Crispy Baked Pork Chops are juicy, flavorful, and coated in a golden, crunchy crust then oven-baked for an easy, no fuss dinner!A TENDER, JUICY PORK RECIPETheseCrispy Baked Pork Chopsdeliver all the crunch and flavor of fried pork chopswithout the mess! With just a few simple ingredients and no frying required, this easy recipe is perfect for a quick, delicious dinner the whole family will enjoy. If you are like me and always trying to figure out what to make with pork chops I got you covered! I think you are really going to love this one!FREQUENTLY ASKED QUESTIONS:What if my pork is already brined? If using enhanced pork, pork that has already been seasoned in a brine solution, it will be noted on the packaging, you can skip the brine to prevent the meat from being too salty. What can I do to help stop the breading from falling off? Be sure the pork is patted dry before breading.Doing so will help guarantee each dredge step does its job. Leaving the meat overly wet will result in a coating that comes off and does not stick to the meat after baking. Can I make these ahead of time? These chops do not do well if assembled too long before baking.The bread can become wet and soggy from the egg mixture. The breadcrumb topping can be made and stored in an airtight container at room temperature for up to 3 days before using. But I wouldnt bread the chops too early. Can I use store bought bread crumbs? Freshly made breadcrumbs make these chops extra crunchy. If using premade breadcrumbs, substitute panko for a similar crunch.Traditional breadcrumbs can be used but will not result in a similar crunchy coating. Can I skip the brining step? I think brining is actually great for pork chops because it is such a lean meat and so many people have trouble with their pork chops during out. So, I would definitely recommend NOT skipping it, even if you were just making these with a shake and bake mix. Honestly, I think I may start brining more of our pork chops that way with the brining step to help keep everything nice and moist. What should I serve these Crispy Baked Pork Chops with? I served these pork chops with my Ranch Roasted Potatoes that youll see in my pictures. I think they would also be great with other potatoes like Baked Potatoes, Ranch Smashed Potatoes, or French Fries. Theyd pair nicely with Maple Glazed Carrots, peas, broccoli, amid a delicious Brussels Sprouts Caesar Salad. How do I store leftover pork chops and whats the best way to reheat them? Pork chops can be stored in the refrigerator in an airtight container for up to 5 days.To reheat chops, place them in a 350F-degree oven for 10-15 minutes or until heated through. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)pork This recipe uses a center cut boneless pork loin, at least inch thick.If using a thinner cut of meat, baking time will be reduced, cook until the internal temperature reaches 155 degrees.bread This recipe used a classic white artisanal sandwich bread, but any bread you have on hand could be used. White bread, Italian, or French bread could be used, you will need about 2 cups of breadcrumbs.shallots and garlic Shallot and garlic add an aromatic flavor. A couple tablespoons of minced onion can be substituted for the shallot.If using dry garlic, substitute teaspoon and add after browning the breadcrumbs.parmesan cheese Parmesan cheese adds an additional depth of flavor and a slight saltiness to the crumb topping. Romano or Asiago cheese can be substituted for parmesan if preferred.thyme and parsley Herbs add flavor and complement the garlic flavor in the crumb coating.egg- A couple eggs mixed with flour help to act as a glue for the breadcrumb topping.salt and pepper Lean pork loin benefits from a short brine, helping to lock in moisture making for a more tender and juicier chop.Season with a little bit of pepper right before breading.HOW TO MAKE CRISPY BAKED PORK CHOPSIn a bowl, dissolve 3 Tablespoons of salt in 4-5 cups of cold water. Place chops in brine solution, cover and refrigerate for 30 minutes. Preheat oven to 425F degrees, line a rimmed baking sheet with a wire baking rack, set aside. Tear bread into large pieces and add to the bowl of