Breaded Pork Chops with Marinara and Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 center-cut pork chops, 1 inch thick (about 2 lb total)
• 1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 1 tsp garlic powder; 1 tsp Italian seasoning
• 2 large eggs + 2 tbsp milk
• 1 1/2 cups panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1/3 cup neutral oil (canola/vegetable), for pan-frying
• 1 1/2 cups marinara sauce (store-bought or homemade), warmed
• 8 oz low-moisture mozzarella, shredded (about 2 cups)
• Optional: 2 tbsp chopped fresh basil; red pepper flakes

Do This

• 1) Heat oven to 425°F and set a wire rack on a sheet pan.
• 2) Pat pork dry; season with 1 tsp salt and pepper.
• 3) Set up dredge: flour + garlic powder + Italian seasoning + 1/2 tsp salt; eggs + milk; panko + Parmesan.
• 4) Bread chops: flour, egg, breadcrumbs (press to adhere).
• 5) Pan-fry in 1/3 cup oil over medium-high heat, 3–4 minutes per side, until deep golden.
• 6) Transfer to rack; spoon on marinara and top with mozzarella.
• 7) Bake 8–10 minutes until cheese melts and pork hits 145°F; rest 5 minutes and serve.

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Why You’ll Love This Recipe

• All the cozy comfort of chicken Parmesan, but with hearty, juicy pork chops.
• Ultra-crisp breading from a quick pan-fry, then a short bake to finish perfectly.
• Melty mozzarella and bright marinara make it feel like an Italian-American classic at home.
• Weeknight-friendly: straightforward steps, familiar ingredients, big payoff.

Grocery List

• Produce: fresh basil (optional)
• Dairy: low-moisture mozzarella (8 oz), Parmesan (1/2 cup grated), eggs (2), milk
• Meat: center-cut pork chops (4, 1-inch thick)
• Pantry: marinara sauce (1 1/2 cups), all-purpose flour, panko breadcrumbs, neutral oil (canola/vegetable), kosher salt, black pepper, garlic powder, Italian seasoning, red pepper flakes (optional)

Full Ingredients

Pork

• 4 center-cut pork chops, 1 inch thick (about 2 lb total; bone-in or boneless)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper

Breading Station

• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 large eggs
• 2 tbsp milk
• 1 1/2 cups panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese

Frying and Topping

• 1/3 cup neutral oil (canola or vegetable), plus more if needed
• 1 1/2 cups marinara sauce, warmed (plus more for serving if desired)
• 8 oz low-moisture mozzarella cheese, shredded (about 2 cups)
• Optional garnish: 2 tbsp chopped fresh basil
• Optional heat: 1/4 tsp red pepper flakes

Optional for Serving

• Cooked spaghetti, roasted vegetables, or a simple green salad
• Extra Parmesan for sprinkling

Step-by-Step Instructions

Step 1: Preheat the oven and set up a crisping rack

Preheat your oven to 425°F (218°C). Set a wire rack on top of a rimmed baking sheet. This helps keep the breading crisp when the pork finishes in the oven.

If you don’t have a rack, you can bake directly on the sheet pan, but flip the chops once during baking to reduce sogginess.

Step 2: Season and dry the pork chops

Pat the pork chops very dry with paper towels (this helps the coating stick and brown better). Season both sides with 1 tsp of the kosher salt and all of the black pepper.

Let the chops sit at room temperature for about 5 minutes while you set up the breading station.

Step 3: Build a simple breading station

Set out three shallow bowls or pie plates:

• Bowl 1 (flour): mix 1/2 cup flour, 1 tsp garlic powder, 1 tsp Italian seasoning, and the remaining 1/2 tsp kosher salt.
• Bowl 2 (egg wash): whisk 2 eggs with 2 tbsp milk until smooth.
• Bowl 3 (crumbs): mix 1 1/2 cups panko with 1/2 cup grated Parmesan (and 1/4 tsp red pepper flakes if you like heat).

Step 4: Bread the pork chops thoroughly

Working one chop at a time, coat in flour (shake off excess), dip into egg wash (let extra drip off), then press firmly into the panko-Parmesan mixture. Really press the crumbs onto the surface so you get a thick, crunchy crust.

Place the breaded chops on a plate while you heat the oil.

Step 5: Pan-fry until deeply golden

Heat 1/3 cup neutral oil in a large skillet (cast iron works great) over medium-high heat until shimmering. If you have a thermometer, aim for 350°F oil.

Fry the pork chops in batches (don’t crowd the pan) for 3–4 minutes per side, adjusting heat as needed, until the crust is a deep golden brown. You’re building color and crunch here; the oven will finish the inside.

Transfer each chop to the prepared wire rack as it finishes. If the pan looks dry between batches, add 1–2 tbsp more oil.

Step 6: Top with marinara and mozzarella

Spoon about 1/3 cup warmed marinara onto each chop, keeping some crust visible around the edges so it stays crisp. Sprinkle about 1/2 cup shredded mozzarella over each chop (use all 8 oz total).

For a classic look, mound the cheese mostly in the center, then let it melt outward.

Step 7: Bake to melt the cheese and finish to temperature

Bake at 425°F for 8–10 minutes, or until the mozzarella is fully melted and the pork reaches an internal temperature of 145°F at the thickest part (check with an instant-read thermometer).

If you want deeper browning on top, broil for 1–2 minutes at the end—watch closely so the crust doesn’t burn.

Rest the chops for 5 minutes. Garnish with fresh basil and serve with extra marinara and Parmesan if you like.

Pro Tips

• Dry pork = crispier crust: Don’t skip patting the chops dry before breading.
• Press the crumbs in: Firm pressure helps the panko-Parmesan coating stay put during frying and baking.
• Keep sauce in the center: Leaving a border of exposed crust keeps the edges crunchy.
• Use a thermometer: Pull at 145°F, then rest 5 minutes for juicy chops.
• Batch fry for best browning: Crowding drops the oil temperature and makes the breading greasy.

Variations

• Extra-crispy “parm” style: Swap 1/2 cup of the panko for 1/2 cup Italian-seasoned breadcrumbs for a more classic flavor and darker crust.
• Spicy version: Add 1/2 tsp red pepper flakes to the breadcrumb mix and use spicy arrabbiata sauce.
• Smoky ranch-house twist: Add 1/2 tsp smoked paprika to the flour mixture and serve with a lemony arugula salad.

Storage & Make-Ahead

Refrigerate: Store leftovers in an airtight container for up to 3 days. The breading will soften a bit with the sauce, but it’s still delicious.

Reheat: For best texture, reheat on a sheet pan in a 375°F oven for 12–15 minutes, until hot and the cheese loosens. Avoid the microwave if you want to keep the crust crisp.

Make-ahead option: Bread the pork chops up to 8 hours ahead, place on a parchment-lined sheet pan, cover, and refrigerate. Fry and finish as directed. (If crumbs look dry, mist lightly with oil before frying.)

Nutrition (per serving)

Approximate, per 1 pork chop with sauce and cheese (assuming the oil is not fully absorbed): 610 calories, 46 g protein, 28 g fat, 40 g carbohydrates, 3 g fiber, 1,100 mg sodium.