These Breaded Boneless Pork Chops start with a quick skillet browning and finish in the oven, which gives the coating color without asking the pork to spend the entire cooking time in hot oil. The original version of this recipe was mistakenly labeled as chicken tenders even though the ingredient list clearly calls for thin-cut boneless pork chops, so I’m correcting the recipe around what it actually is.
I like this method because it gives us two useful checkpoints: the breadcrumb coating should be lightly browned after searing, and the pork itself should finish gently in the oven. Since thin chops can overcook quickly, I rely on internal temperature rather than the clock alone.
The Best Way to Keep Thin Pork Chops from Drying Out
Thin boneless chops do not need a long sear. One minute per side is enough to start browning the coating. After that, the oven takes over. I begin checking early because the exact time depends on how thin the chops are.
For doneness, use an instant-read thermometer in the thickest part of the chop. Pork chops are safe at 145°F, followed by at least a 3-minute rest. That gives us a much better target than cooking until the meat simply “looks done.”
Ingredients
- 6 thin-cut boneless pork chops
- 2 eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Breadcrumbs, as needed to coat the chops
- 3 tablespoons olive oil or vegetable oil, plus more only if the skillet becomes dry
- Salt and black pepper, to taste
The old ingredient list never gave a measured amount for the breadcrumbs, so I’m leaving that honestly as “as needed.” Use enough to coat both sides without piling on a thick layer.
How to Make Breaded Boneless Pork Chops
- Preheat the oven to 375°F.
- Pat the pork chops dry. Season lightly with salt and black pepper.
- Whisk the eggs with the garlic powder and onion powder in a shallow bowl.
- Place the breadcrumbs in a second shallow dish.
- Dip each pork chop into the egg mixture, let the excess drip away, then coat both sides with breadcrumbs. Press gently so the crumbs adhere.
- Heat the oil in a large skillet over medium to medium-high heat. Brown the chops for about 1 minute per side, working in batches if necessary so the pan is not crowded.
- Transfer the browned chops to a baking dish or rimmed sheet pan. Bake for about 10 to 20 minutes depending on thickness, checking early. Remove them when the thickest part reaches 145°F.
- Rest the pork for at least 3 minutes before serving.
How to Get the Breadcrumb Coating to Stay On
Dry pork holds breading better than wet pork, so blot the chops first. After dipping in egg, let the excess run back into the bowl before pressing the chop into the crumbs. I also avoid moving the chops repeatedly during that first minute in the skillet; letting the coating make steady contact with the pan helps it set.
What to Serve with Them
These work well with mashed potatoes, roasted vegetables, green beans, or a simple salad. Because the coating is mild, you can also serve them with applesauce, mustard, pan gravy, or a squeeze of lemon depending on the meal.
Leftovers and Reheating
Refrigerate leftovers in a covered container. For the best texture, I reheat breaded pork in the oven or air fryer rather than the microwave, which tends to soften the crust. Reheat only until hot so the chops do not dry out.
