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An Old Fashioned Breaded Pork Chop, golden-brown and crisp, is served on a black plate beside a small mixed green salad, all arranged on a printed cloth.

Breaded Pork Chops Recipe 

Make Old Fashioned Breaded Pork Chops with a crispy coating and juicy center. This easy family-friendly recipe is perfect for weeknight meals or Sunday supper.

Course Dinner
Cuisine American
Keyword old fashioned breaded pork chops
Servings 4
Author momma lew

Ingredients

  • 4 Pork Chops
  • 1 cup All-Purpose Flour
  • Salt and Pepper to taste
  • 2 teaspoons Italian Seasoning
  • 2 Eggs
  • 1 ½ cups Panko Bread Crumbs
  • 2 Tablespoon Oil as needed

Instructions

  1. Preheat oven to 425F.
  2. Place flour in a shallow dish and stir in salt, pepper and Italian seasoning.
  3. Stir to combine.
  4. Place eggs in a second shallow dish and whisk.
  5. Place bread crumbs in a third shallow dish.
  6. Dredge each pork chop one at a time in the flour mixture, then the eggs, then the panko.
  7. Set pork chops on a clean plate as you repeat the breading process with each pork chop.
  8. Place oil in a skillet over medium heat.
  9. Once oil is hot, add two pork chops at a time and brown on each side, about 2-3 minutes.
  10. Remove pork chops to a 9"x16" casserole dish.
  11. Bake for 10-15 minutes until a meat thermometer reads 145F.

Recipe Notes

How to Store & Reheat Breaded Pork Chops

Leftover breaded pork chops store beautifully and make an easy second meal the next day.

To store:
Place cooled pork chops in an airtight container and refrigerate for up to 3–4 days.

To freeze:
Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat for best texture:
Warm pork chops in a 350°F oven for 10–15 minutes until heated through. This keeps the coating crisp. Avoid microwaving if possible, since it softens the breading.