These super crispy pork chops are everything you could want out of a pork chop! The breading is light and flavorful but still super crispy. If you're craving the Shake N' Bake chops of your childhood, these will fit the bill and then some. 
I've never been a huge pork chop fan.
Honestly, they don't really occur to me as a viable dinner option very often. But, when they do occur to me, I'm always pleasantly surprised! My mom used to make Shake n' Bake pork chops when I was a kid and this recipe tastes like a grown-up version of it.
They come out of the oven super crispy (hence the name), juicy and really flavorful. The perfect main dish to serve with some delicious rice pilaf or "homemade" mac and cheese and some Shaved Brussels sprouts.
Why This Recipe Works
This recipe uses panko bread crumbs to coat the pork chops which are innately crunchy. To add to this, the recipe uses mayonnaise to bind the crumbs to the pork chops which adds flavor and enough fat to keep those crumbs nice and crunchy. Lastly, the pork chops are baked on a wire rack above the baking sheet so that the underside of the pork chops stay nice and crunchy and essentially oven-fried.
How to make Crispy Pork Chops
The trick to making these the crispiest pork chops WITHOUT frying them is the use of two things: Panko bread crumbs and mayonnaise. The panko is able to hold its crunch and texture so well because we're using mayonnaise as the binding agent as opposed to eggs used in standard breading. The mayonnaise gives just enough moisture to allow the breadcrumbs to adhere to the pork chops and also adds the fat the breadcrumbs need to cook efficiently and stay crunchy.
Can I make these if I don't have panko bread crumbs?
There are a few ingredients I might substitute panko bread crumbs for in this recipe if I really needed to. These being Kettle Cooked Potato Chips and Corn Flakes. When crushed, both of these would be a suitable alternative and still create a nice, crispy crust. I am, however, partial to the Panko bread crumbs. They create a similar experience to Shake n bake pork chops and really make this recipe shine!
What are panko bread crumbs?
Panko is a type of flaky breadcrumb. It's typically made from white bread without any crust, processed into large "flakes" and then dried. Panko bread crumbs are very common in Asian cuisine but have become more and more popular with other cuisines as well. It has a very light and crispy texture that allows it to crisp while it cooks. It's great for frying foods because panko absorbs less oil than regular breadcrumbs allowing it to remain light and crispy. They can be found in most grocery stores near other varieties of breadcrumbs.
Heather's Tips for Recipe Success
- Don't skip the Mayonnaise. If mayo isn't your thing, maybe this recipe isn't either. Using it is essential to the recipe, adding flavor and needed fat to properly crisp the breadcrumbs.
- Use a baking rack. If you don't have a dedicated baking rack, a cookie rack or even a broiler pan will work almost as well. Putting the pork chops on a rack allows the hot air to circulate evenly across all the surfaces of the meat so you're not left with a soggy bottom. Nobody likes a soggy bottom. 🙂
- Allow your Porkchops to rest before serving. Just like any other steak or cut of meat, it's always wise to let your meat rest a few minutes (5-10 mins) after cooking before cutting into it. This allows the juices to redistribute in the meat and keeps it nice and juicy.
If you like this Crispy Pork Chop recipe, give these Parmesan Artichoke Pork Chops a try!
Super Crispy Pork Chops
Ingredients
- 1 cup Panko bread crumbs
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 pinch sugar
- 6 tablespoons full-fat mayonnaise
- 4 boneless thick cut pork chops ½-3/4" thick
Instructions
- Pre-heat oven to 425 degrees Fahrenheit
- Line a baking sheet with foil or parchment paper and place a wire baking rack on top.
- Combine the bread crumbs and seasonings in a large ziplock bag and add 2 tablespoon of the mayonnaise to the crumb mixture. Close the bag and mix the mixture with hands until the mayo is incorporated. Dump the crumbs into a pie plate or other high rimmed plate.
- Coat each pork chop with about 1 tablespoon of mayo, or just until all surfaces are covered. Then, working with one chop at a time, use your fingers to thoroughly coat all sides with the crumb mixture. Place coated pork chops on your prepared wire rack.
- Bake the pork chops until the coating is golden brown and cooked through ( between 140-145 degrees Fahrenheit). It took mine about 20 minutes. Let the chops rest for 5-10 minutes before serving to allow juices to redistribute and get happy.
Chef's Notes:
- Don't skip the Mayonnaise. If mayo isn't your thing, maybe this recipe isn't either. Using it is essential to the recipe, adding flavor and needed fat to properly crisp the breadcrumbs.
- Use a baking rack. If you don't have a dedicated baking rack, a cookie rack or even a broiler pan will work almost as well. Putting the pork chops on a rack allows the hot air to circulate evenly across all the surfaces of the meat so you're not left with a soggy bottom. Nobody likes a soggy bottom. 🙂
- Allow your Porkchops to rest before serving. Just like any other steak or cut of meat, it's always wise to let your meat rest a few minutes (5-10 mins) after cooking before cutting into it. This allows the juices to redistribute in the meat and keeps it nice and juicy.
Nutrition Facts
Drew458 says
Now that I have some panko back in the kitchen, I'll give your recipe a try. I made a very similar thing the other week, a recipe that didn't have bread crumbs or mayo but instead used the exact same spice mix as this one, plus 1.5tbl brown sugar, then brushed a little olive oil on the chops before coating. Same oven temp, same cooling rack concept. They tasted marvelous. Maybe my chops were a little bigger than usual, as I thought the amount of coatings should be doubled for a good dredging.
PS lining the baking sheet with foil of parchment is very important, to catch the drips before they turn into epoxy on your baking sheet. A Silpat will work too and washes up easily and there's nothing to throw away. A quick spray of Pam or a wipe of Crisco on the cooling rack will also make for easier cleanup.
Corina says
Love these!! So moist, juicy and crispy. Will never buy the boxed stuff again.
Ginny says
Was not crispy at all. Followed the recipe. Sorry, won’t make this again.
Karin says
My daughter needs super easy recipes. So we tried this. We forgot to add the mayo to the crumbs, we just put it on the chops. It still was very good.
Jean says
nothing crispy about these. Coating was gummy and fell off of chops
Lucinda says
Then you messed it up lol. Don't know how you got that texture but you did something wrong. Cooking practice might help you.
Chelsea says
I did not like it but maybe that’s just me. The Mayo gave it a weird smell and taste... still soggy as ever. Not sure if I did something wrong or what
Jill says
Loved it!! Didn't change a thing! The Mayo really gave it a good flavor and easy to put together. A little messy but that's the fun of life. Thanks for sharing, my o so picky family appreciates it.
LindaLe'a Harvell says
Absolutely fantastic! So easy, so fast and super delicious! MMM GOOD! I served it with Spicy Szechuan Green Beans with almonds and a tossed salad. How good is that. Thank you for this easy alternative for pork chops.
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Mona Lee says
Can i cook the pork chops in the air fryer?
DMC says
Make milk bread and use for panko. Plus, you end up with milk bread!
Rick King says
Will this work on chicken breast?
Vicki says
Yes it works with chicken.. I have used this recipe for both
Ashley Moore says
Made these pork chops the first time ever and if you want a quick meal that is amazing this is it. Very moist and the smell will drive you crazy while they are cooking and if your like me you like the crust so I just doubled the ingredients and it came out awesome