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Parmesan Baked Pork Chops

Parmesan baked pork chops with a deeply crunchy parmesan-panko crust. Bone-in chops bake on a wire rack at 425°F for a golden, bubbly crust and juicy pan drippings.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and set up the pan
  1. Preheat the oven to 425°F and line a sheet pan with foil, then place a wire rack on top so air circulates under the chops.
Make the parmesan-panko mixture
  1. In a bowl, mix parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, and smoked paprika until evenly combined.
Coat the pork chops
  1. Season the pork chops with salt and black pepper, then spread a thin layer of the Dijon-mayo mixture over the top of each chop.
  2. Press the parmesan mixture firmly onto the top and sides of each chop to form a thick, adherent crust.
Bake
  1. Place the coated 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.
Rest and serve
  1. Rest the chops for 3 minutes, then garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest crust, press the parmesan-panko mixture firmly so it adheres before baking, and use the wire rack (or your crust can soften). Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a rack or air-fryer for best texture. Freezing is not recommended for maximum crunch. For a gluten-free swap, use gluten-free panko-style breadcrumbs in the same amount.