a food processor, pulse 10-15 times, or until cut into fine crumbs. In a 10-inch skillet over medium-high heat, add the breadcrumbs, vegetable oil, minced shallot, minced garlic, and teaspoon of salt.Cook for a few minutes, or until the bread is lightly toasted, stirring often so it doesnt burn.Remove from the heat to cool.Prepare the three plates for dredging. To the first bowl add cup of all-purpose flour. To the second bowl, add the two eggs and cup of all-purpose flour, stirring to combine. In the third plate, add the cooled breadcrumb mixer, parmesan cheese, parsley, and thyme. Remove pork from the brine, pat chops dry with paper towels.Season with pepper, a scant 1/8 teaspoon for each side.Coat chops in breading. First, dredge in flour, allowing any excess to shake off, next dip in the egg mixture, allowing any excess to drip off. Finally, coat in the breadcrumb mixture, pressing gently to help crumbs adhere to all sides.Place the coated pork chops on the prepared baking tray.Repeat the process with the remaining three chops. Bake for 18-20 minutes, or until the internal temperature reaches 145F degrees.Remove the pan from oven, serve warm.CRAVING MORE RECIPES?Shake and Bake Pork ChopsCountry Fried Pork ChopsHoney Garlic Pork ChopsRitz Cracker Pork ChopsAir Fryer Pork ChopsCrock Pot BBQ Pork ChopsCrock Pot Mississippi Pork ChopsCrock Pot Ranch Pork ChopsPan Fried Pork ChopsCrock Pot Pork ChopsBaked Pork Chops and RiceGrilled Pork ChopsGrilled Balsamic Pork ChopsSmothered Pork ChopsFrench Onion Pork ChopsCrock Pot Pork Chops and Potatoes For Two PrintCrispy Baked Pork ChopsTender pork loin chops with a crispy breading baked in the oven. Course Dinner, Main CourseCuisine AmericanPrep Time 20 minutes minutesCook Time 20 minutes minutesBrine Time 30 minutes minutesTotal Time 1 hour hour 10 minutes minutesServings 4Calories 443kcalAuthor Brandie SkibinskiIngredientsFor the brine:3 Tablespoons salt4-5 cups cold waterFor the pork chops:4 center cut boneless pork chops ( 1 inch thick)4 slices sandwich bread2 Tablespoons vegetable oil1 small shallot, minced (about 2 Tablespoons)3 garlic cloves, minced (about 3 teaspoons) teaspoon salt cup all-purpose flour (divided use)2 eggs2 Tablespoons grated parmesan cheese2 Tablespoons minced fresh parsley1 teaspoon minced fresh thymeblack pepper (to taste)InstructionsIn a large bowl, dissolve 3 Tablespoons salt in 4-5 cups cold water. Place 4 center cut boneless pork chops in brine solution, cover and refrigerate for 30 minutes. Preheat oven to 425F degrees, line a rimmed baking sheet with a wire baking rack, set aside.Tear 4 slices sandwich bread into large pieces and add to the bowl of a food processor, pulse 10-15 times, or until cut into fine crumbs. In a 10-inch skillet over medium-high heat, add 2 Tablespoons vegetable oil, breadcrumbs, 1 small shallot, minced, 3 garlic cloves, minced and 1/2 teaspoon salt. Cook until the bread is lightly toasted, stirring regularly so it doesn't burn. Remove from the heat to cool. Prepare the three plates for dredging. To the first bowl add cup of all-purpose flour.To the second bowl, add the 2 eggs and cup of all-purpose flour, stirring to combine. On the third plate, add the cooled breadcrumb mixture, 2 Tablespoons grated parmesan cheese, 2 Tablespoons minced fresh parsley and 1 teaspoon minced fresh thyme. Remove pork from the brine, pat chops dry with paper towels. Season with black pepper (about 1/8 teaspoon for each side). Coat chops in breading. First, dredge in flour, allowing any excess to shake off Next dip in the egg mixture, allowing any excess to drip off. Finally, coat in the breadcrumb mixture, pressing gently to help crumbs adhere to all sides Place coated chop on the prepared baking tray. Repeat the process with the remaining three chops. Bake on the middle rack for about 18-20 minutes, or until the internal temperature reaches 145F degrees. Be sure not to overcook pork chops or the can dry out always go by internal temperature for doneness. Remove the pan from oven, serve warm. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 443kcal | Carbohydrates: 27g | Protein: 37g | Fat: 20g | Sodium: 5505mg | Fiber: 1g | Sugar: 2g