I’m serving Parmesan Pork Chops with a golden, crunchy cheese crust and a juicy interior, all baked in the oven so you can skip traditional frying.
I discovered these Baked Parmesan Crusted Pork Chops by accident and now I make them way too often. They bake in the oven so they stay juicy on the inside with a crispy exterior, and you don’t have to fuss with frying.
I love how the panko breadcrumbs and Parmesan cheese give this a crunchy, almost indulgent crust while still feeling simple. It’s like Bread Crumb Pork Chops Baked meets Parmesan Pork Chops, but somehow better, more honest.
I’m not saying they’re fancy, just that they surprise people every time. Try them and watch the quiet smiles around the table.
Ingredients
- Pork chops: high in protein, filling, adds savory meaty flavor, a little fat for juiciness
- Parmesan: nutty salty punch, adds umami and crisp golden crust, gives calcium too
- Panko breadcrumbs: super light and crunchy, makes coating crisp without getting soggy
- Olive oil: helps browning and crisping, adds healthy fats and mild fruity flavor
- Egg + Dijon: egg binds crumbs, Dijon gives tang and a tiny spicy kick
- Garlic powder, onion powder, paprika: build savory depth, a bit sweet smoky and warm
- Parsley and lemon: fresh herb lift and bright citrus finish cuts rich flavors
Ingredient Quantities
- 4 pork chops, boneless or bone-in, about 1 inch thick and 6 to 8 oz each
- 3/4 cup panko breadcrumbs lightly packed
- 1/2 cup finely grated Parmesan cheese (parmigiano reggiano)
- 1 large egg beaten
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil plus a little extra for greasing or drizzling
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt (or 3/4 tsp table salt)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried) optional
- lemon wedges for serving optional
How to Make this
1. Preheat oven to 425 F and set a rimmed baking sheet with a wire rack or line it with foil and grease lightly with oil.
2. Pat the 4 pork chops dry with paper towels, flatten any thick spots so each is about 1 inch thick, then sprinkle both sides with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. In a shallow bowl mix 3/4 cup panko, 1/2 cup finely grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika and the 2 tablespoons olive oil until crumbs are evenly moistened. Stir in the 2 tablespoons chopped parsley if using.
4. In another bowl whisk the large egg with 1 tablespoon Dijon mustard until smooth.
5. Dip a chop into the egg mixture letting excess drip off, then press firmly into the panko mixture so the crust sticks well. Repeat for all chops and if you want extra crust, do a second dip and press.
6. Arrange the crusted chops on the prepared rack or baking sheet, leave a little space between each, and drizzle or brush a little extra olive oil over the tops to help browning.
7. Bake at 425 F for about 12 to 18 minutes depending on thickness, or until the crust is golden and an instant read thermometer reads 145 F in the thickest part. If you are not using a rack flip once halfway through to brown both sides.
8. Let the chops rest 3 to 5 minutes after baking so juices redistribute, sprinkle with a little more chopped parsley if you like, and serve with lemon wedges for squeezing over the top.
9. Quick tips you should know: chilling the breaded chops 10 to 15 minutes before baking helps the crust stick, pressing the crumbs on firmly prevents flaking, and using a rack keeps the bottom from getting soggy.
10. If you want extra crisp at the end turn the broiler on for 1 to 2 minutes but watch it closely cause Parmesan can burn fast.
Equipment Needed
1. Rimmed baking sheet (or foil‑lined sheet lightly oiled)
2. Wire rack that fits the sheet to keep bottoms crisp
3. Meat mallet or rolling pin to even out the chops
4. Two shallow bowls (one for the egg mix, one for the panko mix)
5. Measuring cups and spoons
6. Whisk and a fork or tongs for dipping the chops
7. Instant read thermometer to check doneness
8. Pastry brush or small spoon for drizzling oil, plus paper towels for patting dry
FAQ
Baked Parmesan Crusted Pork Chops Recipe Substitutions and Variations
- Panko breadcrumbs: swap for crushed cornflakes or crushed plain crackers, same volume. Pulse in a bag or bowl, press onto chops; cornflakes brown quicker and give a crunchier crust.
- Parmesan: use Pecorino Romano or grated Asiago, same amount. They’re a bit sharper and saltier so cut the added salt by about 1/4 teaspoon.
- Egg (binder): replace with 1/4 cup mayonnaise or 1/4 cup plain Greek yogurt to help the crumbs stick and brown. If yogurt seems too thick, thin with 1 tablespoon milk.
