I made Parmesan Crusted Pork Chops Keto that stay absurdly juicy inside with a crackling golden crust and zero frying, so you have to keep scrolling.

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I’m obsessed with these Baked Pork Chops With Bread Crumbs because they get that crunchy, salty crust while staying stupidly juicy inside. I love how the Parmesan Pork Chops flavor hits first, then a little tang and garlic follows.

I don’t do frying when dinner can be this easy and crisp. The breadcrumb top actually sings against the meat.

I use boneless pork chops and grated Parmesan cheese so the crust clings and you get that nutty, sharp bite. And yeah, they vanish from the plate every time.

No fuss, loud, crunchy, pork joy. Make dinner look like you tried.

Ingredients

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Boneless pork chops — the meaty main, juicy protein you’ll actually feel satisfied with.
Kosher salt adds basic seasoning and helps flavors pop, simple and necessary.
Black pepper gives a little heat and bite, nothing fancy but it works.
Garlic powder brings that cozy garlicky note without fresh clove fuss.
Onion powder adds mellow savoriness, like a secret kitchen shortcut.
Smoked paprika gives gentle smokiness and color, kind of comforting.
Dried oregano or Italian seasoning adds herbal brightness, not too loud.
Grated Parmesan brings nutty, salty crust building and superb umami richness.
Panko breadcrumbs supply the satisfying crunch you’ll crave on every bite.
Egg helps the crust stick, basically the glue that keeps it together.
Olive oil or butter adds richness and helps the crust brown nicely.
Dijon mustard helps the crust adhere and adds a subtle tangy kick.
Lemon zest brightens things up, a quick pop of fresh citrus.
Fresh parsley garnish looks pretty and adds a clean herb finish.

Ingredient Quantities

4 boneless pork chops, about 1 inch thick (roughly 1 to 1 1/4 lb total)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano or Italian seasoning

1 cup grated Parmesan cheese (preferably Parmigiano Reggiano, finely grated)

1 cup panko breadcrumbs (can use regular breadcrumbs if needed)

1 large egg, lightly beaten

2 tablespoons olive oil, melted butter, or a mix of both

1 teaspoon Dijon mustard (optional but helps the crust stick)

Zest of 1 lemon (optional, for brightness)

2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

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1. Preheat oven to 425°F and place a rack on a rimmed baking sheet; if you want extra crispiness set the chops on a wire rack, otherwise lay them right on a lightly oiled sheet.

2. Pat pork chops dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

3. In a shallow bowl whisk the egg with 1 teaspoon Dijon mustard and a pinch of the salt and pepper; in another shallow bowl mix 1 cup grated Parmesan, 1 cup panko, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried oregano; stir in the zest of 1 lemon if using.

4. Dip each chop into the egg wash, letting excess drip off, then press firmly into the Parmesan-panko mixture so it adheres well; press both sides and the edges, don’t be shy or you’ll lose crust in the oven.

5. Place coated chops on the prepared rack or baking sheet; brush the tops lightly with 2 tablespoons olive oil, melted butter, or a mix to help browning and prevent dryness.

6. Bake in the preheated oven about 15 to 20 minutes for 1 inch thick chops, flipping once halfway through if they are sitting directly on the sheet; you want the crust golden and the internal temperature 145°F measured at the thickest part.

7. If the crust is browning too quickly but the inside is not done, tent loosely with foil for a few minutes; if you want extra crunch you can broil 1 to 2 minutes at the end but watch it closely so it doesn’t burn.

8. Remove chops and let rest 5 minutes before serving so juices redistribute, this step is important or they’ll seem dry.

9. Garnish with 2 tablespoons chopped fresh parsley and an extra sprinkle of grated Parmesan or a squeeze of lemon if you like a little brightness.

10. Serve with your favorite sides, roasted veggies or a simple salad work great, and save leftover chops in the fridge for up to 3 days.

Equipment Needed

1. Rimmed baking sheet (or two)
2. Wire rack (optional for extra crispiness)
3. Mixing bowls (two shallow ones)
4. Whisk or fork (for the egg wash)
5. Measuring spoons and measuring cup
6. Tongs or fork (for dipping and pressing coating)
7. Pastry brush (for oil or butter)
8. Instant-read meat thermometer

FAQ

Q: How do I prevent the crust from getting soggy?

A: Pat the pork chops very dry with paper towels before seasoning. Use finely grated Parmesan and dry panko, press the crumb mix firmly onto the chops, and place them on a wire rack over the baking sheet so air can circulate. If the crust looks soft at the end, broil 1 to 2 minutes while watching closely.

Q: Can I use bone-in pork chops instead of boneless?

A: Yes, but bone-in need a little more time to cook. Add about 5 to 8 minutes and check with an instant read thermometer. Target 145 F in the thickest part. Let them rest 5 minutes after baking.

Q: How do I make this gluten free?

A: Swap panko for gluten free breadcrumbs or crushed gluten free crackers. Make sure your Parmesan has no added starch. The rest of the method stays the same.

Q: My crust is falling off. What did I do wrong?

