Description
Crispy and flavorful breaded pork chops baked to perfection on a sheet pan, seasoned with a zesty breadcrumb mixture and served with fresh lemon wedges for a bright finish. This easy recipe delivers juicy pork chops with a crunchy crust, perfect for a quick weeknight dinner or a casual meal with family.
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
- 1/3 cup mayonnaise
To Serve
- Fresh minced parsley (optional)
- Lemon wedges
Instructions
- Prepare: Preheat your oven to 425 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil or parchment paper. Set it aside for later use.
- Season Pork: Pat the pork chops dry with paper towels to remove excess moisture. Lightly season both sides with salt and pepper according to your taste.
- Make Breading Mixture: In a shallow bowl, combine the plain breadcrumbs, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, celery seed, and freshly grated Parmesan cheese. Stir everything together until well mixed.
- Bread Pork Chops: Spread a thin layer of mayonnaise on one side of a pork chop. Then press the mayo side down into the breadcrumb mixture to coat thoroughly. Spread another thin layer of mayonnaise on the other side of the chop, then sprinkle and press the breadcrumb mixture onto this side. Place the breaded pork chop on the prepared baking sheet. Repeat this process with the remaining pork chops.
- Bake: Once all the pork chops are coated and arranged on the baking sheet, lightly spray them with cooking spray to help crisp the coating. Bake in the preheated oven for 20 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
- Serve: Allow the pork chops to rest for a few minutes out of the oven to retain juices. Serve sprinkled with fresh minced parsley and accompanied by lemon wedges for squeezing over the top.
Notes
- This recipe yields 4 pork chops but can easily be doubled for a larger crowd.
- For a crispier crust, make sure to spray the coated pork chops well with cooking spray before baking.
- You can pan-fry these pork chops by shallow frying in 1/4 inch vegetable or peanut oil over medium to medium-high heat for 5-6 minutes per side until cooked through.
- Air fryer option: Preheat to 400°F, spray basket and chops with cooking spray, cook 6 minutes, flip and cook another 6 minutes until internal temperature is 145°F.
- Use fresh lemon wedges to enhance the flavor and add a bright, fresh note to the dish.
Nutrition
- Serving Size: 1 pork chop
- Calories: 531 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
