I just made Parmesan Crusted Pork Chops Keto that are shockingly juicy inside with a super-crispy crust so you can skip frying and still look like you tried.
I’m obsessed with these Baked Parmesan Pork Chops because they hit that sweet spot: crunchy outside, juicy inside, no greasy mess. I love that the crust gets proper crunch from panko breadcrumbs and real Parmesan cheese, not sad dry flakes.
Bread Crumb Pork Chops Baked sounds boring on paper, but bite one and I’m sold. And the seasoning actually sings without trying too hard.
I eat these on a weeknight and feel like I cheated the system. But mostly I love how simple they taste like honest food, bold texture, and zero pretense.
Worth every messy bite. Trust me, seriously.
Ingredients
- Pork chops: hearty protein, juicy if you don’t overcook, real comfort.
- Parmesan: salty, nutty crust builder, makes it kinda fancy.
- Panko: big crunch, keeps coating light and it’s extra crispy.
- Egg: it helps the crust stick, adds a little richness.
- Milk: loosens the egg, or buttermilk if you’ve got tang.
- Olive oil: helps browning and crisping, it’s got mild fruitiness.
- Garlic powder: easy garlicky pop without messing with fresh cloves.
- Onion powder: sweet background depth, it rounds out savory notes.
- Smoked paprika: warm, smoky hint; plain paprika works too.
- Kosher salt: brings out pork’s flavor, season it to taste.
- Black pepper: little heat and bite, keeps things interesting.
- Italian seasoning: herb lift, or use fresh parsley for brightness.
- Lemon wedges: bright squeeze at the end, it cuts through richness.
Ingredient Quantities
- 4 bone-in pork chops, about 1 inch thick and roughly 1 1/4 to 1 1/2 lb total (you can use boneless if you want)
- 1/2 cup finely grated Parmesan cheese, packed
- 3/4 cup panko breadcrumbs
- 1 large egg, beaten
- 2 tablespoons milk (or buttermilk, if you got it)
- 2 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh parsley
- Lemon wedges for serving, optional but recommended
How to Make this
1. Preheat oven to 425 F and place a rack on a rimmed baking sheet, or line sheet with foil and set a wire rack on top so the air can circulate under the chops.
2. Pat the pork chops dry with paper towels and season both sides lightly with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper; if the chops are uneven, gently pound the thicker parts to about 1 inch so they cook evenly.
3. In a shallow bowl whisk the egg with 2 tablespoons milk. In another shallow bowl mix 3/4 cup panko, 1/2 cup finely grated Parmesan (packed), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh parsley. Stir in 2 tablespoons olive oil so the crumbs get a little wet and will brown better.
4. Dip each chop into the egg wash, letting excess drip off, then press both sides into the Parmesan breadcrumb mixture, pressing firmly so the crust sticks; you can double dip for a thicker crust but don’t overdo it or it will be gloopy.
5. Place the crusted chops on the prepared rack or sheet. Drizzle a little extra olive oil over the top or spray with oil to help the crust brown in the oven.
6. Bake at 425 F for about 12 to 15 minutes, then flip the chops carefully, drizzle a touch more olive oil, and bake another 6 to 10 minutes until the crust is golden and an instant read thermometer reads 145 F in the thickest part.
7. If the crust is browning too fast before the center is done, loosely tent with foil for the last few minutes. If you want extra crispness, put them under the broiler for 1 to 2 minutes watching closely so they don’t burn.
8. Remove chops from oven and let rest for 5 minutes; this keeps them juicy and finishes carryover cooking. Taste and add more salt if needed.
9. Serve with lemon wedges for squeezing over the top, and sprinkle extra chopped parsley if you used the dried seasoning earlier for a fresh look.
10. Leftovers keep well refrigerated for 3 to 4 days; reheat gently in a 350 F oven on a rack to keep the crust from getting soggy.
Equipment Needed
1. Rimmed baking sheet (lined with foil, optional)
2. Wire cooling rack that fits on the sheet
3. Meat mallet or heavy pan for pounding chops evenly
4. Paper towels for drying pork
5. Two shallow bowls for egg wash and breadcrumb mix
6. Whisk or fork and measuring spoons/cups
7. Instant-read thermometer
8. Tongs or a spatula for flipping and handling chops
9. Small spoon or oil mister for drizzling olive oil
FAQ
Baked Parmesan Crusted Pork Chops Recipe Substitutions and Variations
- Parmesan cheese – swap with Pecorino Romano or Asiago for a similar salty, nutty bite (Pecorino’s sharper so use a little less).
