Go Back

Crispy Baked Parmesan Pork Chops

Crispy baked parmesan pork chops with a deep golden panko-parmesan crust that crackles on the outside while staying juicy inside. Baked at high heat until the pork reaches 145°F, then rested for a firm, crunchy bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 425°F and line a baking sheet with parchment so the chops bake evenly with minimal sticking.
  2. Mix the Dijon mustard and mayonnaise together until smooth.
  3. In a second bowl, combine the panko breadcrumbs, parmesan, garlic powder, Italian seasoning, salt, and pepper.
Coat and bake
  1. Season the pork chops with salt and pepper, then spread the mustard-mayo mixture over both sides.
  2. Press the panko-parmesan mixture firmly onto both sides so it adheres and forms a thick, crunchy crust.
  3. Place the chops on the baking sheet, spray lightly with olive oil spray, then bake for 18–20 minutes at 425°F until the crust is deep golden and the pork reaches 145°F.
Rest and serve
  1. Rest the pork chops for 3 minutes, so the juices redistribute and the crust firms up.
  2. Serve with lemon wedges and fresh parsley.

Notes

For the crunchiest crust, press the panko-parmesan mixture firmly so it fully contacts the mustard-mayo coating before baking. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 400°F oven until warmed and the crust re-crispens (skip the microwave if you can). Freezing isn’t recommended because the crust can soften when thawed. Dietary swap: use gluten-free panko breadcrumbs to make it gluten-free (confirm the parmesan is gluten-free if needed).