Ingredients
Equipment
Method
Preheat and set up
- Preheat the oven to 425°F and place a wire rack over a baking sheet so air can circulate under the pork. You should see the oven fully reach 425°F before baking.
Make the coating stations
- Set up three dishes: flour seasoned with salt and pepper, beaten eggs, and panko mixed with garlic powder, smoked paprika, and Italian seasoning. Stir until the panko looks evenly speckled with seasonings.
Bread the pork chops
- Coat the pork chops in the seasoned flour, then dip into the beaten eggs. The surface should look lightly coated and sticky before the next step.
Press on the panko
- Press the panko mixture firmly onto both sides of each pork chop. Press hard enough that the crust clings in an even layer with no loose crumbs.
Bake until crisp and cooked
- Place the pork chops on the wire rack and spray generously with olive oil on both sides. Bake for 18–20 minutes until the crust is deep golden brown and the pork reaches 145°F.
Serve
- Serve immediately with lemon wedges. The crust will be at its crispiest while hot, and the lemon adds brightness to the breaded coating.
Notes
Pro tip: press the panko firmly so it forms a thick, adherent crust that stays crunchy in the oven. Refrigerate leftovers in an airtight container up to 3 days; reheat on a wire rack or sheet pan at 425°F for 6–8 minutes to help recrisp. Freezing is not recommended because the coating can soften after thawing. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour and gluten-free panko in the same quantities.