Get the Recipe: Oven Baked Panko Breaded Pork Chops
Easy and delicious oven-baked panko-crusted pork chops, with an optional creamy mustard sauce. The pork chops cook completely in the oven, and you can use bone-in or boneless 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
Note 1: I think this breading is especially nice with bone-in pork chops, but the thicker, boneless centre-cut pork chops will also work. I don't recommend the thin "fast fry" type of pork chops.
Tips!
You can substitute regular plain or seasoned dried bread crumbs for the panko crumbs if you like.
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.
Be sure to read the notes above this Recipe Card for more tips on making this recipe.
Serving: 1serving, Calories: 631kcal, Carbohydrates: 29g, Protein: 40g, Fat: 38g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 22g, Trans Fat: 0.2g, Cholesterol: 117mg, Sodium: 1532mg, Potassium: 681mg, Fiber: 2g, Sugar: 3g, Vitamin A: 265IU, Vitamin C: 0.1mg, Calcium: 112mg, Iron: 3mg
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