Crispy Baked Parmesan Pork Chops Recipe | Easy Oven Dinners!

If you’re craving a weeknight dinner that feels a bit special but doesn’t demand hours in the kitchen, these Crispy Baked Parmesan Pork Chops are exactly what you need. Imagine juicy, tender pork with a golden, savory crust that shatters delicately at the first bite—no frying required. This recipe turns a simple cut of meat into a full-on comfort-food moment, complete with a fragrant Parmesan and herb coating that’s irresistible. It’s the kind of dish that makes the table go quiet for a second as everyone takes that first crunchy bite, then erupts with satisfied smiles.

You can expect a straightforward, step-by-step approach that’s perfect for both new and experienced cooks. You’ll build flavor in smart ways, keep the process fuss-free, and end up with beautifully browned pork chops that feel like a treat. Pair them with a bright salad, roasted vegetables, or creamy mashed potatoes and you’re set. Plus, because the chops are baked, cleanup is a breeze and the kitchen won’t smell like a fryer. Let’s dive in together—you’ll be amazed how quickly this becomes a go-to favorite.

Why These Crispy Baked Parmesan Pork Chops Will Win You Over

There’s a lot to love here, and it’s not just the crunch. These pork chops are seasoned all the way through and baked on a rack for ultra-crisp edges with a tender center. The Parmesan adds deep savory notes and helps the crust brown beautifully, while a hint of paprika and garlic brings warmth without heat. They come together quickly with pantry staples, and the method is reliable, repeatable, and surprisingly forgiving. The result: restaurant-style texture with home-cooked comfort.

What You’ll Need for Baked Parmesan Pork Chops

• 4 boneless pork chops (about 1-inch thick, 6–8 oz each): Center-cut chops cook evenly and stay juicy; thickness matters for timing.
• Kosher salt and black pepper: Essential seasoning for the meat; salt draws out flavor, pepper adds gentle warmth.
• 1/3 cup all-purpose flour: Helps the binder cling to the chops so the crunchy coat sticks.
• 1 large egg, beaten (or 2 tbsp Dijon mustard + 1 tbsp mayonnaise): Your choice of binder—egg is classic; Dijon-mayo adds tang and helps crisping.
• 1 cup panko breadcrumbs: Larger flakes create a light, super-crunchy crust.
• 2/3 cup finely grated Parmesan cheese: Adds nutty savoriness and aids browning in the oven.
• 1 tsp garlic powder: Distributes garlic flavor evenly without risk of burning.
• 1 tsp smoked or sweet paprika: A touch of color and mellow spice; smoked paprika adds a subtle smokiness.
• 1 tsp Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried thyme): Herbal notes that complement the Parmesan.
• 1/2 tsp onion powder (optional): Adds depth and a savory edge to the coating.
• 1/4–1/2 tsp red pepper flakes (optional): For a hint of heat.
• 2 tbsp olive oil: Lightly coats the crumbs so they toast up beautifully in the oven.
• Fresh parsley, chopped: A bright finish for color and freshness.
• Lemon wedges, for serving: A squeeze at the table lifts the flavors and cuts richness.
• Cooking spray (or a touch more oil): Ensures the coating crisps and the chops don’t stick.

How to Make Crispy Baked Parmesan Pork Chops, Step by Step

1. Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup. Place a wire rack on top and lightly coat the rack with cooking spray. The rack is key—it lets hot air circulate and keeps the bottom crisp.
2. Pat the chops dry: Use paper towels to remove surface moisture. Dry meat sears and crisps better. If there’s a thick fat cap, trim it to about 1/4 inch so it doesn’t cause flare-ups or soggy spots.
3. Season the meat: Sprinkle both sides of the pork chops with kosher salt and black pepper. This seasons the interior so it tastes great even beneath the crust.
4. Set up your dredging station: In one shallow dish, add the flour. In a second, place the beaten egg (or whisk together Dijon + mayo with 1 tsp water to loosen). In a third, combine panko, Parmesan, garlic powder, paprika, Italian seasoning, optional onion powder and red pepper flakes, and olive oil. Toss the crumb mixture until evenly moistened—it should look slightly sandy and clump when pressed.
5. Coat the chops: Working one chop at a time, dredge in flour, shaking off any excess. Dip into the egg (or Dijon-mayo), letting the extra drip off. Press firmly into the Parmesan-panko mixture, coating both sides and edges. Transfer to the prepared rack. Repeat with remaining chops.
6. Lightly oil the tops: Mist or brush the coated chops with a small amount of oil. This encourages even browning and a shatteringly crisp crust.
7. Bake: Place the pan on a middle rack and bake for 10 minutes. Rotate the pan, then continue baking for another 8–12 minutes, depending on thickness. You’re aiming for an internal temperature of 145°F (63°C) in the thickest part. A thermometer makes this foolproof.
8. Optional broil for color: If you want deeper browning, switch to broil for 1–2 minutes at the end, watching closely so the coating doesn’t burn.
9. Rest briefly: Transfer the pork chops to a plate and let them rest 3–5 minutes. This keeps them juicy and allows the temperature to stabilize at a safe 145°F (63°C).
10. Finish and serve: Scatter chopped parsley over the top and serve with lemon wedges. A quick squeeze of lemon brightens the savory crust and balances richness.

