4. Coat the pork chops
Lightly season the pork chops, then dip each one into the egg mixture. Press firmly into the breadcrumb mixture, coating both sides evenly. Place them on the prepared rack.
5. Add butter
Drizzle melted butter over each chop. For extra crispiness, you can add a little more butter or lightly spray with cooking spray.
6. Bake
Bake for 30–35 minutes, or until the chops are golden brown and reach an internal temperature of 145°F (63°C).
7. Optional broil
For a deeper golden crust, broil for 2–3 minutes, flipping halfway through.
8. Rest and serve
Let the pork chops rest for about 5 minutes before serving to keep them juicy.
Tips for best results
- Using a rack helps air circulate, making the coating crispier
- Don’t skip the butter—it helps create that golden crust
- Bone-in pork chops can be used; just allow a bit more cooking time
- Add fresh herbs like parsley, thyme, or rosemary before serving for extra flavor
Serving ideas
- Mashed potatoes or creamy polenta
- Mac and cheese
- Roasted green beans or asparagus
- Caesar salad
- Garlic butter dinner rolls
Storage and reheating
- Store in the fridge for up to 3 days in an airtight container
- Reheat in the oven or air fryer to keep the crust crispy; the microwave works but softens the coating
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