Description
This recipe for breaded pork chops baked on a sheet with a zesty lemon finish offers a crispy, flavorful main dish ideal for a quick and delicious dinner. Coated with a seasoned breadcrumb and Parmesan mixture, the pork chops stay juicy inside while developing a golden crust on the outside. Easy to prepare and bake, these pork chops come together in just 30 minutes and are perfect served with fresh lemon wedges and parsley for brightness.
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
For Serving
- Fresh minced parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare: Preheat your oven to 425 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. Set the baking sheet aside.
- Season Pork: Pat the pork chops dry with paper towels to remove excess moisture, then season them lightly on both sides with salt and pepper to taste.
- Make Breading Mixture: In a shallow bowl, mix together the breadcrumbs, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, celery seed, and grated Parmesan cheese. Stir thoroughly to combine.
- 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, gently pressing to adhere the coating well. Spread another thin layer of mayonnaise on the other side, then sprinkle that side with the breadcrumb mixture, pressing gently to form an even coating. Place the breaded pork chop on the prepared baking sheet. Repeat this process with the remaining pork chops.
- Bake: Once all pork chops are coated and arranged on the baking sheet, spray the tops lightly with cooking spray. Bake in the preheated oven for 20 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit and the coating is golden and crispy.
- Serve: Remove the pork chops from the oven and let them rest for a few minutes to allow the juices to redistribute. Serve garnished with freshly minced parsley and lemon wedges to add a refreshing bright citrus flavor.
Notes
- You can double this recipe easily to serve a larger group.
- For pan-fried pork chops, use a heavy-bottomed skillet with vegetable or peanut oil about 1/4 inch deep over medium to medium-high heat. Fry chops 5 to 6 minutes per side until internal temperature is 140-145°F.
- For air-fried pork chops, preheat the air fryer to 400°F and spray lightly with nonstick spray. Air fry pork chops for 6 minutes, flip, and cook another 5 to 6 minutes until done.
- Let pork chops rest after cooking to retain juiciness.
- Use fresh lemon wedges and parsley for garnish to add freshness and color.
Nutrition
- Serving Size: 1 pork chop
- Calories: 531 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
