Easy Baked Panko Pork Chops
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These baked panko pork chops are packed with flavor despite having few ingredients. Made with boneless pork chops and a crispy panko breadcrumb and herb topping, it’s a delicious and quick weeknight dinner recipe.
Easy weeknight dinners are my favorite types of recipes to create and share.
If I can put a nutritious meal on the table without spending a ton of time in the kitchen, and my whole family actually eats it and even loves it, then I feel like an Iron Chef.
Chicken is often our go-to protein for dinner, but I wanted to add a quick and easy baked pork chop recipe to our rotation.
These easy, yummy panko pork chops can be whipped up any night of the week in 30 minutes or less.
The ingredients that you need for these breaded baked pork chops are likely already in your pantry. The panko topping is made by combining panko breadcrumbs with some herbs, garlic powder, salt, and pepper.
The only other things you’ll need are some dijon mustard and some olive oil.
What is in Poultry Seasoning?
I used poultry seasoning in this recipe, which is a combination of dried basil, rosemary, sage, marjoram, thyme and oregano.
If you don’t have poultry seasoning on hand, you can easily swap in any combination of these herbs, or even just one of them, and it will still turn out great! There are also some great recipes for homemade poultry seasoning online.
To make the topping, you simply combine the breadcrumbs and seasonings in a bowl, and then give the mixture a quick saute in olive oil to bring out the flavors of the herbs and the crunch of the panko.
When the breadcrumbs have started to turn golden-brown, you place the pork chops on a baking sheet, spread dijon mustard on top of each pork chop, and then top the chops with the breadcrumb mixture.
Bake for about 20 minutes at 375, and you’ve got a delicious dinner on your hands that seems like it required WAY more effort than it actually did.
What to serve with pork chops:
If you’re looking for something to serve with these pork chops, I highly recommend my make ahead mashed potatoes. They would also go well with a chopped brussels sprouts salad.
Easy Baked Pork Chops with Panko
Ingredients
- 6 boneless pork chops
- 2 tbsp olive oil
- 1 c panko breadcrumbs
- 1/2 tsp garlic powder
- 1 tsp dried poultry seasoning*
- 3/4 tsp salt + extra for seasoning
- 1/4 tsp pepper
- 2 tbsp dijon mustard
Instructions
- Preheat oven to 375.
- Place pork chops on a foil-lined baking sheet. Sprinkle with salt and spread a layer of dijon mustard over each pork chop.
- In a small bowl, combine the breadcrumbs, garlic powder, poultry seasoning, salt and pepper.
- Heat the olive oil in a skillet. When oil is warm, add the breadcrumb mixture. Saute for several minutes, stirring constantly, until breadcrumbs just start to turn golden brown.
- Place a generous amount of toasted breadcrumbs on top of each pork chop.
- Bake at 375 for 20 minutes, or until pork chops are cooked through. (Cooking time may vary depending on the size & thickness of your pork chop).
Video
Notes
Nutrition Facts
I love creating easy dinner recipes that your whole family will love. Be sure to check out the following links for more ideas:
- 25 Easy Family Dinners
- Italian Wedding Soup (most popular recipe on my blog)
- Award Winning Chili
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59 Comments on “Easy Baked Panko Pork Chops”
This recipe is the bomb! So so easy, really no fail. I used spicy brown mustard and mixed panko with regular bread crumbs. Added a little Italian seasoning because I didn’t have chicken seasoning and it was delish!
My family loved it! Simple and delicious! Will be my go-to meal! Now, my husband wants me to try with chicken!
Absolutely delicious!
I don’t usually post reviews but this recipe turned out so amazing that I just had to shout it out! Recipe is simple and the chops were so delicious. I didn’t have Dijon mustard on hand so I used spicy brown mustard. I used boneless pork loin chops. The chops were very flavorful and so MOIST!! I will share this recipe and put it at the top of my list of favorites.
Thanks so much for your comment, Sheryl! I’m happy you enjoyed the recipe.
Excellent flavor & very easy to make. My chops where on the thick side so I baked them a little longer. They came out moist & delicious!
Tasty! We used Rao’s garlic pasta sauce instead of honey mustard, and it was sort of a play on chicken parm (except with pork!)
This was SO delicious and the pork came out very tender. I was worried the mustard might be too strong, but it’s not. My husband and kids ate it up!
Really good recipe.! Used bone in chops since that’s all I had on hand.
This is the third time making these. So much better than pan fried! I was surprised how much I liked the mustard in the recipe. Yum:)
Very good!! I substituted Montreal chicken seasoning for the poultry and it turned out awesome!! Thanks for the recipe!!
Definitely a keeper. My dad is on a low-sodium diet so brining is out and keeping the chops moist can be a challenge. I skipped the salt and used the Mrs. Dash garlic and herb blend for the seasoning. The chops were moist and tender and everyone enjoyed them.
