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Crispy Oven Pork Chops

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Boneless pork chops coated in Parmesan and panko crumbs, baked on a rack until crisp outside and juicy inside.

Crispy Oven Pork Chops, served
A computer-made picture of the finished dish, not a photo of this recipe.
Serves
6
Prep
15 minutes
Bake
400°F, 18 to 25 minutes
Pan
rimmed baking sheet with a wire rack, lined with foil

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Crispy oven pork chops get their crunch from panko breadcrumbs mixed with grated Parmesan, paprika and garlic powder. A thin coat of mayonnaise holds the crumbs on and keeps the meat moist, doing the job of an egg wash without the extra bowl.

Baking the chops on a wire rack set over a rimmed baking sheet lets hot air reach the bottoms, so they crisp on both sides without turning. Choose boneless chops about 3/4 to 1 inch thick. Thin chops overcook before the crumbs brown, and very thick ones take much longer to reach temperature.

Pork is done at 145°F followed by a 3-minute rest, which leaves it juicy, sometimes with a blush of pink. Serve the chops with applesauce, mashed potatoes or roasted green beans.

Ingredients

You need

  • 2 pounds boneless pork chops, 3/4 to 1 inch thick (about 6 chops)
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup mayonnaise
  • nonstick cooking spray

Directions

  1. Heat the oven to 400°F. Spray the rack and set it on the foil-lined pan.
  2. In a shallow dish, mix the panko, Parmesan and seasonings.
  3. Pat the chops dry; don't rinse them. Spoon the mayonnaise into a small bowl; don't dip into the jar. Brush both sides of each chop thinly, press into the crumbs, and set on the rack.
  4. Wash your hands and anything the raw pork touched with hot, soapy water. Throw away leftover mayonnaise and crumbs.
  5. Spray the tops lightly with cooking spray. Bake 18 to 25 minutes, until the crumbs are golden.
  6. Check the thickest chop with a food thermometer. It must read at least 145°F. If it doesn't, bake 5 minutes more and check again. Let them rest 3 minutes.

It's done when the thickest chop reads at least 145°F in the center, followed by a 3-minute rest, and the crumbs are golden brown. Check with a food thermometer.

Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).

Tips

  • Chops thicker than 1 inch take longer. Keep baking and checking until they reach 145°F.
  • If the crumbs brown before the chops are done, lay a loose sheet of foil over the top.

Food-safety sources

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