Go Back

Baked Garlic Parmesan Pork Chops

Garlic parmesan pork chops baked with a thick, crumbly parmesan crust that turns deep golden in the oven. The juicy pork chops are cooked to 145°F and finished with a quick 3-minute rest for clean slices and maximum crust crunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and crust
  • 4 boneless pork chops (1 inch thick) About 1-inch thick for even baking and crust browning.
  • 3 tbsp mayonnaise Helps the crust adhere and browns slightly at the edges.
  • 1 tbsp Dijon mustard Adds tang to balance the parmesan and garlic.
  • 0.5 cup parmesan cheese, grated Use freshly grated for best crust texture.
  • 0.33 cup panko breadcrumbs For a crisp, crumbly crust.
  • 3 garlic, minced Minced for even flavor through the crust.
  • 1 tsp Italian seasoning Herb blend for classic Italian flavor.
  • 1 tsp garlic powder Boosts garlic aroma in the crust.
  • Salt and pepper to taste Season generously so the crust tastes fully seasoned.
  • Fresh parsley and lemon for serving Fresh garnish brightens the baked pork chops.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425°F and line a baking sheet with parchment to prevent sticking and support even browning.
Coat the pork
  1. Mix mayonnaise and Dijon, then spread the mixture over both sides of each pork chop so the crust can adhere.
Build the parmesan crust
  1. Combine parmesan, panko, minced garlic, Italian seasoning, garlic powder, salt, and pepper, then stir until evenly mixed and crumbly.
Press on the crust
  1. Press the parmesan mixture firmly onto both sides of each pork chop, ensuring an even, thick coating for a deep golden crust.
Bake
  1. Bake at 425°F for 18–22 minutes until the crust is deep golden and the pork reaches 145°F internally, with the surface visibly browned.
Rest and serve
  1. Rest pork chops for 3 minutes, then garnish with parsley and serve with lemon wedges for a bright finish.

Notes

For the best crust, press firmly so crumbs fully bond to the mayonnaise-Dijon layer. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through (crust may re-crisp slightly). Freezing is not recommended because the parmesan crust softens after thawing. Dietary swap: use reduced-fat mayonnaise and parmesan (you’ll still get a golden crust, but it may brown slightly less).