish, Pork, Quick and Easy
- Method: Baking
- Cuisine: Healthy
- Serving Size: 1 pork chop
- Calories: 415
- Sugar: 1.8 g
- Sodium: 465.9 mg
- Fat: 9.7 g
- Saturated Fat: 3.2 g
- Carbohydrates: 21.9 g
- Fiber: 1.4 g
- Protein: 54.5 g
- Cholesterol: 132.3 mg
Keywords: main dish, healthy, make ahead, easy
Breaded Baked Pork Chops FAQs
The answer to the question as to whether pork chops are healthy is “it depends.” In fact, it’s the cut you select that makes the difference. Pork chops that are “sirloin” or “top loin” chops are lean, and therefore lower in saturated fat and calories.
For these breaded chops, you definitely don’t want to cover them. You want the bread coating to crisp up and brown in the oven. Covering them would trap moisture around the chops (released from the chops when heated), which would keep the breadcrumbs soft.
The best way to tell when pork chops – or any protein really – is done is with an instant read thermometer. My favorite brand, which I’ve found to be the most reliable, is Thermoworks. They are a bit pricey ($85 – $100), but they do offer a less expensive option, called a ThermoPop (around $21). Per USDA guidelines, pork should be cooked to 145 degrees. Let the chops rest for 3 minutes before serving.
In order for breading – e.g., a coating of breadcrumbs – to stick to a pork chop, it’s important to follow the standard steps in breading: Coating the chop first with flour, then beaten egg/egg whites and lastly breadcrumbs. Think of the flour like primer – it helps the egg stick to the chop. Then, the egg is like glue – it helps the breadcrumbs adhere to the chop.