Parmesan Baked Pork Chops
Crispy, golden Parmesan-crusted pork chops baked in the oven until juicy and tender. A simple five-ingredient breading turns regular pork chops into a family favorite weeknight dinner, no frying required.
Ingredients
- 4 boneless pork chops about ½-inch thick
- 1 cup Italian-style breadcrumbs
- 1 cup grated Parmesan cheese shaker-style
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons olive oil or melted butter for drizzling
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top, if available.
- In one shallow bowl, whisk together egg and milk. In a second bowl, combine breadcrumbs, Parmesan, garlic powder, pepper, and salt.
- Pat pork chops dry. Dip each into the egg mixture, then press into the breadcrumb mixture on both sides, coating well.
- Place pork chops on the prepared baking sheet, spaced apart. Drizzle tops lightly with olive oil or melted butter.
- Bake for 20–25 minutes, flipping halfway through if not using a wire rack, until internal temperature reaches 145°F and coating is golden brown.
- Rest for 5 minutes before serving.
Notes
Use shaker-style Parmesan rather than fresh for a crispier coating.
Press breadcrumbs firmly onto the meat so the crust holds during baking.
A wire rack helps crisp the bottom of the breading as well as the top.
Bread the chops up to a day ahead and refrigerate before baking for a quick weeknight dinner.
Reheat leftovers in the oven, not the microwave, to keep the crust crispy.