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Crispy Baked Pork Chops

Crispy baked pork chops with a panko coating deliver an oven-fried crunch that turns deep golden brown and shatters at the first touch. This easy crispy pork recipe bakes quickly on a wire rack for crunchy pork chops with no fry time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Boneless pork chops
  • 4 boneless pork chops 3/4 inch thick
Seasonings
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
Breading
  • 0.25 cup all-purpose flour
  • 2 eggs beaten
  • 1.5 cup panko breadcrumbs
Finishing
  • olive oil spray for generous spraying
  • lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 wire rack
  • 1 baking rack

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and place a wire rack over a baking sheet so air can circulate under the pork.
  2. Set up three dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko mixed with garlic powder, smoked paprika, and Italian seasoning.
Bread the chops
  1. Coat the pork chops in the seasoned flour, shaking off excess so the crumbs adhere evenly.
  2. Dip the floured chops into the beaten eggs, letting any excess drip off for a thin, even coating.
  3. Press the panko mixture firmly onto both sides so the crust stays thick and crunchy.
Bake until crisp
  1. Place the breaded chops on the wire rack and spray generously with olive oil on both sides to promote deep browning.
  2. Bake 18–20 minutes until the crust is deep golden brown and the pork reaches 145°F, turning the tray once during baking if needed for even color.
Serve
  1. Serve immediately with lemon wedges so the hot, crisp coating stays crunchy.

Notes

For maximum crunch, press the panko firmly and keep the chops spaced on the rack so air can reach all sides. Refrigerate leftovers in a covered container for up to 3 days; reheat on a sheet pan at 425°F for about 6–8 minutes to re-crisp. Freezing is not recommended for best texture. For a gluten-free option, use a 1:1 gluten-free flour blend and gluten-free panko instead of all-purpose flour and standard panko.