Oven-Baked Parmesan Breaded Pork Chops

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 (about 1 inch thick; bone-in or boneless, 8–10 oz each)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon Dijon mustard
• 1 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 tablespoons olive oil (or melted butter)
• Cooking spray or 1 tablespoon oil for the rack
• To serve (optional): mashed potatoes or steamed green beans

Do This

• 1. Heat oven to 425°F. Set a wire rack on a sheet pan and grease it.
• 2. Pat pork chops dry. Set up 3 bowls: flour; eggs + Dijon; panko + Parmesan + seasonings + olive oil.
• 3. Dredge each chop in flour, dip in egg, then press firmly into breadcrumb mixture.
• 4. Place on rack. Lightly spray tops with cooking spray for extra crunch.
• 5. Bake 18–22 minutes until golden and the thickest part reaches 145°F.
• 6. Rest 5 minutes. Serve with mashed potatoes or green beans.

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Why You’ll Love This Recipe

• Crunchy, golden crust from panko and Parmesan without frying.
• Juicy pork chops every time thanks to a hot oven and a quick rest.
• Simple pantry seasonings give big, savory flavor.
• Perfect with classic sides like mashed potatoes or green beans.

Grocery List

• Produce: green beans (optional), potatoes (optional), fresh parsley or lemon (optional)
• Dairy: Parmesan cheese, butter (optional for mashed potatoes)
• Pantry: panko breadcrumbs, all-purpose flour, Dijon mustard, olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme

Full Ingredients

For the oven-baked Parmesan breadcrumb pork chops

• Pork chops: 4 pork chops, about 1 inch thick (bone-in or boneless; 8–10 oz each)
• Flour dredge: 1/2 cup all-purpose flour
• Egg wash: 2 large eggs
• Flavor booster: 1 tablespoon Dijon mustard
• Crunchy coating: 1 cup panko breadcrumbs
• Cheese: 1/2 cup finely grated Parmesan cheese
• Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme
• For browning and crispness: 2 tablespoons olive oil (or 2 tablespoons melted unsalted butter)
• For the pan: cooking spray or 1 tablespoon oil (to grease the rack)

Optional: Simple mashed potatoes (serves 4)

• 2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 1/2 teaspoons kosher salt (for the cooking water)
• 4 tablespoons unsalted butter
• 1/2 cup whole milk (heated)
• 1/4 teaspoon black pepper (plus more to taste)

Optional: Quick green beans (serves 4)

• 1 lb green beans, trimmed
• 1 tablespoon olive oil (or 2 tablespoons butter)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice (optional, for serving)

Step-by-Step Instructions

Step 1: Preheat the oven and set up a crisping rack

Preheat your oven to 425°F. Place a wire rack on top of a rimmed baking sheet (this lets hot air circulate so the coating gets crispy). Grease the rack with cooking spray or brush with about 1 tablespoon oil.

Step 2: Dry the pork chops for better browning

Pat the pork chops dry on all sides with paper towels. This is a small step that makes a big difference: drier meat helps the flour stick and encourages a crisp, golden crust.

Step 3: Mix the crunchy Parmesan breadcrumb coating

In a shallow bowl, combine:

• 1 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme

Drizzle in 2 tablespoons olive oil (or melted butter) and stir until the crumbs look evenly moistened and slightly clumpy. This helps the crust brown beautifully in the oven.

Step 4: Set up the breading line

Set out three shallow bowls:

1. Flour: Add 1/2 cup all-purpose flour to the first bowl.
2. Egg wash: Whisk 2 large eggs with 1 tablespoon Dijon mustard in the second bowl until smooth.
3. Crumbs: Put the Parmesan breadcrumb mixture in the third bowl.

Step 5: Coat the pork chops (press firmly)

Coat one pork chop at a time:

1. Dredge in flour, shaking off the excess.
2. Dip into the egg mixture, letting extra drip off.
3. Press firmly into the breadcrumb-Parmesan mixture on both sides. Really press so the coating adheres well.

Place each coated chop on the prepared wire rack, leaving a little space between them.

Step 6: Bake until golden and juicy

Lightly spray the tops of the breaded chops with cooking spray (optional, but it helps them crisp and brown).

Bake at 425°F for 18–22 minutes, or until the crust is deep golden and a thermometer inserted into the thickest part reads 145°F.

Timing note: Thicker, bone-in chops often take closer to 22 minutes. Boneless chops may be done around 18–20 minutes. Temperature is the most reliable guide.

Step 7: Rest, then serve with your favorite side

Remove the pan from the oven and let the pork chops rest on the rack for 5 minutes. Resting keeps the juices in the meat instead of spilling onto the plate.

Serve hot with mashed potatoes or green beans.

Pro Tips

• Use a thermometer: Pull the chops right at 145°F, then rest 5 minutes. This keeps them juicy.
• Don’t skip the rack: Baking on a wire rack helps the bottom stay crisp instead of getting steamy.
• Press the crumbs in: Firm pressure helps the coating stick and prevents bare spots.
• Choose the right thickness: Aim for 1-inch-thick chops for the best balance of crisp exterior and juicy center.
• Parmesan matters: Finely grated Parmesan blends into the crumbs and browns evenly. Coarsely shredded cheese can make uneven patches.

Variations

• Herby lemon version: Add 1 teaspoon lemon zest to the breadcrumb mixture and finish with 1 teaspoon lemon juice over each chop.
• Spicy version: Add 1/2 teaspoon cayenne pepper to the breadcrumb mixture.
• Gluten-free version: Use gluten-free panko and replace the flour with a gluten-free all-purpose blend.

Storage & Make-Ahead

Cool leftovers for 20–30 minutes, then refrigerate in an airtight container for up to 3 days. Reheat on a wire rack on a sheet pan at 375°F for 10–12 minutes, or until warmed through and crisp again. Microwaving works for speed, but the crust will soften.

Make-ahead tip: Mix the breadcrumb-Parmesan coating up to 2 days in advance and store it in an airtight container at room temperature. Bread the chops right before baking for the crispiest result.

Nutrition (per serving)

Approximate (pork chops with coating only; excludes sides): 480 calories, 36 g protein, 24 g carbohydrates, 26 g fat, 7 g saturated fat, 820 mg sodium, 1 g fiber, 2 g sugars. Values vary by chop size and brand of breadcrumbs/Parmesan.