Parmesan Panko Pork Chops

5 from 36 votes
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These Parmesan Panko Pork Chops are the fastest way to cook up pork chops in your oven! Panko crumbs makes these pork chops crispy and delicious on the outside, while the inside is tender and moist. This is one of our favourite pork chop recipes!

Parmesan Panko Pork Chop garnish with 3 slices of red tomatoes on white background
Parmesan Panko Pork Chops

Pork Chops Coated With Panko

There’s a reason that we all love the food from our childhood’s – or most of them – and it’s because that was years before things got all fancy-schmancy in the food world. Like Panko Pork Chops. These were the epitome of a classy dinner back in the day, with the parmesan panko crust fancying up what normally would have been cooked in cream of mushroom soup or simply pan fried into hockey pucks.

There are a few commonly asked questions when it comes to making Panko Pork Chops:

  1. How Do I Make Pork chops with breaded crumbs?
  2. How Do You Make Crumbed Pork Chops?
  3. How long do I bake a 1 inch pork chop?

The answers to 1 and 2 are the same – when it says ” breaded” you are looking to use Panko rather than breadcrumbs. While you can use breaded,  Panko is crispier! And how long do you cook them? It’s not about how long, it’s about until they reach 145 °F in the middle and you can safely eat them.

A few reasons why you should be making this retro classic:

  • We are lucky now that pork doesn’t need to be cooked until it’s dry as a bone which in itself breathes new life into all of these old recipes.
  • Pork can now safely be cooked to an internal temperature of 145 °F, making a huge difference in the texture of porkchops.
  • I find that the main reason a lot of people don’t choose to make porkchops anymore is because of the old guideliens where we had to cook the meat to a show leather temperature.

close up of Parmesan Panko Pork Chop garnish with 3 slices of red tomatoes on white background

This recipe is straight from a 1960’s Better Homes & Gardens cookbook and now with our new cooking guidelines, it’s even better than before. The new temperature yields a juicy, tender meat and when you coat it in the Panko it’s all sealed up like a little happy piggy present for us to eat.

Just look at that crust. Absolutely divine.

small crust from Panko Parmesan Pork Chop on a fork

Tips & Tricks for Crispy Panko Pork Chops

  • A meat thermometer is one of the best investments that you can buy for your kitchen, I don’t know how I managed without my Thermapen thermometer   It’s quite pricey but my Dad actually bought all three of us kids one for Christmas a few years back. It’s the best thermometer I’ve ever used, accurate within seconds and so easy to use. Maybe put one on your Christmas list! It has seriously changed my cooking life.
  • Cook them hot and fast! That’s how they will get crispy!

So here it is, in all its retro glory.Parmesan Panko Pork chops. Give them a whirl and cook them to the new temperature, I guarantee you’ll have a new retro favorite again! If you are looking for more dinner ideas, try these recipes:

  1. Rosemary Garlic Parmesan Pork Tenderloin
  2. Parmesan Chicken Casserole
  3. How to Cook a Boneless Pork Tenderloin


Learn more about Pork Chop Calories and Nutrition

Love you more than chocolate,



Deliciously easy Parmesan Panko Pork Chops! Crispy on the outside, tender on the inside! #pork #porkchops #recipe #dinner #panko


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Parmesan Panko Pork Chops

Simple yet delicious, these Parmesan Panko Pork Chops are going to be a new family favorite!
5 from 36 votes
small crust from Panko Parmesan Pork Chop on a fork
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Karlynn Johnston


  • four 1 inch loin pork chops
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs beaten
  • 1 cup Panko
  • 1/3 cup grated Parmesan heese
  • 1/3 cup butter


  • Pre-heat your oven to 400 °F.  Whisk together the flour, salt and pepper.
  • Coat a pork chop in beaten egg, then dip in the flour mixture. Dip into the eggs again, then dip into the breadcrumb mixture. Cover them completely. 
  • Set pork chops on a small baking sheet. Chill in the fridge for 20 minutes. This helps the batter stay on. 
  • When the chops are chilled, melt the butter and pour over the pork chops evenly. Place the baking sheet in the oven and cook until they reach an internal temperature of 145 °F. Remove and let rest for 3-4 minutes.
  • Serve and enjoy!

Recipe Notes

Bake these hot and fast for the best results!

Nutrition Information

Calories: 320kcal, Carbohydrates: 23g, Protein: 9g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 130mg, Sodium: 695mg, Potassium: 86mg, Fiber: 1g, Sugar: 1g, Vitamin A: 665IU, Calcium: 137mg, Iron: 1.9mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Please rate this recipe in the comments below to help out your fellow cooks!


Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Panko Parmesan Pork chops

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Donna says

    AWFUL INSTRUCTIONS. So many things not explained. How long? (Dont’ have thermometer to use) and what about the parmesan. You don’t list what goes in the mix for the chops. Not sure this is even worth trying.

  2. Vickie says

    didn’t like this recipe–it was plain–no seasoning.

  3. Sammy says

    I would suggest skipping the butter. I mixed olive oil in with the panko and Parmesan. Use a fork to evenly distribute olive oil.

  4. Catherine Robb says

    Delicious-cooked mine on convection 400 degrees-1 and 1/4” thick, broil rack, 20 min. 5 star – Facebook and Instagram approved. Served with mushroom, onion wild rice pilaf and sautéed Brussels sprouts. Life is good.

  5. Ray kondel says

    Hello going to make coated pork chops. How do I use the parm cheese. Do I turn the chops halfway. Can use parchment paper. Thank you.

  6. Kylie M says

    Pork chops stuck to the pan horribly so the breading was completely off the pork chop. Doesn’t say anywhere about how long it would take to make in the oven. So I’m case you’re wondering, it took about 45 minutes to get up to temp. If you’re a busy single mom on a school night or if you like the breading to actually stick to your chops, would not recommend this recipe.

  7. Alice Mora says

    Are these pork chops suppose to be flipped because they are not getting browned on the top. What is the problem?

  8. Dorian Vincent says

    I imagine that it has to cook for 25min??
    No indication of the cheese nor the cooking.

    • Jenn Vaillancourt says

      Right. Where does this cheese come in

      • Deborah A Langdon says

        Recipe not written very well. Especially how long to bake? At least give me an estimate. You left out mixing the cheese with the breadcrumbs ??

  9. Alex says

    I’m guessing the cheese gets mixed with the breadcrumbs?

  10. Ash says

    Where does the Parmesan come in? You don’t have that included in the recipe.

  11. May says

    Hi, can you please tell me why the pork chops did not come out brown and crispy? I followed the instructions. Is it because the panko coating was too thick? I had to broil them and thankfully the chops were not dry. Also, the cheese is mixed with the panko, right? It’s not in the instructions. Overall, this is a great recipe! Thank you.

    • Jen Garlinski says

      Delicious even though i forgot to add the cheese! Lol Where does it go?

  12. Gregg says

    Thanks for another great recipe, these were a hit! You can play with the flavors as well, I added garlic powder and will try more in the future.5 stars

  13. debbie K says

    Miss Magpie, this was another hit with the fam dam! You save me more times than I can count! 5 stars

    • ROBERT HART says

      Were exactly do the pram cheese come in. It’s in the ingredients but not in the instructions??

  14. Eric R. says

    Da best. I love a good pork chop and this recipe does NOT DISAPPOINT! Thankee kindly!5 stars

  15. Diana Fordice Creelman says

    I have a question. In the spirit of Black Friday and crazy Amazon sales, I was wondering if you have jumped on the Instant Pot bandwagon. I ask because I am trying to decide if I need one 🙂 .

    • The Kitchen Magpie says

      I bought it last prime day and it has CHANGED MY LIFE. Omg. I love it! The ability to sautée everything you need for soup in the same pot and then just add the broth? The best. I can’t say enough about how much I love it!

    • Lisa Merriam says

      If you are on the fence then go for it!! I have one and I love it, I was scared to use it at first but once I did it hasn’t left my counter since. It’s definitely worth every penny.

    • Bec Sutton says

      They’re fantastic! So many of my normal pots feel useless now lol

  16. Pam Mansveld says

    I remember this one and another using cream of mushroom soup! Yum!

  17. The Kitchen Magpie says

    Ha! No link for you! Kidding, give me two seconds.

  18. Sabine Dumdei Vanderkley says

    i pulled pork chops out for tomorrow. they are without bone but I am going to make these! Thanks Karlynn!

  19. Julie B says


    Looking forward to making the pork chops.  My sister and I laugh because neither of us know how to make pork chops.  Sadly, our mom’s were hard as rock hocky pucks and that is all we knew.  Not surprisingly, we aren’t pork chop fans……but with this recipe maybe we have hope!

    Question….Panko or fine breadcrumbs?  Body of article says Panko…recipe calls for fine breadcrumbs.



  20. The Kitchen Magpie says

    I know! No wonder everyone hated pork chops! We are just returning to eating them now.

  21. Kendyl Hudson says

    As a kid growing up, I didn’t think meat was chewable, thanks to my grandma’s “meat safety” standards. Meat tasted like an old shoe!

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