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Crispy Baked Parmesan Pork Chops – Juicy, Flavorful & Easy Dinner

Crispy Baked Parmesan Pork Chops

This recipe offers a simple solution for a comforting weeknight dinner, producing perfectly crispy and juicy baked pork chops. The Panko and Parmesan crust creates a crunchy, golden-brown exterior that locks in moisture, making dry pork chops a thing of the past. It's an easy, impressive, and delicious meal that the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Boneless Pork Chops (center-cut, about 1-inch thick)
  • Panko Breadcrumbs
  • Grated Parmesan Cheese
  • All-Purpose Flour
  • Eggs
  • Garlic Powder
  • Onion Powder
  • Smoked Paprika
  • Salt and Black Pepper
  • Olive Oil or Cooking Spray

Equipment

  • Baking sheet
  • Wire rack
  • Shallow dishes
  • Meat thermometer

Method
 

Instructions
  1. Prepare Your Oven and Pan: Preheat your oven to 400°F (200°C). Place a wire rack inside a baking sheet.
  2. Set Up Your Breading Station: You’ll need three shallow dishes. In the first, mix the flour, salt, pepper, garlic powder, onion powder, and paprika. In the second, whisk the eggs. In the third, combine the Panko breadcrumbs and the grated Parmesan cheese.
  3. Pat the Pork Chops Dry: Use paper towels to pat your pork chops completely dry on both sides to help the coating stick.
  4. Dredge the Pork Chops: Working one at a time, coat a pork chop in the flour mixture, then dip it into the whisked eggs, and finally, press it firmly into the Panko-Parmesan mixture to coat completely.
  5. Arrange on the Rack: Place each breaded pork chop onto the wire rack on your prepared baking sheet, ensuring they aren't touching. Drizzle or lightly spray the tops with olive oil.
  6. Bake to Perfection: Bake for 20-25 minutes, or until the pork chops are golden brown and the internal temperature reaches 145°F (63°C) on a meat thermometer.
  7. Let Them Rest: Let the pork chops rest on the rack for about 5 minutes before serving to allow the juices to redistribute.

Notes

For the best results, use a wire rack to ensure the pork chops get crispy on all sides. Aim for 1-inch thick chops, as thinner chops may dry out and thicker ones may not cook through before the crust burns. Patting the pork dry and pressing the breading on firmly helps it adhere. You can substitute Parmesan with Asiago or Pecorino, and add herbs like Italian seasoning or a pinch of cayenne for extra flavor.