Quick and easy grilled breaded pork chops that are juicy and coated in a flavorful breadcrumb seasoning blend!
Why this recipe works
Grilled breaded pork chops that are juicy, crisp, and golden brown that don’t require any oil, a deep fryer, or heating up the house. That’s my kind of recipe. My absolute favorite way to cook pork chops is on the grill for that gorgeous bit of char left behind. Though when it comes to cooking something breaded, you probably wouldn’t immediately think to pop it on the grill.
The first time I tried these breaded pork chops on the grill was back in 2010! I was so intrigued by the process that I had to give it a go. I really thought the breading would either fall off or get stuck to the grates, but to my surprise, neither happened. Just perfectly juicy on the inside, crispy on the outside pork chops in under half an hour. I’ve been making them ever since!
Don’t have a grill? You can make fried pork chops in a skillet or deep fryer, or use that handy countertop gadget with my air fryer pork chops recipe.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PORK – Don’t rinse or wash your pork chops, a simple dab with a paper towel will help remove any excess moisture, allowing the breading to stick. Pork chops come in different thicknesses, the ones we cooked were about 1-inch thick. Cook times will vary based on thickness.
BREADCRUMBS – Panko bread crumbs or even your favorite cracker crumbs can be used instead of plain bread crumbs.
SEASONING – A combo of garlic salt, chili powder, black pepper, onion powder, and grated parmesan cheese add lots of flavor to the breading. You can of course play around with your favorite seasoning blend, there’s no hard set rules here!
How to Make Grilled Breaded Pork Chops
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Dry pork chops with paper towels and set aside.
- Combine breadcrumbs, garlic salt, chili powder, black pepper, onion powder, and parmesan and place in a shallow dish.
- Rub pork chops all over with olive oil.
- Place into breading and press firmly but gently to adhere the crumbs. Flip over and repeat on the other side.
- Preheat grill to 375F. Place pork chops onto grill and allow them to cook undisturbed for 5-7 minutes, or until browned on one side. Turn over and allow to brown on the other side. Chops are done when internal temperature reaches 145F.
Frequently Asked Questions & Expert Tips
The safest way to check pork for doneness is with an instant-read probe thermometer inserted into the thickest portion of the meat. The pork chops are done when their internal temperature reaches 145F.
Absolutely, though there are a few things to keep in mind when using boneless pork chops instead of bone-in. They cook more quickly and tend to dry out faster. If you substitute with boneless chops, be sure to keep an eye on them on the grill as they won’t take as long to cook through, especially if they are thin (less than 1 inch thick).
This can happen if there isn’t enough oil on your chops. If you find that your pork chops are sticking to the grill grates, try oiling the grates!
Store any cooled leftovers in an airtight container kept in the refrigerator for up 3-4 days. Reheat in the air fryer at 350F for around 4-5 minutes or until heated through. Or, you can rewarm them in the oven at 350F for 10 minutes or so.
Serving Suggestions
Serve your grilled breaded pork chops with a heaping scoop of garlic mashed potatoes or roasted red potatoes, grilled corn on the cob, mac and cheese, green beans, asparagus… the list goes on and on! The real question is, what doesn’t go well with pork chops? Enjoy!
More Pork Chop Recipes
- Baked Pork Chops
- Crockpot Pork Chops
- Garlic Butter Pork Chops
- Instant Pot Pork Chops
- Pork Chops al Pastor on the Grill
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Grilled Breaded Pork Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 pounds bone in pork chops 5 chops
- 1 cup breadcrumbs
- 1 teaspoon garlic salt
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 2 Tablespoons grated parmesan cheese
- 2 Tablespoons olive oil
Things You’ll Need
- Breading trays or large shallow dish
Before You Begin
- Don’t rinse or wash your pork chops, a simple dab with a paper towel will help remove any excess moisture allowing the breading to stick.
- Pork chops come in different thicknesses, the ones we cooked were about 1-inch thick. Cook times will vary based on thickness.
- Panko bread crumbs or even your favorite cracker crumbs can be used instead of plain bread crumbs.
- The safest way to check pork for doneness is with an instant read probe thermometer inserted into the thickest portion of the meat. The pork chops are done when their internal temperature reaches 145F.
Instructions
- Pat the pork chops dry with paper towels and set aside.2 pounds bone in pork chops
- Combine bread crumbs, garlic salt, chili powder, black pepper, onion powder, and parmesan and place in a shallow dish.1 cup breadcrumbs, 1 teaspoon garlic salt, 1/2 teaspoon chili powder, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 2 Tablespoons grated parmesan cheese
- Rub pork chops all over with olive oil.2 Tablespoons olive oil
- Place into breading and press firmly but gently to adhere the crumbs. Flip over and repeat on the other side.
- Preheat grill to 375F. Place pork chops onto grill and allow them to cook undisturbed for 5-7 minutes, or until browned on one side. Turn over and allow to brown on the other side. Chops are done when internal temperature reaches 145F.
Expert Tips & FAQs
- Store any cooled leftovers in an airtight container kept in the refrigerator for up 3-4 days. Reheat in the air fryer at 350F for around 4-5 minutes or until heated through. Or, you can rewarm them in the oven at 350F for 10 minutes or so.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Linda Rubscha says
ROCK STAR! We made these pork chops last night and they were simply scrumptious. Very tasty and very easy recipe. Try this recipe … you won’t be disappointed. Thanks Amanda and Chef Antoine for once again providing us with a dish that is way better than any restaurant serves.
Amanda Davis says
Thank you Linda, we are so glad you loved them! :)
Peggy Bourjaily says
Growing up, my babysitter use to make these for us. Of course back then she fried them and they were sooo good. Will have to try the grilled version!
Megan says
I love pork chops and these look delicious.
Deeba PAB says
Less oil & breading… yes, seems quite the perfec way! NICE!!
Karen says
This sounds good – love pork chops! My favorite breading is a mixture of flour, cornmeal and breadcrumbs with lots of spices.
Amanda says
Thanks ladies! :)
Pam says
They look great. We love pork chops and this looks like a keeper but, I will use less oil and breading as you suggest. Thanks!
Federica says
mmm..che buono!!
Debbie says
I have a weakness for breaded pork chops. They look delicious Amanda!
cookies and cups says
We love pork chops too! I will try these and thanks for the tips on the waste…hate that!