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These panko crusted pork chops are super tender, flavorful and served with a rich and creamy onion gravy. Learn all the tips and tricks for making delicious perfectly tender, juicy breaded pork chops!
Brined, coated with panko breading and fried, these crispy fried pork chops come out perfectly crispy on the outside and tender and juicy on the inside. These are the best pork chops - so yummy!
And to make it even better, they get served with an onion gravy. A rich and creamy onion gravy. This stuff is freakin' good guys. SO GOOD.
And the whole recipe is ultra easy to make right in your kitchen and the ultimate crowd pleaser, even for those pickier eaters.
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Why this breaded pork chops recipe works
- The flavor are simple, this a great tasty recipe for all types of eaters.
- The pork chops are brined first, making them super flavorful and helping to keep them tender and juicy when cooking.
- We use panko bread crumbs which give the coating a nice extra crispy texture.
- The pork chops in dipped in an egg mixture first, which helps the breadcrumbs to stick.
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Using bone-in pork chops is a must for this recipe. It helps them to stay tender and I think they are more flavorful than boneless. Also ensure they are between 1 to 1 ½ inches thick for the best results.
We use panko bread crumbs for the coating for a crispy exterior texture. You can substitute with regular bread crumbs as well if desired.
The ingredients used to make the onion gravy are pretty straightforward. I do, however, recommend using whole milk to ensure the results come out thick and creamy.
Step by step instructions
- Combine the water, salt, pepper and garlic in a saucepan and bring to a boil. Remove from heat and let cool (add a few ice cubes to speed up the cooling process).
- Add the pork chops and let brine for 2 hours in the fridge. Remove the pork chops from the brine and rinse them.
- Season pork chops generously with salt and pepper and let sit at room temperature for about 30 minutes. **This will help them cook more evenly.
- Mix the panko breadcrumbs with 1 teaspoon of salt. Beat the egg in a separate bowl.
- Dip each pork chop in the egg mixture to coat fully.
- Then dip it in the breadcrumb mixture until coated evenly on all sides. Repeat for all pork chops.
- Heat the bacon grease over medium heat in a nonstick skillet. Cook pork chops for 8 minutes on the first side, until it is golden brown. **Turn heat down to avoid burning the breadcrumbs if necessary.
- Flip pork chops and cook for another 5 minutes, or until the internal temperature reaches 140°F. The temperature will rise to 145°F (when pork chops are done) as the pork chops rest.
PRO-TIP: If the internal temperature exceeds 145°F, you run the risk of dry pork.
- Remove and let rest for 5-10 minutes for juices to redistribute. Serve with the onion gravy (instructions below). These crisp pork chops are great served with salad, a side of sour cream mashed potatoes and this cheesy garlic roasted asparagus.
I also like these pork chops dipped in a touch of Dijon mustard mixed with honey!
How to make onion gravy
- Melt the bacon grease in a sauté pan over medium-low heat. Add the onion and cook until translucent.
- Add the flour and stir until you start to get a very light brown roux. **Get more info on how to make a roux for gravy. SLOWLY add the milk, salt and black pepper whisking constantly as you pour it in.
- Cook, stirring continuously, until the gravy reaches desired thickness (usually 3-5 minutes). If the gravy is too thick, more milk can be added as necessary. If it's thinner than you'd like, simmer it longer. Add additional salt to taste.
Expert tips
- This recipe can easily be doubled, tripled, etc., depending on how many pork chops you need. The gravy will serve about 4-6 pork chops, depending on how much you use.
- Fry the pork chops in a cast iron skillet for the best results. The cast iron skillet holds heat better and allows the pork chops to cook more evenly.
- Keeping them at room temperature at least 30 minutes before cooking, and seasoning them before cooking also help to keep them tender during the cooking process.
- Coating the pork chops in egg before dipping them in the bread crumbs helps the bread crumbs to stick to the pork chop.
- Add a few ice cubes to the brine to cool it down quickly before adding the pork chops.
Serving options
Here are a few sides that will go perfect with these pork chops:
- Savory mashed sweet potatoes or sour cream mashed potatoes.
- We LOVE these Southern green beans and these air fryer yams - both great options for sides!
- A Southern meal is not complete without some of our famous air fryer mac and cheese or even this easy Cajun rice.
- This cheesy cauliflower bake and these air fryer biscuits are also classics that go great with is dish.
Frequently asked questions
The number one reason for tough pork chops is over cooking. Make sure you use an instant read thermometer (like this Thermapen) and take the pork chops of the heat once the internal temperature reads 140°F. The internal temperature should continue to rise to the safe temperature of 145°F.
Also, if you put the pork chops in the pan straight out of the fridge, that could cause them to be tough and they cook more unevenly when they are cold. Make sure to bring them to room temperature first.
If you skipped the brining to save time, that may cause your pork chops to be tougher than they would have been if you brined them. Just sayin.
Coating the pork chops in egg before dipping them in the bread crumbs helps the bread crumbs to stick to the pork chop.
Leftovers can be store in an airtight container in the fridge for up to 3 days. Reheat them in the microwave in 30 second intervals until warmed through.
*Note that re-heated pork chops typically have a drier texture than when they were originally cooked. They are best eaten on the first day.
