Description
Baked pork chops are the weeknight protein people forget about, which is a mistake. Bone-in chops with a crunchy herb-Parmesan crust, baked until the meat is juicy and the coating shatters — this is a thirty-minute dinner that looks and tastes like you tried harder than you did.
Ingredients
Units
- 4 bone-in pork chops (about 1 inch thick)
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil and set a wire rack on top.
- Pat the pork chops dry and season with salt and pepper. Brush both sides with Dijon mustard.
- Mix the panko, Parmesan, oregano, thyme, garlic powder, paprika, and olive oil in a shallow bowl until the crumbs are evenly coated.
- Press the breadcrumb mixture firmly onto both sides of each chop. Place on the wire rack.
- Bake 22 to 25 minutes until the internal temperature reaches 145°F and the crust is golden.
- Rest 5 minutes before serving — the temperature will rise another 5 degrees as it rests.
Notes
- Bone-in chops stay juicier than boneless because the bone insulates the meat from the oven’s direct heat.
- The wire rack is what makes the bottom crust crispy rather than soggy — the air circulates under the chops.
- 145°F is the USDA-recommended temperature for pork, and it produces perfectly juicy meat with a faint blush of pink.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1
- Sodium: 680
- Fat: 18
- Carbohydrates: 10
- Fiber: 1
- Protein: 40
- Cholesterol: 95