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Parmesan Baked Pork Chops

Parmesan baked pork chops with a deeply crunchy, golden parmesan crust—baked on a wire rack for maximum crisp. Oven pork chops stay juicy while the crust turns bubbly and well-browned by the end of baking.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 3 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Bone-in pork chops
  • 4 bone-in pork chops (1 inch thick) About 1 inch thick for even cooking and a crunchy crust.
Parmesan crust
  • 1 cup parmesan cheese, grated Grate fresh if possible for best browning and crunch.
  • 0.5 cup panko breadcrumbs Panko helps create a deeply crunchy crust.
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
Dijon-mayo topping
  • 2 tbsp Dijon mustard
  • 2 tbsp mayonnaise Helps the crust adhere and adds richness.
Seasoning and garnish
  • 0.25 Salt and black pepper to taste Season both sides, adjusting to preference.
  • 1 Lemon wedges Serve on the side to brighten the pork chops.
  • 1 fresh parsley Chopped or leaves for a fresh finish.

Equipment

  • 1 sheet pan
  • 1 wire rack
  • 1 foil

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a sheet pan with foil, placing a wire rack on top.
  2. Mix parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, and smoked paprika together.
Build the crust
  1. Season the pork chops with salt and black pepper, then spread a thin layer of Dijon-mayo mixture over the top of each chop.
  2. Press the parmesan mixture firmly onto the top and sides of each chop to form a thick crust.
Bake
  1. Place the crusted pork chops on the wire rack and bake at 425°F for 22–25 minutes, until the crust is deeply golden and bubbly and the internal temperature reaches 145°F.
Rest and serve
  1. Rest the pork chops for 3 minutes to let juices set, then garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: Use the wire rack so air circulates under the chops—this keeps the bottom crisp instead of steaming. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 425°F oven until warmed through. Freezing is not recommended for best crust texture. For a gluten-free option, swap panko with a gluten-free panko-style breadcrumb blend.