You want a weeknight win that tastes like a weekend splurge? These pork chops deliver mega crunch, cheesy umami, and juicy, tender meat—all without babysitting a skillet. No deep-fryer.

No drama. Just a golden crust that shatters like the best kind of promise. Make these once, and your oven becomes your new favorite sous-chef.

The Story Behind This Dish

Parmesan crusting started as a clever hack to add flavor and crunch without heavy breading.

It’s like giving your pork chops a gourmet jacket—snug, crisp, and outrageously tasty. This recipe borrows Italian pantry staples and marries them with American comfort vibes. The result?

A dish that looks fancy but performs like a Tuesday night champ.

Baked Parmesan Crusted Pork Chops

Recipe by Wendy CarterCourse: Dinner, Low-Carb, Pork

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

What Goes Into This Recipe – Ingredients

Pork chops: 4 boneless chops, 1-inch thick (about 8–10 oz each)
Salt and pepper: 1 teaspoon kosher salt, 1/2 teaspoon black pepper
Garlic powder: 1 teaspoon
Onion powder: 1/2 teaspoon
Paprika: 1 teaspoon (smoked if you like a little oomph)
Parmesan cheese: 3/4 cup, finely grated (freshly grated melts and crisps best)
Panko breadcrumbs: 3/4 cup
Fresh parsley: 2 tablespoons, finely chopped
Lemon zest: 1 teaspoon
Eggs: 2 large (for dredging)
Dijon mustard: 1 tablespoon (whisked into eggs for tang and adhesion)
Olive oil: 2 tablespoons (plus extra for the pan)
Optional heat: 1/4 teaspoon red pepper flakes

Let’s Get Started

Preheat and prep: Heat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Lightly oil the rack so the crust doesn’t stick.
Season the chops: Pat pork dry. Mix salt, pepper, garlic powder, onion powder, and paprika. Season both sides evenly. Dry meat equals better crust—don’t skip.
Make the crispy mix: In a shallow bowl, combine Parmesan, panko, parsley, lemon zest, and red pepper flakes (if using). Drizzle in 2 tablespoons olive oil and toss until the crumbs look evenly moistened.
Whisk the dredge: In another bowl, whisk eggs with Dijon. This is your edible glue. Fancy? No. Effective? Absolutely.
Coat like a pro: Dip each chop into the egg mixture, letting excess drip off. Press firmly into the Parmesan–panko mix, coating both sides and the edges. Press again. Commitment equals crunch.
Rack ’em up: Place chops on the oiled rack so hot air can crisp all around—aka your shortcut to air-fryer energy.
Bake to perfection: Bake 10 minutes, then rotate the pan. Continue 8–12 minutes more, until an instant-read thermometer reads 140–145°F in the thickest part.
Rest and finish: Rest 5 minutes so juices redistribute. The crust tightens; the inside stays juicy. Hit with a squeeze of lemon if you’re that person (be that person).
Serve smart: Pair with roasted green beans, a bright arugula salad, or garlicky mashed cauliflower. Balance is not a myth.

Keeping It Fresh

Storage: Cool completely, then refrigerate in an airtight container for up to 3 days. Keep a paper towel under the chops to absorb moisture.
Reheat: Oven at 375°F for 8–12 minutes on a rack, or air fryer at 360°F for 5–7 minutes.
Microwaves will soften the crust—use only if you like “meh.”
Make-ahead: Bread the chops, place on a tray, and refrigerate uncovered for up to 6 hours. This actually dries the coating slightly for extra crunch.
Freezing: Freeze breaded, uncooked chops on a sheet until solid, then bag for up to 2 months. Bake from frozen at 400°F for 22–28 minutes, checking temp.

Health Benefits

High-quality protein: Pork loin chops deliver complete protein to support muscle repair and satiety.
Calcium and phosphorus: Parmesan isn’t just tasty—it adds minerals important for bone health.
Oven-baked, not fried: You get the crunch without submerging the meal in oil.
Your heart says thanks.
Flavor-forward seasonings: Herbs, spices, and lemon mean you rely less on heavy sauces. Small swaps, big wins.

Nutrition Stats

Per serving (1 chop; estimate, will vary by brand and cut):

Calories: ~420
Protein: ~39g
Fat: ~19g (6–7g saturated)
Carbs: ~18g
Sodium: ~740mg
Fiber: ~1g

Tip: For lower sodium, reduce added salt and use a lighter hand with Parmesan (it’s naturally salty, FYI).

Common Blunders

Wet chops, soggy crust: Moisture is the enemy. Pat dry thoroughly before seasoning.
Skipping the rack: Baking directly on the pan traps steam.
Result: sadness. Use a rack.
Overbaking: Pork is lean. Pull at 140–145°F and rest.
If you wait for “no pink in sight,” you’ll get shoe leather.
Pre-grated Parmesan only: Many pre-grated cheeses have anti-caking agents. Freshly grated melts and crisps better. Your crust will thank you.
Too thick a crust layer: Overpacking the coating can flake off.
Press gently but evenly.

Different Takes

Herb-crusted: Swap parsley for a mix of basil, thyme, and oregano. Add a pinch of lemon pepper for zip.
Low-carb keto: Replace panko with crushed pork rinds or almond flour. Increase Parmesan to 1 cup for extra cohesion.
Spicy Italian: Add 1 teaspoon Calabrian chili paste to the egg mixture and extra red pepper flakes to the crumbs.
Gluten-free: Use gluten-free panko and confirm your Dijon is GF.
Same crunch, zero compromise.
Bone-in beauty: Use bone-in chops and add 3–5 minutes to the bake time; they’re juicier and more forgiving.

FAQ

Can I use thinner pork chops?

Yes, but cut the bake time to 10–14 minutes total and watch them like a hawk. Thinner chops overcook fast; pull at 140–145°F.

Do I need to brine the pork?

Optional, but helpful. A quick wet brine (3 tablespoons kosher salt to 4 cups water, 30 minutes) boosts juiciness.

Pat very dry before breading.

What if I don’t have a wire rack?

Preheat the sheet pan in the oven, oil it lightly, and place the chops onto the hot pan. Flip halfway for better browning.

Can I swap Parmesan for another cheese?

Hard aged cheeses like Grana Padano or Pecorino Romano work well. Avoid soft cheeses—they melt without crisping and you lose that signature crunch.

How do I know the crust won’t fall off?

Dry meat, egg-Dijon dredge, and a firm press into the crumb mix are key.

Resting 5 minutes post-bake also helps the crust set.

Is an air fryer better for this?

Air fryers give stellar results. Cook at 380°F for 12–16 minutes, flipping once, until internal temp hits 140–145°F. It’ll be extra crisp, IMO.

Chef’s Notes

Grate smart: Use a fine rasp or microplane for Parmesan so it fuses with the panko and forms a cohesive crust.
Season in layers: Lightly season the meat and the crumb mix.
That’s how restaurants make food taste “mysteriously better.”
Finish with acid: A squeeze of lemon or a swipe of Dijon at the table brightens the richness. Small move, big flavor pop.
Resting matters: Five minutes on the rack keeps the underside crisp while juices redistribute. Patience is delicious.
Pan sauce hack: Deglaze the sheet pan with a splash of chicken broth and lemon after baking.
Scrape the tasty bits and spoon over the chops. Zero waste, maximum flavor.

Baked Parmesan Crusted Pork Chops

The Story Behind This Dish