Breaded Baked Pork Chops

"Another combination of several recipes. The sage and Italian bread crumbs really make this a tasty dish!"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Eliot K. photo by Eliot K.
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Ready In:




  • Preheat oven to 375 degrees.
  • Melt butter and keep warm in large bowl.
  • Combine Italian bread crumbs, parmesan and spices in a large bowl.
  • Dip pork chops into butter mixture and then into bowl containing the bread crumbs and coat thoroughly.
  • Bake at 375 degrees for 35 minutes or until browned, depending on the thickness of the chops.

Questions & Replies

  1. Do you cover pork chops in the oven, and do you add some liquid so they don’t burn?
  2. I love this recipe but the Parmesan sticks and I can’t get it off the pan. ?? Any suggestions on how to keep it from sticking? I’ve used cooking spray and non stick pans and it still sticks.
  3. Is it the same recipe and baking time for pirk chops with bone ( center cut )
  4. How long should a pork chop cook that is an inch and a half thick??
  5. I really liked this recipe (minus the husband doesn’t like it), but I was wondering what kind of baking pan/dish you used? I used Corning Ware and it got a little soggy on the bottom. I wonder if a metal pan would work better?


  1. We've gone hog wild over these chops...hope it ain't the swine flu.
  2. I made these last night with butterfly porkchops and they were delicious ! I added garlic powder and also a little bit of panko bread crumbs. They were moist and yummy and I will be making these on a regular basis. I always us ketchup on my pork but this time I didn't bother, thats how good they actually were ! thanks...
  3. This is an excellent dish. I followed all your easy to follow directions, except that I dipped the chops in buttermilk instead of butter. The herbs in the breading were an excellent combination. The chops came out faintly pink and very moist. Thanks for sharing this keeper. I will be using it again.
  4. These pork chops were delicious! Here are my adjustments from some of the reviews and tips I found online about how to cook pork chops: I seasoned mine with salt and pepper and let them sit out for fifteen minutes before breading and baking them. The only spices I used in the breading were oregano, salt, and pepper, because they were the only spices I had out of the ingredients listed in the recipe. I mixed a little of the melted butter into the breading. I also spread some of the melted butter on the shiny side of a piece of aluminum foil that I had lined my pan with. I cooked mine for 40 minutes, and I sprinkled mozzarella cheese on top of them during the last 5 minutes of cooking. I also let them sit out covered in foil for about 5 minutes before serving, however I did not cover them in the oven. They were even good reheated! To reheat them, I just covered them with foil and baked them for 8 minutes at 425 degrees. This is a really good recipe for people who just can't seem to make pork chops tasty, like me.
  5. Very tasty chops, and full of flavor. I've also used this breading mixture on pounded chicken breast. I mixed up the crumb mixture in a large quantity & put it in a canister, to keep on hand.


  1. My family likes a little heat, so I added a couple shakes of Tapatio to the butter and a sprinkle of chili powder to the bread crumbs. They loved it.
  2. Have lots of tweeks for this one. First, I use stoneware for all oven baking. It's unbelievable what a difference it makes to the evenness of the cooking. With most foods, including fries, you don't need to turn them over halfway through either. Second, for chops I always buy the pork steaks, otherwise known as shoulder blade cut, I think. They are cheap, huge, and have lots of fat on them to make them always turn out juicy and tender. Even on the Barbq. Third, instead of butter to help hold the crumb coating on, I use a cooking spray. Less messy and fewer calories (as if that matters with fatty pork steaks??)! Best tip ever: spray cooking spray over the bread crumbs once the meat is in the pan. This seals the crumbs, and the juices, and makes the chops crispy on the outside. Just remember to hold the can FAR away from the meat....the air pressure tends to send the crumbs flying! Don't skimp here. More is better! Last tweek: when using stoneware in the oven, or any other thicker bakeware, a good rule of thumb is to preheat then bake at about 25-50° higher (425° in this case) for the first 10 minutes of the stated cook time, tops. This allows the cookware, and meat, to get warmed up and cooking, almost browning it, right away, which helps seal in the juices. Then reduce heat to 375° for the remaining time. These giant pork steaks will take up to 10 minutes longer to cook. But will always be perfect. I use these same rules when baking chicken, especially breaded chicken breasts, to guarantee a perfect juicy-on-the-inside and crispy-on-the-outside dish. Makes me look like a hero in the kitchen!! Pic is the finished pork steaks. Only 2 of them in a round stoneware dish (actually it's a lid to a roaster) that's about the size of a big dinner plate.
  3. The seasonings a little bit
  4. We really enjoyed this recipe. It was very easy to put together. I always have the ingredients on hand. And, the results were outstanding. Hours after the meal my DH was still ooohing and aaahing about it! The only change I made was to use Smart Balance Light instead of butter or margarine. It worked fine. The chops I used were bone in and rather large so it took about an hour to get them done. But, they were tender, juicy and very flavorful. We will definitely make them again.....soon!!!! Thanks for sharing!
  5. I like sage and use it a lot. I minced fresh sage as well as some dried for this. I also used a spray on butter flavour instead of melted butter and this worked well. Very tasty.


<p>I'm 48 years of age and just moved to the lovely state of South Carolina. We have 2 grown children, 3 glorious grandsons and a new granddaughter. I'm a SAHW, DH works for a Ford dealership. Love to cook, grow tomatoes &amp; herbs, read and shop.</p>
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