- Dijon mustard: swap with whole-grain or honey mustard, 1 tablespoon, or use 1 tablespoon yellow mustard plus 1 teaspoon honey for a milder, slightly sweet flavor.
Pro Tips
1. Chill the breaded chops on a tray in the fridge for 10 to 15 minutes before baking so the crust firms up and is way less likely to fall off. If you gotta hurry, pop them in the freezer for 5 minutes but dont let them start to freeze solid.
2. For the crispiest, stickiest crust do a light dusting of flour first, then the egg, then press the panko mixture on hard. If you want an extra crust do a second egg dip and press again. Pressing with your palm really helps it cling.
3. Let the pork sit at room temp for about 15 to 20 minutes before it goes in the oven so it cooks more evenly. Also brush or spray a little oil on top right before baking so the Parmesan browns nicely without needing loads of oil.
4. Use a wire rack if you can so air circulates under the chops, or if you dont have one flip them halfway. Finish under the broiler for just 1 to 90 seconds if you want extra color but watch it the whole time because the cheese can burn fast.
Baked Parmesan Crusted Pork Chops Recipe
I’m serving Parmesan Pork Chops with a golden, crunchy cheese crust and a juicy interior, all baked in the oven so you can skip traditional frying.
4
servings
420
kcal
Equipment: 1. Rimmed baking sheet (or foil‑lined sheet lightly oiled)
2. Wire rack that fits the sheet to keep bottoms crisp
3. Meat mallet or rolling pin to even out the chops
4. Two shallow bowls (one for the egg mix, one for the panko mix)
5. Measuring cups and spoons
6. Whisk and a fork or tongs for dipping the chops
7. Instant read thermometer to check doneness
8. Pastry brush or small spoon for drizzling oil, plus paper towels for patting dry
Ingredients
-
4 pork chops, boneless or bone-in, about 1 inch thick and 6 to 8 oz each
-
3/4 cup panko breadcrumbs lightly packed
-
1/2 cup finely grated Parmesan cheese (parmigiano reggiano)
-
1 large egg beaten
-
1 tablespoon Dijon mustard
-
2 tablespoons olive oil plus a little extra for greasing or drizzling
-
1 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon paprika
-
1 teaspoon kosher salt (or 3/4 tsp table salt)
-
1/2 teaspoon freshly ground black pepper
-
2 tablespoons chopped fresh parsley (or 1 teaspoon dried) optional
-
lemon wedges for serving optional
Directions
- Preheat oven to 425 F and set a rimmed baking sheet with a wire rack or line it with foil and grease lightly with oil.
- Pat the 4 pork chops dry with paper towels, flatten any thick spots so each is about 1 inch thick, then sprinkle both sides with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- In a shallow bowl mix 3/4 cup panko, 1/2 cup finely grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika and the 2 tablespoons olive oil until crumbs are evenly moistened. Stir in the 2 tablespoons chopped parsley if using.
- In another bowl whisk the large egg with 1 tablespoon Dijon mustard until smooth.
- Dip a chop into the egg mixture letting excess drip off, then press firmly into the panko mixture so the crust sticks well. Repeat for all chops and if you want extra crust, do a second dip and press.
- Arrange the crusted chops on the prepared rack or baking sheet, leave a little space between each, and drizzle or brush a little extra olive oil over the tops to help browning.
- Bake at 425 F for about 12 to 18 minutes depending on thickness, or until the crust is golden and an instant read thermometer reads 145 F in the thickest part. If you are not using a rack flip once halfway through to brown both sides.
- Let the chops rest 3 to 5 minutes after baking so juices redistribute, sprinkle with a little more chopped parsley if you like, and serve with lemon wedges for squeezing over the top.
- Quick tips you should know: chilling the breaded chops 10 to 15 minutes before baking helps the crust stick, pressing the crumbs on firmly prevents flaking, and using a rack keeps the bottom from getting soggy.
- If you want extra crisp at the end turn the broiler on for 1 to 2 minutes but watch it closely cause Parmesan can burn fast.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 220g
- Total number of serves: 4
- Calories: 420kcal
- Fat: 24g
- Saturated Fat: 7g
- Trans Fat: 0.3g
- Polyunsaturated: 2g
- Monounsaturated: 13g
- Cholesterol: 150mg
- Sodium: 700mg
- Potassium: 550mg
- Carbohydrates: 12g
- Fiber: 1.5g
- Sugar: 1.5g
- Protein: 48g
- Vitamin A: 300IU
- Vitamin C: 0.5mg
- Calcium: 150mg
- Iron: 1.5mg