Baked Pork Chops With Crispy Mayo Breadcrumb Crust

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 18–22 minutes
• Total Time: 33–37 minutes

Quick Ingredients

• 4 boneless pork chops (about 6 oz each, 1 inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tbsp lemon juice
• 1/3 cup finely grated Parmesan cheese
• 3/4 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley (optional)
• 1 tbsp olive oil or melted butter (for extra-crispy topping)

Do This

• 1. Heat oven to 425°F. Line a sheet pan with foil and lightly oil it.
• 2. Pat chops dry; season with salt, pepper, and smoked paprika.
• 3. Mix mayo, Dijon, garlic powder, lemon juice, Parmesan.
• 4. Spread mayo mixture on top of each chop; press on panko (toss panko with olive oil/butter if you want extra crunch).
• 5. Bake 18–22 minutes until pork hits 145°F internal.
• 6. Broil 1–2 minutes to deepen browning (watch closely). Rest 5 minutes and serve.

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Why You’ll Love This Recipe

• The mayo layer keeps pork chops juicy while the crumb topping turns lightly crisp.
• Big flavor with simple ingredients you may already have.
• Bakes hands-off in under 25 minutes, with an optional quick broil for extra color.
• Easy to scale up for family dinners and leftovers.

Grocery List

• Produce: 1 lemon, fresh parsley (optional)
• Dairy: Parmesan cheese
• Pantry: mayonnaise, panko breadcrumbs, Dijon mustard, garlic powder, smoked paprika, kosher salt, black pepper, olive oil (or butter)

Full Ingredients

Pork

• 4 boneless pork chops (about 6 oz each, 1 inch thick)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Mayonnaise-Parmesan Base

• 2/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tbsp lemon juice
• 1/3 cup finely grated Parmesan cheese

Breadcrumb Topping

• 3/4 cup panko breadcrumbs
• 1 tbsp olive oil or 1 tbsp melted butter (optional, but helps the topping brown more deeply)
• 2 tbsp chopped fresh parsley (optional, for a fresh finish)

Optional for Serving

• Lemon wedges
• Roasted vegetables, mashed potatoes, or a simple green salad

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Position a rack in the center of the oven and preheat to 425°F. Line a rimmed sheet pan with foil (for easy cleanup) and lightly oil it, or use parchment paper.

If you prefer, you can also bake the chops in a large oven-safe skillet; just lightly oil the skillet before adding the pork.

Step 2: Dry and season the pork chops

Pat the pork chops dry with paper towels (this helps the topping adhere and improves browning). Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.

Arrange the chops on the prepared pan with a little space between each one so heat can circulate.

Step 3: Make the mayonnaise-Parmesan mixture

In a small bowl, stir together:

2/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tbsp lemon juice, and 1/3 cup finely grated Parmesan.

The mixture should be thick and spreadable. If it seems very stiff, stir in 1 tsp water to loosen it slightly.

Step 4: Add the topping in two layers (for the best crust)

In a second bowl, combine 3/4 cup panko breadcrumbs with 1 tbsp olive oil or 1 tbsp melted butter (optional but recommended for deeper browning). Toss until the crumbs look evenly moistened.

Spoon the mayo-Parmesan mixture over the top of each pork chop and spread it into an even layer (about 1/4 inch thick). Then sprinkle the panko over each chop and gently press so the crumbs adhere.

Step 5: Bake until juicy and safely done

Bake at 425°F for 18–22 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F.

Timing depends on thickness. For chops thinner than 1 inch, begin checking at 15 minutes. For thicker chops, they may need 23–26 minutes.

Step 6: Broil briefly for extra crisp (optional, but great)

If you want a more golden, lightly crisp crust, switch the oven to broil (high) and broil for 1–2 minutes. Keep a close eye on the topping; panko can go from golden to dark quickly.

Step 7: Rest, finish, and serve

Remove the chops from the oven and let them rest on the pan for 5 minutes. Resting helps the juices redistribute so the meat stays moist.

Sprinkle with 2 tbsp chopped fresh parsley (optional). Serve hot with lemon wedges for squeezing over the top.

Pro Tips

• Use a thermometer: Pull at 145°F and rest 5 minutes for juicy pork that’s not overcooked.
• Panko browns better with fat: Tossing panko with 1 tbsp olive oil or 1 tbsp melted butter helps it crisp and color more evenly.
• Pat the pork dry first: This simple step helps the seasoning stick and prevents the topping from sliding.
• Don’t smother the sides: Keep the mayo layer mostly on top of each chop to preserve airflow and improve browning.
• Make cleanup easy: Foil plus a light oiling keeps the crust from sticking to the pan.

Variations

• Ranch-style crust: Add 1 tsp dried dill and 1 tsp onion powder to the mayo mixture.
• Spicy version: Add 1/2 tsp cayenne to the panko and stir 1–2 tsp hot sauce into the mayo mixture.
• Herb-lemon breadcrumb: Add 1 tsp lemon zest and 1 tsp dried Italian seasoning to the panko mixture for a brighter flavor.

Storage & Make-Ahead

Cool leftovers to room temperature (no longer than 2 hours), then refrigerate in an airtight container for up to 3 days. Reheat on a sheet pan at 350°F for 10–12 minutes, or until warmed through; this helps re-crisp the topping better than the microwave.

Make-ahead option: Mix the mayo-Parmesan base up to 2 days in advance and refrigerate. When ready to cook, season the pork, spread on the mayo mixture, add panko, and bake.

Nutrition (per serving)

Approximate (will vary by brand and chop size): 510 calories, 38 g protein, 35 g fat, 10 g carbohydrates, 1 g fiber, 2 g sugar, 860 mg sodium.