Crispy Baked Breaded Pork Chops with Country Pepper Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 20 minutes
• Cook Time: 18–22 minutes
• Total Time: 40–45 minutes

Quick Ingredients

• 4 boneless pork chops (about 1 inch thick; 6–8 oz each)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/3 cup buttermilk
• 1 cup panko breadcrumbs
• 1/2 cup yellow cornmeal
• 1 1/2 tsp kosher salt (divided)
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Nonstick cooking spray or 2 tbsp neutral oil (for crisping)
• Gravy: 3 tbsp unsalted butter, 3 tbsp flour, 2 cups whole milk, 1/2 cup chicken broth, 1 1/2 tsp coarsely ground black pepper, 1/2 tsp kosher salt

Do This

• 1) Heat oven to 425°F and set a wire rack on a rimmed baking sheet; spray the rack well.
• 2) Set up breading: flour; egg + buttermilk; panko + cornmeal + seasonings.
• 3) Bread chops: flour, egg mix, crumbs; press firmly; place on rack and spray tops with cooking spray.
• 4) Bake 10 minutes, flip, spray again, bake 8–12 minutes more to 145°F internal.
• 5) Rest chops 5 minutes while you make gravy.
• 6) Gravy: melt butter, whisk in flour 2 minutes, slowly whisk in milk + broth, simmer 3–5 minutes; add pepper and salt.
• 7) Spoon warm pepper gravy over crispy chops and serve.

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Why You’ll Love This Recipe

• Crispy without frying: Panko, cornmeal, and high-heat baking give you a crunchy crust in the oven.
• Classic comfort: Warm country-style pepper gravy turns simple pork chops into a hearty, stick-to-your-ribs dinner.
• Reliable and family-friendly: Clear temps and timing help you avoid dry pork.
• Weeknight doable: You can prep the breading station while the oven heats, and the gravy comes together fast.

Grocery List

• Produce: Optional chopped parsley (for serving)
• Dairy: Unsalted butter, whole milk, buttermilk, large eggs
• Meat: Boneless pork chops (about 1 inch thick)
• Pantry: All-purpose flour, panko breadcrumbs, yellow cornmeal, chicken broth, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper (optional), nonstick cooking spray or neutral oil

Full Ingredients

For the Crispy Oven-Baked Breaded Pork Chops

• 4 boneless pork chops, about 1 inch thick (6–8 oz each)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/3 cup buttermilk
• 1 cup panko breadcrumbs
• 1/2 cup yellow cornmeal
• 1 tsp kosher salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for a gentle heat)
• Nonstick cooking spray (or 2 tbsp neutral oil, such as canola or avocado oil)

For the Warm Country-Style Pepper Gravy

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup chicken broth (warm or room temperature is easiest to whisk in)
• 1 1/2 tsp coarsely ground black pepper (adjust to taste)
• 1/2 tsp kosher salt, plus more to taste

Optional for Serving

• 1 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat the oven and prep the baking rack

Preheat your oven to 425°F with a rack in the middle position. Set a wire rack on top of a rimmed baking sheet. Spray the wire rack thoroughly with nonstick cooking spray (this helps prevent sticking and keeps the bottoms crisp).

Step 2: Dry the pork chops and set up your breading station

Pat the pork chops dry with paper towels. (A dry surface helps the breading stick and crisp.)

Set up three shallow bowls or pie plates:

Bowl 1 (flour): Add 1/2 cup flour.

Bowl 2 (egg wash): Whisk together 2 eggs and 1/3 cup buttermilk until smooth.

Bowl 3 (crumb coating): Stir together 1 cup panko, 1/2 cup cornmeal, 1 tsp kosher salt, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne (if using).

Step 3: Bread the pork chops for maximum crunch

Working with one chop at a time, coat it in flour, shaking off the excess. Dip into the egg-buttermilk mixture and let the excess drip off. Press firmly into the panko-cornmeal mixture, coating both sides well and pressing so the crumbs adhere.

