Ingredients

• 4 boneless pork chops, about 1 inch thick

• Salt and freshly ground black pepper, to taste

• 1 large egg, lightly beaten

• ⅔ cup Panko breadcrumbs

• 3 tbsp Parmesan cheese, grated

• 1½ tbsp fresh parsley, chopped

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp black pepper

• Olive oil spray or cooking spray

Instructions

1. Preheat the Oven

• Preheat your oven to 425°F (220°C).

2. Prepare the Baking Sheet

• Line a baking sheet with foil or parchment paper for easy cleanup.

• Lightly coat with cooking spray and set aside.

3. Season the Pork Chops

• Pat the pork chops dry with paper towels.

• Season both sides with salt and black pepper.

4. Make the Egg Wash

• In a shallow bowl, whisk the egg until smooth.

5. Prepare the Breading Mixture

• In another shallow bowl, combine the Panko breadcrumbs, Parmesan cheese, parsley, paprika, garlic powder, onion powder, and black pepper. Mix well to evenly distribute the seasonings.

6. Coat the Pork Chops

• Dip each pork chop into the egg mixture, coating both sides.

• Press into the breadcrumb mixture, ensuring the coating adheres well.

• Place the coated pork chops on the prepared baking sheet.

• For extra crunch, press a little more breadcrumb mixture on top of each chop.

7. Bake

• Lightly spray the tops of the pork chops with cooking spray for even browning.

• Bake for 20–25 minutes, or until the internal temperature reaches 140°F (60°C).

8. Rest and Serve

• Remove from the oven and let the pork chops rest for 3–5 minutes. The internal temperature will rise to about 145°F (63°C) during resting — the ideal doneness for juicy pork chops.

• Serve immediately with your favorite sides.

Tips for Perfect Crunch

• Use Panko breadcrumbs for maximum crispiness.

• For thicker pork chops, bake an extra 3–5 minutes, checking the internal temperature.

• Pair with lemon wedges for a bright, fresh finish.

Make Ahead & Storage

• Make Ahead: Bread the pork chops up to 4 hours in advance; refrigerate until ready to bake.

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to keep the crust crispy.

• Freezer: Freeze breaded, uncooked pork chops for up to 2 months. Bake from frozen, adding 5–7 extra minutes to the cooking time.

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Tips for Baked Crunchy Pork Chops Recipe :

While parsley adds a fresh touch, this dish is equally delightful without it, so don’t fret if you’re out. I have a preference for Panko breadcrumbs due to their enhanced crunchiness, but regular or gluten-free breadcrumbs work just as well.

I recommend using unseasoned crumbs, but if you’re inclined, the Italian variant can be a great choice—just consider omitting the other seasonings. For those who enjoy a kick of heat on their pork chops, consider adding up to 1/4 teaspoon of cayenne pepper to the breadcrumb mix.