Description
This breaded pork chops recipe features juicy boneless pork chops coated in a flavorful breadcrumb mixture with Parmesan cheese and spices, baked to perfection on a baking sheet. Served with fresh lemon wedges for a bright finish, this easy and delicious dish can also be adapted for pan-frying or air-frying.
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
Instructions
- Prepare: Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil or parchment paper. Set aside.
- Season pork: Dry the pork chops thoroughly with paper towels and season both sides lightly with salt and pepper according to taste.
- Make breading mixture: In a shallow bowl, combine the plain breadcrumbs, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, celery seed, and freshly grated Parmesan cheese. Stir well to mix evenly.
- Bread pork chops: Spread a thin layer of mayonnaise on one side of a pork chop, then press that mayo side down into the breadcrumb mixture to coat well. Next, spread a thin layer of mayonnaise on the other side of the chop and sprinkle the breadcrumb mixture on it, pressing gently to adhere. Place the breaded pork chop onto the prepared baking sheet. Repeat this process for all remaining pork chops.
- Bake: After all pork chops are placed on the baking sheet, lightly spray them with cooking spray. Bake in the preheated oven for 18 to 20 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
- Serve: Let the pork chops rest for a few minutes after baking. Serve sprinkled with fresh minced parsley and lemon wedges on the side for added brightness and flavor.
Notes
- This recipe is easily doubled to serve more guests.
- For pan-fried pork chops, heat vegetable or peanut oil to about 1/4 inch depth in a heavy skillet over medium to medium-high heat. Fry breaded pork chops for 5 to 6 minutes per side until cooked through to an internal temperature of 140-145°F. Drain excess oil on a wire rack.
- For air-fried pork chops, preheat air fryer to 400°F. Lightly spray basket and both sides of the pork chops with cooking spray. Air fry for 6 minutes, flip, then cook an additional 5 to 6 minutes until internal temperature reaches 140-145°F. Repeat if needed based on air fryer size.
- Using mayonnaise helps the breadcrumbs adhere and adds moisture without drying out the pork.
- Use a meat thermometer to ensure perfect doneness and avoid overcooking.
Nutrition
- Serving Size: 1 pork chop
- Calories: 531 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg
