Oven-Baked Pork Chops with Buttery Herb Cracker Crust

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 40 minutes (includes 5 minutes resting)

Quick Ingredients

• 4 pork chops (boneless or bone-in, 1 inch thick; about 8 oz each)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons Dijon mustard
• 1 tablespoon mayonnaise
• 24 buttery round crackers (about 1 cup / 30 g), crushed
• 3 tablespoons unsalted butter, melted
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon paprika

Do This

• 1) Heat oven to 425°F and line a sheet pan (add a rack if you have one).
• 2) Pat chops dry; season with salt, pepper, and garlic powder.
• 3) Mix crushed crackers with melted butter, parsley, thyme, rosemary, and paprika.
• 4) Stir Dijon and mayonnaise together; spread a thin layer on top of each chop.
• 5) Press cracker mixture firmly onto the mustard layer to form a thick crust.
• 6) Bake 18–22 minutes, until chops reach 145°F internal; broil 1–2 minutes if needed for extra color.
• 7) Rest 5 minutes, then serve while the crust is crisp and the pork is juicy.

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Why You’ll Love This Recipe

• The buttery cracker crust turns deeply golden and helps protect the pork from drying out.
• Everything bakes in the oven, so you get a crisp topping without standing over the stove.
• Dijon adds tang and acts like glue, keeping the crust where it belongs.
• Herbs and paprika make it taste like a special-occasion dinner with everyday ingredients.

Grocery List

• Produce: Fresh parsley
• Dairy: Unsalted butter, mayonnaise
• Pantry: Buttery round crackers (Ritz-style), Dijon mustard, olive oil, kosher salt, black pepper, garlic powder, dried thyme, dried rosemary, paprika
• Meat: Pork chops (boneless or bone-in, 1-inch thick)

Full Ingredients

Pork Chops

• 4 pork chops (boneless or bone-in, 1 inch thick; about 8 oz / 225 g each)
• 1 tablespoon olive oil (for greasing the pan or rack)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder

Dijon “Glue” Layer

• 2 tablespoons Dijon mustard
• 1 tablespoon mayonnaise

Buttery Cracker & Herb Crust

• 24 buttery round crackers (about 1 cup / 30 g when crushed)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed between your fingers
• 1/2 teaspoon paprika

Optional for Serving

• Lemon wedges
• Extra chopped parsley

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Set your oven to 425°F with a rack in the center position. Line a rimmed sheet pan with foil or parchment for easy cleanup. If you have an oven-safe wire rack, place it on the sheet pan and lightly brush it with 1 tablespoon olive oil. (The rack helps air circulate so the crust stays crisper.)

Step 2: Dry and season the pork chops

Pat the pork chops very dry on all sides with paper towels. This is a big deal for browning and helps the topping cling.

Season both sides evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.

Step 3: Make the cracker-and-herb topping

Crush the crackers into small crumbs (not dust) using a zip-top bag and a rolling pin, or pulse briefly in a food processor. You want a mix of fine crumbs and a few small bits for extra crunch.

In a bowl, stir together the crushed crackers, 3 tablespoons melted butter, 2 tablespoons chopped parsley, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/2 teaspoon paprika. Mix until the crumbs look evenly moistened and “sandy.”

Step 4: Mix the Dijon layer and coat the tops

In a small bowl, mix 2 tablespoons Dijon mustard with 1 tablespoon mayonnaise until smooth. The mustard brings flavor and the mayo adds a little richness and helps prevent the topping from drying out.

Place the pork chops on the prepared rack (or directly on the lined sheet pan). Spread the Dijon mixture in an even layer over the top of each chop (about 3/4 teaspoon per chop). Keep the sides mostly clean so any drips don’t burn.

Step 5: Press on a thick, even crust

Spoon the cracker mixture over each chop and press gently but firmly so it adheres well. Aim for a thick, even layer; don’t be shy here, because this is what turns golden and helps lock in moisture.

If any crumbs fall onto the pan, nudge them back on top of the chops so they toast where they belong.

Step 6: Bake until juicy and safely cooked

Bake at 425°F for 18–22 minutes, depending on thickness. Start checking at 18 minutes.

The most reliable way to keep pork chops juicy is using a thermometer: remove the chops when the thickest part reads 145°F. Insert the probe from the side so you’re measuring the center, not the crust.

Step 7: Broil briefly for deeper color (optional) and rest

If your crust isn’t as golden as you’d like, broil on high for 1–2 minutes, watching closely. The topping can go from perfect to too dark quickly.

Transfer chops to a plate and let them rest for 5 minutes. Resting keeps the juices in the meat instead of running out when you cut.

Pro Tips

• Choose thicker chops: A 1-inch chop stays much juicier than thin-cut pork and is more forgiving.
• Dry the surface well: Patting dry helps seasoning stick and reduces steaming, which can soften the crust.
• Crumb texture matters: Avoid turning crackers into powder. A little chunkiness makes the topping crunchier.
• Use a thermometer: Pull at 145°F and rest 5 minutes for moist pork.
• Rack if you can: Baking on a rack improves airflow and helps the underside cook evenly without getting soggy.

Variations

• Parmesan herb crust: Add 1/4 cup (25 g) finely grated Parmesan to the crumb mixture and reduce salt to 3/4 teaspoon.
• Spicy version: Add 1/4 teaspoon cayenne to the crumbs and swap Dijon for spicy brown mustard.
• Garlic-forward: Add 1 teaspoon minced fresh garlic to the melted butter before mixing with crumbs (or add 1/2 teaspoon extra garlic powder).

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat (best for keeping the crust crisp): Warm on a sheet pan in a 300°F oven for 10–14 minutes, or until the center reaches 140°F. Avoid the microwave if you can; it softens the crust.

Make-ahead option: Mix the cracker-herb topping up to 2 days ahead and refrigerate it in a sealed container. When ready to cook, melt the butter and mix it in (or re-mix with a quick drizzle of melted butter) right before topping the chops for the best crunch.

Nutrition (per serving)

Approximate (1 pork chop with crust): 480 calories, 38 g protein, 30 g fat, 12 g carbohydrates, 2 g fiber, 3 g sugar, 760 mg sodium.