These Oven Fried Pork Chops are quick, easy, juicy, flavorful, and crispy! They’re egg-free and oven-baked to crispy perfection—no frying required. This recipe delivers big on taste and simplicity.
Oriana’s Thoughts On The Recipe
We’ve been making these oven-fried pork chops on repeat because they’re so incredibly juicy and flavorful—you’d never guess they’re made without breading or frying! They’re quick and easy, and a total win when you want comfort food. Pork chops are one of our go-to proteins since they’re naturally lean and super versatile, and this version makes them shine with minimal effort. It’s safe to say that once you try them, they’ll become a regular in your dinner rotation too. Enjoy, friend!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Pork loin chops: These are a lean and tender cut, perfect for oven baking. Look for evenly sized chops so they cook at the same rate.
- Flour: Flour is used as the first step in the breading process because it creates a dry base that helps the next layer (buttermilk) stick better to the meat. It also helps absorb any moisture on the surface of the pork chops, which is key for achieving a crispy coating that actually stays on during baking or frying.
- Buttermilk: This adds a subtle tang and helps tenderize the pork chops. If you don’t have buttermilk on hand, you can make a quick version using milk and lemon juice or vinegar.
- Panko and/or Breadcrumbs: This gives the coating a crispy texture. Panko crisps up better since it’s lighter and absorbs less oil. Regular bread crumbs work, but won’t be as crunchy. I like to use a mix of both.
- Kosher salt: Essential for seasoning—brings out all the flavors.
- Garlic powder: Adds depth and savory goodness without overpowering the other spices.
- Italian seasoning: A flavorful blend of herbs that adds a nice boost to the coating.
- Parmesan cheese (optional): Adds a salty, nutty flavor and enhances the crust’s crispiness. You can leave it out for a dairy-free version.
- Parsley or cilantro for garnishing (optional): A sprinkle of fresh herbs at the end adds a pop of color and freshness.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy: Whisk together 1 cup of unsweetened plant-based yogurt (like coconut, almond, or soy) with 2 to 3 tablespoons of plant milk or water to loosen it up. This gives you a creamy, tangy mixture that works beautifully in place of buttermilk. Omit parmesan cheese or use a dairy-free cheese or nutritional yeast instead.
- Wheat/Gluten: Use Almond Meal instead of breadcrumbs, and 1:1 gluten-free all-purpose flour blend.
Potential Recipe Challenges & Pro Tips
- Coating won’t stick well: Sometimes, the breading mix may not adhere perfectly to the pork. Pro Tip: Pat the pork chops dry before soaking in buttermilk, soak in buttermilk, and let any excess drip off before coating. Press the coating firmly onto the meat to help it stick.
- Chops come out dry: Overbaking can lead to dry pork. Pro Tip: Use a meat thermometer and remove the chops once they hit 140°F (60ºC). Let them rest a few minutes before serving so the juices stay in.
- Coating isn’t crispy enough: Sometimes, achieving a crisp coating can be tricky. Pro Tip: Bake the pork chops on a wire rack set over a baking sheet so air can circulate and crisp the coating evenly.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prep the Pork Chops
Trim off any extra fat from the pork chops if needed, and pat them dry.
- Get the Oven Ready
Preheat your oven to 425°F (220ºC). Line a large baking sheet with nonstick foil or lightly spray it with oil. This helps prevent sticking and makes cleanup a breeze.
- Set Up A Dredging Station
Set up a dredging station with three shallow dishes. Place the flour in the first dish, buttermilk in the second, and panko and/or breadcrumbs, salt, garlic powder, Italian seasoning, and parmesan cheese, if using, in the third dish.
- Coat the Pork Chops
Coat each pork chop in flour, shaking off the excess. Dip into the buttermilk, shaking off the excess. Then, press into the breadcrumb mixture, making sure the pork chop is fully coated on both sides. Allow them to sit for about 10 minutes before baking to set the coating. This will ensure the batter adheres better during baking. Place the coated pork chops on the prepared baking sheet. Lightly spray the tops of the pork chops with a little oil. This helps them get golden and crispy in the oven.
- Bake to Perfection
Bake for 10 minutes, then flip the chops and bake for about 15 more minutes, or until they’re cooked through and golden. The internal temperature should reach at least 145ºF (63ºC). Let them rest for a few minutes before serving.
Pro-Tip
For extra crispiness, bake the pork chops on a wire rack set over a baking sheet so air can circulate and crisp the coating evenly.
Extra Recipe Tips For Success
- Breadcrumbs: You can use panko for extra crunch, regular breadcrumbs for a finer texture, or a combination of both. I usually use 1 cup of panko plus 1 cup of regular breadcrumbs.
- Cooking time: Thinner chops will need less time, while thicker chops may need an extra minute or two. Use a meat thermometer to ensure the pork chops do not overcook.
- Resting Time: Don’t skip the resting time after baking—this helps lock in the juiciness.
