Description

Juicy, thick-cut pork chops coated in a savory mixture of parmesan cheese, breadcrumbs, and spices, then baked to golden perfection for a quick and easy weeknight dinner.

Ingredients

Scale

1.5 to 2 pounds bone-in, thick-cut pork chops (about 1 inch thick)
1 cup freshly grated parmesan cheese
1 cup plain dried breadcrumbs (or panko for extra crunch)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons melted butter

Instructions

Preheat oven to 400°F (200°C).
Pat pork chops dry with paper towels to ensure the coating sticks.
In a shallow bowl, mix parmesan cheese, breadcrumbs, garlic powder, smoked paprika, salt, and pepper.
In a separate bowl, whisk together Dijon mustard and mayonnaise until smooth.
Dip each pork chop into the mustard-mayonnaise mixture, coating completely.
Press the chop firmly into the breadcrumb mixture to create a thick, even crust.
Place coated chops on a wire rack set over a baking sheet.
Brush the tops of the chops with melted butter.
Bake for 15-20 minutes, or until the crust is golden brown and internal temperature reaches 145°F (63°C).
Let chops rest for 5 minutes before serving to redistribute juices.

Notes

Use thick-cut chops to prevent drying out. Ensure the oven is fully preheated. Do not skip the resting step. For a lighter version, swap mayonnaise for Greek yogurt. For a spicy kick, add cayenne pepper.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 pork chop per serv
Calories: 450
Sugar: 1
Sodium: 650
Fat: 28
Saturated Fat: 12
Carbohydrates: 15
Fiber: 1
Protein: 35

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