These breaded pork chops are crispy on the outside, juicy on the inside, and full of flavor.

Close up of breaded pork chops with a sprinkle of parsley

Why I Love This Recipe

I’m all about simple, no-fuss dinners, and these breaded pork chops are just that. The dijon mustard adds a nice tang, while the breadcrumbs give the pork chops a great coating that’s oh-so-satisfying.

It’s one of those recipes that always makes me feel like I’m serving something fancy, but it’s easy enough to whip up on any night of the week.

Serve with mashed potatoes and green beans and you've got a total crowd-pleaser.

Recipe Ingredients

4 boneless pork chops - or pork loin center chops
1 tsp salt
1 tsp black pepper
1 Tbsp dijon mustard
1 Tbsp mayonnaise
2 minced garlic cloves
½ cup breadcrumbs - preferably panko style
1 tsp Italian seasoning
1 Tbsp olive oil

Kitchen Equipment I Used

Staub frying pan - This cherry red one will last a lifetime.
Nordicware baking sheet - I love this brand!
Meat thermometer - the best way to check when pork chops are done and not overcooked.

Four images grouped together, first two are a bowl with mayo, dijon mustard and minced garlic first unmixed then mixed. Last two are breadcrumbs and italian seasoning first unmixed then mixed.

How To Make Baked Breaded Pork Chops

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Prep

Preheat your oven to 425°F. Line a baking sheet with parchment paper.

STEP 2: Mix Seasonings

In a small bowl, mix 2 Tbsp dijon mustard, 1 tsp mayonnaise, and 2 minced garlic cloves. In a separate bowl, mix ½ cup breadcrumbs and 1 tsp Italian seasoning.

Three images grouped together, first is plate of raw pork chops, second is bowl of salt and pepper, and third is seasoned raw pork chops on plate.

STEP 3: Season Pork Chops

Pat the 4 pork chops dry with paper towel on both sides. This will help the spices to stick better. Now season pork chops with 1 tsp salt and 1 tsp black pepper.

Three images grouped, first two are frying pan with raw seasoned pork chops then cooked seasoned pork chops. Last is plate with cooked pork chops.

STEP 4: Sear Pork Chops

Heat 1 Tbsp olive oil in a skillet over medium-high heat. Once hot, add the coated pork chops and sear for 1-2 minutes on each side until golden brown. This will help to seal in flavors.

QUICK TIP: Cook without moving the pork chops on each side to develop a golden crust. Flip only once to avoid losing the sear.

Four images grouped together, first is pork chops on plate brushed with dijon sauce. Second is breaded pork chops on plate. third is cooked pork chops, and last are sauce and breaded pork chops

STEP 5: Bread Pork Chops

Now brush each pork chop with the mayo mustard sauce on both sides. Sprinkle the bread crumbs on both sides and press them in until fully covered.

Two images grouped, first is baking sheet with breaded pork chops uncooked, second is cooked pork chops.

STEP 6: Bake Pork Chops

Place the pork chops onto to the baking sheet. Bake for 15-18 minutes, or until they reach an internal temperature of 145°F when poked with a meat thermometer.

Recipe Tips

For extra crunch, use panko breadcrumbs.
If you prefer, you can add fresh herbs like thyme or rosemary to the breadcrumbs for extra flavor.
Don’t skip the searing step—it locks in flavor and creates a crispy, golden crust.
You can also use bone-in pork chops for extra flavor, but boneless also works great too (1-inch thick is ideal).
Don’t overcrowd the pan—cook in batches if needed to get a good sear.
Check internal temperature—aim for 145°F for doneness.

How To Store Leftovers

Refrigeration: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place them in the oven at 350°F (175°C) for about 10 minutes to maintain their crispy texture.

Close up of a slice of breaded pork chops

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