Variations & Additions
- Add a sprinkle of crushed pork rinds to the coating for extra crunch.
- Swap Italian seasoning for Cajun or taco seasoning to change the flavor profile.
Storage and Freezing Instructions
To store: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, they can be reheated in the oven or air fryer.
To freeze: Let the cooked chops cool completely, then wrap individually and freeze for up to 2 months. Reheat in the oven straight from frozen at 375ºF until warmed through and crispy.
Frequently Asked Questions
Try These Pork Chop Recipes Next!
Recipe Card
Easy Oven Fried Pork Chops
Equipment
Ingredients
- 2 lbs pork loin chops (6 1-inch thick pork chops)
- 1 cup (140 g) all-purpose flour
- 1 cup (240 ml) buttermilk
- 2 cups (160 g) panko and/or breadcrumbs (see notes)
- 1 teaspoon kosher salt
- 1 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons grated parmesan cheese
- Parsley or cilantro for garnishing (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Prep the Pork Chops:
- Trim off any extra fat from the pork chops if needed, and pat them dry.
Get the Oven Ready:
- Preheat your oven to 425°F (220ºC). Line a large baking sheet with nonstick foil or lightly spray it with oil. This helps prevent sticking and makes cleanup a breeze.
Set Up A Dredging Station:
- Set up a dredging station with three shallow dishes. Place the flour in the first dish, buttermilk in the second, and panko and/or breadcrumbs, salt, garlic powder, Italian seasoning, and parmesan cheese, if using, in the third dish.
Coat the Pork Chops:
- Coat each pork chop in flour, shaking off the excess. Dip into the buttermilk, shaking off the excess. Then, press into the breadcrumb mixture, making sure the pork chop is fully coated on both sides. Allow them to sit for about 10 minutes before baking to set the coating. This will ensure the batter adheres better during baking. Place the coated pork chops on the prepared baking sheet. Lightly spray the tops of the pork chops with a little oil. This helps them get golden and crispy in the oven.
Bake to Perfection:
- Bake for 10 minutes, then flip the chops and bake for about 15 more minutes, or until they’re cooked through and golden. The internal temperature should reach at least 140ºF (60ºC). Let them rest for a few minutes before serving.Pro-Tip: For extra crispiness, bake the pork chops on a wire rack set over a baking sheet so air can circulate and crisp the coating evenly.
Make Them In The Air-Fryer:
- Preheat the air fryer to 400°F (200ºC). Place pork chops in a single layer in the air fryer basket and cook 12 minutes, turning after 6 minutes or until chops reach 140ºF (60ºC). Do not overcook. Transfer the chops to a plate and let them rest for 5 minutes before cutting.
- This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy: Whisk together 1 cup of unsweetened plant-based yogurt (like coconut, almond, or soy) with 2 to 3 tablespoons of plant milk or water to loosen it up. This gives you a creamy, tangy mixture that works beautifully in place of buttermilk. Omit parmesan cheese or use a dairy-free cheese or nutritional yeast instead.
- Wheat/Gluten: Use Almond Meal instead of breadcrumbs, and 1:1 gluten-free all-purpose flour blend.
- Coating won’t stick well: Sometimes, the breading mix may not adhere perfectly to the pork. Pro Tip: Pat the pork chops dry before soaking in buttermilk, soak in buttermilk, and let any excess drip off before coating. Press the coating firmly onto the meat to help it stick.
- Chops come out dry: Overbaking can lead to dry pork. Pro Tip: Use a meat thermometer and remove the chops once they hit 140°F (60ºC). Let them rest a few minutes before serving so the juices stay in.
- Coating isn’t crispy enough: Sometimes, achieving a crisp coating can be tricky. Pro Tip: Bake the pork chops on a wire rack set over a baking sheet so air can circulate and crisp the coating evenly.
- Add a sprinkle of crushed pork rinds to the coating for extra crunch.
- Swap Italian seasoning for Cajun or taco seasoning to change the flavor profile.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in January 2017. The photos and content were refreshed in April 2025, but the recipe itself remains unchanged.
I was excited to try this, but when I flipped the chops half way through 90% of the breading stayed on the foiled pan. Is there any way to keep this from happening?
Hello Sara! I am sorry to hear that. I suggest to generous spraying your baking pan with oil. Then, once the meat is coated in breadcrumbs or flour, press the coating onto the meat’s surface firmly. This helps the breading adhere better. Also, When baking breaded meat, you can place it on a wire rack set over a baking sheet. This allows heat to circulate evenly, preventing the bottom from becoming soggy. Hope this helps!
What is the protein powder for?
Hello Chris! The protein powder binds when carbs are not allowed (Keto diet). If you don’t have any food restrictions, you can substitute cornstarch, tapioca, or potato starch. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
What are you serving on top? Avocado? and ?
Hello Shirley! That is easy avocado salad: diced avocado, diced tomatoes, diced red onion and chopped cilantro. Dress with olive oil, lemon juice, salt and black pepper…my fave!