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Garlic Parmesan Baked Pork Chops

Garlic Parmesan baked pork chops with a crispy, golden crust that stays tender inside. Pork chops bake at 400°F until the topping turns golden and the center reaches 145°F, then rest for juicy slices.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

bone-in pork chops
  • 4 bone-in pork chops Use chops about 1 inch thick so the crust browns while the meat stays juicy.
parmesan garlic coating
  • 1 cup grated parmesan cheese Grate fresh if possible for better melt and browning.
  • 0.5 cup breadcrumbs Use plain or Italian-style breadcrumbs for a sturdy crust.
  • 3 garlic cloves, minced Minced garlic helps the flavor distribute evenly in the crust.
  • 2 tbsp olive oil Used to help the crust adhere and promote browning.
  • 1 tsp dried parsley Adds herb flavor to the parmesan crumb coating.
  • 0.25 salt and pepper, to taste Season both sides; amounts vary by preference.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper for easy release.
  2. Combine grated parmesan cheese, breadcrumbs, minced garlic, dried parsley, salt, and pepper in a shallow dish.
Coat and bake
  1. Brush each bone-in pork chop with olive oil so the coating sticks well.
  2. Press each pork chop firmly into the parmesan mixture to coat both sides.
  3. Arrange the coated chops on the lined sheet pan with space between them.
  4. Bake for 25–30 minutes at 400°F, until the crust is golden and the pork reaches 145°F internally (visual cue: crust looks deeply golden and set).
Rest and serve
  1. Rest the pork chops for 5 minutes before serving so the juices settle and the coating stays crisp.

Notes

For the crispiest crust, press firmly so the crumbs adhere and don’t skip the 5-minute rest. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 375°F until warmed through. Freezing is not recommended for best crust texture. For a lower-carb option, swap breadcrumbs for finely ground parmesan-crumbs or crushed pork rinds to keep the crust crunchy.