Crunchy Baked Pork Chops
Treat your taste buds to the irresistible crunch of these perfectly seasoned *Crunchy Baked Pork Chops*. This easy-to-follow recipe combines tender bone-in pork chops with a golden, flavorful crust made from crispy panko breadcrumbs, Parmesan cheese, and a blend of garlic powder, onion powder, and smoked paprika. The chops are baked—not fried—for a healthier take on a classic dish, while a quick spray of cooking oil ensures a delightfully crispy finish without the extra grease. With just 15 minutes of prep and 25 minutes in the oven, these pork chops deliver maximum crunch and flavor with minimal effort. Serve them alongside creamy mashed potatoes, roasted vegetables, or a garden-fresh salad for a weeknight dinner or a special occasion meal that’s sure to impress. Perfect for fans of easy baked recipes, comfort food, and crispy textures!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1.5 cups Panko breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 as needed Cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. Set a wire rack on top of the baking sheet and spray it lightly with cooking spray to prevent sticking.
In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to evenly incorporate all seasonings.
Prepare a breading station with three separate shallow dishes. Place the all-purpose flour in the first dish.
In the second dish, whisk together the eggs and milk until well combined.
Reserve the breadcrumb mixture from step 2 as the third dish.
Pat the pork chops dry with paper towels. Dredge each pork chop in the flour, shaking off any excess.
Dip the floured pork chops into the egg mixture, ensuring all sides are coated.
Press each pork chop into the breadcrumb mixture, ensuring a thick, even coating. Firmly press the breadcrumbs onto the surface of the pork chops to help them adhere.
Place the coated pork chops onto the prepared wire rack. Leave space between each chop to ensure proper air circulation.
Spray the tops of the pork chops lightly but evenly with cooking spray. This helps achieve a crispy golden crust during baking.
Bake the pork chops in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) as measured by a meat thermometer.
Remove the pork chops from the oven and allow them to rest for 5 minutes before serving. This helps retain their juices.
Serve warm with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