Place each breaded chop on the prepared wire rack, leaving a little space between them so hot air can circulate.

Step 4: Spray (or oil) the coating to help it crisp in the oven

Generously spray the tops of the breaded chops with nonstick cooking spray. This mimics shallow frying by helping the coating brown and crisp.

If you prefer using oil instead of spray, drizzle about 1 tbsp neutral oil over the tops and lightly spread it with the back of a spoon (a thin, even sheen works best).

Step 5: Bake until crisp and safely cooked

Bake at 425°F for 10 minutes. Carefully flip the chops, spray the new top side with cooking spray again, and continue baking for 8–12 minutes, until the coating is deeply golden and the pork reaches an internal temperature of 145°F in the thickest part (use an instant-read thermometer).

Transfer the chops to a plate and let them rest for 5 minutes. Resting keeps them juicy and gives you time to make the gravy.

Step 6: Make the country-style pepper gravy

While the pork rests, make the gravy in a medium saucepan over medium heat.

Melt 3 tbsp butter. Whisk in 3 tbsp flour and cook, whisking constantly, for 2 minutes. The mixture should look like a smooth paste (roux) and smell lightly toasty (not browned).

Slowly whisk in 2 cups whole milk, a little at a time at first, whisking smooth before adding more. Whisk in 1/2 cup chicken broth.

Bring to a gentle simmer and cook for 3–5 minutes, whisking often, until thick enough to coat the back of a spoon. Stir in 1 1/2 tsp coarsely ground black pepper and 1/2 tsp kosher salt. Taste and add more salt or pepper if you like.

Step 7: Serve hot with gravy spooned over the top

Place each pork chop on a plate. Spoon the warm pepper gravy over the top (you can cover the whole chop for maximum comfort-food vibes, or just a stripe down the center to keep more crust crispy).

Finish with optional chopped parsley and serve immediately while the chops are at their crispiest.

Pro Tips

• Use a wire rack: Baking directly on a sheet pan can trap steam and soften the crust. A rack keeps airflow all around.
• Press the crumbs in: Really press the panko-cornmeal coating onto the pork so it doesn’t fall off when you flip.
• Don’t skip the spray/oil step: A dry breadcrumb coating won’t brown as well in the oven. A light coating of spray (or a thin sheen of oil) makes it crisp and golden.
• Cook to temperature, not just time: Pull at 145°F, then rest. Overcooking is the fastest way to dry chops.
• Control gravy thickness: Too thick? Whisk in 1–2 tbsp extra milk. Too thin? Simmer 1–2 minutes longer, whisking often.

Variations

• Spicy pepper gravy: Add 1/8–1/4 tsp cayenne to the gravy along with the black pepper.
• Herby breading: Add 1 tsp dried thyme or 1 tsp dried sage to the panko-cornmeal mixture.
• Extra-crunch “double dip”: After the first crumb coating, dip back into the egg mixture and coat in crumbs a second time. (Plan on using an extra 1/2 cup panko.)

Storage & Make-Ahead

Refrigerate: Store pork chops and gravy separately in airtight containers for up to 3 days.

Reheat chops (best for crispiness): Heat in a 400°F oven on a wire rack for 8–12 minutes, until hot and re-crisped. Avoid the microwave if you want to keep the crust crunchy.

Reheat gravy: Warm in a saucepan over low heat, whisking often. If it thickens too much, whisk in a splash of milk (1 tbsp at a time) until smooth.

Make-ahead tip: Mix the dry breading (panko, cornmeal, spices) up to 2 days ahead and keep it in a sealed container. The gravy is best fresh but can be made up to 2 days ahead; reheat gently and whisk well.

Nutrition (per serving)

Approximate, per 1 pork chop with about 1/4 cup gravy: 610 calories, 41 g protein, 33 g fat, 36 g carbohydrates, 2 g fiber, 7 g sugar, 980 mg sodium.