Baked pork chops with a delicious crunch


1 cup breadcrumbs (Panko breadcrumbs work well for extra crispiness)

4 pork chops (bone-in or boneless, about 1 inch thick)

1 teaspoon garlic powder

1/2 cup grated Parmesan cheese

1 teaspoon onion powder

1/2 teaspoon salt

1 teaspoon paprika

1/2 teaspoon black pepper

1/4 cup Dijon mustard (or regular mustard)

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped (optional, for garnish)


Preheat the Oven*
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and lightly grease it with cooking spray or a little olive oil.

Prepare the Breadcrumb Mixture*
In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure even distribution of the seasonings.

Prepare the Pork Chops*
Pat the pork chops dry with paper towels. Brush each pork chop with a thin layer of Dijon mustard on both sides. This helps the breadcrumb mixture stick and adds flavor.

Coat the Pork Chops*
Dip each pork chop into the breadcrumb mixture, pressing the crumbs onto the meat to ensure they adhere well. Make sure each chop is evenly coated.

Bake the Pork Chops*
Place the breaded pork chops on the prepared baking sheet. Drizzle or lightly brush the tops of the pork chops with olive oil. This helps them become crispy and golden brown.

Bake in the preheated oven for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the breadcrumb coating is golden and crispy. If using bone-in chops, you might need to add a few extra minutes to the baking time.


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