Crispy, Crunchy Breaded Pork Chops Recipe

The Secret to the Crunchiest Oven Pork Chops

“I’ve made breaded pork chops more ways than I can count, and these are the ones my family asks for by name. The Melba toast gives you a coating that actually stays crispy instead of going soft on the baking sheet, and a thin layer of mayonnaise underneath keeps the pork tender and juicy. It’s an easy weeknight dinner that tastes like you fussed way more than you did.”

— Cathy Yoder, The REAL Air Fryer Queen at Empowered Cooks

Got pork chops and looking for a new way to prepare them? These crispy breaded pork chops are baked in the oven, ready in about 30 minutes, and the whole family loves them. The pork stays tender and moist, the breading turns out genuinely crunchy, and you don’t have to stand over a hot skillet of oil to get there. This is my kind of dinner.

How Do You Get Breading to Stick to Pork Chops Without Eggs?

Spread a thin layer of mayonnaise on the chops instead of using an egg wash. The mayonnaise acts as the binder so the crumbs grab on, and because it’s mostly fat, it also keeps the meat moist as it bakes and helps the coating crisp up evenly. No flour, no beaten eggs, no extra bowls to wash. It’s the simplest breaded pork chop method I know, and it works every single time.

Why You’ll Love This Recipe

• Ready in about 30 minutes — perfect for a busy weeknight.
• No frying — they bake on a rack so the underside stays crisp, not greasy.
• No eggs needed — a thin layer of mayonnaise does all the work.
• Genuinely crunchy coating — Melba toast holds its crisp far better than soft bread crumbs.
• Family-friendly — even picky eaters go back for seconds.

Why Melba Toast Makes the Best Breading

Using Melba toast as the breading was new to me, but the experts at Cook’s Illustrated found that Ritz crackers, plain bread crumbs, and cornflakes all made too thin a coating, and the textures weren’t their favorite either.

Enter Melba toast, with a hearty crunch, coarse crumb, and a subtle toasted flavor. You can find it in the cracker aisle at most grocery stores, or you can buy Melba toast on Amazon.

Drop the Melba toast into a resealable bag and use a mallet or rolling pin to crush it into coarse crumbs. You want the pieces to range from sand to small pebbles. The toast really beats up the bag and can rip a few small holes, so work on a clean surface and expect a couple of escapee crumbs.

Why Mayonnaise Is the Perfect Binder

I use my hands to smother the pork chops in 1/4 cup of mayonnaise. Get a nice layer all over the chops, including the sides, so a thick coating of crumbs has something to grab onto. The mayonnaise does two jobs at once: it glues the breading on without any need for egg, and the fat keeps the pork from drying out in the oven. Skip the egg wash entirely.

Baking the chops on a wire rack set inside a rimmed baking sheet keeps the underside from getting soggy. A 12-inch by 17-inch cooling rack fits perfectly inside a half-sheet pan. No need to flip the chops either. Just let them bake while you pull the rest of the meal together.

Ingredients

• 4 boneless pork chops (about 3/4 to 1 inch thick)
• 1/4 cup mayonnaise
• 3 to 4 ounces Melba toast, crushed into coarse crumbs
• Salt and pepper, to taste
• Optional: garlic powder, onion powder, or paprika for the crumbs

Equipment

• Resealable bag and a rolling pin or mallet
• Rimmed baking sheet
• Wire rack that fits inside the sheet
• Meat thermometer

How to Make Breaded Pork Chops

1. Preheat your oven to 425°F and set a wire rack inside a rimmed baking sheet.
2. Crush the Melba toast in a resealable bag until the crumbs range from sand to small pebbles. Pour into a shallow dish and stir in any optional seasonings.
3. Pat the pork chops dry and season lightly with salt and pepper.
4. Using your hands, coat each chop all over with a thin, even layer of mayonnaise, including the sides.
5. Press each chop firmly into the crumbs, coating both sides and the edges. Press the crumbs in so they really stick.
6. Place the chops on the wire rack. No need to flip them.
7. Bake for about 20 to 25 minutes, until the coating is deep golden brown and the internal temperature reaches 145°F on a meat thermometer.
8. Let the chops rest at least 3 minutes before serving. The temperature will climb slightly and the juices settle back into the meat.

Pork is safe to eat at 145°F with a 3-minute rest, even if the center is still slightly pink, according to the USDA Food Safety and Inspection Service. A thermometer is the only reliable way to know they’re done without drying them out.

Cornflake & Mayo Variation

A lot of readers come looking for cornflake pork chops, and you can absolutely make this recipe with crushed cornflakes in place of the Melba toast. Here’s the quick version:

1. Crush about 2 cups of cornflakes into coarse crumbs (don’t grind them to powder).
2. Coat the chops in a thin layer of mayonnaise, just like the main recipe.
3. Press them into the cornflake crumbs, then bake at 425°F to an internal temperature of 145°F.

