Crispy Baked Parmesan Pork Chops
Golden, crunchy, and comforting, these Baked Parmesan Pork Chops are an easy, family-friendly dish perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless pork chops (about 1-inch thick) Choose lean chops for juicy results.
- 1 cup panko breadcrumbs For light, crispy texture.
- 1/2 cup grated Parmesan cheese Brings nutty, savory crunch.
- 1 teaspoon garlic powder Warming, aromatic depth.
- 1 teaspoon smoked paprika Adds gentle smokiness.
- to taste Salt and freshly ground black pepper
- 2 large eggs Whisked, to help the crust adhere.
- 2 tablespoons olive oil A light brush gives a crisp finish.
- to taste Fresh parsley, chopped Bright garnish and aroma.
Substitutions
- 1 cup gluten-free panko For a gluten-free option.
- 1/4 cup nutritional yeast Replace some Parmesan for a dairy-free option.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a shallow bowl, whisk the eggs until smooth.
- In another shallow dish, combine panko, grated Parmesan, garlic powder, smoked paprika, salt, and pepper.
- Pat the pork chops dry with paper towels, season lightly with salt and pepper.
Coating
- Dredge each chop first in the eggs, letting excess drip off.
- Press into the panko mixture until well coated.
Baking
- Place coated chops on the prepared baking sheet and brush the tops lightly with olive oil.
- Bake for 18–22 minutes, flipping once halfway through, until the crust is crisp and an instant-read thermometer reads 145°F (63°C).
- Let the chops rest for 3–5 minutes before serving.
Serving
- Sprinkle with chopped parsley and serve hot.
Notes
Tips: Add fresh herbs to the panko, lemon zest for brightness, or cayenne for a spicy kick. For a special occasion, consider a stuffed variant.