Shatteringly crisp on the outside, juicy on the inside — these Crispy Parmesan-Crusted Pork Chops get their golden armor from a crunchy parmesan-panko coating, baked until perfectly cooked through. Served with a cool, creamy dipping sauce, they’re the weeknight upgrade your pork chops have been begging for.
Ingredients
- 4 bone-in pork chops, about 3/4 inch thick
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 3/4 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon fresh chives, chopped
Instructions
- Prep the oven: Heat the oven to 425°F (220°C). Set a wire rack inside a baking sheet and lightly oil the rack.
- Set up the breading station: Place the flour in one shallow dish, the beaten eggs in a second, and the panko mixed with the Parmesan, garlic powder, Italian seasoning, salt, and pepper in a third.
- Bread the chops: Pat the pork chops dry. Dredge each in flour, dip in egg, then press firmly into the parmesan-panko mixture, coating both sides well.
- Bake until crisp: Arrange on the rack, drizzle or spray lightly with olive oil, and bake 20–25 minutes, until deep golden and the internal temperature reaches 145°F (63°C).
- Make the dipping sauce: Stir together the sour cream, mayonnaise, lemon juice, and chives. Season with salt and pepper.
- Rest and serve: Rest the chops 5 minutes, then serve hot with the creamy dipping sauce.
Pro tip: The wire rack is the secret to an all-over crisp crust — it lets hot air circulate under the chops so the bottom stays crunchy instead of steaming. Don’t skip the rest; it keeps every chop juicy.
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Estimated nutrition per serving: 480 calories, 42g protein, 12g carbs, 29g fat.
