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Crispy Baked Parmesan Pork Chops

Crispy baked parmesan pork chops with a golden panko and parmesan crust that bakes crisp without frying. Juicy pork chops stay tender while the coating turns deep golden and crackly.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

boneless pork chops
  • 4 boneless pork chops (3/4 inch thick)
Dijon mustard
  • 2 tbsp Dijon mustard
mayonnaise
  • 1 tbsp mayonnaise
panko breadcrumbs
  • 1 cup panko breadcrumbs
parmesan cheese
  • 0.5 cup parmesan cheese, grated
garlic powder
  • 1 tsp garlic powder
Italian seasoning
  • 1 tsp Italian seasoning
salt and pepper
  • 0.25 tsp Salt and pepper to taste
olive oil spray
  • 1 tbsp Olive oil spray
lemon wedges
  • 1 lemon wedges
fresh parsley
  • 1 fresh parsley for serving

Equipment

  • 1 sheet pan

Method
 

Prep the oven and topping
  1. Preheat oven to 425°F and line a baking sheet with parchment so the crust bakes evenly without sticking.
  2. Mix Dijon mustard and mayonnaise together until smooth for a sticky coating that helps the crumbs adhere.
  3. Combine panko, parmesan, garlic powder, Italian seasoning, salt, and pepper until evenly speckled.
Bread and bake
  1. Season pork chops with salt and pepper so each bite is balanced.
  2. Spread the mustard-mayo mixture over both sides of each pork chop.
  3. Press the panko-parmesan mixture firmly onto both sides to form a thick, crunchy coating.
  4. Place coated pork chops on the baking sheet and spray lightly with olive oil for extra browning.
  5. Bake 18–20 minutes at 425°F until the crust is deep golden and the pork reaches 145°F.
Rest and serve
  1. Rest the pork chops 3 minutes so the juices redistribute and the crust stays crisp.
  2. Serve with lemon wedges and fresh parsley for bright, fresh finishing.

Notes

For the crispiest crust, press the panko mixture firmly and keep the coated chops in a single layer on the sheet pan. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 400°F until warmed and re-crisped (about 8–12 minutes). Freezing is not recommended because the crust can soften after thawing. If you want a gluten-free option, use gluten-free panko and check that your seasonings are gluten-free.