Breaded Pork Chops
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Make crispy pan fried Breaded Pork Chops in just 20 minutes. In this easy recipe, boneless pork chops are coated in ranch dressing, then breaded in Italian seasoned bread crumbs to make incredibly flavorful pork chops in no time at all!
Table of contents
When it comes to cooking pork chops for an easy weeknight meal this is my go-to recipe! It’s made with ingredients I pretty much always have in my fridge and pantry, and it’s made in just 20 minutes. This makes it perfect for a simple dinner.
I like to pair the pork chops with pasta, roasted vegetables, or a salad to keep things simple. These pork chops are crispy on the outside, tender on the inside, and so flavorful, this is definitely a pork chop recipe that you’ll want to make over and over again!
Ingredients
- Boneless pork chops – these will usually be labeled at the store as boneless top loin pork chops. You only want the pork chops to be about 1/2 inch thick, so if the pork chops are closer to one inch thick, you’ll want to slice them in half lengthwise through the middle. In the end, you’ll need four 1/2 inch thick pork chops for this recipe.
- Ranch dressing – this creamy, flavorful salad dressing will act as a sticky coating on the pork chops, which will allow the breadcrumbs to stick firmly on the outside of the pork chops, creating a perfect crust.
- Seasoned breadcrumbs – you can purchase Italian seasoned breadcrumbs at the grocery store, or combine 1 cup of panko bread crumbs with 2 tablespoons Italian seasoning at home.
- Parmesan cheese – combined with the seasoned breadcrumbs, this will create a delicious breading on the pork chops.
- Butter and olive oil – combining both of these fats will give you more flavor and a better crust on the outside of the pork chops. You’ll get the rich, creamy flavor from the butter, but with the higher smoke point of the olive oil, which means that the butter won’t burn as quickly. This combination is perfect for making crispy pan fried pork chops!
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Prepare the breading station. Pour the ranch dressing into a shallow bowl. In another shallow bowl, stir the seasoned breadcrumbs with the parmesan cheese to combine.
- Bread the pork chops. Dip each of the pork chops in the ranch dressing and coat it on all sides. Next, dredge the pork chop through the bread crumb mixture to coat the pork chop evenly. Press down on the breadcrumbs to make sure they’ve fully adhered to the pork chops.
- Pan fry the pork chops. Heat butter and olive oil together in a large skillet on the stove over medium-high heat. Once the oil and butter are hot and bubbling, add the pork chops. Cook for 4-5 minutes per side, or until the internal temperature reaches 145°F on a meat thermometer.
Remove the pork chops from the skillet and serve immediately. The pork chops are best right after they’ve cooked. The longer they sit, the more likely the crust will start to get soggy.
For this reason, I recommend preparing any sides first, before you cook the pork chops.
What to serve with them
These pork chops are delicious served with a salad or roasted vegetables for a light meal.
They’re also delicious with rice, pasta, mac and cheese, or mashed potatoes, when you’re craving a little comfort food! Try it with any of these side dishes for a tasty meal.
Recipe notes
- Do not add the pork chops to the pan until it’s hot! If you add the pork chops to the pan when it’s cold, they will not sear on the outside and get that beautiful golden brown crust that we’re looking for. They also won’t cook fully in 5 minutes on each side.
- I always recommend using an instant-read thermometer to check the internal temperature of the pork chops to make sure they reach 145°F in the thickest part of the pork chop. Since pork chop thickness varies, it might take 1-2 more minutes on each side to cook the pork chops fully.
- Make sure the pork chops are close to 1/2 inch thick. This will result in a fully cooked, juicy center and crispy crust on the outside. If they’re too thick, the inside won’t cook in time, before the outside starts to burn.
- To make these breaded pork chops gluten free, use gluten free breadcrumbs or pork panko.
Storage and reheating
Store breaded pork chops leftovers in an airtight container in the fridge for up to 5 days.
To reheat the pork chops, I recommend an air fryer if available. Reheat the pork chops at 400°F for 4-5 minutes in the air fryer. This will keep them juicy on the inside and crispy on the outside.
You can also reheat them in a skillet coated with oil on the stove over medium-high heat for 2-3 minutes per side.
More pork recipes
If you love these easy pan fried pork chops, then you’ll love these other popular pork recipes!
Breaded Pork Chops
Ingredients
- ⅓ cup ranch dressing
- 1 cup Italian seasoned bread crumbs, or 1 cup panko breadcrumbs combined with 2 tablespoons Italian seasoning
- 2 tablespoons grated parmesan cheese
- 4 boneless top loin pork chops, 1/2 inch thick
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Pour the ranch dressing in a shallow bowl. In a separate shallow bowl, mix the Italian-seasoned bread crumbs with the parmesan cheese.
- Dip each pork chop in the ranch dressing until it's covered on all sides, then in the breadcrumb mixture, patting to help the coating adhere.
- Add the butter and olive oil to a large skillet on the stove over medium-high heat.
- Once the butter has melted, and the oil is hot, add the pork chops and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F on a meat thermometer. Remove the pork chops from the skillet and serve immediately.
Notes
- Make sure the pork chops are close to 1/2 inch thick. This will result in a fully cooked, juicy center and crispy crust on the outside. If they’re too thick, the inside won’t cook in time, before the outside starts to burn. If the pork chops you purchased are closer to one inch thick, you’ll want to slice them in half lengthwise through the middle.
- Do not add the pork chops to the pan until it’s hot! If you add the pork chops to the pan when it’s cold, they will not sear on the outside and get that beautiful golden brown crust that we’re looking for. They also won’t cook fully in 5 minutes on each side.
- Store leftover cooked pork chops in an airtight container in the fridge for up to 5 days.
Nutrition Facts
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