Dinner

Crispy Baked Parmesan Pork Chops Recipe

Name: Crispy Baked Parmesan Pork Chops Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless pork chops (About 3/4 inch thick); Salt and pepper (To taste); 1 olive oil spray; 2 tbsp Dijon mustard; 1 tbsp mayonnaise; 1 cup panko breadcrumbs; 0.5 cup parmesan cheese, grated; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt and pepper (to taste, included in coating mix); 1 lemon, cut into wedges; Fresh parsley, for garnish

ByMaya bella July 5, 2026July 5, 2026

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Introduction

Crispy Baked Parmesan Pork Chops offer a flavorful twist on a classic favorite. Coated in a crunchy parmesan-panko crust and baked to golden perfection, these pork chops are juicy inside with a satisfyingly crisp exterior. Ready in just 30 minutes, they make a perfect weeknight dinner.

The image shows two crispy parmesan pork chops on a silver baking tray with slight burnt cheese bits around them and small fresh green herbs sprinkled on top, giving a crunchy and textured golden yellow layer on the pork. In front, there is a thick-cut slice being cut from a larger pork chop on a white marble board; the pork chop has a golden crunchy parmesan crust on top and sides with a moist, light pink inside, showing tender and juicy meat. The white marble board has scattered golden crumbs around the pork slices. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless pork chops (about 3/4 inch thick)
Salt and pepper (to taste)
Olive oil spray
2 tbsp Dijon mustard
1 tbsp mayonnaise
1 cup panko breadcrumbs
1/2 cup parmesan cheese, grated
1 tsp garlic powder
1 tsp Italian seasoning
Lemon wedges (for serving)
Fresh parsley (for serving)

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy release and crisping.
Step 2: In a small bowl, mix the Dijon mustard and mayonnaise together until smooth and creamy to make the mustard-mayo spread.
Step 3: In another bowl, combine the panko breadcrumbs, grated parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. The mixture should look evenly speckled with herbs and parmesan for a consistent crust.
Step 4: Season the pork chops with salt and pepper to taste. Then, spread the mustard-mayo mixture evenly over both sides of each pork chop.
Step 5: Press the panko-parmesan mixture firmly onto both sides of the pork chops so it adheres in an even layer.
Step 6: Place the coated pork chops on the prepared baking sheet, then spray lightly with olive oil to help browning.
Step 7: Bake for 18–20 minutes, until the crust is deep golden and the pork reaches an internal temperature of 145°F (63°C). The crust should look crisp and browned.
Step 8: Remove from the oven and let the pork chops rest for 3 minutes to allow the juices to settle and the crust to stay crisp.
Step 9: Serve warm with lemon wedges and fresh parsley for a bright and colorful finish.

Tips & Variations

Use freshly grated parmesan for the best texture and flavor in the crust.
For extra crispiness, lightly toast the panko mixture in a dry pan before coating the pork chops.
Substitute mayo with Greek yogurt for a lighter spread.
Add a pinch of red pepper flakes to the breadcrumb mix for a subtle heat.
Serve with a simple side salad or roasted vegetables to round out the meal.

Storage

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a 350°F (175°C) oven for about 10 minutes to maintain the crispy crust. Avoid microwaving as it can make the crust soggy.

How to Serve

The image shows two crispy parmesan pork chops on a white plate with a white marbled texture surface. One pork chop is whole, covered in a golden brown, crunchy parmesan crust with scattered small bits adding texture; some green herbs are sprinkled on top. The second pork chop is sliced, displaying a thick layer of the same crisp crust around the edges and juicy, light pink cooked pork meat in the center. A knife with a serrated edge cuts through the sliced pork chop, with crumbs scattered on the plate and surface. The lighting highlights the crispiness and juicy texture of the meat. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in pork chops instead?

Yes, you can use bone-in pork chops, but they may need a few extra minutes to cook through. Use a meat thermometer to ensure they reach 145°F (63°C) internal temperature.

What if I don’t have Dijon mustard?

You can substitute Dijon mustard with yellow mustard or a mixture of mustard powder and a little water, though the flavor will be slightly different. The mustard helps the coating stick and adds tanginess.