Oven Baked Pork Chops

Difficulty: 2/5
Time: 50 minutes

Recipe by A Cedar Spoon.


  • Four 3/4-inch bone-in pork chops (about 2 to 2 1/2 pounds)
  • 1 1/2 cups panko breadcrumbs {or regular breadcrumbs}
  • 1/4 cup olive oil + 2 Tablespoons
  • 1/4 cup grated Parmesan
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 Tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • Fresh parsley for garnish
  • 4 cups of your favorite tomato sauce
  • Pasta for serving


Preheat the oven to 400 degrees F.

Combine the panko breadcrumbs, olive oil, Parmesan, oregano, basil, parsley, salt and pepper in a large mixing bowl.

Place the pork chops in a ziplock bag or a large Tupperware container. Toss the pork chops in 2 Tablespoons water.

Add the breadcrumbs into the ziplock bag with the pork chops. If there isn’t enough room to coat all of the pork chops, remove two and work in batches. Close the ziplock and use your hands to work the breadcrumbs over the pork chops.

Set a wire rack on a baking sheet. Place the pork chops on a wire rack set. Sprinkle with a little extra salt and pepper and any leftover breadcrumbs if you like.

Bake the pork chops until the breadcrumbs are turning golden and the internal temperature reaches 145 degrees F. This will take about 12-14 minutes for 1/2 inch/ 1 cm inch thick pork chops, or 20 to 22 minutes for 1inch/ 2 1/2 cm thickness. Let rest for 3 minutes.

Garnish with fresh parsley and serve with tomato sauce and pasta.

Serves 4