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Crispy Baked Parmesan Pork Chops

Crispy baked Parmesan pork chops with a shattering golden panko-parmesan crust and juicy, tender meat. Oven-baked Italian pork chops with a quick Dijon-mayo binder for crunch that stays crisp.
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Prep Time 10 minutes
Cook Time 20 minutes
resting 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 boneless pork chops 3/4 inch thick
Mustard-mayo binder
  • 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
  • 0.25 salt to taste
  • 0.25 pepper to taste
For baking
  • olive oil spray for light spraying
  • lemon wedges for serving
  • fresh parsley for serving

Equipment

  • 1 sheet pan

Method
 

Prep the oven
  1. Preheat the oven to 425°F and line a baking sheet with parchment for easy cleanup.
Make the binder
  1. Mix Dijon mustard and mayonnaise until smooth in a bowl.
Make the crust coating
  1. Combine panko, parmesan, garlic powder, Italian seasoning, salt, and pepper in a bowl.
Season and bread the pork
  1. Season the pork chops with salt and pepper, then spread the mustard-mayo mixture over both sides.
Press on the crunchy coating
  1. Press the panko-parmesan mixture firmly onto both sides so the crust adheres thickly.
Bake
  1. Place the pork chops on the baking sheet, spray lightly with olive oil, and bake for 18–20 minutes until the crust is deep golden and the pork reaches 145°F.
Rest and serve
  1. Rest the pork chops for 3 minutes to keep them juicy, then serve with lemon wedges and fresh parsley.

Notes

For maximum crunch, press the panko-parmesan coating firmly so it compacts into an even layer. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 425°F until hot and crisped through. Freezing is not recommended because the crust can soften after thawing. For a dairy-light swap, use a hard aged cheese alternative in the same amount as the parmesan.