Crispy Baked Pork Chops with Parmesan Crust (Healthy & Easy) – Weeknight Favorite

These crispy baked pork chops hit that sweet spot between comfort food and weeknight ease. They’re juicy on the inside, crunchy on the outside, and made with simple ingredients you probably have on hand. No frying, no mess—just a hot oven, a Parmesan crust, and a quick dinner that feels special.

Serve them with a salad, roasted veggies, or mashed cauliflower, and you’ve got a complete, balanced meal that tastes like something you’d order out.

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Crispy Baked Pork Chops with Parmesan Crust (Healthy & Easy) - Weeknight Favorite

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 4 bone-in pork chops, about 1–1.25 inches thick (roughly 8–10 oz each)
• 2 tablespoons olive oil (plus extra for the baking rack)
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice (optional, for brightness)
• 1/2 cup grated Parmesan cheese (freshly grated for best texture)
• 1/2 cup whole-wheat breadcrumbs or panko (use gluten-free panko if needed)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Lemon wedges, for serving (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

• Prep the oven: Preheat to 425°F (220°C). Place a wire rack on a rimmed baking sheet and lightly oil the rack. This helps the chops crisp on all sides.
• Pat dry: Blot the pork chops with paper towels. Dry meat browns better and helps the coating stick.
• Make the wet mix: In a shallow bowl, whisk the egg, olive oil, Dijon, and lemon juice until smooth.
• Mix the crust: In another shallow dish, combine Parmesan, breadcrumbs, garlic powder, onion powder, paprika, thyme, salt, and pepper.
• Coat the chops: Dip each chop in the egg mixture, letting excess drip off.Press into the Parmesan-breadcrumb mix, coating both sides and edges. Press firmly so the crust adheres.
• Arrange for airflow: Place coated chops on the prepared rack. Leave space between them.
• Bake: Cook for 18–22 minutes, depending on thickness, until an instant-read thermometer in the center reads 140–145°F (60–63°C).
• Broil for crunch (optional): Broil 1–2 minutes to deepen the golden crust. Watch closely to avoid burning.
• Rest: Transfer to a plate and rest 5 minutes.The temperature will rise slightly, and juices will redistribute.
• Serve: Finish with a squeeze of lemon and sprinkle of parsley. Pair with roasted green beans, a crisp salad, or quinoa.

Why This Recipe Works

• High-heat oven crisping: Baking at a high temperature helps the Parmesan and breadcrumb coating turn golden and crunchy without drying out the meat.
• Parmesan for flavor and texture: Parmesan melts slightly and caramelizes, giving a savory, nutty crust that clings to the chops.
• Thin, even coating: A light dredge in seasoned crumbs ensures even browning and avoids a soggy crust.
• Bone-in or thick-cut chops: These cuts stay juicier than thin, boneless chops and are more forgiving in the oven.
• Healthier than frying: You get the crispy texture without the extra oil from pan-frying.

Ingredients

• 4 bone-in pork chops, about 1–1.25 inches thick (roughly 8–10 oz each)
• 2 tablespoons olive oil (plus extra for the baking rack)
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice (optional, for brightness)
• 1/2 cup grated Parmesan cheese (freshly grated for best texture)
• 1/2 cup whole-wheat breadcrumbs or panko (use gluten-free panko if needed)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Lemon wedges, for serving (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Prep the oven: Preheat to 425°F (220°C). Place a wire rack on a rimmed baking sheet and lightly oil the rack. This helps the chops crisp on all sides.
2. Pat dry: Blot the pork chops with paper towels. Dry meat browns better and helps the coating stick.
3. Make the wet mix: In a shallow bowl, whisk the egg, olive oil, Dijon, and lemon juice until smooth.
4. Mix the crust: In another shallow dish, combine Parmesan, breadcrumbs, garlic powder, onion powder, paprika, thyme, salt, and pepper.
5. Coat the chops: Dip each chop in the egg mixture, letting excess drip off.

   Press into the Parmesan-breadcrumb mix, coating both sides and edges. Press firmly so the crust adheres.

6. Arrange for airflow: Place coated chops on the prepared rack. Leave space between them.
7. Bake: Cook for 18–22 minutes, depending on thickness, until an instant-read thermometer in the center reads 140–145°F (60–63°C).
8. Broil for crunch (optional): Broil 1–2 minutes to deepen the golden crust. Watch closely to avoid burning.
9. Rest: Transfer to a plate and rest 5 minutes.

