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Crispy Baked Parmesan Pork Chops

Crispy baked parmesan pork chops with a golden panko-parmesan crust that stays crunchy and juicy. Baked at 425°F until the crust is deep golden and the pork reaches 145°F.
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Prep Time 10 minutes
Cook Time 20 minutes
resting 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 boneless pork chops (3/4 inch thick)
mustard-mayo coating
  • 2 tbsp Dijon mustard
  • 1 tbsp mayonnaise
parmesan crumb crust
  • 1 cup panko breadcrumbs
  • 0.5 cup parmesan cheese, grated
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
finishing and serving
  • 1 Olive oil spray
  • 1 Lemon wedges and fresh parsley for serving

Equipment

  • 1 sheet pan

Method
 

Prep the oven and coatings
  1. Preheat the oven to 425°F and line a baking sheet with parchment. Make sure the oven is fully heated so the crust browns quickly.
  2. Mix the Dijon mustard and mayonnaise in a bowl. Stir until smooth and thick enough to coat the pork evenly.
  3. In a second bowl, combine the panko breadcrumbs, parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until evenly distributed with no dry clumps.
Coat the pork chops
  1. Season the pork chops with salt and pepper. Keep the seasoning light but even on both sides.
  2. Spread the mustard-mayo mixture over both sides of the pork chops. Cover completely so the crumb coating sticks.
  3. Press the panko parmesan mixture firmly onto both sides. Press with your fingertips to create a tight, crunchy layer.
Bake and serve
  1. Place the pork chops on the baking sheet and spray lightly with olive oil. Arrange with space between them for even browning.
  2. Bake for 18–20 minutes at 425°F, until the crust is deep golden and the pork reaches 145°F. Look for a visibly crisp, golden crust as the visual cue.
  3. Rest the pork chops for 3 minutes before slicing or serving. This helps the juices settle so the centers stay juicy.
  4. Serve with lemon wedges and fresh parsley. Squeeze lemon over the chops right before eating for brightness.

Notes

Pro tip: press the breadcrumb mixture firmly so it adheres and shatters with crunch when baked. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 425°F for 6–8 minutes to re-crisp. Freezing is not recommended because the crust softens after thawing. For a dietary swap, use gluten-free panko if you need gluten-free—bake time may be a minute or two longer to reach deep golden.