Go Back

Baked Garlic Parmesan Pork Chops

Garlic parmesan pork chops baked in a thick, deep-golden parmesan crust with a juicy interior. The oven method browns the crumbly parmesan topping until savory and crisp.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless pork chops (1 inch thick)
  • 4 boneless pork chops About 1 inch thick for even baking.
mayonnaise and dijon base
  • 3 tbsp mayonnaise
  • 1 tbsp dijon mustard
garlic parmesan crust
  • 0.5 cup parmesan cheese, grated Use finely grated for better browning.
  • 0.33 cup panko breadcrumbs
  • 3 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.25 salt and pepper to taste Season the crust mixture.
serving
  • 0.25 fresh parsley
  • 0.25 lemon wedges

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat oven to 425°F and line a sheet pan with parchment. The parchment helps the parmesan crust brown without sticking.
  2. Mix mayonnaise and dijon mustard until smooth. Spread the mixture over both sides of each pork chop so the crust clings.
  3. Combine parmesan, panko, minced garlic, Italian seasoning, garlic powder, salt, and pepper in a bowl. Stir until the mixture looks evenly speckled.
  4. Press the parmesan mixture firmly onto both sides of each pork chop. Use firm pressure so you see an even, thick crumbly coating.
Bake and finish
  1. Bake for 18–22 minutes at 425°F until the crust is deep golden and pork reaches 145°F internally. Look for a browned, crisp top with toasted parmesan edges.
  2. Rest the pork chops for 3 minutes after baking. This helps the juices set and the crust stay attached.
  3. Garnish with fresh parsley and serve with lemon wedges. Finish with a lemon squeeze right before eating for brightness.

Notes

For the crust to brown properly, make sure the parmesan mixture is firmly pressed and the pork chops are evenly coated—thin coverage won’t get as deep golden. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan at 400°F until warmed through (crust may soften slightly). Freezing is not recommended because the crust texture can degrade. If you need a dairy swap, use a hard dairy-free parmesan-style cheese that melts/browns well.