Oven-Fried Pork Chop Recipe (With Step by Step Photos)
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If you love juicy pork chops with wonderful flavor then this recipe is for you. I cook my pork chops briefly in a skillet and then finish them off in the oven. By following this technique you are guaranteed to have moist chops with a nice crunchy crust on the outside. This in the only way I cook my pork chops anymore and is my husbands favorite meal.
I've provided step by step instructions, along with my own personal pictures of how things should look every step of the way. Briefly frying them then finishing them off in the oven your chops will been crunchy on the outside and won't be greasy like a purely fried pork chop.
My Recipe for Oven-Fried Pork Chops
- 1 pack pork chops, I prefer the thick cuts with the bone but other cuts work just as well. See tips for advice.
- 1 cup flour
- 1 to 2 cups Panko bread crumbs
- 2 eggs
- Salt/Pepper, to taste
Tips You Should Know Before Cooking
- I listed this recipe as serving 2 to 8 people. This recipe in reality can serve as many people as you want. It just depends on the size of the chops, how much each person will eat, and how many chops you want to cook. I make 4 medium size pork chops so my husband and I can each eat 2.
- If you choose to cook more than 4 chops you will need more Panko to coat them all. Since all you do is poor it in a bowl you can easily figure out how much you need to coat one layer over every pork chop.
- You can use this recipe for different cuts of pork chops. I prefer the kind that have the bone that are cut half an inch thick. These are juicy and the meat more tender. If you pick thicker or smaller cuts you'll have to adjust your cook time. Thicker cuts may need to cook longer and thinner cuts will cook quicker. You simply need to pay attention to the color of the chops as cooking to know when they are done. A finished chop will have a dark golden brown color and will be completely white when you cut into it.
- My husband loves gravy but I don't. This method doesn't provide enough drippings to make gravy. I buy a simple packet of instant white pepper gravy to go along with the chops and it makes my husband happy.
- If you don't want to bread the pork chops with Panko bread crumbs you can opt not too. You can easily make a plain salted and peppered pork chop and leave out the steps where you coat them with flour, eggs, and Panko.
- Preheat your oven at 375 and make sure you have a rack placed near the bottom.
- Put your flour, eggs, and Panko into three separate containers. Make sure you beat your eggs until a light foam appears on the top.
- Preheat a skillet on medium-high heat and pour oil in it. I use olive oil because it has a nice flavor but peanut or vegetable will also work. You'll need to pour just enough oil in to cover a thin layer over the pan.
- While your pan is heating, salt and pepper your pork chops. Take them out of their packaging and salt and pepper both sides. This gives the chops flavor later on so be generous because some will come off as you batter them.
- Take one pork chop and coat it with flour.
- Then take the flour coated chop and coat it in egg.
- Last coat the chop in Panko and place it in your heated pan to begin frying.
- Repeat steps 5 through 7 until all your chops are in the pan cooking.
- You will cook eat side of the pork chop until it is a golden brown color. You don't want to fully cook the meat. You just want to brown the outside crust.
- Take each pork chop and place it on a foil lined pan. The chops may stick a little so the foil allows you to have an easier clean-up.
- Bake the pork chops in the oven on the bottom rack for around 30 minutes or until the meat is cooked to be white in the center. An uncooked/raw chop is pink in the middle. All signs of pink should be gone.
- Serve with mashed potatoes, gravy, and any other sides you like.
My Photos of the Step By Step Process
The below photos are my own that I took every step of the way. This way you can see what everything will look like as you go through each step. In the end your finished pork chops should be close in coloring to the pork chops in the final photo. If you have any questions feel free to ask below in the comments section.
Four, eggs, and Panko in their own containers.
1. Salt/Pepper the Pork Chops
2. Coat the Pork Chop In Flour
3. Dip the Flour Coated Chop in Egg
4. Coat In Panko Bread Crumbs
5. Fry in Pan Until Golden Brown
6. Bake Until Dark Gold Brown and White In the Center
© 2014 Casey White