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Baked Garlic Parmesan Pork Chops

Garlic parmesan pork chops baked with a thick, crumbly parmesan crust that turns deep golden in the oven. This easy Italian pork method gives savory browning and juicy pork, finished with a quick 3-minute rest and lemon-parsley garnish.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Baked Garlic Parmesan Pork Chops
  • 4 boneless pork chops About 1 inch thick
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 0.5 cup parmesan cheese, grated
  • 0.33 cup panko breadcrumbs
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • salt and pepper To taste
  • 1 fresh parsley For serving
  • 1 lemon wedges For serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a sheet pan with parchment, so the pork chops won’t stick and the crust can brown evenly (visual cue: parchment should be fully laid flat).
  2. Mix the mayonnaise and Dijon mustard, then spread a thin even layer over both sides of each pork chop (visual cue: surfaces look glossy and coated).
  3. Combine the parmesan, panko, minced garlic, Italian seasoning, garlic powder, salt, and pepper until evenly mixed (visual cue: the mixture looks crumbly and speckled).
  4. Press the parmesan mixture firmly onto both sides of each pork chop (visual cue: crumbs adhere in a thick, even layer with no bare patches).
Bake and serve
  1. Bake for 18–22 minutes at 425°F until the crust is deep golden and the pork reaches 145°F internally (visual cue: parmesan crust is visibly browned and crackly, not pale).
  2. Rest the pork chops for 3 minutes, allowing juices to redistribute (visual cue: crust stays set and the meat looks slightly less wet on the surface).
  3. Garnish with fresh parsley and serve with lemon wedges (visual cue: bright green herbs and yellow wedges add contrast on top).

Notes

For the most even crust, press the parmesan mixture firmly so it adheres thickly; any loose crumbs can fall off during baking. Refrigerate leftovers in a sealed container up to 3 days. Freezing is not recommended because the parmesan crust may lose crunch after thawing. If you want a lower-fat option, use light mayonnaise while keeping the coating steps the same.