With just the right amount of seasoning, this breaded pork chops recipe is ready in 30 minutes and will be juicy and delicious. The pork chops are covered in a thin layer of mayonnaise, which keeps the meat very moist, and then they are breaded with a mixture of breadcrumbs and Parmesan cheese.
Growing up, I was not really a fan of the “other white meat”, aka, pork. Today, though, we’ve been changing things up, and I must say, I don’t mind at all!
When cooked well, pork chops are incredibly delicious and juicy. And this recipe, it’s ready in about 30 minutes, which is perfect for a quick weeknight dinner!.
We’re often in a hurry to make dinner by the time the kids get home from school and do their homework. With after-school activities or playing with neighbors, it’s a real mess when it’s time for dinner.
This recipe is incredibly versatile, can be prepped ahead of time, and is truly a family favorite!
Breading pork chops in advance can make dinner a breeze. But will that crust stay crispy? Can you prep juicy pork cutlets ahead without sacrificing taste and texture? We tested methods to find the ideal way to bread chops in advance for hassle-free meals. Read on for tips, tricks and everything you need to know about pre-breading pork chops.
Overview of Bread Coating Pork Ahead of Time
Breading pork chops ahead of cooking allows the coating to better adhere to the meat. The breadcrumbs have time to hydrate and form a solid crust. Prepping them in advance also saves last minute work when you’re ready to cook.
However, freshly breaded chops right before frying or baking taste best. Too far ahead and the coating can get soggy. With the right techniques you can prep up to 1-2 days ahead without sacrificing crunch.
It’s all about managing moisture and preventing the breading from getting soaked. We’ll cover ideal breading methods, storage tips and how to re-crisp par-cooked pork chops so you can enjoy tender, juicy meat encased in a flavorful crust.
Benefits of Advance Breading
- Saves time later when ready to cook
- Helps breading adhere to pork for a crispier crust
- Allows seasoning and flavors to be better absorbed
- Provides flexibility to bread chops 1-2 days before use
- Pre-bread and freeze for meals ready in a snap
Challenges to Overcome
- Preventing soggy, mushy breading
- Keeping breading crisp after reheating
- Avoiding a gummy texture from thawing frozen chops
- Maintaining juiciness in the pork
- Re-crisping par-cooked chops before final cooking
Best Practices for Bread Coating Pork Chops Ahead of Cooking
With the right techniques, you can prep breaded pork 1-2 days in advance Here are pro tips
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Trim chops – Remove excess fat and pound to an even thickness This promotes even cooking
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Dry thoroughly – Pat pork chops very dry before breading. Moisture is the enemy of crispness.
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Season judiciously – Salt and pepper can draw out moisture. Season just before cooking or use dry rubs.
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Use binders – Egg wash, buttermilk or mustard help the coating adhere. Let sit 15 minutes before breading.
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Double dredge – Dip in flour first, then egg wash, then crumbs for a super crisp crust.
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Press breading – Really pack on the crumbs, pressing gently to help them stick.
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Cool completely – Once breaded, let chops cool on a rack before storing to prevent condensation.
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Store uncovered – Leaving breaded chops uncovered in the fridge helps the crust stay crispy.
Storing Breaded Pork Chops
Once you’ve perfectly breaded those chops, proper storage preserves that crunch:
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Fridge – Store raw breaded chops uncovered on a rack in the fridge up to 2 days.
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Freezer – Wrap well in plastic then foil and freeze for 2-3 months. Thaw in fridge before cooking.
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Fridge after par-cooking – Cool chops completely after frying or baking, then refrigerate up to 5 days.
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Freezer after par-cooking – Wrap well and freeze up to 2 months. Reheat directly from frozen.
No matter how you store or prep them, a final dredge in breadcrumbs right before cooking revives crunch!
Frying Breaded Pork Chops After Refrigerating
For crispy pan-fried pork chops from chilled pre-breaded chops:
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Re-dredge – Roll chilled chops in flour and crumbs again before frying for extra insurance.
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Use medium-high heat – Preheating oil properly ensures a crispy crust.
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Don’t crowd pan – Cook in batches if needed to maintain oil temperature.
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Turn once – Flip chops gently halfway through frying to evenly brown.
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Check temperature – Fry until internal temp reaches 145°F for safe, juicy pork.
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Drain on rack – Letting chops rest on a rack prevents sogginess from steam.
