A delicious and easy recipe for Parmesan Baked Pork Chops that are crispy on the outside and juicy on the inside.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 boneless pork chops, about ¾–1 inch thick
¾ cup grated Parmesan cheese
½ cup breadcrumbs or panko breadcrumbs
2 tablespoons olive oil
2 tablespoons mayonnaise
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt, or to taste
½ teaspoon black pepper
2 tablespoons chopped fresh parsley, optional
Lemon wedges, for serving
Instructions
Preheat your oven to 400°F. Lightly grease a baking dish or line a rimmed baking sheet with parchment paper.
Pat the pork chops dry with paper towels. If they are uneven in thickness, gently pound them to an even thickness for more consistent cooking.
In a shallow bowl, combine the Parmesan cheese, breadcrumbs, Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
In a small bowl, mix the olive oil, mayonnaise, and minced garlic until combined.
Brush both sides of each pork chop with the garlic mixture. Press the chops into the Parmesan breadcrumb mixture, coating both sides evenly.
Place the coated pork chops in the prepared baking dish in a single layer, leaving a little space between each chop.
Bake for approximately 20–25 minutes, depending on thickness. Use a meat thermometer to check the center of the thickest chop; pork is safe at 145°F, followed by a 3-minute rest.
For a crispier, golden crust, broil for 1–2 minutes at the end, watching carefully so the Parmesan does not burn.
Let the pork chops rest for 3 minutes. Garnish with fresh parsley and serve with lemon wedges.
Notes
Choose evenly thick chops: Around ¾–1 inch thick helps the pork cook evenly.
Use finely grated Parmesan: It adheres better to the coating than large cheese shreds.
Don’t overcook: Use a thermometer rather than relying on time alone.
For extra crunch, use panko breadcrumbs and broil briefly at the end.
Bone-in chops may take longer, so always check the internal temperature.