Parmesan Baked Pork Chops

Ingredients

For the pork chops:

• 4-6 boneless pork chops, about 1/2 to 3/4-inch thick

• 1/2 to 3/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

For the egg wash:

• 2 large eggs, beaten

• 3 tablespoons whole milk

For the coating:

• 1 cup panko breadcrumbs

• 2/3 to 3/4 cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon lemon pepper seasoning

• 1 teaspoon onion powder

• 1/2 teaspoon dried Italian seasoning

• 1/2 teaspoon dried parsley

For finishing:

• 1/4 cup butter, melted

• Olive oil spray

• Fresh parsley for garnish

Instructions

Step 1: Prepare oven and pan
Preheat oven to 350°F. Liberally spray a rimmed baking sheet fitted with an oven-safe rack with cooking spray. Line the baking sheet with foil if desired.

Step 2: Set up coating stations
In a shallow bowl, beat together eggs, milk, 1/4 teaspoon garlic salt, and 1/4 teaspoon black pepper. On a separate plate, mix together panko breadcrumbs, grated Parmesan cheese, garlic powder, lemon pepper, onion powder, Italian seasoning, and dried parsley.

Step 3: Season and coat pork chops
Season each pork chop lightly with kosher salt and pepper. Dip each pork chop into the egg wash, ensuring it’s fully coated. Press the seasoned breadcrumb mixture firmly onto each pork chop, coating both sides thoroughly. Arrange coated chops on the prepared baking rack.

Step 4: Add final touches and bake
Drizzle each pork chop with melted butter or spray with olive oil for extra crispiness. Bake for 30-35 minutes for 1/2-inch thick chops, or until internal temperature reaches 145°F and the coating is golden brown and crispy.

Step 5: Optional browning and rest
For extra browning, increase oven temperature to broil for the last few minutes, turning once to brown both sides evenly. Let pork chops rest for 5 minutes before serving to allow juices to redistribute.

Step 6: Serve
Garnish with fresh chopped parsley and serve immediately while the coating is still crispy.