Crispy Parmesan Baked Pork

This crispy parmesan baked pork chop recipe is my secret weapon for a weeknight dinner that feels special without any of the fuss. It delivers that satisfying crunch everyone craves, but bakes up beautifully in the oven, keeping the pork unbelievably juicy inside.

The first time I made these, my family thought I had spent hours in the kitchen. Now, it's the most requested meal in our house, beating out even pizza night.

Ingredients

• Four boneless pork chops: about one inch thick look for chops with good marbling for the juiciest result
• One tablespoon olive oil: this helps the seasoning stick and encourages a golden brown crust
• Salt and black pepper: the essential foundation of flavor
• Three quarters cup finely grated Parmesan cheese: use the good stuff from a block not the pre shredded kind for the best melt and flavor
• One half cup panko breadcrumbs: these are the key to an airy shatteringly crisp texture
• One half cup regular breadcrumbs: Italian seasoned is great for a little extra herb flavor
• One teaspoon garlic powder: adds that savory aromatic depth we all love
• One teaspoon onion powder: a subtle sweet flavor that complements the garlic
• One teaspoon dried parsley: for a touch of color and mild herby notes
• One half teaspoon smoked paprika: this is my secret ingredient for a smoky rich color and taste
• One half teaspoon dried thyme: a wonderful earthy herb that pairs perfectly with pork
• Two large eggs: these create the essential binder that holds the entire crust together
• One tablespoon milk or water: thins the egg wash just enough for a perfect even coating
• Chopped fresh parsley and lemon wedges: for a bright fresh finish

Step by Step Instructions

Prepare the Pork and Oven:

First things first, get your oven preheating to a hot 425°F. Line a baking sheet with parchment paper to make cleanup a breeze. If you have a wire rack that fits inside the sheet, use it. This is my non negotiable trick for getting air to circulate underneath the chops, ensuring they get crispy on the bottom instead of soggy. Now, take your pork chops and pat them completely dry with paper towels. Seriously, don't skip this, as a dry surface is what helps the coating stick like glue. Drizzle them with olive oil and use your hands to rub it all over, then season both sides generously with salt and pepper.

Set Up Your Breading Station:

Create an assembly line with three shallow bowls or plates. In the first bowl, crack the two eggs and add the tablespoon of milk or water. Whisk them together until they're smooth and uniform. In the second bowl, combine all your dry ingredients, the Parmesan cheese, panko, regular breadcrumbs, garlic powder, onion powder, dried parsley, smoked paprika, and thyme. Mix it all together thoroughly with a fork so every pinch has the perfect blend of flavor. The third bowl can remain empty for now, it just helps keep your workspace organized.

Coat the Pork Chops:

Now for the fun part. Take one pork chop at a time and dip it into the egg wash, making sure to coat all sides and edges completely. Let any excess egg drip off for a second. Immediately transfer it to the breadcrumb mixture. Press the chop firmly into the crumbs on both sides, using your hands to pat the coating on so it really adheres. You want a thick, even layer. Gently shake off any loose crumbs and place the coated pork chop onto your prepared wire rack or baking sheet. Repeat this process for the remaining three chops.

Bake to Golden Perfection:

Slide the baking sheet into your preheated oven. Bake for 20 to 25 minutes. The exact time will depend on the thickness of your chops. They're done when the crust is a beautiful deep golden brown and an instant read thermometer inserted into the thickest part reads 145°F. For an extra crispy finish, I like to switch the oven to broil for the last minute or two, but you have to watch it like a hawk because it can go from golden to burnt in seconds.

Rest and Garnish:

This step is crucial. Remove the pork chops from the oven and let them rest on the pan for at least 3 to 5 minutes before you even think about cutting into them. This allows the juices to redistribute throughout the meat, guaranteeing a tender bite. Once rested, sprinkle with fresh parsley for a pop of color and serve immediately with lemon wedges on the side for squeezing.

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My favorite part of this whole recipe is the breadcrumb mixture. That hint of smoked paprika is what really takes it over the top. The first time I added it, my husband stopped mid bite and asked what I did differently. It’s that little touch that makes a simple dish feel truly special.

Storage Tips

If you have leftovers, they store wonderfully. Let the pork chops cool completely to room temperature before placing them in an airtight container. They’ll keep in the refrigerator for up to three days. To reheat and bring back that amazing crispiness, I recommend using an air fryer or placing them back in a hot oven for about 10 minutes. Microwaving will work in a pinch, but you’ll lose the crunchy texture.

Delicious Ingredient Swaps

This recipe is incredibly flexible. If you don’t have pork, boneless, skinless chicken breasts or thighs work just as well, just be sure to adjust the cooking time until the chicken reaches an internal temperature of 165°F. For a gluten free or keto friendly version, you can swap the breadcrumbs for crushed pork rinds mixed with extra Parmesan cheese. It creates an unbelievable crust. You can also brush the pork with a thin layer of Dijon mustard before breading for an extra layer of tangy flavor.

Perfect Serving Suggestions

These pork chops are a fantastic centerpiece for so many meals. My go to pairing is creamy mashed potatoes and simple roasted green beans or broccoli. They are also wonderful served alongside a crisp green salad with a bright vinaigrette to cut through the richness. For a more comforting meal, try them with a side of creamy polenta or your favorite pasta.

Frequently Asked Questions

→ What's the best way to keep the pork chops from drying out?

Use pork chops that are about 1 to 1 ½ inches thick. Also, avoid overbaking. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C) but don't exceed it. Resting the chops for a few minutes after baking allows the juices to redistribute.

→ Can I use pre-shredded Parmesan cheese?

While you can, finely grated Parmesan cheese is highly recommended for optimal flavor and crust texture. Freshly grated Parmesan will create a much crispier and more flavorful crust.

→ What can I substitute for panko breadcrumbs?

If you don't have panko breadcrumbs, you can use regular breadcrumbs, but the crust won't be quite as crispy. Crushed cornflakes or even crushed crackers can also work in a pinch.

→ How can I make these ahead of time?

You can bread the pork chops ahead of time and store them in the refrigerator for up to 24 hours. Bake them just before serving. Add a few extra minutes to the baking time if they are cold from the refrigerator.

→ Can I freeze these pork chops?

Yes, you can freeze the breaded, uncooked pork chops. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen, adding about 10-15 minutes to the baking time.

→ What are some good side dishes to serve with these?

Roasted vegetables (like broccoli, carrots, or asparagus), mashed potatoes, a crisp green salad, or a simple pasta dish all pair well. Lemon wedges also add a nice touch of brightness.