Name: Crispy Baked Pork Chops with Lemon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless pork chops about 1 inch thick; Salt and pepper to taste; 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

If you’re after a dish that’s both satisfyingly crispy and bursting with fresh, zesty flavor, then this Crispy Baked Pork Chops with Lemon Recipe is exactly what you need. Juicy, tender pork chops coated in a savory, Parmesan-packed breadcrumb crust—baked, not fried—for a perfect weeknight dinner or casual weekend treat.

A white plate on a white marbled surface holds two golden brown crispy fried food pieces, each coated with a crunchy bread crumb texture and small bits of herbs sprinkled on top. Underneath one piece are two bright yellow lemon slices layered side by side. To the side of the crispy pieces is a pile of fresh green beans, cut into short segments. A black fork is piercing the top fried piece, held by a woman's hand partially visible on the right side of the frame. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Baked Pork Chops with Lemon Recipe
Top Tip
How to Serve Crispy Baked Pork Chops with Lemon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Baked Pork Chops with Lemon Recipe

Why You'll Love This Recipe

I’ve made these crispy pork chops more times than I can count—they never disappoint. The combination of the crunchy Parmesan breadcrumb coating with a hint of smoky paprika and the bright punch of fresh lemon wedges on the side just elevates this humble pork chop to something truly special.

Simple Ingredients: Uses pantry staples you probably already have on hand, plus fresh pork chops for a quick meal.
Juicy & Moist: The mayonnaise in the breading keeps the pork tender, preventing dryness.
Flexible Cooking: Great baked as-is, or easily adapted for pan-frying or air-frying, whichever suits your kitchen.
Bright Finish: Lemon wedges add a refreshing brightness that perfectly balances the crispy, savory crust.

Ingredients & Why They Work

When choosing your ingredients, it's best to grab fresh boneless pork chops about an inch thick for that perfect juicy bite. The breadcrumb mixture is the real hero here—combining classic seasoning with smoked paprika and Parmesan to create that irresistible crust.

Flat lay of four boneless pork chops with a light dusting of salt and pepper, a small white bowl of plain golden breadcrumbs mixed with reddish smoked paprika and specks of black pepper, a small white bowl filled with creamy white mayonnaise, a small white bowl of finely grated pale yellow Parmesan cheese, a whole fresh lemon cut into bright yellow wedges, and a few sprigs of vibrant green parsley, all arranged symmetrically on a rimmed white ceramic baking sheet, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless pork chops: Choose chops about 1 inch thick for even cooking and juiciness.
Salt and pepper: Essential for seasoning and bringing out the pork’s natural flavor.
Plain breadcrumbs: The base of the crispy coating that holds all the flavor.
Kosher salt: Adds just the right amount of seasoning without being overpowering.
Smoked paprika: Gives a subtle smoky depth and beautiful color to the crust.
Black pepper: Adds a gentle heat to enhance the flavor layers.
Garlic powder: Brings savory warmth without having to chop fresh garlic.
Onion powder: Complements the garlic for a rounded, mellow flavor.
Celery seed: A slightly unexpected spice that adds complexity and a subtle earthiness.
Freshly grated Parmesan cheese: Adds salty, nutty flavor and helps crisp the coating perfectly.
Mayonnaise: Acts as a sticky, flavorful binder that keeps the breading in place and retains moisture in the pork.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Baked Pork Chops with Lemon Recipe is how easily it adapts to your preferences and pantry staples. Whether you want to tweak the seasoning, swap cooking methods, or add extra flair, there’s always a way to make it truly your own.

Smoky & Spicy: I love bumping up the smoked paprika to 1 ½ teaspoons and adding a pinch of cayenne pepper for a smoky, spicy kick. It really brings warmth and depth to the crust without overpowering the pork’s natural flavor.
Herb Infusion: Mixing in fresh chopped rosemary or thyme into the breadcrumb mixture adds a fragrant herbal note. It’s perfect when you want a more rustic, garden-fresh vibe.
Gluten-Free Option: Swap out plain breadcrumbs for gluten-free panko or crushed gluten-free crackers. The texture stays wonderfully crispy!
Cooking Method Switch-Up: Sometimes I pan-fry instead of baking when in a rush—the golden crust develops beautifully with that slight sizzle. Air-frying is another fantastic shortcut that keeps things crispy with less oil.

Step-by-Step: How I Make Crispy Baked Pork Chops with Lemon Recipe

A white round plate holds a meal with three parts: six slices of crispy golden-brown fried chicken arranged in a slight curve on the left side, sprinkled with small green herb bits; a scoop of creamy, light yellow mashed potatoes topped with a small pat of melting butter and sprinkled with green herbs at the top right; and a pile of bright green steamed green beans cut into pieces on the bottom right. Three lemon wedges with pale yellow flesh and rind sit along the plate's bottom left edge, framing the chicken. The entire plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Ready Your Oven and Prep the Pan

Start by preheating your oven to 425°F (about 220°C). This high heat is key to crisping up the breadcrumb coating nicely without drying out the pork. While the oven warms, line a rimmed baking sheet with foil or parchment paper to make cleanup a breeze—trust me, you’ll thank yourself later!

Step 2: Season and Dry the Pork Chops

Pat each pork chop dry using paper towels—this step is essential to help the breading stick better and achieve maximum crispness. Then sprinkle both sides lightly with salt and pepper. Keep the seasoning simple here because the breadcrumb mixture will bring plenty of flavor.

