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Garlic Parmesan Baked Pork Chops

Garlic Parmesan baked pork chops with a crisp breadcrumb crust are baked at 375°F until golden and juicy. Bone-in chops are coated in beaten egg, then a garlic-Parmesan breadcrumb mix for a crunchy finish.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 bone-in pork chops
bread crumb and parmesan coating
  • 1 cup breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
binding and finishing
  • 2 eggs, beaten
  • 2 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a baking sheet with foil. Get ready for baking with a nonstick-ready surface.
Season and coat
  1. Pat the pork chops dry and season lightly with salt and pepper. Keep the surface dry so the crust sticks.
  2. Combine the breadcrumbs, Parmesan, garlic powder, salt, and pepper in a shallow dish. Mix until the seasoning is evenly distributed.
  3. Dip each pork chop in the beaten egg, then coat thoroughly in the breadcrumb mixture. Press lightly so the crust fully adheres.
Bake
  1. Arrange the coated chops on the baking sheet and drizzle with melted butter. Aim for an even butter sheen over the crust.
  2. Bake for 25 to 30 minutes at 375°F, until golden and the internal temperature reaches 145°F. Look for a deep golden color and confirm doneness with a thermometer.

Notes

For extra crunch, keep the coated chops spaced on the sheet pan and bake right away rather than letting them sit. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended because the crust softens after thawing. For a lower-carb option, swap breadcrumbs for a grated Parmesan + almond flour style coating while keeping the egg dip and bake time in a similar range.