I’m sharing Parmesan Crusted Pork Chops made in the oven without frying, and the pantry-friendly trick I use to get reliably great results on busy weeknights.

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I love a recipe that looks fried but isnt. These Baked Parmesan Crusted Pork Chops are juicy inside with a crunchy shell and skip the usual frying.

I riffed on familiar ideas like Baked Pork Chops With Bread Crumbs and even the trendier Parmesan Crusted Pork Chops Keto spin to keep things simple but exciting. Using panko breadcrumbs and freshly grated Parmesan cheese gives a crackly, savory crust that makes you wonder how it stayed in the oven the whole time.

I cant promise they wont disappear fast, but youll want to serve them again, soon.

Ingredients

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Pork chops: rich in protein and B vitamins, can be higher in saturated fat.
Parmesan: salty, calcium rich, adds umami and savory depth, it’s a little fatty.
Panko breadcrumbs: airy crunch, mostly carbs, helps crust hold, can soak oils.
Egg: binder, adds protein and moisture, helps crust stick, simple pantry staple.
Olive oil or butter: adds browning and flavor, provides healthy fats or richer taste.
Flour: light coating, helps breading adhere, mostly carbs but small protein amount.
Italian seasoning: herbs add aroma and sodium free flavor, low calories but big taste.

Ingredient Quantities

4 boneless pork chops, about 1 inch thick (roughly 1 1/4 to 1 1/2 lb total)

3/4 cup panko breadcrumbs

1/2 cup freshly grated Parmesan cheese

1/4 cup all purpose flour

1 large egg

2 tablespoons milk

2 tablespoons olive oil or melted butter

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried Italian seasoning or dried oregano

1/2 teaspoon paprika

Optional: chopped fresh parsley and lemon wedges for serving

How to Make this

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1. Preheat oven to 400°F and set a wire rack on a rimmed baking sheet (parchment under the rack makes cleanup easy). Pat the 4 boneless pork chops dry with paper towels, and if theyre uneven, gently pound to about 1 inch thick. Season both sides with about half the 1 teaspoon salt and half the 1/2 teaspoon pepper.

2. Arrange three shallow dishes: 1/4 cup all purpose flour in the first, whisk 1 large egg with 2 tablespoons milk in the second, and in the third combine 3/4 cup panko breadcrumbs, 1/2 cup freshly grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon dried Italian seasoning (or oregano), 1/2 teaspoon paprika and the remaining salt and pepper.

3. Pour 2 tablespoons olive oil or melted butter into the panko-Parmesan mix and toss until the crumbs are evenly moistened; this helps the crust brown and stick better.

4. Dredge each chop in flour, shake off excess, dip into the egg-milk wash, then press firmly into the panko-Parmesan mixture so the coating adheres well. Make sure edges are coated too.

5. Place the coated chops on the prepared rack. If you want an extra-secure crust, press more crumbs onto spots that look thin. Let them rest 5 to 10 minutes in the fridge if you have time; it makes the coating stick better.

6. Lightly drizzle a little extra olive oil or brush melted butter over the tops, or spray with cooking spray; this promotes a golden crisp without frying.

7. Bake on the center rack for about 18 to 22 minutes, flipping once halfway through for even color, until a meat thermometer reads 145°F at the thickest part.

8. Remove from oven and tent loosely with foil, let chops rest 3 to 5 minutes so juices redistribute and the temperature evens out.

9. Serve hot with optional chopped fresh parsley and lemon wedges for squeezing over the top. Enjoy the crispy outside and juicy inside.

Equipment Needed

1. Rimmed baking sheet with a wire rack (parchment under the rack makes cleanup easy)
2. Cutting board, paper towels, and a meat mallet or heavy skillet to pound chops even
3. Three shallow dishes or bowls for the flour, egg wash, and panko-Parmesan mix
4. Measuring cups and measuring spoons
5. Whisk or fork for the egg wash
6. Pastry brush or oil mister or a spray bottle of cooking spray
7. Tongs or a spatula for flipping and moving chops
8. Instant read meat thermometer to check for 145°F
9. Oven mitts or heatproof gloves for handling the hot tray

FAQ

Q: Can I prep these ahead of time? A: Yes. You can bread the chops and keep them covered in the fridge for up to 24 hours. For longer storage freeze them on a tray until solid, then bag for up to 1 month. Bake from frozen but add 5 to 10 extra minutes.

Q: How do I keep the pork chops juicy? A: Brine them quick for 15 to 30 minutes in salted water or just salt them 30 minutes before cooking. Pound to an even thickness so they cook evenly, pull them at 145°F (63°C) and let rest 3 minutes. Don’t overcook or they’ll be dry.

Q: Can I use bone-in or thicker chops? A: Yes, but increase cook time. Bone-in or 1 1/2 inch chops usually need 20 to 30 minutes at 400 to 425°F (200 to 220°C). Use a meat thermometer to be sure.

Q: How do I make the crust extra crispy? A: Bake on a wire rack set over a sheet pan so hot air circulates, press the panko-parmesan firmly onto the chops, and brush the crust with oil or melted butter. If needed give it 1 to 2 minutes under the broiler at the end but watch it closely.

Q: Any good substitutions for panko or flour? A: For gluten free use crushed gluten-free panko or almond flour. For low carb swap panko with crushed pork rinds or finely ground almonds. Parmesan still helps bind and flavor the crust.

