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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.