Name: Crispy Baked Pork Chops with Lemon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless pork chops about 1 inch thick; Salt and pepper to taste; 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; 1/3 cup mayonnaise; Fresh minced parsley (optional); Lemon wedges

If you’re craving juicy, tender pork with a delightfully crunchy crust, this Crispy Baked Pork Chops with Lemon Recipe is about to become your new favorite. It’s simple, flavorful, and perfect for busy weeknights or casual family dinners.

A white plate on a white marbled surface holds two golden brown crispy fried food pieces, each coated with a crunchy bread crumb texture and small bits of herbs sprinkled on top. Underneath one piece are two bright yellow lemon slices layered side by side. To the side of the crispy pieces is a pile of fresh green beans, cut into short segments. A black fork is piercing the top fried piece, held by a woman's hand partially visible on the right side of the frame. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Baked Pork Chops with Lemon Recipe
Top Tip
How to Serve Crispy Baked Pork Chops with Lemon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Baked Pork Chops with Lemon Recipe

Why You'll Love This Recipe

I’ve made these crispy baked pork chops more times than I can count — and every time they come out perfectly golden, juicy inside, and bursting with a bright hit of lemon that just lifts the whole dish.

Easy to Make: Just a sheet pan, a few simple ingredients, and 30 minutes — that’s it!
Crispy & Juicy: The Parmesan breadcrumb crust stays crunchy while the pork chops stay tender and flavorful.
Bright & Fresh: Fresh lemon wedges add a zingy contrast that keeps each bite exciting.
Versatile: Perfect for weeknight dinners but fancy enough to impress guests.

Ingredients & Why They Work

For this recipe, you’ll want fresh, boneless pork chops about an inch thick—they hold moisture and cook evenly. The breading mix uses pantry staples with a few special tweaks for smoky, savory flavor and a crunchy texture.

Flat lay of four boneless pork chops with a light dusting of salt and pepper, a small white bowl of plain golden breadcrumbs mixed with reddish smoked paprika and specks of black pepper, a small white bowl filled with creamy white mayonnaise, a small white bowl of finely grated pale yellow Parmesan cheese, a whole fresh lemon cut into bright yellow wedges, and a few sprigs of vibrant green parsley, all arranged symmetrically on a rimmed white ceramic baking sheet, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless pork chops: Choose chops about 1 inch thick for juicy results that won’t dry out during baking.
Salt and pepper: Basic seasoning to enhance the natural pork flavor.
Plain breadcrumbs: The crispy base of the crust; plain lets the spices shine through.
Kosher salt: Gives the breading a perfect savory balance.
Smoked paprika: Adds a warm, smoky note that deepens the flavor.
Black pepper: A little heat and earthiness to round out the seasoning.
Garlic powder: Infuses subtle garlicky sweetness without overpowering.
Onion powder: Brings a mild, savory depth to the crust.
Celery seed: A unique twist‑‑it adds a slightly bitter, aromatic crunch that complements pork beautifully.
Freshly grated Parmesan cheese: For that irresistible umami kick and extra crispness in the breading.
Mayonnaise: A secret helper that locks in moisture and helps the crust stick perfectly to the pork chops.
Fresh minced parsley (optional): A pop of color and fresh herb flavor for serving.
Lemon wedges: To squeeze on just before eating, bringing bright, zesty contrast to the crispy coating.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Crispy Baked Pork Chops with Lemon Recipe is wonderfully flexible, so feel free to make it your own! Whether you like to kick up the spice, add fresh herbs, or try a different crust, these pork chops welcome your personal touch.

Herb-Infused Variation: I love adding fresh thyme or rosemary to the breadcrumb mixture for an earthy, fragrant twist. It elevates the flavor without overshadowing the bright lemon finish.
Gluten-Free Variation: Swap out the plain breadcrumbs for gluten-free panko or crushed gluten-free crackers. The crust stays delightfully crispy, so no compromise on texture here.
Spicy Kick: For those who enjoy a little heat, adding a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture works beautifully. It balances with the cooling lemon wedges perfectly.
Cheese Swap: Instead of Parmesan, try using Asiago or Pecorino Romano cheese for a slightly different but equally savory crust.
Dairy-Free Version: Replace the mayonnaise with a dairy-free aioli or a thin layer of olive oil to help the coating stick. Just be sure to check your breadcrumbs don't contain dairy.

Step-by-Step: How I Make Crispy Baked Pork Chops with Lemon Recipe

A white round plate holds a meal with three parts: six slices of crispy golden-brown fried chicken arranged in a slight curve on the left side, sprinkled with small green herb bits; a scoop of creamy, light yellow mashed potatoes topped with a small pat of melting butter and sprinkled with green herbs at the top right; and a pile of bright green steamed green beans cut into pieces on the bottom right. Three lemon wedges with pale yellow flesh and rind sit along the plate's bottom left edge, framing the chicken. The entire plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Oven Ready and Prep the Pan

Begin by preheating your oven to 425°F. This high heat ensures the pork chops bake quickly and develop that perfect crispy crust. While it warms up, line a rimmed baking sheet with either aluminum foil or parchment paper. This will make cleanup a breeze and help prevent sticking.

Step 2: Season and Dry Your Pork Chops

Pat each boneless pork chop dry with paper towels—removing excess moisture is key to a crispy coating. Then, lightly season both sides with salt and pepper according to your taste. Simple seasoning lets the breadcrumb crust really shine.

