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Easy Baked Panko Pork Chops

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These easy baked panko pork chops are packed with flavor despite only a handful of ingredients. Made with boneless pork chops and a crispy panko breadcrumb and herb topping, this is a delicious and quick weeknight dinner recipe.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. 

Easy baked panko pork chops

Simple, nourishing, and easy family dinners are my 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.

So, when Smithfield® gave me the challenge of coming up with a simple dinner recipe featuring their Smithfield All Natural Boneless Pork Chops, I was ALL IN! I love that Smithfield® pork chops are proudly raised in the USA without any added steroids, hormones, or artificial ingredients.

I also was excited for the opportunity to create these easy, yummy panko pork chops that can be whipped up any night of the week in 30 minutes or less.

I found the Smithfield All Natural Boneless Pork Chops in the “Pork” aisle of Walmart’s fresh meat section. (In retrospect, I should have bought two packages because everyone in my family wanted seconds, and I hadn’t made enough! Oops. Live and learn.)

You can find Smithfield natural pork chops at Walmart

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 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 some 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.

If you’re looking for something to serve with these pork chops, I highly recommend my make ahead mashed potatoes.

Easy Baked Panko Pork Chops

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 293 kcal
Author: Alyssa @ Good + Simple

This easy baked pork chop recipe can be made in under 30 minutes, and the panko topping gives it a delicious crunch.

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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

  1. Preheat oven to 375.
  2. Place pork chops on a foil-lined baking sheet. Sprinkle with salt and spread a layer of dijon mustard over each pork chop.
  3. In a small bowl, combine the breadcrumbs, garlic powder, poultry seasoning, salt and pepper.
  4. 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.
  5. Place a generous amount of toasted breadcrumbs on top of each pork chop.
  6. 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).

Recipe Notes

*If you don't have poultry seasoning on hand, you can swap in rosemary, sage, oregano, marjoram, thyme, or a blend of these herbs.

Nutrition Facts
Easy Baked Panko Pork Chops
Amount Per Serving
Calories 293 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 89mg 30%
Sodium 485mg 20%
Potassium 526mg 15%
Total Carbohydrates 7g 2%
Protein 30g 60%
Calcium 3.3%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Baked Pork Chops with Panko Topping

If you make this recipe, please come back and tell me how you liked it! And also check out my other favorite pork recipe: CHIPOTLE PULLED PORK SLIDERS

pulled-pork-sliders-feature

Filed Under: Eating, Main Dishes, Popular Recipes, Recipes Tagged With:

Comments

  1. 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.

    Reply

  2. I am attempting to make this meal. Instructions are very simple an so glad its everything I have in my kitchen…. stay tuned….

    Reply

  4. 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

    Reply

  5. 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!

    Reply

  6. 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! 🙂

    Reply

  14. 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~

    Reply

  15. 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.

    Reply

  16. 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!

    Reply

  17. 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!

    Reply

  18. 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!!!

    Reply

  19. Great recipe but my chops were kinda thick so I had to cook much longer. Thank you though! It’s a keeper.

    Reply

  20. 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!

    Reply

      • 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?

        Reply

        • 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?

          Reply

  21. 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 🙂

    Reply

  22. 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!

    Reply

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