- Panko breadcrumbs – you can use regular breadcrumbs, crushed saltines, or even crushed cornflakes for crunchier texture.
- Egg + milk binder – replace with 3 tablespoons Greek yogurt thinned with a splash of water, or 3 tablespoons mayo, both will help the crust stick.
- Olive oil – substitute melted butter or avocado oil for a richer flavor; both brown nicely in the oven.
Pro Tips
– Let the chops come close to room temp for 20 minutes before cooking. Cold meat makes the oven time uneven so you end up overcooking the outside while waiting for the center. Don’t skip this step, it really helps.
– Use a thin layer of mayo or a little Dijon on the pork before the egg wash if your crumbs aren’t sticking well. It acts like glue and adds moisture, plus it browns nicely. Press the crumbs on firmly but not so hard you mash the chop.
– If you want extra crisp without burning, bake at 425 until almost done, then pop them under the broiler for just 1 minute while watching like a hawk. Or for the reverse, tent with foil if the crust gets too dark before the center hits 145 F.
– Rest the chops at least 5 minutes after baking and squeeze lemon over them right before serving. Resting locks in juices, and the lemon brightens the whole thing so it doesn’t taste heavy or greasy.
Baked Parmesan Crusted Pork Chops Recipe
I just made Parmesan Crusted Pork Chops Keto that are shockingly juicy inside with a super-crispy crust so you can skip frying and still look like you tried.
4
servings
520
kcal
Equipment: 1. Rimmed baking sheet (lined with foil, optional)
2. Wire cooling rack that fits on the sheet
3. Meat mallet or heavy pan for pounding chops evenly
4. Paper towels for drying pork
5. Two shallow bowls for egg wash and breadcrumb mix
6. Whisk or fork and measuring spoons/cups
7. Instant-read thermometer
8. Tongs or a spatula for flipping and handling chops
9. Small spoon or oil mister for drizzling olive oil
Ingredients
4 bone-in pork chops, about 1 inch thick and roughly 1 1/4 to 1 1/2 lb total (you can use boneless if you want)
1/2 cup finely grated Parmesan cheese, packed
3/4 cup panko breadcrumbs
1 large egg, beaten
2 tablespoons milk (or buttermilk, if you got it)
2 tablespoons olive oil, plus extra for drizzling
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (or regular paprika)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh parsley
Lemon wedges for serving, optional but recommended
Directions
- Preheat oven to 425 F and place a rack on a rimmed baking sheet, or line sheet with foil and set a wire rack on top so the air can circulate under the chops.
- Pat the pork chops dry with paper towels and season both sides lightly with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper; if the chops are uneven, gently pound the thicker parts to about 1 inch so they cook evenly.
- In a shallow bowl whisk the egg with 2 tablespoons milk. In another shallow bowl mix 3/4 cup panko, 1/2 cup finely grated Parmesan (packed), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh parsley. Stir in 2 tablespoons olive oil so the crumbs get a little wet and will brown better.
- Dip each chop into the egg wash, letting excess drip off, then press both sides into the Parmesan breadcrumb mixture, pressing firmly so the crust sticks; you can double dip for a thicker crust but don’t overdo it or it will be gloopy.
- Place the crusted chops on the prepared rack or sheet. Drizzle a little extra olive oil over the top or spray with oil to help the crust brown in the oven.
- Bake at 425 F for about 12 to 15 minutes, then flip the chops carefully, drizzle a touch more olive oil, and bake another 6 to 10 minutes until the crust is golden and an instant read thermometer reads 145 F in the thickest part.
- If the crust is browning too fast before the center is done, loosely tent with foil for the last few minutes. If you want extra crispness, put them under the broiler for 1 to 2 minutes watching closely so they don’t burn.
- Remove chops from oven and let rest for 5 minutes; this keeps them juicy and finishes carryover cooking. Taste and add more salt if needed.
- Serve with lemon wedges for squeezing over the top, and sprinkle extra chopped parsley if you used the dried seasoning earlier for a fresh look.
- Leftovers keep well refrigerated for 3 to 4 days; reheat gently in a 350 F oven on a rack to keep the crust from getting soggy.
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.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 4
- Calories: 520kcal
- Fat: 30g
- Saturated Fat: 9g
- Trans Fat: 0.5g
- Polyunsaturated: 4g
- Monounsaturated: 15g
- Cholesterol: 135mg
- Sodium: 900mg
- Potassium: 550mg
- Carbohydrates: 18g
- Fiber: 1.5g
- Sugar: 1.5g
- Protein: 45g
- Vitamin A: 300IU
- Vitamin C: 3mg
- Calcium: 200mg
- Iron: 2.5mg