A: Usually it means the coating didn't stick. Make sure to brush the chop with beaten egg mixed with Dijon and a little oil, press the crumb mix on both sides, and let the coated chops rest 5 minutes before baking so the crust sets. Also avoid flipping too soon while cooking.

Q: Can I prep this ahead for a dinner party?

A: Yes. You can bread the chops and keep them covered in the fridge up to 24 hours, or freeze them on a tray then transfer to a bag. Bake from chilled adding a few minutes, or from frozen add about 10 to 15 minutes and check temp. For best crunch bake straight from fridge or reheat in oven on a rack.

Q: Any good side dishes or serving ideas?

A: Light sides work best so the pork shines. Try roasted asparagus, lemony green beans, mashed potatoes, or a simple arugula salad with lemon vinaigrette. A squeeze of lemon over the chops wakes up the flavors.

Baked Parmesan Crusted Pork Chops Recipe Substitutions and Variations

Parmesan cheese: swap with finely grated Pecorino Romano or Asiago for a saltier, sharper crust. If you need it milder try grated Monterey Jack or even sharp cheddar, though texture will change.
Panko breadcrumbs: use regular dry breadcrumbs, crushed saltines, or crushed cornflakes for crunch. If you want gluten free use crushed rice cereal or gluten free panko.
Large egg (binder): replace with 1/4 cup plain yogurt or 3 tablespoons mayo to help the crust stick. For vegan swaps use a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min) though texture shifts.
Olive oil / melted butter: substitute avocado oil, grapeseed oil, or extra melted butter for richer flavor. Coconut oil works too but will give a mild coconut taste, so use carefully.

Pro Tips

1. Pat the chops really dry before seasoning and coating. If they’re even a little wet the crust won’t stick, and you’ll lose big chunks in the oven. Don’t rush this step, press the coating on firmly with your fingers so it actually adheres.

2. Use a mix of oil and melted butter to brush the crust, not just one or the other. Butter gives flavor and browning, oil raises the smoke point so it won’t burn as fast. Lightly brush again after flipping if they sit on the sheet so both sides get golden.

3. Peek at the internal temp early and often with a quick instant-read thermometer. Pork hits 145°F and then needs to rest. If the crust is dark but the center is low, tent with foil for a few minutes instead of turning up heat and drying the meat out.

4. Add a bright finish right before serving. A little lemon zest, squeeze of lemon juice, or a sprinkle of chopped parsley wakes up the flavors and makes the crust seem fresher. Don’t skip the 5 minute rest though, juices need to redistribute or the chops will seem dry.

Baked Parmesan Crusted Pork Chops Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made Parmesan Crusted Pork Chops Keto that stay absurdly juicy inside with a crackling golden crust and zero frying, so you have to keep scrolling.

Servings

servings

Calories

547

kcal

Equipment: 1. Rimmed baking sheet (or two)
2. Wire rack (optional for extra crispiness)
3. Mixing bowls (two shallow ones)
4. Whisk or fork (for the egg wash)
5. Measuring spoons and measuring cup
6. Tongs or fork (for dipping and pressing coating)
7. Pastry brush (for oil or butter)
8. Instant-read meat thermometer

Ingredients

4 boneless pork chops, about 1 inch thick (roughly 1 to 1 1/4 lb total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano or Italian seasoning
1 cup grated Parmesan cheese (preferably Parmigiano Reggiano, finely grated)
1 cup panko breadcrumbs (can use regular breadcrumbs if needed)
1 large egg, lightly beaten
2 tablespoons olive oil, melted butter, or a mix of both
1 teaspoon Dijon mustard (optional but helps the crust stick)
Zest of 1 lemon (optional, for brightness)
2 tablespoons chopped fresh parsley for garnish (optional)

Directions

Preheat oven to 425°F and place a rack on a rimmed baking sheet; if you want extra crispiness set the chops on a wire rack, otherwise lay them right on a lightly oiled sheet.
Pat pork chops dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
In a shallow bowl whisk the egg with 1 teaspoon Dijon mustard and a pinch of the salt and pepper; in another shallow bowl mix 1 cup grated Parmesan, 1 cup panko, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried oregano; stir in the zest of 1 lemon if using.
Dip each chop into the egg wash, letting excess drip off, then press firmly into the Parmesan-panko mixture so it adheres well; press both sides and the edges, don't be shy or you'll lose crust in the oven.
Place coated chops on the prepared rack or baking sheet; brush the tops lightly with 2 tablespoons olive oil, melted butter, or a mix to help browning and prevent dryness.
Bake in the preheated oven about 15 to 20 minutes for 1 inch thick chops, flipping once halfway through if they are sitting directly on the sheet; you want the crust golden and the internal temperature 145°F measured at the thickest part.
If the crust is browning too quickly but the inside is not done, tent loosely with foil for a few minutes; if you want extra crunch you can broil 1 to 2 minutes at the end but watch it closely so it doesn't burn.
Remove chops and let rest 5 minutes before serving so juices redistribute, this step is important or they'll seem dry.
Garnish with 2 tablespoons chopped fresh parsley and an extra sprinkle of grated Parmesan or a squeeze of lemon if you like a little brightness.
Serve with your favorite sides, roasted veggies or a simple salad work great, and save leftover chops in the fridge for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.