Baking Refrigerated Breaded Pork Chops
For oven-baked breaded chops after refrigerating:
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Re-coat with egg wash and crumbs – Brush with egg wash and re-dredge in crumbs for a crispy crust.
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Preheat oven well – Get oven fully hot before baking, at least 400°F.
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Use a rack – Elevate chops off the pan so air circulates for crunch.
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Bake uncovered – Don’t tent or cover to allow moisture to escape.
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Bake until 145°F internal temp – Test temperature to prevent overcooking.
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Let rest before cutting – Resting seals in juices and prevents drying out.
Reheating Par-Cooked Breaded Pork Chops
For re-crisping par-cooked refrigerated or frozen breaded chops:
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Oven – Bake at 400°F on an oiled rack until hot, 5-10 minutes.
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Skillet – Fry over medium-high heat in a bit of oil to re-crisp the crust.
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Air Fryer – Air fry at 400°F, flipping halfway for 3-5 minutes until hot.
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Toaster Oven – Crisp under broiler, watching closely to avoid burning.
No matter the reheating method, check internal temperature to ensure pork reaches safe 145°F.
Troubleshooting Breaded Pork Chops
Having trouble getting that crispy crust you crave? Here are some tips:
Soggy coating – Dry chops very well before breading and let cool fully before storing.
Falls off when cooking – Use binder and press crumbs on firmly. Re-dredge right before cooking.
Not browned enough – Fry at 365°F oil temp and let crust set before turning.
Undercooked inside – Cook to 145°F internal temperature for safe but juicy pork.
Overcooked and dry – Don’t overcrowd pan, use meat thermometer and don’t overbake.
Frequently Asked Questions
How long do breaded pork chops last in the fridge?
Breaded raw pork chops last 2 days max when stored uncovered in the fridge. Cooked chops keep 3-4 days.
Can you bread chops then freeze them raw?
Yes! Wrap well in plastic wrap and foil. They’ll keep 2-3 months in the freezer. Thaw before cooking.
Is it better to bake or fry breaded chops?
This depends on your preferences! Frying makes the crust crisper while baking is healthier. Both produce delicious results.
Should you bread chops right before cooking for the best flavor?
Ideally, yes – freshest results come from breading just before cooking. But with proper storage and reheating, you can prep them in advance.
What’s the best way to reheat breaded pork chops?
Briefly baking, frying or air frying until hot is best to re-crisp the crust. Always check internal temperature.
Enjoy the Convenience of Pre-Breaded Pork
With the right techniques, you can absolutely prep breaded pork chops in advance. Just keep moisture from compromising that crispy crust. Follow these guidelines for breading, storing and reheating chops ahead of time and you’ll enjoy tender, juicy pork encased in a flavorful crunch without last-minute breading hassles.
Recipes to serve with breaded pork chops
I love using this meat thermometer for making sure the meat is finished cooking! Easy for beginners & totally worth the $17 cost! If you’d like to treat yourself and get a wireless thermometer probe that stays IN the meat, and will alert you when it gets to the temperature you want, this smart meat thermometer works with your phone! It’s been so much fun to use.
If you made it, please rate it below and tag me on Facebook and Instagram @the_chunky_chef!
Making breaded pork chops ahead of time
As with most breaded meats, these pork chops taste best when made fresh. It’s possible for reheated pork to taste dry, and if you bread the chops ahead of time, the mixture will get soggy.
However, you can certainly prep ahead if you’d like:
- For pork, you can trim your pork chops ahead of time and then store them in the fridge in an airtight container until you’re ready to use them (within 2 days).
- Breadcrumb mixture—you can mix the breadcrumb mixture (without the cheese) and keep it at room temperature until you’re ready to use it.
- While this is a small step, getting the pan ready will save a few minutes. Line your baking sheet or pan and set it aside.
Leftover pork should be refrigerated in an airtight container and enjoyed within 3-4 days.
Reheat in a 350°F oven for about 10-15 minutes, or until heated through.
For longer storage, breaded pork chops can be frozen!
Following the directions, bread the pork chops. Then, put them on a baking sheet lined with wax paper or parchment paper and freeze for one to two hours, until they are hard.
Transfer flash-frozen chops to a freezer-safe container and freeze for up to 3 months.
To cook, put frozen chops on a baking sheet and bake as directed, but allow an extra 10 to 15 minutes because the meat is frozen.