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Crispy Baked Parmesan Pork Chops

Crispy baked parmesan pork chops with a golden panko-parmesan crust bake until deep golden and crackly, with juicy pork at 145°F. Easy pork chop dinner featuring Italian seasoning and a Dijon-mayo binder for maximum crunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Boneless pork chops
  • 4 boneless pork chops 3/4 inch thick
Mustard-mayo binder
  • 2 tbsp Dijon mustard
  • 1 tbsp mayonnaise
Parmesan panko crust
  • 1 cup panko breadcrumbs
  • 0.5 cup parmesan cheese, grated
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.25 salt and pepper to taste
For baking and serving
  • 1 s olive oil spray lightly
  • 1 lemon wedges for serving
  • 1 fresh parsley for serving

Equipment

  • 1 sheet pan

Method
 

Prep the oven and baking sheet
  1. Preheat oven to 425°F and line a baking sheet with parchment so the chops bake evenly under a crisp crust.
Make the mustard-mayo mixture
  1. Mix Dijon mustard and mayonnaise until smooth so it acts as a binder for the coating.
Build the parmesan panko coating
  1. In a second bowl, combine panko, parmesan, garlic powder, Italian seasoning, salt, and pepper.
  2. Stir until the seasoning is evenly distributed for consistent flavor throughout the crust.
Coat the pork chops
  1. Season pork chops with salt and pepper, then spread the mustard-mayo mixture over both sides.
  2. Press the parmesan panko mixture firmly onto both sides to form a thick, adherent crust.
Bake until deep golden and cooked through
  1. Place pork chops on the baking sheet and spray lightly with olive oil for extra browning.
  2. Bake 18–20 minutes at 425°F until the crust is deep golden and the pork reaches 145°F.
Rest and serve
  1. Rest the pork chops 3 minutes to help retain juiciness before slicing.
  2. Serve with lemon wedges and fresh parsley, with the crunchy crust on display.

Notes

For the crispiest coating, press the panko-parmesan mixture firmly so it adheres in an even layer, then avoid flipping during baking. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan at 400°F until warmed through. Freezing is not recommended because the crust softens. For a gluten-free version, swap panko for a gluten-free panko-style breadcrumb blend.