Step 3: Mix Your Flavor-Packed Breading

In a shallow bowl, stir together 1 ½ cups of plain breadcrumbs with kosher salt, smoked paprika, black pepper, garlic powder, onion powder, celery seed, and freshly grated Parmesan cheese. This blend is where the savory and smoky magic happens, adding layers of flavor to every bite.

Step 4: Coat the Pork Chops with Mayonnaise and Breadcrumbs

Spread a thin layer of mayonnaise on one side of a pork chop—it acts as a glue that keeps the coating locked in place while adding a touch of moisture. Press the mayo side into the breadcrumb mixture firmly to cover completely. Repeat the process for the other side: spread mayo, then sprinkle and gently press the breadcrumbs on top. Place each coated chop on your prepared baking sheet. Repeat this for all four chops, creating that beautiful, crunchy exterior.

Step 5: Crisp Up the Coating and Bake

Give the breaded pork chops a light spray of cooking spray to promote an even crisp during baking. Slide the sheet pan into your preheated oven and bake for about 20 minutes. You'll know they’re done when the internal temperature reaches 145°F. The outside should be golden brown and crispy while the inside remains juicy and tender.

Step 6: Rest and Serve with a Bright Lemon Finish

Once out of the oven, let the pork chops rest for a few minutes to allow the juices to redistribute. This step ensures each bite is juicy and delicious. Serve sprinkled with fresh minced parsley for a pop of color and a squeeze of fresh lemon wedges to add that irresistible zesty brightness that complements the crispy, cheesy crust.

Top Tip

Getting that perfect crispy crust on your pork chops while keeping the meat juicy can be a bit tricky, but these tips will make the Crispy Baked Pork Chops with Lemon Recipe truly shine every time.

Dry the Chops Thoroughly: I always pat my pork chops dry with paper towels before seasoning. Excess moisture can prevent the breadcrumbs from sticking properly and make the coating soggy.
Layer the Mayonnaise Thinly: Spreading a thin, even layer of mayonnaise really helps the breadcrumb mixture cling and bake into a golden, flavorful crust.
Don’t Skip the Cooking Spray: Spraying the coated pork chops before baking is a game-changer for that irresistible crispiness without frying.
Rest Before Serving: Allowing the chops to rest after baking lets the juices redistribute, keeping every bite tender and juicy.

How to Serve Crispy Baked Pork Chops with Lemon Recipe

The images show a step-by-step process of coating four pieces of raw meat. The first image shows a white bowl with a layer of crushed golden-brown crumbs inside. The second image shows four pieces of raw pink meat laid out on a white tray with a creamy white spread on top. The third image shows one piece of meat placed on the crumb layer inside the white bowl. The fourth image shows the same piece of meat with the creamy white spread on top placed back on the crumbs in the bowl. The fifth image shows the meat fully covered in the golden crumbs, resting in the bowl on the white marbled surface. The final image shows all four coats of meat neatly arranged side by side on the white tray. A wooden spoon with crumbs is nearby along with a small dish of the creamy spread, and a woman's hand is seen working in some images. The background is a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh minced parsley is the perfect herbaceous touch to sprinkle over the pork chops, adding a pop of color and a mild freshness. And don’t forget the lemon wedges! A squeeze of fresh lemon juice brightens every bite, cutting through the richness of the Parmesan and mayo crust for a balanced flavor.

Side Dishes

This recipe pairs beautifully with simple, comforting sides. Think roasted baby potatoes or garlic mashed potatoes to soak up any extra juices. For a lighter option, steamed green beans or a crisp arugula salad with a lemon vinaigrette echoes the citrus notes. Even buttery sautéed spinach or roasted carrots would round out the meal perfectly.

Make Ahead and Storage

Storing Leftovers

Place any leftover crispy baked pork chops in an airtight container and store them in the refrigerator for up to 3 days. To help maintain their crunch, separate the pork chops with parchment paper if stacking.

Freezing

You can freeze the breaded pork chops before baking. Lay them individually on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months. When ready to enjoy, bake them straight from frozen at 425°F, adding a few extra minutes to the baking time until the internal temperature reaches 145°F.

Reheating

The best way to reheat these pork chops and keep the crust crispy is in a preheated oven at 350°F for about 10-12 minutes. Avoid microwaving if you can, as that tends to soften the crust and dry out the meat.

Frequently Asked Questions:

Can I use bone-in pork chops for this recipe?

Absolutely! Just be sure to increase the baking time slightly to ensure the meat near the bone is cooked fully. Use a meat thermometer to check for an internal temperature of 145°F.

What can I substitute for mayonnaise in the breading?

If you prefer not to use mayonnaise, plain Greek yogurt or Dijon mustard can work as alternatives to help the breadcrumbs stick, though the flavor will be slightly different.

How do I know when the pork chops are done?

Use an instant-read meat thermometer inserted into the thickest part of the chop. When it reads 145°F, the pork chops are perfectly cooked and safe to eat.

Can I make this recipe gluten-free?

Yes, simply swap the plain breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients stay the same.

Final Thoughts

There’s something truly comforting about crispy baked pork chops with a tangy lemon finish — it’s a meal that feels special without demanding hours in the kitchen. Whether you’re cooking for your family on a busy weeknight or entertaining friends, this recipe comes together quickly and hits all the right notes of flavor and texture. I hope you enjoy making and sharing these pork chops as much as I do!