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Parmesan Baked Pork Chops

Parmesan baked pork chops with a deeply crunchy parmesan-panko crust and golden bubbly edges, baked on a wire rack for crisp results. The Dijon-mayo spread helps the crust adhere, while pan juices collect underneath for extra flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

4 bone-in pork chops (1 inch thick)
  • 4 bone-in pork chops 1 inch thick
Parmesan panko crust
  • 1 cup parmesan cheese, grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
Dijon-mayo binder
  • 2 tbsp Dijon mustard
  • 2 tbsp mayonnaise
Seasoning and serving
  • salt and black pepper to taste
  • lemon wedges for serving
  • fresh parsley for serving

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep
  1. Preheat the oven to 425°F, line a sheet pan with foil, and place a wire rack on top so air circulates around the chops.
  2. In a bowl, mix the parmesan, panko, garlic powder, Italian seasoning, and smoked paprika until evenly combined.
Coat the chops
  1. Season the pork chops with salt and pepper.
  2. Stir the Dijon mustard and mayonnaise together, then spread a thin layer over the top of each chop.
  3. Press the parmesan mixture firmly onto the top and sides of each chop to form a thick, even crust.
Bake and serve
  1. Place the coated chops on the wire rack and bake at 425°F for 22–25 minutes, until the crust is deeply golden and bubbly and the internal temperature reaches 145°F.
  2. Rest the chops for 3 minutes so the juices settle, then garnish with fresh parsley and serve with lemon wedges.

Notes

For maximum crunch, keep the crust firmly pressed to the meat (especially the edges) and bake on the wire rack so steam can vent. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 400°F until warmed through and the crust re-crispens. Freezing is not recommended because the crust can soften. Dietary swap: use gluten-free panko to make the crust gluten-free while keeping the same method.