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thick boneless baked pork chops with a golden Parmesan-and-panko crust on a plain plate
Andre Lewis

Parmesan-Crusted Baked Pork Chops

Toast the crumbs briefly before they meet the pork so the Parmesan coating can turn golden during a short bake, without making the thick boneless chops wait in the oven for pale bread to look finished. Press the crust on gently, check the meat itself for doneness and lift with a thin spatula after resting so the crisp layer stays attached instead of leaving it behind on the rack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops 1 inch thick, about 1 1/2 lbs total
  • 3/4 cup panko breadcrumbs
  • 1 tbsp olive oil divided
  • 1/3 cup finely grated Parmesan
  • 1/2 tsp garlic powder
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 tsp Dijon mustard

Method
 

  1. Heat the oven to 425°F. Toss panko with 2 teaspoons oil in a skillet and toast over medium heat for 3 minutes until pale golden; cool slightly and mix with Parmesan and garlic powder. Brush a rack over a rimmed baking sheet with remaining oil.
  2. Pat chops dry and season with salt and pepper. Whisk egg and mustard in a shallow bowl, with flour in another dish and seasoned crumbs in a third.
  3. Coat chops lightly in flour, dip in egg and press into crumbs. Arrange on the rack and discard leftover coating ingredients that touched raw pork.
  4. Bake for 18 to 22 minutes until the crust is golden and the thickest meat reaches at least 145°F.
  5. Rest on the rack for at least 3 minutes, then lift with a thin spatula and serve.