Timing and Prep at a Glance

Yield: 4 servings

• Prep time: 15 minutes (includes setting up dredging stations)
• Cook time: 18–22 minutes (for 1-inch thick chops)
• Rest time: 3–5 minutes
• Total time: About 40 minutes

The chops are ready to enjoy once they’ve rested and reached 145°F (63°C) internally. Don’t skip the rest—it keeps juices where they belong. If serving with sides like roasted vegetables, pop those into the oven first, then add the pork so everything finishes together.

Pro Tips for Consistently Great Results

• Use a wire rack: Elevating the chops allows hot air to crisp all sides. It’s the easiest way to avoid soggy bottoms.
• Pat dry, then season: Water is the enemy of browning. Drying the pork ensures the crust adheres and stays crisp.
• Blend oil into the crumbs: Tossing olive oil into the panko-Parmesan mixture pre-toasts it in the oven, giving that deep, golden crunch.
• Don’t compact the coating too much: Press to adhere, but leave the crumb layer somewhat fluffy; compacted crumbs can bake up dense.
• Choose the right Parmesan: Finely grated Parm (like from a Microplane or pre-grated, not shredded) integrates better into the crumb and browns evenly.
• Thickness matters: 1-inch chops are ideal—thinner chops cook faster and can dry out, thicker ones need a few more minutes. Adjust time, not the temperature.
• Check doneness with a thermometer: Pull at 145°F (63°C). Overcooking is the fastest way to lose juiciness.
• Convection is your friend: If your oven has a convection setting, use it at 400°F (205°C) for 15–20 minutes for even crisper results.
• Flavor boosts: Add lemon zest to the crumb mixture, or swap Italian seasoning for a mix of dried basil and parsley for a brighter profile.
• Make-ahead tip: Mix the crumb coating and store it airtight for up to 3 days. Dredge and bake when you’re ready.

Nutrition at a Glance

Approximate per serving (one chop with coating):

• Calories: 500–520
• Protein: 50–52 g
• Carbohydrates: 20–22 g
• Fat: 26–28 g
• Fiber: 1–2 g
• Sodium: 700–900 mg (varies with salt and Parmesan)

These values will vary based on the exact chop size, the amount of coating that adheres, and any substitutions you make. For lighter results, reduce the olive oil in the crumb mixture slightly and use a thinner layer of coating; for lower carbs, swap panko with a finely crushed high-protein, low-carb cracker or almond flour plus extra Parmesan.

Your Questions, Answered

Can I use bone-in or thinner pork chops?

Yes. Bone-in chops work beautifully and can be even juicier, but they may take 2–4 minutes longer. Thinner chops (1/2–3/4 inch) will cook faster—start checking at 12 minutes. In all cases, rely on a thermometer and pull at 145°F (63°C) for best results.

Can I make these in an air fryer?

Absolutely. Preheat the air fryer to 400°F (205°C). Arrange coated chops in a single layer (work in batches if needed) and cook 10–14 minutes, flipping halfway, until the crust is golden and the pork is 145°F (63°C). Don’t crowd the basket—space is essential for crispness.

How should I store and reheat leftovers without losing the crunch?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat on a wire rack set over a baking sheet at 375°F (190°C) for 8–12 minutes, or in an air fryer at 360°F (182°C) for 5–7 minutes, until hot and crisp. A quick squeeze of lemon refreshes the flavors.

A Few Parting Thoughts

There’s something undeniably satisfying about pulling a tray of golden, crispy pork chops from the oven and bringing everyone to the table. This recipe proves that you don’t need complicated steps to get memorable flavor and texture—just a handful of smart techniques and a good balance of seasoning. Whether you’re feeding a busy family or hosting friends, these Crispy Baked Parmesan Pork Chops are comforting, welcoming, and wonderfully reliable.

Cook them once, and you’ll start to feel the rhythm of the process—the quick setup, the satisfying press of crumbs onto the chops, the moment the crust turns a deep, savory gold. With each batch, you’ll gain confidence and small preferences of your own, like extra lemon on top or a favorite herb blend in the coating. Most of all, enjoy the time around the table. Great food brings people together, and this dish is a warm invitation to slow down, share, and savor every crunchy, juicy bite.