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Baked Garlic Parmesan Pork Chops

Garlic parmesan pork chops baked until the parmesan crust turns deep golden and crumbly, with tender pork cooked to 145°F. This easy Italian baked pork chops method uses a thick garlic-parmesan topping that browns perfectly in the oven.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Baked Garlic Parmesan Pork Chops
  • 4 boneless pork chops 1 inch thick
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 0.5 cup parmesan cheese, grated
  • 0.33 cup panko breadcrumbs
  • 3 garlic, minced cloves
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 fresh parsley for serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and line a sheet pan with parchment to prevent sticking.
  2. Spread mayonnaise and Dijon over both sides of each pork chop.
Build the parmesan crust
  1. Combine parmesan, panko, minced garlic, Italian seasoning, garlic powder, salt, and pepper until evenly mixed.
  2. Press the parmesan mixture firmly onto both sides of each pork chop so the crust clings.
Bake and finish
  1. Bake for 18–22 minutes at 425°F until the crust is deep golden and the pork reaches 145°F internally.
  2. Rest the pork chops for 3 minutes, then garnish with fresh parsley and serve with lemon wedges.

Notes

For maximum crust, press the parmesan-panko mixture firmly so it adheres, and avoid moving the chops during baking so the crust browns. Store leftovers in the refrigerator up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended for best crust texture. For a lower-fat option, swap mayonnaise for Greek yogurt to keep a tangy topping while reducing calories.