More pork chop recipes
We are pork loving fiends over here. I love all the pork recipes. But here are a few of the favorites:
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Panko Crusted Pork Chops
Ingredients
Brine:
- ¼ cup sea salt
- 2 cups water
- 1 teaspoon black peppercorns
- 1 clove garlic smashed
Pork Chops:
- 2 pork chops (bone in about 1" to 1 ½" thick)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups panko bread crumbs
- 1 egg beaten
- 2 tablespoons unsalted butter
Onion Gravy:
- 2 tablespoons bacon grease (substitute butter)
- ½ onion chopped
- 3 tablespoons flour
- 2 cups whole milk (warmed)
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
Instructions
Brine:
- Combine the water, salt, pepper and garlic in a saucepan and bring to a boil. Remove from heat and let cool (add a few ice cubes to speed up the cooling process).
- Add the pork chops and let brine for 2 hours in the fridge.
- Remove the pork chops from the brine and rinse them. Let them come to room temperature before cooking (about 30 minutes),
Pork Chops:
- Season pork chops with the salt and pepper.
- Mix the panko breadcrumbs with ½ teaspoon of salt. Beat the egg in a separate bowl.
- Dip each pork chop in the egg mixture, then in the breadcrumbs until coated evenly on all sides.
- Heat the butter over medium heat in a nonstick skillet. Cook pork chops for 7-8 minutes on the first side (outside should be golden brown - be careful not to burn). Turn heat down to avoid burning the breadcrumbs if necessary.
- Flip the pork chops and cook for another 5 minutes, or until the internal temperature reaches 140 degrees. Add additional butter or fat to the pan if it is dry.
- Remove and let rest for 5-10 minutes. Serve with the onion gravy.
Onion Gravy:
- Melt the bacon grease in a saute pan over medium-low heat.
- Add the onion and cook until it is just starting to brown.
- Add the flour and stir until a paste forms, about 30 seconds.
- SLOWLY add the milk, whisking constantly, until a gravy forms. Add the salt and pepper.
- Cook, stirring continuously, until gravy reaches desired thickness (usually 3-5 minutes). If gravy is too thick, more milk can be added as necessary.
- Add additional salt to taste if desired.
Expert Tips:
- This recipe can easily be doubled, tripled, etc., depending on how many pork chops you need. The gravy will serve about 4-6 pork chops, depending on how much you use.
- Fry the pork chops in a cast iron skillet for the best results. The cast iron skillet holds heat better and allows the pork chops to cook more evenly.
- Keeping them at room temperature at least 30 minutes before cooking, and seasoning them before cooking also help to keep them tender during the cooking process.
- Coating the pork chops in egg before dipping them in the bread crumbs helps the bread crumbs to stick to the pork chop.
Nutrition
Kacey Perez says
Always looking for a new way to cook pork chops and this recipe looks so comforting! Thanks for sharing!
Danielle says
You're welcome!
Cheese Curd In Paradise says
I am forever looking for a crispy easy pork chop recipe and this one is delicious! The onion gravy is fantastic and perfect with the crispy chop!
Danielle says
Thanks!
Priya Lakshminarayan says
Your photography is awesome..very well explained recipe. Saving it.
Danielle says
Thanks!
Lauren says
What a great recipe. I've never brined my pork chops before frying them before and can't wait to try and see how it affects the taste and texture of the meat.
Danielle says
I hope you get a chance to try it!
Kelly Anthony says
Brining the pork chops before cooking them is such a great idea and the best way to keep them super juicy.
Danielle says
It totally does!
Morgan says
You really had me once I saw that onion gravy. Talk about delicious.
Danielle says
Thanks!
Pam says
Being good old southern girls these pan fried pork chops are right up our alley! Thanks for sharing.
Danielle says
You're welcome Pam 🙂
Leslie says
I have had to reputation in the past to overcook my pork chops. An internal thermometer has been a game changer for me! Great tip! I love this recipe! My in-laws are coming to town here in April and my Father-in-law LOVES a good meat recipe. He will love this!
Danielle says
The thermometer really make a diffrence!
Jill says
Great process photos. This is definitely a recipe I'd enjoy. I'm a big fan of pork chops and cook them often.
Danielle says
Thanks!
Angela says
The brining instructions were very helpful. These came out perfect.
Danielle says
So glad it worked out for you!
Lisa | Garlic & Zest says
These pork chops look so mouthwatering -- and that crunchy crust is BEYOND! I usually only brine my chops when I'm going to grill them, but it makes sense for pan frying too. Will try that next time!
Danielle says
Hope you love it Lisa 🙂
Jenn says
This has been my favorite way of making pork chops for years! That creamy onion gravy puts them over the top, and I serve with mashed potatoes for even more deliciousness!
Danielle says
Love the mashed potatoes 🙂
Jen says
This is a family favorite! Such fantastic flavor and so easy to make too.
Danielle says
Yay!
Natalie says
This sounds and looks delicious. My boys love pork chops. This is something I need to make them asap. Love the gravy and the fact you used brine here. So good!
Danielle says
Thanks!
Kevin says
These are my favorite pork chops! Love the gravy.
Danielle says
Glad you like it.