Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork chops, 1-inch thick (about 2 lb / 900 g total)
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 2 tsp Dijon mustard
- 1/2 cup (50 g) panko breadcrumbs
- 1/2 cup (50 g) finely grated Parmesan cheese
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, finely minced
- 1 tbsp chopped fresh parsley
Do This
- 1. Heat oven to 425°F (220°C). Line a sheet pan with foil; set a wire rack on top.
- 2. Pat chops dry. Season with salt, pepper, garlic powder, and paprika.
- 3. Mix panko, Parmesan, melted butter, minced garlic, and parsley.
- 4. Brush tops of chops with Dijon; press topping firmly onto each chop.
- 5. Bake 16–20 minutes, until the thickest part hits 145°F (63°C).
- 6. Broil 1–2 minutes to crisp (watch closely). Rest 5 minutes, then serve.
Why You’ll Love This Recipe
- Big flavor, simple method: a buttery garlic-Parmesan topping does the heavy lifting.
- Juicy pork chops: high-heat baking plus a quick rest keeps them tender.
- Lightly crisp crust: panko + Parmesan turn golden and savory under a short broil.
- Weeknight-friendly: ready in under 40 minutes with pantry staples.
Grocery List
- Produce: garlic (2 cloves), fresh parsley (small bunch)
- Dairy: Parmesan cheese, unsalted butter
- Meat: 4 bone-in pork chops (about 1-inch thick)
- Pantry: panko breadcrumbs, Dijon mustard, kosher salt, black pepper, garlic powder, smoked paprika (optional)
Full Ingredients
Pork Chops
- 4 bone-in pork chops, 1-inch thick (about 2 lb / 900 g total; ideally center-cut)
- 1 1/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional, for a subtle smoky warmth)
Garlic Parmesan Topping
- 1/2 cup (50 g) panko breadcrumbs
- 1/2 cup (50 g) finely grated Parmesan cheese (use grated, not shredded, for best crust coverage)
- 2 tbsp (28 g) unsalted butter, melted
- 2 cloves garlic, finely minced (about 2 tsp)
- 1 tbsp chopped fresh parsley
To Help the Topping Stick
- 2 tsp Dijon mustard
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 (220°C). Line a rimmed sheet pan with foil for easy cleanup, then place a wire rack on top. The rack helps hot air circulate so the chops cook evenly and the topping stays crisp instead of steaming.
Step 2: Dry and season the pork chops
Pat the pork chops very dry with paper towels (this is key for good browning). Season both sides with 1 1/4 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika (if using). Place the chops on the rack with a little space between each one.
Step 3: Make the garlic Parmesan topping
In a small bowl, combine 1/2 cup panko, 1/2 cup finely grated Parmesan, 2 tbsp melted butter, 2 minced garlic cloves, and 1 tbsp chopped parsley. Stir until the mixture looks evenly moistened and crumbly. If it seems dry, mix in 1 additional teaspoon melted butter (only if needed).
Step 4: Add a thin “glue” layer for the crust
Brush the top side of each chop with about 1/2 tsp Dijon mustard (a very thin layer). This helps the topping adhere without making the crust heavy, and the mustard flavor bakes into the background.
Step 5: Press on the topping
Spoon the topping evenly over the top of each chop (about 2 to 3 tablespoons per chop). Use your fingers to press it firmly into an even layer so it bakes into a cohesive crust rather than falling off when sliced.
Step 6: Bake until juicy and perfectly cooked
Bake at 425°F (220°C) for 16–20 minutes, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Avoid touching the bone with the thermometer, which can give a false reading.
Step 7: Broil to lightly crisp, then rest
Switch the oven to broil (high) and broil for 1–2 minutes to deepen the golden color and lightly crisp the top. Stay close; the crust can go from perfect to too dark quickly.
Remove from the oven and let the pork chops rest for 5 minutes before serving. Resting keeps the juices in the meat and makes the chops noticeably more tender.
Pro Tips
- Choose the right chop: A 1-inch thick chop is ideal here; thinner chops cook too fast and can dry out before the crust browns.
- Use finely grated Parmesan: It melts into the panko and creates a tighter crust than thicker shreds.
- Press the topping firmly: Gentle pressing helps it “set” as it bakes so you get a crust that slices cleanly.
- Trust the thermometer: Pull at 145°F (63°C) and rest. Overcooking is the main reason pork chops turn tough.
- Broil briefly (and watch closely): That last 1–2 minutes is where the topping turns crisp and deeply savory.
Variations
- Lemony herb crust: Add 1 tsp finely grated lemon zest to the topping and swap parsley for 1 tsp chopped fresh thyme.
- Spicy garlic Parmesan: Add 1/4 tsp crushed red pepper flakes to the topping and a pinch of cayenne to the pork seasoning.
- Extra-crispy: Replace 2 tbsp butter with 1 1/2 tbsp butter + 1/2 tbsp olive oil for a slightly crunchier finish.
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.
Reheat (best method): Warm on a sheet pan in a 350°F (175°C) oven for 10–12 minutes, or until heated through. For a crisper top, broil for 30–60 seconds at the end.
Make-ahead: Mix the topping up to 24 hours ahead and refrigerate in a covered container. For easiest pressing, let it sit at room temperature for 10 minutes before using.
Freezing: Not ideal for best texture (the crust softens), but you can freeze cooked chops for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Nutrition (per serving)
Approximate, based on 1 pork chop with topping: 520 calories, 39 g protein, 30 g fat, 18 g carbohydrates, 2 g fiber, 2 g sugar, 780 mg sodium.
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