   The temperature will rise slightly, and juices will redistribute.

10. Serve: Finish with a squeeze of lemon and sprinkle of parsley. Pair with roasted green beans, a crisp salad, or quinoa.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 375°F (190°C) oven or air fryer for 6–10 minutes until heated through and crisp. Avoid microwaving if you want to keep the crust crunchy.
• Freeze: Wrap tightly and freeze for up to 2 months.

  Reheat from frozen in a 375°F oven for 15–20 minutes.

Health Benefits

• Lean protein: Pork chops provide high-quality protein that supports muscle repair and satiety.
• Lower fat cooking method: Baking uses minimal oil, keeping the dish lighter than pan-fried versions.
• Micronutrients: Pork is rich in B vitamins (especially thiamin and B6) and minerals like selenium and phosphorus.
• Smart carbs: Whole-wheat or gluten-free panko adds crunch with more fiber than standard breadcrumbs.
• Flavor-forward seasonings: Herbs, spices, and Parmesan deliver big taste without heavy sauces.

What Not to Do

• Don’t skip drying the chops: Excess moisture prevents browning and makes the coating slide off.
• Don’t bake on a flat sheet alone: A rack allows air to circulate and keeps the bottom crust crisp.
• Don’t overbake: Going far past 145°F leads to dry, tough meat. Use a thermometer for accuracy.
• Don’t use pre-grated powdery cheese only: Finely shredded or freshly grated Parmesan melts and browns better.
• Don’t pile on a thick coating: Too much crust can burn before the chops cook through.

Alternatives

• Air fryer method: Cook at 400°F (205°C) for 10–14 minutes, flipping halfway, until 140–145°F inside. This yields extra-crispy results.
• No breadcrumbs: Use all-Parmesan with finely crushed almonds or pork rinds for a low-carb option.
• Different seasonings: Swap thyme for Italian seasoning, add chili powder for heat, or use lemon pepper for brightness.
• Boneless chops: Choose thicker cuts (at least 1 inch).

  Start checking at 14–16 minutes to avoid overcooking.

• Chicken swap: Boneless, skinless chicken breasts or thighs work well. Adjust timing: breasts 18–22 minutes; thighs 20–25 minutes to 165°F.
• Dairy-free: Replace Parmesan with nutritional yeast and add extra spices for depth.

FAQ

How do I keep the crust from falling off?

Pat the chops dry, use a light egg-oil wash, and firmly press the coating onto all sides. Let the coated chops rest for 5 minutes before baking so the crust sets.

Can I use pre-shredded Parmesan?

Yes, but freshly grated Parmesan melts and crisps better.

If using pre-shredded, choose a fine shred and avoid the powdery shelf-stable kind for best texture.

What if I don’t have a wire rack?

Lay the chops on parchment and flip halfway through baking. You can also place sliced onions or carrot sticks under the chops to elevate them slightly.

How do I know when pork is done?

Use an instant-read thermometer inserted into the center away from the bone. Pull at 140–145°F, then rest 5 minutes.

The juices should run clear, and the meat will be tender.

Why add Dijon mustard to the egg wash?

It adds tang and helps the coating stick. You won’t taste “mustard,” just a subtle savoriness that complements the Parmesan.

Can I make this ahead?

You can coat the chops up to 6 hours ahead and refrigerate uncovered on a rack. Bake right before serving.

If the crumb mix looks damp, press on a bit more before baking.

What sides go best with these chops?

Roasted broccoli, green beans, or asparagus; a simple arugula and tomato salad; garlicky mashed potatoes; or cauliflower mash for a lighter option.

Will thin chops work?

They can, but they cook very fast and dry out easily. If using thin chops, reduce the bake time and keep a close eye, or choose the air fryer for better control.

Is this recipe kid-friendly?

Yes. The crust is cheesy and mild.

If serving to kids, reduce the paprika and black pepper slightly.

How can I make the crust extra golden?

Use a mix of panko and Parmesan, brush the tops lightly with olive oil before baking, and finish with 1–2 minutes under the broiler.

Final Thoughts

Crispy Baked Pork Chops with Parmesan Crust deliver big flavor with minimal effort and a healthier approach. The high-heat bake, light crust, and simple seasonings create a juicy chop with serious crunch. Keep a rack handy, watch the temperature, and finish with a squeeze of lemon.

This is the kind of go-to recipe that makes weeknights easier—and tastier—without feeling like a shortcut.