Description
Juicy pork chops coated in a crunchy Parmesan-breadcrumb crust and baked until golden, offering a quick and kid-friendly weeknight dinner.
Ingredients
- 4 pork chops (about 1 to 1¼ lb total; 3/4–1-inch thick)
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (panko for extra crunch)
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- Olive oil spray or a light brush of olive oil
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a rimmed sheet.
- Combine breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper in a shallow bowl. Mix well.
- Beat the eggs in a separate shallow bowl until uniform.
- Pat the pork chops dry with paper towels.
- Dip each chop into the beaten eggs, letting excess drip off, then press into the breadcrumb-Parmesan mixture.
- Place the coated chops on the prepared baking sheet with space between each piece.
- Lightly spray the tops with olive oil.
- Bake for 25–30 minutes, or until golden and an instant-read thermometer reads 145°F (63°C).
- Remove from oven and let rest for 3–5 minutes before serving.
Notes
Double-dip for extra crust and use panko for maximum crunch. Optional creative twists include adding cayenne or fresh herbs to the breadcrumb mix.