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Parmesan Baked Pork Chops

Parmesan baked pork chops with a deeply crunchy parmesan crust made on a wire rack so the coating stays golden and bubbly. Oven pork chops are baked to 145°F, then rested briefly for juicy, tender bites.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 bone-in pork chops 1 inch thick
Parmesan crust
  • 1 cup parmesan cheese, grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
Dijon-mayo
  • 2 tbsp Dijon mustard
  • 2 tbsp mayonnaise
Seasoning and serving
  • 1 Salt and black pepper to taste
  • 1 Lemon wedges
  • 1 fresh parsley

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep the oven and crust
  1. Preheat the oven to 425°F and line a sheet pan with foil, placing a wire rack on top.
  2. Mix the grated parmesan, panko breadcrumbs, garlic powder, Italian seasoning, and smoked paprika together.
Coat the pork chops
  1. Season the pork chops with salt and black pepper to taste.
  2. Spread a thin layer of the Dijon mustard–mayonnaise mixture over the top of each chop.
  3. Press the parmesan mixture firmly onto the top and sides of each chop to form a thick crust.
Bake and finish
  1. Place the pork chops on the wire rack and bake for 22–25 minutes at 425°F until the crust is deeply golden and the internal temperature reaches 145°F.
  2. Rest the chops for 3 minutes, then garnish with fresh parsley.
  3. Serve with lemon wedges.

Notes

For the deepest crunch, press the parmesan crust firmly so it adheres to the Dijon-mayo layer before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 400°F until warmed through. Freezing is not recommended for best crust texture. For a lower-fat option, use light mayonnaise while keeping the same bake time and target 145°F.