Quick, easy grilled breaded pork chops—juicy inside and coated in a savory breadcrumb seasoning. This grill-friendly method gives you a crisp, golden crust without frying or heating up the kitchen.
Why this recipe works
Grilling breaded pork chops produces tender, juicy meat with a crisp, golden coating—without the need for a deep fryer or excessive oil. The grill adds a subtle char and smoky flavor that complements the seasoned breadcrumb topping. Though breaded foods are often pan-fried, this technique locks the coating to the meat and cooks chops through quickly, making it perfect for weeknight dinners.
I first tried grilled breaded pork chops years ago and was surprised that the breading stayed intact and crisped nicely on the grill grates. The result: moist pork with a satisfying crunch in under 30 minutes. It’s become a regular in my rotation.
Ingredients you will need
See the printable recipe section below for exact measurements and a convenient shopping checklist.
Ingredient info and substitutions
Pork: Pat chops dry with a paper towel—do not rinse. Drying removes surface moisture so the breading adheres. The recipe uses roughly 1-inch thick bone-in chops; cooking times will vary with thickness and if you use boneless chops.
Breadcrumbs: Panko works well for extra crunch, but regular breadcrumbs or crushed crackers are fine substitutes.
Seasoning: A blend of garlic salt, chili powder, black pepper, onion powder, and grated Parmesan adds savory depth. Adjust the spices to suit your taste.
How to make grilled breaded pork chops
Step-by-step photos are included above to help you visualize each stage. For the printable recipe with measurements and timings, jump to the recipe card below.
- Pat pork chops dry with paper towels and set aside.
- Combine breadcrumbs, garlic salt, chili powder, black pepper, onion powder, and Parmesan in a shallow dish.
- Brush or rub chops all over with olive oil to help the breading adhere.
- Press each chop into the breadcrumb mixture, coating both sides firmly but gently so the crumbs stick.
- Preheat the grill to about 375°F (190°C). Place the chops on the grill and cook undisturbed 5–7 minutes until the breading browns and the underside is set. Flip and cook the other side until the internal temperature reaches 145°F (63°C). Remove and rest briefly before serving.
Frequently asked questions & expert tips
Use an instant-read thermometer in the thickest part of the chop. Pork is safe and juicy at 145°F (63°C). Remove from heat and allow a short rest so juices redistribute.
Yes. Boneless chops cook faster and can dry out sooner, so watch thickness and reduce grilling time as needed—especially for chops under 1 inch thick.
If they stick, either the chops need more oil or the grates need oiling. A hot, well-oiled grill helps release the breading and prevents tearing.
Cool leftover chops, store in an airtight container in the refrigerator for 3–4 days. Reheat in an air fryer at 350°F for 4–5 minutes or in a 350°F oven for about 10 minutes until heated through.
Serving suggestions
These chops pair well with garlic mashed potatoes, roasted red potatoes, grilled corn, mac and cheese, steamed green beans, or roasted asparagus. The savory breadcrumb coating complements a wide range of classic sides—choose your favorite and enjoy.
More pork chop recipes
- Baked Pork Chops
- Crockpot Pork Chops
- Garlic Butter Pork Chops
- Instant Pot Pork Chops
- Pork Chops al Pastor on the Grill
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Grilled Breaded Pork Chops
Important – FAQ and tips are available above in the post.
Ingredients
- 2 pounds bone-in pork chops about 5 chops
- 1 cup breadcrumbs
- 1 teaspoon garlic salt
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 2 Tablespoons grated Parmesan cheese
- 2 Tablespoons olive oil
Things you’ll need
- Mixing bowls
- Breading tray or large shallow dish
- Grill
- Tongs
Before you begin
- Do not rinse chops. Pat dry to help the breading stick.
- Chop thickness affects cook time; these directions are based on about 1-inch thick chops.
- Panko or crushed crackers are good breadcrumb alternatives for more crunch.
- Use an instant-read thermometer to check doneness; remove at 145°F (63°C).
Instructions
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Pat the pork chops dry with paper towels and set aside.
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Combine breadcrumbs, garlic salt, chili powder, black pepper, onion powder, and Parmesan in a shallow dish.
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Rub each pork chop with olive oil so the breading will adhere.
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Press chops into the breadcrumb mixture, coating both sides.
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Preheat the grill to 375°F. Grill chops 5–7 minutes per side, or until the internal temperature reaches 145°F. Let rest briefly before serving.
Expert tips
- Store cooled leftovers in an airtight container in the fridge for 3–4 days. Reheat in an air fryer at 350°F for 4–5 minutes or in a 350°F oven for about 10 minutes.
Nutrition
Recipes are tested with conventional gas ovens and stovetops; adjust times if using different appliances. Use an oven thermometer for accuracy when baking.