Step 3: Mix Up the Flavorful Breading

In a shallow bowl, whisk together the plain breadcrumbs, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, celery seed, and that freshly grated Parmesan. This combination creates a savory, aromatic crust that’s bursting with flavor. Stir until everything is evenly combined so each chop gets a perfect coating.

Step 4: Coat the Pork Chops with Mayo and Breadcrumbs

Take one pork chop and spread a thin layer of mayonnaise on one side. This mayo layer might feel unusual at first, but it’s the secret to keeping the pork juicy while helping the breadcrumbs stick like a dream. Press the mayo side down into the breadcrumb mix until it’s well coated. Flip it over, spread another thin layer of mayo, then sprinkle on more breadcrumbs—press gently, don’t overload. Place the chop on your prepared baking sheet. Repeat with the remaining pork chops.

Step 5: Bake to Perfect Crispness

Spray the tops of your breaded pork chops lightly with cooking spray before sliding the baking sheet into the oven. Bake for 18 to 20 minutes, or until the internal temperature reaches 145°F on a meat thermometer. You’ll notice the crust turn a beautiful golden brown and get irresistibly crispy while the pork stays tender and juicy inside.

Step 6: Rest and Serve with Lemon

Once out of the oven, let the pork chops rest a few minutes to allow the juices to redistribute. This rest time makes every bite juicy and flavorful. Serve sprinkled with fresh minced parsley and generous lemon wedges on the side. A quick squeeze of that lemon over the pork really brightens the whole dish and takes it to the next level of deliciousness.

Top Tip

Getting perfectly crispy, juicy pork chops every time is easier than you think. These tips come straight from hands-on kitchen experience to make your Crispy Baked Pork Chops with Lemon Recipe shine.

Mayonnaise Magic: Using a thin layer of mayonnaise as the “glue” for the breadcrumbs not only helps them stick but locks in moisture, keeping the pork chops juicy and tender.
Patience with Drying: Thoroughly drying the pork chops before seasoning prevents soggy breading, helping the crust turn out extra crispy after baking.
Don’t Skip the Meat Thermometer: Cooking pork chops to an internal temperature of 145°F guarantees they’re safe and juicy, not overdone or dry.
Light Spray Mistakes Avoided: Spraying the breaded chops lightly with cooking spray before baking ensures a golden, crunchy crust without excess oiliness.

How to Serve Crispy Baked Pork Chops with Lemon Recipe

The images show a step-by-step process of coating four pieces of raw meat. The first image shows a white bowl with a layer of crushed golden-brown crumbs inside. The second image shows four pieces of raw pink meat laid out on a white tray with a creamy white spread on top. The third image shows one piece of meat placed on the crumb layer inside the white bowl. The fourth image shows the same piece of meat with the creamy white spread on top placed back on the crumbs in the bowl. The fifth image shows the meat fully covered in the golden crumbs, resting in the bowl on the white marbled surface. The final image shows all four coats of meat neatly arranged side by side on the white tray. A wooden spoon with crumbs is nearby along with a small dish of the creamy spread, and a woman's hand is seen working in some images. The background is a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly minced parsley sprinkled on top adds a pop of bright green color and a mild herbaceous note that complements the smoky paprika in the breading. Don’t forget those lemon wedges! A quick squeeze of lemon juice right before eating enhances the pork’s flavors and adds a refreshing citrus zing.

Side Dishes

These pork chops pair beautifully with roasted garlic mashed potatoes, buttery steamed asparagus, or a crisp green salad with vinaigrette. For a heartier plate, try some caramelized Brussels sprouts or a hearty wild rice pilaf. The bright lemon flavor also pairs well with Mediterranean side dishes like Greek salad or lemony couscous.

Make Ahead and Storage

Storing Leftovers

After cooking, allow the pork chops to cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days, making for easy, tasty next-day meals.

Freezing

If you want to save these Crispy Baked Pork Chops with Lemon for longer, wrap each chop tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To enjoy, thaw overnight in the refrigerator before reheating.

Reheating

To keep that crisp crust when reheating, place the pork chops on a wire rack set over a baking sheet and warm them in a 350°F oven for about 10 minutes or until heated through. This helps maintain texture better than microwaving. Add fresh lemon wedges again for that bright finish!

Frequently Asked Questions:

Can I use bone-in pork chops instead of boneless?

Absolutely! Just keep in mind bone-in chops might take a few extra minutes to cook through. Aim for the same internal temperature of 145°F to ensure they are perfectly done without drying out.

Why do we use mayonnaise in the breading process?

Mayonnaise acts as a moisture-locking binder that helps the seasoned breadcrumb mixture stick to the pork chops. It also adds a subtle richness, preventing the pork from drying out during baking.

Can I prepare the breaded pork chops ahead of time?

Yes! You can bread the chops and place them on the baking sheet, covered and refrigerated, for up to a day before baking. Just add the cooking spray before baking to ensure a crispy crust.

What if I don’t have smoked paprika? Can I substitute?

If you don’t have smoked paprika, regular paprika or a mild chili powder can work as a substitute, though the smoky depth will be slightly different. You can also add a touch of cumin for smokiness.

Final Thoughts

There’s something truly satisfying about biting into a Crispy Baked Pork Chop with a bright squeeze of fresh lemon. This recipe manages to balance easy prep with fantastic flavor and texture—and it’s flexible enough to fit your cooking style, whether baking, frying, or air-frying. I hope this becomes a go-to weeknight dinner that brings smiles and hungry appetites to your table. Happy cooking!