Savory Baked Pork Chops with Crunchy Oatmeal Crust

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 to 25 minutes
• Total Time: 40 to 45 minutes

Quick Ingredients

• 4 bone-in pork chops, 1 inch thick (about 2 pounds total)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 large egg
• 3 tablespoons milk
• 2 teaspoons Dijon mustard
• 1 cup old-fashioned rolled oats or 1 cup finely crushed buttery crackers
• 1/2 cup fine dry breadcrumbs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 4 tablespoons unsalted butter, melted
• Nonstick cooking spray (or 1 teaspoon oil for the pan)

Do This

• 1. Heat oven to 425°F. Spray a rimmed sheet pan (ideally with a wire rack) with nonstick spray.
• 2. Mix oats (or cracker crumbs), breadcrumbs, paprika, garlic powder, onion powder, thyme, and 1/2 teaspoon pepper; stir in melted butter.
• 3. Whisk egg, milk, and Dijon in a shallow bowl.
• 4. Pat pork chops dry; season both sides with 1 teaspoon salt.
• 5. Dip each chop in egg wash, then press into crumb mixture to coat well.
• 6. Bake 20 to 25 minutes, until the thickest part reaches 145°F (use an instant-read thermometer).
• 7. Rest 5 minutes, then serve while the crust is crisp.

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Why You’ll Love This Recipe

• Old-fashioned, crunchy coating with a savory, buttery flavor (great with oats or cracker crumbs).
• Baked, not fried, but still delivers a satisfying crisp crust.
• Reliable doneness thanks to a clear target temperature: 145°F plus a short rest.
• Easy pantry ingredients and simple steps that feel like classic comfort food.

Grocery List

• Produce: Optional fresh parsley; optional lemon
• Dairy: Unsalted butter; milk
• Pantry: Old-fashioned rolled oats or buttery crackers; dry breadcrumbs; Dijon mustard; kosher salt; black pepper; paprika; garlic powder; onion powder; dried thyme; nonstick cooking spray

Full Ingredients

Pork

• 4 bone-in pork chops, 1 inch thick (about 2 pounds total)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Egg Wash

• 1 large egg
• 3 tablespoons milk
• 2 teaspoons Dijon mustard

Crunchy Oatmeal or Cracker Crumb Coating

• 1 cup old-fashioned rolled oats or 1 cup finely crushed buttery crackers (measured after crushing)
• 1/2 cup fine dry breadcrumbs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 4 tablespoons unsalted butter, melted

For the Pan and Serving (Optional)

• Nonstick cooking spray (or 1 teaspoon oil for the pan)
• 1 tablespoon chopped fresh parsley (optional, for serving)
• 4 lemon wedges (optional, for serving)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Arrange a rack in the center of the oven and preheat to 425°F.

For the crispiest crust, set a wire rack on top of a rimmed sheet pan and spray the rack well with nonstick cooking spray. If you do not have a rack, you can bake directly on a sprayed sheet pan; just know the underside won’t be quite as crisp.

Step 2: Make the savory crumb mixture

In a shallow dish (a pie plate works well), combine 1 cup rolled oats or crushed crackers, 1/2 cup dry breadcrumbs, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, and 1/2 teaspoon black pepper.

Pour in the 4 tablespoons melted butter and stir until the crumbs look evenly moistened and a little clumpy. This butter is what helps the coating brown and crisp in the oven.

Step 3: Mix the egg wash

In a second shallow bowl, whisk together 1 egg, 3 tablespoons milk, and 2 teaspoons Dijon mustard until smooth. The Dijon adds a gentle tang and helps the coating “grab” onto the pork.

Step 4: Dry and season the pork chops

Pat the pork chops very dry with paper towels (this is a small step that makes a big difference for adhesion).

Season both sides with 1 teaspoon kosher salt. If your chops are thicker than 1 inch, you may want to add an extra pinch of salt, but start with the listed amount for a balanced, family-friendly flavor.

Step 5: Coat the pork chops

Working with one chop at a time, dip the pork into the egg wash and let the excess drip off for a few seconds.

Press the chop firmly into the crumb mixture, then flip and press again. Use your hands to pat extra crumbs onto the edges and any bare spots. You want a thick, even coating for that classic, crunchy comfort-food crust.

Step 6: Bake until crisp and safely done

Place the coated chops on the prepared rack or pan, leaving a little space between them so heat can circulate.

Bake at 425°F for 20 to 25 minutes, or until the thickest part of the pork reaches 145°F on an instant-read thermometer.

If you want extra browning on top, you can broil for 1 to 2 minutes at the end, watching closely so the crust doesn’t burn.

Step 7: Rest, then serve

Transfer the pork chops to a plate and let them rest for 5 minutes. This helps the juices redistribute so the pork stays moist.

Serve hot. If you like, finish with chopped parsley and a squeeze of lemon to brighten up the buttery, savory crust.

Pro Tips

• Use a thermometer: Pull the chops at 145°F, then rest for 5 minutes for juicy pork without guesswork.
• Dry the pork well: Moisture is the enemy of crispy coating. Patting dry helps the egg wash and crumbs stick.
• Choose your crunch: Oats give a hearty, rustic crunch; cracker crumbs give a finer, ultra-crispy, classic “Sunday supper” crust.
• Use a rack if you can: Elevating the chops keeps the bottom from steaming and helps the crust stay crisp.
• Don’t crowd the pan: Space between chops improves browning and keeps the coating from getting soggy.

Variations

• Parmesan herb crust: Add 1/4 cup finely grated Parmesan and 1 teaspoon dried parsley to the crumb mixture (reduce salt slightly if your cheese is salty).
• Spicy comfort-food version: Add 1/4 teaspoon cayenne or 1 teaspoon chili powder to the crumb mixture.
• Air fryer option: Air fry at 400°F for 10 to 14 minutes (flip at the halfway point) until the thickest part reaches 145°F, then rest 5 minutes.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.

Reheat (best for crispness): Warm on a sheet pan in a 375°F oven for 10 to 12 minutes, or until heated through. Avoid the microwave if you want to keep the crust crunchy.

Make-ahead: Mix the dry crumb ingredients up to 2 days ahead and store airtight at room temperature. Melt and stir in the butter right before coating so the crumbs stay pebbly and crisp when baked.

Nutrition (per serving)

Approximate, based on 4 servings: 480 calories, 38 g protein, 28 g fat, 20 g carbohydrates, 2 g fiber, 620 mg sodium. Values will vary with chop size and whether you use oats or crackers.