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5 from 7 votes

Panko Breaded Pork Chops

Tender, juicy pork chops, brined for extra flavor and then cooked to crispy perfection with a Parmesan panko crust.
Course Dinner, Main Course
Cuisine American
Keyword Panko Breaded Pork Chops, pork chop recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 534
Author Erren Hart

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
US Customary - Metric

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.
    Pork chops marinating in a clear brine with peppercorns in a glass bowl, atop a striped kitchen towel.
  • Remove the pork chops from the brine (if using) and pat them dry with paper towels.
    A hand with a pink manicure patting a raw pork chop dry with a paper towel on a white surface.
  • 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.
    A raw pork chop soaking in an egg wash in a glass dish, prepping for breading.
  • 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.
    A pork chop being pressed into seasoned breadcrumbs preparing for frying.
  • 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.
    A breaded pork chop beginning to fry in oil in a cast-iron skillet.
  • 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.
    Golden and crispy panko-breaded pork chops resting on paper towels to drain excess oil.
  • 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).

Notes

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
Download the above Pork Temperature Table to print or save for later.

Nutrition

Calories: 534 | Carbohydrates: 49g | Protein: 42g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 8194mg | Potassium: 728mg | Fiber: 3g | Sugar: 17g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 4mg