These were awesome! I did not have poultry seasoning so I used Italian seasoning. Thank you!
Made tonight and we all loved it! Made exactly as recipe stated and it was delicious; almost like stuffed pork chops without the hassle of a tually stuffing them. Will definitely make again!
I’m so glad you enjoyed it!
Hi Alyssa. I ran across this recipe yesterday and tried it for dinner last night. I didn’t have poultry seasoning so threw in some applewood seasoning instead. My very picky hubby loved it. The Dijon mustard was a perfect touch. This will definitely be one of my go to recipes. Thanks so much for sharing.
I am attempting to make this meal. Instructions are very simple an so glad its everything I have in my kitchen…. stay tuned….
I used Honey Mustard instead of Dijon and they turned out great.
I have no idea what happened to mine. I did have to bake them longer because they were thick. The chops stuck to the foil. By the time I finished fighting to get them off the foil, they were a mess. So was I. Lol
Oh my goodness! Just made these. They are great! I didn’t have Dijon mustard, so I subbed yellow mustard and added brown sugar to it. Will get Dijon mustard for the next time…there will be a next time!
Made this last night, exactly as the recipe stated, and they were delicious!
And oh, SO easy!
My chops were very thick so they ended up needing another 10 minutes, but even so,
the breading didn’t burn. Both my hubby and I loved them.
Definitely going in the “rotation”!
Thank you! :)
I used some Italian seasoning and it worked great.
My husband loves pork chops—I know he’ll love these!
Pork chops in 30 minutes? What’s not to love? Yum!
Thanks, Dee!
Oven baked pork chops are a favorite around here, and this recipe just made them even better!
Awesome!!
This has become my go-to pork chop recipe! So so delicious :)
Do I bake this on center rack of oven?
Yep – the center rack.
Hi Alyssa, I plan on making this for dinner tonight. Do I bake on center rack of oven?
I made this tonight as written, and I wouldn’t change a thing! Very flavorful and the meat was moist and tender. Thank you for an easy recipe, and making me look so good~
Awesome!! Thanks for your comment, Joan. :)
utterly delicious! Will def make again. The mustard was not overpowering, but added a nice layer of flavor. THe bread crumb topping is delicious as well. Baked a bit shorter time, a touch of pink in the middle of the meat. Will be making this again and again.
I love that you loved it! Thanks for commenting. :)
Just made these for dinner and they were some of the best pork chops I’ve ever had! Thank you for this perfectly simple recipe!
This looks amazing! I don’t have poultry seasoning so I am going to make it myself. Exactly how much of each herb do I need to combine? Thx!
I would just go for equal parts of whatever you’ve got on hand. :)
I made this tonight!!! I put the pork chops in a cast iron skillet first and kind of seared them because they are pretty thick. And then I put the cast iron in the oven!!! So excited to see how it comes out!!!
Great recipe but my chops were kinda thick so I had to cook much longer. Thank you though! It’s a keeper.
I made this tonight! Yum!! The only thing I changed was adding butter to the olive oil for toasting the panko mixture, and we didn’t have Dijon to spread on the chops, so I used creamy horseradish instead, and omg….SO GOOD!!! Thanks for the recipe!
Horseradish is a great idea…I’ll have to try that next time!!
Is the Dijon or horseradish to flavor or to make breadcrumbs stick? I don’t particularly care for either…can u suggest anything else I could try?
Hi Kelley – The dijon is for flavor, and also to help the breadcrumbs stick. It also helps retain moisture in the porkchop. Perhaps a bit of mayonnaise could be substituted if you’re not a fan of dijon?
Thanks for posting this! This was exactly what I was looking for. My mom kept telling me to make pork chops with o.j., ginger, and soy and other recipes I saw called for mushrooms and wine for the gravy but for my first time making pork chops I was hoping for something simple that would go with mashed potatoes. This fits the bill perfectly :)
Happy to help! I hope you enjoy them, Lynn!
Made this tonight. The crunch was fantastic but I didn’t care for the mustard. I would probably make it with mayo next time. Thanks for the starter recipe!
If I’m just making two pork chops, is it safe to just cut everything in half?
Yes!
Ez breezy and so good.
And it made it into my recipe rotation. Thank you!!!
You’re welcome, Laura! I’m so glad it was a hit with your family.
I made for Sunday dinner and it was delicious!
Awesome! Thanks so much for taking the time to comment, Tanya.
Do you have any recommendations for a substitute for the dijon mustard?
Yes, you could probably use mayo as a substitute.
Would ranch dressing be an ok substitute?
I think it would work, but I’ve never tried it that way so I can’t say for sure!
This sounds like my kind of weeknight meal! I love that panko + herb crust. Thanks for sharing! #client
Thanks, David!