These oven-baked panko breaded pork chops are a quick and easy weeknight dinner. Serve with the optional creamy mustard sauce for a delicious pork chop dinner. You can use bone-in pork chops or boneless pork chops.
If you’re feeling nostalgic for some Shake and Bake pork chops, try this updated, homemade version! Panko crumbs combine with herbs and spices to coat the pork chops, which are then oven-baked until crispy and golden.
Enjoy the panko-breaded pork chops on their own, or while the pork chops cook, you can quickly make the optional creamy mustard sauce on the stovetop to finish off the crispy pork chops perfectly.
Ingredients and substitutions
A few notes about the key ingredients …
Pork Chops – I think the panko breading is best suited to thicker, bone-in pork chops, but will also work with the thicker boneless centre-cut pork chops. I don’t recommend this “fast fry” pork chops, as they are too thin. Choose pork chops that are of even thickness, so they will cook evenly.
Panko – panko crumbs are usually found with the regular dried bread crumbs, but are sometimes found with the Asian sauces. You can use plain or seasoned panko crumbs. If you only have regular dried bread crumbs on hand, you can use them in equal measure.
How to make oven baked panko breaded pork chops
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Start by adding all the panko breading ingredients except the oil to a medium bowl and stir together well.
- Drizzle the panko mixture with the oil.
- Stir the panko mixture together until all the crumbs are moistened with the oil (can be done ahead!).
- Line a baking sheet with aluminum foil and brush with oil or spray with cooking spray.
- Transfer the panko mixture to a plastic zipper bag. Add the pork chops one at a time and shake/press the crumbs onto the pork chops.
- Transfer the breaded pork chops to the prepared baking sheet and cook until cooked to 145F internal temperature. If using, make the optional creamy mustard sauce on the stovetop while the pork chops cook.
Recipe tips!
- I’ve added some flexibility in the amount of mustard to add to the sauce, as every brand of Dijon is a little different in strength. You probably want to start with 3 Tbsp., taste and go from there. You can always add more, but you can’t take it out. Either way, the sauce is definitely distinctly mustard-y. Consider a wee bit less if you aren’t a mustard lover, or for feeding kids.
- An instant-read thermometer is invaluable when cooking meat, as you can regularly check the cooking progress of the meat. Cook the pork chops until they register 145F internal temperature when tested in the thickest part of the pork chop.
- Oven time will vary depending on the thickness of your pork chops. Generally, bone-in pork chops will take longer to cook through than boneless pork chops. Expect oven time of anywhere between 25 minutes to 40 minutes.
Serving suggestions
My oven-roasted Dijon sweet potatoes would be a lovely side for these pork chops, or for regular potatoes, try my salt potatoes, smashed baby potatoes or my skillet baby potatoes. For a simpler side, green beans, broccoli, or wilted spinach would be a great addition to the plate.
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Get the Recipe: Oven Baked Panko Breaded Pork Chops
Ingredients
- 4 bone-in or boneless pork loin chops, 3/4-1 inch thick *see Note 1 below
For the panko breading:
- 2 1/2 cups panko Japanese bread crumbs, plain or seasoned (or can substitute regular dried bread crumbs)
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried parsley, or 1 Tbsp. finely chopped fresh
- 1 teaspoon paprika
- 1 teaspoon white granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons fine table salt
- 1/2 teaspoon freshly ground black pepper
- 6 Tablespoons extra virgin olive oil, or vegetable oil
For the creamy mustard sauce (optional):
- 2 Tablespoons butter
- 1 large shallot, (or substitute red or yellow onion)
- 1 cup chicken broth
- 3 – 4 Tablespoons Dijon mustard, to taste
- 2 Tablespoons heavy cream, (or lighter cream mixed with 1 tsp. cornstarch)
- 2 teaspoons fresh lemon juice
- 2 Tablespoons fresh parsley, chopped or dried parsley flakes
- salt and freshly ground pepper, to taste
- freshly ground pepper
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Instructions
- Preheat oven to 425° F (regular bake setting/not fan-assisted) and line a baking sheet with aluminum foil. Brush the aluminum foil with some olive oil or spray it with cooking spray. Set aside.
- Add all the panko breading ingredients except the oil to a medium bowl. Stir together well, then drizzle with the oil. Stir together well until all the panko crumbs are evenly moistened with the oil. Transfer the panko mixture to a large zip-top plastic bag. Working with one pork chop at a time, place it into the panko mixture and shake/press the pork chop until coated well. Place onto the prepared baking sheet. Repeat with the remaining pork chops.
- Tip! Cooking time will vary depending on the type of pork chop (bone-in or boneless) and on the thickness of the pork chop. Using an instant-read thermometer will allow you to regularly check on the cooking progress and avoid overcooking the pork.
- Place into the preheated oven and bake in pre-heated oven until the thickest part of the meat reaches 145° and the breading is crispy and golden, about 20-25 minutes for boneless pork chops or up to 40 minutes for thick, bone-in pork chops. Remove the pork chops from the oven and let them rest for a few minutes before serving.
- While the pork is cooking, make the creamy mustard sauce, if using. Melt the butter in a skillet on the stovetop over medium heat. Add the shallot and sauté about 3 minutes or until softened. Increase the heat to medium-high and add broth. Bring the mixture to a boil. Boil 1 minute, then stir in the mustard, cream, and lemon juice. Cook, stirring occasionally for 2 to 3 minutes or until the sauce is slightly thickened and reduced. Stir in chopped parsley. Taste as season with salt and pepper as needed. If the sauce needs thickening, stir together the cornstarch and cold water in a small bowl and drizzle it into the simmering sauce while stirring. Serve over the pork chops.
Notes
More pork chop recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Great recipe! Pork chops are usually boring, these were so good with the mustard sauce that they’re going into my rotation.
I accompanied them with potatoes au gratin , applesauce, and salad
Sounds lovely, Dianne. So glad you enjoyed them. Thanks!
Pork chops were on sale this week at local store I have everything else on hand. Was looking for something to make and spotted this on your blog . Making this for dinner tonight.
Enjoy Pat!
Wow! I made these with thin pork chops so just cooked in oven. I haven’t had saltine crackers to bread anything since I was a kid and that’s how my mom made them. I had no cream and had to use milk and cornstarch. The sauce was a little thin but, since I made with rice and asparagus, it was perfect! Thank you for the delicious recipe.
So glad you enjoyed these, Holly! Thanks so much :)