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Baked Parmesan Crusted Pork Chops

Baked Parmesan Crusted Pork Chops

Course Main Course, Pork
Cuisine American
Keyword baked-parmesan-crusted-pork-chops
Prep Time 15 minutes
Cook Time 35 minutes
Resting time 5 minutes
Servings 8 pork chops
Calories 378kcal
Author Melissa Sperka


  • 8 ½-inch thick boneless pork chops (around 6 oz each)
  • 2 large eggs beaten
  • ¾ tsp garlic salt divided plus additional
  • ¼ tsp black pepper
  • 3 Tbsp whole milk
  • 1 cup Panko breadcrumbs
  • cup grated Parmesan cheese
  • 1 tsp lemon pepper
  • 1 tsp onion powder
  • ½ tsp dry Italian seasoning
  • ¼ cup butter or light butter melted


  • Preheat the oven to 350°F. Liberally spray a rimmed baking sheet fitted with a baking rack with cooking spray. Line the baking sheet with foil, if desired.Set aside.
  • In a shallow bowl, beat together the eggs, milk, ¼ tsp garlic salt and ¼ tsp black pepper.
  • On a plate mix together the breadcrumbs, Parmesan, lemon pepper, ½ tsp garlic salt, onion powder and dry Italian seasoning.
  • Season each pork chop lightly with garlic salt, eyeball the amount, to your taste. Dip each into the egg wash.
  • Dredge chops in seasoned breadcrumbs. Press the breadcrumbs firmly onto each pork chop. Arrange on the baking rack.
  • Drizzle each chop with melted butter. May use more butter, if desired or spritz with cooking spray.
  • Bake for 30-35 minutes or until fork tender. To brown further, at the end of baking increase the oven temperature to broil.Turn once to brown both sides evenly.
  • Rest for 5 minutes then serve.


Baking time should be adjusted according to thickness of the pork chops used. Thinner pieces will take less time and for thicker pork chops add baking time


Serving: 1serving | Calories: 378kcal | Carbohydrates: 7g | Protein: 43g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 583mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 1mg