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This crispy, flavorful Panko Breaded Pork Chops recipe is easy to make with simple ingredients. It’s perfect for a delicious family dinner!
If you’ve ever struggled with dry and overcooked pork chops, brining is the solution you need! Brining pork is a game-changer, and once you try it, you’ll never go back!
Brining is a simple process that involves soaking the pork chops in a saltwater and sugar solution before cooking. This helps to not only add flavor but also retain moisture, resulting in juicy and tender meat. It may sound time-consuming, but it’s really very little trouble, and this recipe makes perfect crispy pork that is juicy and full of flavor!
Why This Recipe Works
- The Brine: An optional brining step adds moisture and tenderness to the pork chops, ensuring a succulent bite every time.
- Crispy Texture: The panko breadcrumbs and Parmesan cheese in the breading create a crispy exterior that perfectly contrasts with the tender pork interior.
- Seasoned to Perfection: A mix of seasoned breadcrumbs and carefully chosen spices infuses the pork chops with rich, savory flavors, elevating this dish beyond the ordinary breaded pork chop.
Ingredient Spotlight
This recipe used bone-in center-cut pork chops that are about about 8 oz (225g) and ½-inch (1.25cm) thick each. Buying chops that are the same size and thickness is important for even cooking. If center-cut isn’t available, boneless pork loin chops are a great alternative but may require a different cooking time without the bone.
Look for chops with a small amount of fat around the edges to keep the meat moist during cooking. Avoid chops that are too thin, as they can overcook easily, or too thick, as they may not cook through properly.
Tips For Perfect Pork Chops
- Ready the Meat: Take the chill off! Let your pork chops come to room temperature for about 20 minutes before cooking. This ensures an even cooking.
- Cook Time Counts: Thicker chops take longer to cook. Plan on less oven time for chops under 1 inch thick and more time for thicker cuts.
- Cast Iron for the Win: If you have one, use a cast-iron skillet. This lets you cook the chops evenly every time.
- Splatter Slayers: Be careful adding and flipping the chops! The hot oil will splatter. Long-handled tongs keep you a safe distance from the pan.
Storage & Freezing Instructions ❄
- Storage: Keep leftover pork chops in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place breaded, uncooked pork chops on a baking sheet and freeze them in a freezer bag for up to one month. Thaw in the refrigerator before cooking.
The Perfect Pairings
For a complete meal, the whole family will enjoy serving these panko breaded pork chops with Sour Cream, Mashed Potatoes, and Asparagus Casserole.
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Recipe
Panko Breaded Pork Chops
Ingredients
For the Brine
- 4 center-cut pork chops (about 8 oz and ½-inch thick each)
- 4 cups water (at room temperature)
- 1 teaspoon baking soda
- ¼ cup kosher salt
- 1 tablespoon peppercorns
- ¼ cup light brown sugar (packed, or dark brown sugar)
For the Breading:
- 1 cup panko breadcrumbs (Japanese breadcrumbs)
- ½ cup grated Parmesan cheese
- 1 cup seasoned breadcrumbs
- 2 eggs (large)
- ¼ cup milk
- Vegetable oil (for frying)
Instructions
- Optional Step: Prepare the brine by combining water, baking soda, kosher salt, peppercorns, and brown sugar in a large bowl. Stir until the salt and sugar are dissolved. Add the pork chops to the brine, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- Remove the pork chops from the brine (if using) and pat them dry with paper towels.
- In another shallow dish, whisk together the eggs and milk until well combined.
- Dip each pork chop into the egg mixture, making sure to coat both sides thoroughly.
- In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, and seasoned breadcrumbs. Mix well to combine.
- Dredge the pork chops in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the surface of the chops.
- Heat vegetable oil in a wide cast-iron or other heavy skillet over medium-high heat. Add enough oil to reach a depth of about ½ inch.
- Once the oil is hot, carefully add the breaded pork chops to the skillet. Be careful not to overcrowd the skillet; you may need to cook the chops in batches.
- Fry the pork chops for about 4 to 5 minutes per side, or until they are golden brown and they reach 135 to 140°F (57 to 63°C) in the thickest part. If the chops are browning too quickly, reduce the heat to medium.
- Once the pork chops reach an internal temperature of 135 to 140°F/57 to 63°C, remove from the heat and place them on a plate lined with paper towels to drain any excess oil cover loosely with foil, and allow to rest until they reach an internal temperature of 150 to 155°F (66 to 68°C) for medium doneness before serving.
- Serve the crispy breaded pork chops hot, garnished with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad.
Air Fryer Option
- Preheat your air fryer to 400°F (200°C) for about 5 minutes. Lightly spray the air fryer basket with cooking spray to prevent sticking. Place the breaded pork chops in a single layer in the air fryer basket. Avoid overcrowding; you may need to cook them in batches.
- Lightly spray the tops of the pork chops with cooking spray to help them crisp up. Cook the pork chops at 400°F (200°C) for 10-12 minutes, flipping them halfway through the cooking time. The pork chops should be golden brown and reach an internal temperature of 145°F (63°C).
Tips
Internal Cooking Temperatures For Pork Chops
Meat thermometers are a game changer! We recommend removing pork chops from the pan when they are 5 to 10 degrees below the desired internal temperature. This is because the chops will continue cooking as they rest, thanks to the residual heat. After removing the heat, allow your pork chops to rest until they reach the desired doneness temperature below (which usually takes 5 to 10 minutes). If your main concern is food safety, we recommend cooking the pork until well done.Cooking and Resting Temperatures in Fahrenheit (°F)
| Doneness | Cook To (°F) | Rest To (°F) |
|---|---|---|
| Medium Rare | 140 to 145 | 145 to 150 |
| Medium | 140 to 150 | 145 to 150 |
| Medium Well | 140 to 155 | 155 to 159 |
| Well Done | 150 to 160 | 160 |
Cooking and Resting Temperatures in Celsius (°C)
| Doneness | Cook To (°C) | Rest To (°C) |
|---|---|---|
| Medium Rare | 60 to 63 | 63 to 66 |
| Medium | 60 to 68 | 66 to 68 |
| Medium Well | 60 to 68 | 68 to 70 |
| Well Done | 63 to 66 | 68 |
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