Baked Garlic Parmesan Pork Chops

Baked Garlic Parmesan Pork Chops

Garlic parmesan pork chops baked with a thick, golden crust of browned parmesan and panko for juicy, tender pork. This easy Italian baked pork chop dinner gets crispy-crust texture in about 22 minutes at high heat.

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Prep Time 10

Cook Time 22

Resting 3

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: Italian-American

Ingredients Equipment Method Notes

Ingredients

Boneless pork chops

4 boneless pork chops (1 inch thick)

Garlic parmesan crust

3 tbsp mayonnaise
1 tbsp Dijon mustard
0.5 cup parmesan cheese, grated
0.33 cup panko breadcrumbs
3 garlic, minced
1 tsp Italian seasoning
1 tsp garlic powder
0.5 Salt and pepper to taste

Serving

1 Fresh parsley
1 lemon wedges

Equipment

1 sheet pan

Method

Preheat and prep pan

Preheat oven to 425°F and line a baking sheet with parchment so the pork chops bake with an even, crisping crust.

Make the coating

Mix mayonnaise and Dijon and spread over both sides of each pork chop to create a sticky base for the parmesan crust.

Combine the parmesan mixture

In a bowl, combine parmesan, panko, minced garlic, Italian seasoning, garlic powder, salt, and pepper until evenly distributed.

Coat the pork

Press the parmesan mixture firmly onto both sides of each pork chop so the crust adheres thickly.

Bake

Bake at 425°F for 18–22 minutes, until the crust is deep golden and the pork reaches 145°F internally as it bakes.

Rest and serve

Rest for 3 minutes to help the juices set, then garnish with fresh parsley and serve with lemon wedges.

Notes

For the crunchiest crust, press the parmesan-panko mixture firmly so it fully contacts the mayo-Dijon coating. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 400°F until warmed through (about 8–12 minutes). Freezing is not recommended because the crust can soften. For a lighter option, use Greek yogurt instead of mayonnaise for a tangier coating.