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Crispy Baked Parmesan Pork Chops

Crispy baked parmesan pork chops with a shatteringly crunchy panko-parmesan crust and juicy, tender pork. Oven-baked at 425°F until deep golden, then rested for maximum crunch on the outside.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep the oven and trays
  1. Preheat the oven to 425°F and line a baking sheet with parchment for easy release and crisping.
Make the mustard-mayo spread
  1. Mix Dijon mustard and mayonnaise together in a bowl until smooth and creamy.
Build the parmesan panko coating
  1. Combine panko breadcrumbs, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper in a bowl.
  2. Seasoning cue: the mixture should look evenly speckled with herbs and parmesan for a consistent crust.
Coat the pork chops
  1. Season the pork chops with salt and pepper to taste.
  2. Spread the mustard-mayo mixture over both sides of each pork chop.
  3. Press the panko-parmesan mixture firmly onto both sides so it adheres in an even layer.
Bake
  1. Place the coated pork chops on the baking sheet, then spray lightly with olive oil for browning.
  2. Bake for 18–20 minutes, until the crust is deep golden and the pork reaches 145°F (visual cue: the crust looks crisp and browned).
Rest and serve
  1. Rest the pork chops for 3 minutes to help juices settle and the crust stay crisp.
  2. Serve with lemon wedges and fresh parsley for brightness and color.

Notes

For the crispiest crust, press the panko mixture firmly so it grips the mustard-mayo layer. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a sheet pan in a 425°F oven until hot and re-crisped. Freezing is not recommended for best crunch. If you want a lower-sodium option, use reduced-salt parmesan and go light on added salt.