Description
Crispy breaded pork chops baked to perfection on a baking sheet, seasoned with a flavorful breadcrumb and Parmesan mixture, and served with fresh lemon wedges for a bright finish. This easy 30-minute recipe yields tender, juicy pork chops with a crunchy coating.
Ingredients
Scale
Pork
- 4 boneless pork chops about 1 inch thick
- Salt and pepper to taste
Breading mixture
- 1 1/2 cups plain breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery seed
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup mayonnaise
To serve
- Lemon wedges
- Fresh minced parsley
- Cooking spray
Instructions
- Prepare: Preheat the oven to 425°F and line a rimmed baking sheet with aluminum foil or parchment paper. Set it aside to keep the cooking area ready.
- Season pork: Pat the pork chops dry thoroughly with paper towels, then season them lightly with salt and pepper on both sides to enhance their flavor.
- Make breading mixture: In a shallow bowl, combine the plain breadcrumbs, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, celery seed, and freshly grated Parmesan cheese. Stir the ingredients together until well mixed.
- Bread pork chops: Spread a thin layer of mayonnaise on one side of a pork chop, then press the mayo side down into the breadcrumb mixture, coating it well. Next, spread another thin layer of mayonnaise on the other side and sprinkle that side with the breadcrumb mixture, pressing gently to adhere. Place the breaded pork chop on the prepared baking sheet. Repeat this process with the remaining pork chops.
- Bake: Lightly spray the coated pork chops with cooking spray to help them crisp up during cooking. Bake in the preheated oven for 20 minutes or until the internal temperature reaches 145°F, indicating the pork is safely cooked while remaining juicy.
- Serve: Remove the pork chops from the oven and let them rest for a few minutes to retain juices. Serve garnished with fresh minced parsley and lemon wedges to add a bright, zesty contrast to the crispy pork.
Notes
- For a larger batch, simply double the ingredients and use a bigger baking sheet or two pans.
- If you prefer pan-frying, heat vegetable or peanut oil about 1/4 inch deep in a heavy skillet over medium-high heat and fry breaded chops for 5-6 minutes per side until cooked through.
- To air fry, preheat air fryer to 400°F, spray basket and chops with cooking spray, and cook chops for 6 minutes, flip, then another 6 minutes until internal temperature reaches 145°F.
- Use mayonnaise to help the breadcrumb mixture stick and keep the pork moist while baking.
- Letting the pork rest after cooking helps juices redistribute for tender results.
- Adjust seasoning in breadcrumb mix to taste if you prefer spicier or more savory flavors.
Nutrition
- Serving Size: 1 pork chop
- Calories: 531 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
