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Gluten Free Panko Crusted Pork Chops

Gluten free Panko crusted pork chops is one of the easiest, yet satisfying dinners to prepare. 
Course Dinner
Cuisine American
Keyword panko crusted pork chops
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Calories 356kcal


  • For Brine:

    3 cups of water

    3 tablespoons of salt

    a bay leaf

    and 8 peppercorns

  • 4 boneless center-cut pork chops
  • 2 large eggs
  • 3 tablespoons milk
  • 1/2 cup grated Parmesan
  • 1 cup gluten free bread crumbs PANKO STYLE
  • Salt
  • pepper
  • 3 tablespoons extra virgin olive oil


  • For brine: Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for at least one hour.
  • Then take the chops out, discard the brine, rinse the chops off and pat them completely dry.
  • Sprinkle the pork chops with salt and pepper.
  • Beat eggs and milk in a shallow bowl. Place parmesan cheese on a separate plate, and bread crumbs on another plate.
  • Dredge each pork chop in the cheese then into the egg mixture, and finally into the bread crumbs coating evenly.
  • Heat oil in a large skillet. Place coated pork chops in the skillet and cook until golden brown about 6 minutes on each side.


For the juiciest chops, the most important tip that I can give you is to brine the chops. Just soak the meat in salt water for at least an hour. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy chops.
Add one hour to prep time for pork chops to brine in the refrigerator.


Calories: 356kcal