I can never resist these oven-baked Parmesan crusted pork chops, with their juicy centers and irresistibly crispy golden coating. They deliver all the crunch I crave without the frying mess.
I’m obsessed with these Baked Parmesan Crusted Pork Chops because they give me the crunch I want without dragging out a skillet full of oil. The outside is all crispy, savory attitude from Parmesan cheese and panko breadcrumbs, while the pork stays juicy enough to make me stop mid-bite.
And yes, I absolutely pick at the little golden bits on the pan. But the real win is that big, salty, crunchy crust against tender meat.
No fuss, no greasy mess, just the kind of dinner I keep thinking about after the plate is empty. Seriously.
I crave this one constantly.
Ingredients
- Bone-in pork chops stay juicy and feel a little more special than boneless.
- Parmesan brings salty, nutty flavor and helps the crust brown up nicely.
- Panko gives you that light, crispy crunch without frying.
- Garlic powder adds savory flavor fast, no chopping needed.
- Onion powder makes the coating taste fuller and less flat.
- Italian seasoning brings herby, cozy vibes that work so well with pork.
- Paprika adds gentle warmth and a prettier golden color.
- Eggs help everything stick, so the crust doesn’t slide off.
- Milk loosens the egg mixture and keeps the coating from feeling heavy.
- Olive oil or butter helps the top crisp and brown in the oven.
- Plus, parsley makes the plate look fresh with almost zero effort.
- Basically, lemon cuts through the richness and wakes everything up.
Ingredient Quantities
- 4 bone in pork chops, about 1 inch thick (roughly 1 to 1 1/4 pounds total)
- 1/2 cup grated Parmesan cheese, finely grated
- 3/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil or melted butter, for brushing
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
How to Make this
1. Preheat the oven to 425F and line a baking sheet with foil or parchment; place a wire rack on the sheet if you have one.
2. Pat the pork chops dry with paper towels and season both sides with the kosher salt and black pepper.
3. In a shallow bowl whisk the eggs with the milk until smooth.
4. In a second shallow bowl combine the Parmesan, panko, garlic powder, onion powder, Italian seasoning, paprika, and a pinch of extra salt and pepper; mix to distribute evenly.
5. Dip each pork chop into the egg mixture, letting excess drip off, then press firmly into the Parmesan panko mixture so the crust adheres on both sides and the edges.
6. Place the crusted chops on the prepared rack or baking sheet, spacing them apart; brush the tops lightly with olive oil or melted butter.
7. Bake in the preheated oven for 18 to 22 minutes, or until the crust is golden and an instant read thermometer inserted into the thickest part reads 145F.
8. If you want a crispier, browned top, broil on high for 1 to 2 minutes while watching closely.
9. Remove the chops from the oven and let rest for 3 to 5 minutes, garnish with chopped parsley and serve with lemon wedges if desired.
Equipment Needed
1. Oven
2. Baking sheet lined with foil or parchment
3. Wire rack that fits the sheet
4. Paper towels
5. Two shallow bowls
6. Whisk
7. Pastry brush or spoon for brushing oil
8. Instant read thermometer
9. Cutting board and chef knife for garnish and serving
FAQ
Baked Parmesan Crusted Pork Chops Recipe Substitutions and Variations
- Panko breadcrumbs: substitute with crushed saltine or Ritz crackers, regular dry breadcrumbs, or ground almonds/finely crushed pork rinds for a low carb option
- Grated Parmesan cheese: substitute with Pecorino Romano, Asiago, or nutritional yeast for a dairy free/vegan savory note
- Eggs (binding): substitute with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg), 1/4 cup plain yogurt or buttermilk per egg thinned with a little water, or a commercial egg replacer prepared per package instructions
- Olive oil or melted butter for brushing: substitute with avocado oil, grapeseed oil, or melted ghee for a richer flavor
Pro Tips
1) Brine briefly for juicier chops: if time allows, dissolve 1 tablespoon salt in 2 cups water and soak the chops for 15 to 30 minutes, then pat very dry before breading. It adds moisture without making the crust soggy.
2) Press and chill: after coating, press the crumbs firmly into the meat and let the chops rest on the rack in the fridge for 10 to 15 minutes. This helps the crust adhere and stay intact during baking.
3) Use a thermometer and aim for carryover: remove the chops at about 140 to 142 F, tent them loosely and rest 3 to 5 minutes so they finish at 145 F while staying tender. Insert the probe into the thickest part, avoiding bone.
4) Get extra crunch and color: brush the crust with a little oil or melted butter before baking, and for a final pop of browning run the broiler for just 1 minute while watching closely. If you want more even browning without broiling, bake on a wire rack so hot air circulates around the chops.
Baked Parmesan Crusted Pork Chops Recipe
I can never resist these oven-baked Parmesan crusted pork chops, with their juicy centers and irresistibly crispy golden coating. They deliver all the crunch I crave without the frying mess.
4
servings
450
kcal
Equipment: 1. Oven
2. Baking sheet lined with foil or parchment
3. Wire rack that fits the sheet
4. Paper towels
5. Two shallow bowls
6. Whisk
7. Pastry brush or spoon for brushing oil
8. Instant read thermometer
9. Cutting board and chef knife for garnish and serving
Ingredients
4 bone in pork chops, about 1 inch thick (roughly 1 to 1 1/4 pounds total)
1/2 cup grated Parmesan cheese, finely grated
3/4 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
2 tablespoons milk
2 tablespoons olive oil or melted butter, for brushing
1 tablespoon fresh parsley, chopped, for garnish (optional)
Lemon wedges, for serving (optional)
Directions
- Preheat the oven to 425F and line a baking sheet with foil or parchment; place a wire rack on the sheet if you have one.
- Pat the pork chops dry with paper towels and season both sides with the kosher salt and black pepper.
- In a shallow bowl whisk the eggs with the milk until smooth.
- In a second shallow bowl combine the Parmesan, panko, garlic powder, onion powder, Italian seasoning, paprika, and a pinch of extra salt and pepper; mix to distribute evenly.
- Dip each pork chop into the egg mixture, letting excess drip off, then press firmly into the Parmesan panko mixture so the crust adheres on both sides and the edges.
- Place the crusted chops on the prepared rack or baking sheet, spacing them apart; brush the tops lightly with olive oil or melted butter.
- Bake in the preheated oven for 18 to 22 minutes, or until the crust is golden and an instant read thermometer inserted into the thickest part reads 145F.
- If you want a crispier, browned top, broil on high for 1 to 2 minutes while watching closely.
- Remove the chops from the oven and let rest for 3 to 5 minutes, garnish with chopped parsley and serve with lemon wedges if desired.
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: 171g
- Total number of serves: 4
- Calories: 450kcal
- Fat: 26.9g
- Saturated Fat: 9.2g
- Trans Fat: 0.13g
- Polyunsaturated: 1.5g
- Monounsaturated: 9.8g
- Cholesterol: 224mg
- Sodium: 595mg
- Potassium: 496mg
- Carbohydrates: 12.1g
- Fiber: 0.4g
- Sugar: 0.5g
- Protein: 37.4g
- Vitamin A: 300IU
- Vitamin C: 0.25mg
- Calcium: 156mg
- Iron: 1.7mg
