Description

These crispy baked parmesan pork chops offer a perfect balance of textures with a golden, salty crust and juicy, tender meat. It’s a quick, easy, and forgiving weeknight dinner that delivers restaurant-quality results.

Ingredients

Thick-cut, bone-in pork chops (1 to 1.5 inches thick)
Freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
Panko breadcrumbs
Large eggs, beaten
Garlic powder
Paprika (smoked or sweet)
Kosher salt
Freshly cracked black pepper
Olive oil or cooking spray

Instructions

Preheat oven to 400°F (200°C).
Prepare a breading station with three shallow bowls: one for the panko-Parmesan-spice mixture, one for beaten eggs, and optionally one for flour.
Pat pork chops completely dry with paper towels to ensure crispiness.
Dredge chops in flour (if using), then dip in beaten eggs, and finally press firmly into the parmesan-panko mixture to coat.
Arrange breaded chops on a rimmed baking sheet lined with parchment or foil, leaving space between them.
Lightly spray or brush the tops of the chops with olive oil or cooking spray.
Bake for 15-20 minutes, flipping halfway through, until internal temperature reaches 145°F (63°C).
Remove from oven and let rest for 5 minutes before serving to redistribute juices.

Notes

Ensure pork chops are patted completely dry before breading to prevent the coating from sliding off. Press the breadcrumbs firmly into the meat. Do not overcrowd the baking sheet to allow air circulation for crispiness. Let the chops rest for 5 minutes after baking to retain juiciness. For leftovers, reheat in the oven at 350°F to maintain crispness; avoid the microwave.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian-American

Nutrition

Serving Size: 1 thick-cut pork cho
Calories: 350
Sugar: 1
Sodium: 600
Fat: 18
Saturated Fat: 6
Carbohydrates: 12
Fiber: 1
Protein: 30

Keywords: pork chops, baked pork chops, parmesan pork chops, crispy pork chops, easy dinner, weeknight meals, high protein, gluten-free option