One honest heads-up: cornflakes make a thinner, more delicate coating than Melba toast, and they can brown and even scorch faster because of the sugar in them. If you go the cornflake route, here’s how to set yourself up for success:

• Crush them coarse, not fine. Bigger flakes give you more crunch and hold up better.
• Watch the color. Start checking around the 18-minute mark so the crumbs don’t go too dark.
• Press firmly. Cornflakes shed more than Melba toast, so really pack them onto the mayo layer.
• Use plain cornflakes or season them yourself, so you control the salt and flavor.

Both coatings are delicious. Melba toast just gives you that sturdier, restaurant-style crunch that holds up on the plate, which is why it’s my go-to.

Tips for the Crispiest Results

• Dry the pork first. Pat the chops with a paper towel so the mayonnaise grips cleanly.
• Use a rack. Baking on a wire rack lets air circulate so the bottom crisps instead of steaming.
• Don’t skip the thermometer. Boneless chops go from juicy to dry fast. Pull them at 145°F.
• Let them rest. Three minutes of rest makes a real difference in juiciness.
• Coarse crumbs win. Whether Melba toast or cornflakes, bigger pieces mean more crunch.

Variations & Substitutions

• Bone-in chops: These work too and tend to stay a touch juicier. Add a few minutes of baking time and check the temperature near the bone.
• Bread crumb coating: Searching for pork chops with mayo and bread crumbs? Swap in seasoned panko or Italian bread crumbs using the same mayonnaise method.
• Parmesan boost: Stir a couple of tablespoons of grated Parmesan into the crumbs for extra savory flavor.
• Add a kick: Mix a little cayenne or hot sauce into the mayonnaise before coating.

Storage, Reheating & Freezing

Storage: Refrigerate leftover pork chops in an airtight container for up to 3 to 4 days.

Reheating: Warm them in a 350°F oven or an air fryer until heated through. This brings the coating back to crispy far better than a microwave, which tends to soften it.

Freezing: Freeze cooked, cooled chops in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions About Breaded Pork Chops

How long do you bake breaded pork chops?

About 20 to 25 minutes at 425°F for 3/4- to 1-inch boneless chops, until they reach 145°F internally. Thicker or bone-in chops may need a few extra minutes.

What temperature should breaded pork chops be cooked to?

Cook pork chops to an internal temperature of 145°F, then let them rest for 3 minutes. A meat thermometer is the most reliable way to check.

Do you have to flip breaded pork chops?

No. Baking them on a wire rack lets hot air circulate underneath, so both sides crisp up without flipping.

How do you keep the breading from falling off?

Pat the chops dry, coat them in a thin even layer of mayonnaise, and press the crumbs in firmly. Boneless chops hold the coating especially well.

Can you make these without eggs?

Yes. This recipe uses mayonnaise instead of an egg wash, so it’s naturally egg-free for the breading step.

Can you freeze breaded pork chops?

Yes. Freeze cooked, cooled chops in an airtight container for up to 3 months, then thaw overnight in the fridge and reheat in the oven or air fryer.

Enjoy Your Crunchy Pork Chops!

Every lover of crispy food will appreciate these crunchy pork chops! For some added flavor, serve them with applesauce if you like.

If you’re looking for side dish ideas to round out the meal, try mashed potatoes, honey glazed carrots, or these grilled rosemary garlic potatoes.

Made this? Drop a ⭐ rating below — it helps more than you know!

Crispy Melba Toast Breaded Baked Pork Chops

Tender, juicy pork chops with a crunchy Melba toast coating, baked in the oven with a simple mayonnaise binder. No eggs and no frying required.

5 / 5 ( 8 Reviews )

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Prep Time: 12 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 32 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Ingredients

Breading

• 5 ounce box of Melba toast crushed coarse
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ⅛ teaspoon sugar
• 2 tablespoons mayonnaise

Pork

• 4 boneless pork chops 1 inch thick
• salt and pepper
• ¼ cup mayonnaise

Instructions

• Preheat oven to 425°F/220°C.
• In a shallow dish, mix together the Melba toast crumbs, 1/2 teaspoon salt, garlic powder, onion powder, paprika, basil, oregano, and sugar.
• Add 2 tablespoons of mayonnaise and work evenly into crumbs.
• Pat pork chops dry with a paper towel and season with salt and pepper.
• Cover chops completely with mayonnaise, the dredge thoroughly with Melba crumb mixture.
• Press on crumbs to adhere.
• Place breaded chops on a wire rack set on a rimmed baking sheet.
• Bake until coating is golden brown and centers of chops register 140 degrees on instant-read thermometer, 18-20 minutes. Remove from oven and let rest on rack until centers of chops read 150 degrees before serving, 5-10 minutes.

Recipe Notes

Melba crumbs should range in size from sand to small pebbles. If the pork chops are thicker than 1 inch, they may need longer to cook.

Nutrition

Calories: 458kcal | Carbohydrates: 20g | Protein: 32g | Fat: 26g | Sodium: 699mg | Fiber: 1g | Sugar: 2g

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