Description
These breaded pork chops baked on a sheet pan are crispy, flavorful, and easy to prepare. Coated with a seasoned breadcrumb and Parmesan mixture, and baked until golden, they make a perfect weeknight dinner served with fresh lemon wedges for a bright finish.
Ingredients
Scale
Pork
- 4 boneless pork chops about 1 inch thick
- Salt and pepper to taste
Breading Mixture
- 1 1/2 cups plain breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery seed
- 1/3 cup freshly grated Parmesan cheese
Other
- 1/3 cup mayonnaise
- Cooking spray
- Fresh minced parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare: Preheat your oven to 425°F and line a rimmed baking sheet with aluminum foil or parchment paper. Set it aside for later.
- Season Pork: Dry the pork chops thoroughly with paper towels. Season both sides lightly with salt and pepper to your taste preference.
- Make Breading Mixture: In a shallow bowl, combine the breadcrumbs, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, celery seed, and Parmesan cheese. Stir everything well to blend the flavors.
- Bread Pork Chops: Spread a thin layer of mayonnaise on one side of a pork chop. Press the mayo side down into the breadcrumb mixture, coating it firmly. Then, spread mayonnaise on the other side and sprinkle the breadcrumb mixture over it, pressing gently to ensure it sticks. Place the coated pork chop on your prepared baking sheet. Repeat this process for all pork chops.
- Bake: Once all the pork chops are breaded and arranged on the baking sheet, lightly spray them with cooking spray. Bake in the preheated oven for 20 minutes or until the internal temperature of the pork reaches 145°F.
- Serve: Allow the pork chops to rest for a few minutes after baking, then serve garnished with fresh minced parsley and lemon wedges for added zest.
Notes
- This recipe yields 4 pork chops but can be easily doubled for larger groups.
- To make pan-fried pork chops, heat 1/4 inch of vegetable or peanut oil in a heavy skillet over medium to medium-high heat and fry chops 5-6 minutes per side until cooked through.
- For air-fried pork chops, preheat the air fryer to 400°F; spray basket and chops with cooking spray, cook 6 minutes per side or until internal temperature reaches 145°F.
- Using mayonnaise helps the breadcrumbs stick and keeps the pork juicy during baking.
- Ensure the pork reaches a safe internal temperature of 145°F for best taste and safety.
Nutrition
- Serving Size: 1 pork chop
- Calories: 531 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