Q: How should I store and reheat leftovers? A: Refrigerate up to 3 to 4 days. Reheat in a 325 to 350°F (160 to 175°C) oven on a rack so the crust stays crisp, about 10 to 15 minutes. Microwaving makes the crust soggy, so avoid it if you want crunch.

Baked Parmesan Crusted Pork Chops Recipe Substitutions and Variations

Panko breadcrumbs: use regular breadcrumbs, crushed cornflakes, or crushed pretzels. Regular crumbs won’t brown as well, so toss with a tsp of oil or bump the oven temp a bit to crisp them up.
Parmesan cheese: swap with Pecorino Romano or Asiago for a similar salty, nutty punch. If you need dairy-free try 2 tbsp nutritional yeast mixed into the crumbs.
All purpose flour: use cornstarch for a lighter, extra-crispy crust, or a 1-to-1 gluten free flour blend. Almond flour works too but it browns faster, so keep an eye on it.
Egg: replace with about 1/4 cup buttermilk or thinned plain yogurt to help the crumbs stick. For an egg-free option use 3 tbsp aquafaba or a couple tablespoons of mayo thinned with water.

Pro Tips

– Dry-salt the chops ahead of time, like 30 to 60 minutes before you bread them. It firms the meat and seasons it all the way through, so they stay juicier, you wont need to over-salt the crust later.

– Chill the chops after breading, even just 10 minutes in the fridge. The coating sticks much better when it sets, so fewer crumbs fall off while baking.

– Don’t be shy with fat in the crumbs, a tablespoon or two of melted butter plus the olive oil in the mix helps the panko brown and taste nutty. Also give the tops a light spray or brush of oil right before baking so they crisp up without frying.

– Use an instant-read thermometer and watch for carryover. Pull the chops at about 140 to 142°F and tent them for 3 to 5 minutes so they reach 145°F while staying moist, instead of overcooking them in the oven.

– Let them rest before slicing and cut against the grain, squeeze a lemon over the top when serving. Little acid brightens the crust and makes the pork taste way fresher.

Baked Parmesan Crusted Pork Chops Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing Parmesan Crusted Pork Chops made in the oven without frying, and the pantry-friendly trick I use to get reliably great results on busy weeknights.

Servings

servings

Calories

469

kcal

Equipment: 1. Rimmed baking sheet with a wire rack (parchment under the rack makes cleanup easy)
2. Cutting board, paper towels, and a meat mallet or heavy skillet to pound chops even
3. Three shallow dishes or bowls for the flour, egg wash, and panko-Parmesan mix
4. Measuring cups and measuring spoons
5. Whisk or fork for the egg wash
6. Pastry brush or oil mister or a spray bottle of cooking spray
7. Tongs or a spatula for flipping and moving chops
8. Instant read meat thermometer to check for 145°F
9. Oven mitts or heatproof gloves for handling the hot tray

Ingredients

4 boneless pork chops, about 1 inch thick (roughly 1 1/4 to 1 1/2 lb total)
3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup all purpose flour
1 large egg
2 tablespoons milk
2 tablespoons olive oil or melted butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried Italian seasoning or dried oregano
1/2 teaspoon paprika
Optional: chopped fresh parsley and lemon wedges for serving

Directions

Preheat oven to 400°F and set a wire rack on a rimmed baking sheet (parchment under the rack makes cleanup easy). Pat the 4 boneless pork chops dry with paper towels, and if theyre uneven, gently pound to about 1 inch thick. Season both sides with about half the 1 teaspoon salt and half the 1/2 teaspoon pepper.
Arrange three shallow dishes: 1/4 cup all purpose flour in the first, whisk 1 large egg with 2 tablespoons milk in the second, and in the third combine 3/4 cup panko breadcrumbs, 1/2 cup freshly grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon dried Italian seasoning (or oregano), 1/2 teaspoon paprika and the remaining salt and pepper.
Pour 2 tablespoons olive oil or melted butter into the panko-Parmesan mix and toss until the crumbs are evenly moistened; this helps the crust brown and stick better.
Dredge each chop in flour, shake off excess, dip into the egg-milk wash, then press firmly into the panko-Parmesan mixture so the coating adheres well. Make sure edges are coated too.
Place the coated chops on the prepared rack. If you want an extra-secure crust, press more crumbs onto spots that look thin. Let them rest 5 to 10 minutes in the fridge if you have time; it makes the coating stick better.
Lightly drizzle a little extra olive oil or brush melted butter over the tops, or spray with cooking spray; this promotes a golden crisp without frying.
Bake on the center rack for about 18 to 22 minutes, flipping once halfway through for even color, until a meat thermometer reads 145°F at the thickest part.
Remove from oven and tent loosely with foil, let chops rest 3 to 5 minutes so juices redistribute and the temperature evens out.
Serve hot with optional chopped fresh parsley and lemon wedges for squeezing over the top. Enjoy the crispy outside and juicy inside.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 215g
Total number of serves: 4
Calories: 469kcal
Fat: 28.1g
Saturated Fat: 8.65g
Trans Fat: 0.2g
Polyunsaturated: 2.8g
Monounsaturated: 9.5g
Cholesterol: 171mg
Sodium: 912mg
Potassium: 611mg
Carbohydrates: 15.5g
Fiber: 0.5g
Sugar: 0.5g
Protein: 50g
Vitamin A: 150IU
Vitamin C: 0.5mg
Calcium: 177mg
Iron: 1.8mg

Baked Parmesan Crusted Pork Chops Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Baked Parmesan Crusted Pork Chops Recipe Substitutions and Variations

Pro Tips