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Baked Garlic Parmesan Pork Chops

Baked garlic parmesan pork chops with a thick, crumbly golden crust—parmesan browned to savory perfection in the oven. Easy Italian pork dinner style chops with garlic, Dijon-mayo coating, and a crisp panko-parmesan crust.
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Prep Time 10 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless pork chops
  • 4 boneless pork chops 1 inch thick
coating
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
parmesan crust
  • 0.5 cup parmesan cheese, grated
  • 0.33 cup panko breadcrumbs
  • 3 garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • salt and pepper to taste
serving
  • fresh parsley for garnish
  • lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and line a sheet pan with parchment for easy release and quick cleanup.
Coat the pork
  1. Mix the mayonnaise and Dijon mustard, then spread a thin even layer over both sides of each pork chop.
Make the parmesan crust
  1. In a bowl, combine the parmesan cheese, panko breadcrumbs, minced garlic, Italian seasoning, garlic powder, and salt and pepper.
Press on crust
  1. Press the parmesan mixture firmly onto both sides of each pork chop so the crumbs adhere in a thick layer.
Bake
  1. Bake for 18–22 minutes at 425°F until the crust is deep golden and the pork reaches 145°F internally, with visible browning on the parmesan.
Rest and serve
  1. Rest the pork chops for 3 minutes so the juices settle, then garnish with fresh parsley and serve with lemon wedges.

Notes

For maximum crust adhesion, press the parmesan mixture firmly and avoid wiping off any excess crumbs 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 texture, since the crust can soften. For a lower-sodium option, use reduced-sodium parmesan and reduce added salt to taste.