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Get dinner on the table in just thirty minutes with this easy Crumb-Coated Baked Pork Chops recipe!
As food bloggers, Jack and I sometimes forget to share what I call our “back pocket” dinner recipes. These are those go-to, everyday dinner recipes that we’ve made so many times, we no longer follow a recipe.
About couple of months ago, our neighbor’s daughters stayed overnight at our house while their parents traveled to a weekend wedding. We served these Crumb-Coated Baked Pork Chops for dinner that night – and one of the girls kept saying, “This is really good!”
She’s a budding chef herself, so we shared this easy pork chop recipe with her – and decided to share it here as well!
- Bone-In Pork Chops – Look for bone-in pork chops at the market that are about 1-inch thick. If possible, try to get center cut.
- Panko Bread Crumbs – Panko bread crumbs are Japanese flaked bread crumbs made from crustless white bread. The flakes give foods a lighter, crunchier coating.
- Regular Bread Crumbs – We also used regular, plain bread crumbs in this recipe (mixed with the panko). Regular bread crumbs give foods a finer crumb coating.
- Mayonnaise – Similar to our popular Grampa’s Firehouse Chicken recipe, a coating of mayonnaise under the bread crumbs adds a tangy flavor and also maintains the moisture of the chops as they bake.
- Seasonings – Our Crumb-Coated Baked Pork Chops were simply seasoned with paprika, dry thyme, and garlic powder. The seasonings were added to the mayonnaise.
Choose bone-in pork chops for this recipe. Keeping the bone attached to the meat yields more flavor! Bone-in chops are also budget-friendly and less expensive than boneless chops.
How do I make Crumb-Coated Pork Chops?
- Blot each pork chop with a paper towel to remove any excess moisture.
- Coat each side of the pork chop with the seasoned mayonnaise mixture. We used a pastry brush for this step.
- Then, press the pork chops into the bread crumb mixture. Make sure that the crumbs stick to the mayonnaise coating.
- Place the pork chops on a foil-lined baking sheet and bake in a 425 degrees F oven until cooked through. Poke the thickest chop with your finger – it should spring back to the touch.
- If you’d like, you can broil the pork chops for a few seconds to brown and crisp the bread crumbs. (This step is optional.)
Don’t over-cook your pork! A little bit of pink inside is completely safe to eat, and the pork will still be moist and juicy.
- You can swap in Italian or other seasoned bread crumbs if you’d like. Both panko and regular bread crumbs are sold in seasoned varieties.
- Gluten-free panko bread crumbs work equally as well in this recipe as standard panko.
- Feel free to use different seasonings. Dried oregano instead of thyme will give you more of a Mediterranean taste. Smoked paprika instead of sweet paprika will give you a smoky flavor. The choice is yours!
Can I coat the pork chops in advance?
You can, but the crumb coating will absorb moisture from the mayonnaise as it sits. Your Crumb-Coated Baked Pork Chops may not bake up as crispy coming out of the oven – although it will still be delicious with a softer crumb coating.
What do I serve with Crumb-Coated Baked Pork Chops?
At that dinner with our neighbor’s daughters, we also served:
- Fresh Carrots with Butter and Dill
- Perfect Mashed Potatoes
- Fresh, sliced cucumbers tossed with an easy vinaigrette dressing
You may like these other Pork Chop recipes:
- Grilled Porterhouse Pork Chops
- Ponzu Grilled Pork Chops
- Perfect Pork Chops
- Crispy Apple Crusted Pork Chops
- Crumb-Crusted Pork Chops (Copycat Shake ‘n Bake)
4 bone-in pork chops, about one inch thick
3/4 cup mayonnaise
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon dry thyme
1/2 teaspoon garlic powder
1 cup plain bread crumbs
1 cup panko bread crumbs
Preheat oven to 425 degrees F.
Line one sheet pan with foil then place a second sheet pan under it. Double panning will stop the pork chops from getting too dark on the bottom as they cook.
Pat the pork chops dry with paper towels.
In a medium bowl, mix mayonnaise, salt, pepper, paprika, thyme and garlic.
In a separate large bowl mix plain and Panko crumbs.
Use a pastry brush to brush the mayonnaise mixture on both sides of the pork. They should be coated but not with a thick coating.
Press each one into the crumb mixture coating both sides and making sure the breading is pressed in to coat.
Place on the prepared pan and bake 15-20 minutes based on the size of the chops. My pork chops were just shy of one inch and cooked in 17 minutes.
To test, poke into the thickest chop and it should spring back.
Remove from oven and brown under the broiler until desired crispness.
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