If you’re craving a dinner that’s crispy, juicy, and bright with a hint of zest, let me introduce you to my secret weapon: the Crispy Baked Pork Chops with Lemon Recipe. It’s a straightforward, no-fuss way to get a crunchy Parmesan crust and tender meat every time.
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 genuinely love how this recipe balances ease with bold flavor—the crispy coating feels indulgent, but baking means it's lighter than frying, plus you get that fresh lemon brightness at the end that makes the whole dish pop!
- Perfectly Crispy: Baked, not fried, but still achieves a golden, crunchy crust that's incredibly satisfying.
- Easy Prep: Uses simple pantry staples like plain breadcrumbs and Parmesan cheese, with a surprise boost from smoked paprika.
- Bright Finish: Fresh lemon wedges tied to the dish bring a zesty, refreshing balance to the rich coating.
- Juicy Pork Every Time: The mayonnaise in the breading keeps the pork chops moist and tender throughout baking.
Ingredients & Why They Work
Before we start, here’s the scoop on the ingredients that make these pork chops so irresistible—and a quick tip on picking the best pork chops for baking.
- Boneless Pork Chops: Choose chops about 1 inch thick for perfect cooking—too thin, and they dry out; thicker ones need longer baking.
- Salt & Black Pepper: Simple seasoning that brings out the natural flavor of the pork without overpowering it.
- Plain Breadcrumbs: The crispy foundation for our coating that holds all the spices and Parmesan together.
- Kosher Salt: For just the right seasoning level in the breading mixture—essential for depth of flavor.
- Smoked Paprika: Adds the subtle smoky warmth and a beautiful reddish hue to the crust.
- Black Pepper: Gives a mild kick that complements the smokiness nicely.
- Garlic Powder: A classic layer of savory flavor that enhances the overall taste.
- Onion Powder: Adds a gentle sweetness and complexity to the breading.
- Celery Seed: A subtle aromatic touch that’s unexpected but works beautifully here.
- Freshly Grated Parmesan Cheese: The secret ingredient that turns ordinary breadcrumbs into a flavorful, crispy crust.
- Mayonnaise: Helps the breading stick and keeps the pork juicy—plus, it browns nicely in the oven.
- Fresh Minced Parsley: For garnish, adding a pop of color and fresh herb flavor.
- Lemon Wedges: The final zing that cuts through richness and brightens every bite.
- Cooking Spray: Used lightly to help the coating crisp up perfectly in the oven.
Make It Your Way
One of the best things about the Crispy Baked Pork Chops with Lemon Recipe is how versatile it is. You can easily tweak the seasoning or cooking method to match your mood or what you have on hand—making it truly your own.
- Variation: I love swapping out the smoked paprika for a bit of cayenne pepper when I want a little heat. It gives the pork chops a subtle spicy kick without overpowering the lemony freshness on the side.
- Pan-Fried Option: For an extra crispy crust with a golden sear, frying the pork chops in peanut oil for 5 to 6 minutes each side is fantastic. It makes for a richer flavor, though baking keeps things lighter and easier cleanup.
- Air Fryer Prep: Using the air fryer at 400°F is a game-changer when you're short on time. Just 6 minutes per side and you get that signature crunch with less fuss.
- Dairy Swap: If you prefer, Greek yogurt works wonderfully instead of mayonnaise to help the breadcrumbs stick. It also adds a subtle tang that pairs nicely with the lemon wedges.
Step-by-Step: How I Make Crispy Baked Pork Chops with Lemon Recipe
Step 1: Preheat and Prepare Your Baking Sheet
Start by preheating your oven to a hot 425 degrees Fahrenheit. This higher temperature is key for getting that golden, crispy crust on the pork chops. While the oven heats, line a rimmed baking sheet with aluminum foil or parchment paper to make cleanup a breeze and lightly spray it with cooking spray for extra non-stick protection.
Step 2: Season and Dry the Pork Chops
Pat your 1-inch thick boneless pork chops dry with paper towels—this little step makes a big difference in helping the breading stick and ensures a crispy coating rather than soggy. Then, gently season both sides with salt and black pepper to your taste. Keep it simple here to let the flavorful breadcrumb mixture shine.
Step 3: Mix Up the Flavorful Breading
In a shallow bowl, combine 1 ½ cups of plain breadcrumbs with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon celery seed, and a generous ⅓ cup of freshly grated Parmesan cheese. Stir everything well so the spices are evenly distributed—that way every bite delivers a burst of flavor.
Step 4: Coat the Pork Chops with Mayonnaise and Breadcrumbs
Spread a thin layer of mayonnaise on one side of each pork chop. This acts like glue and keeps your chops wonderfully moist during baking. Then, press the mayo-coated side down into the breadcrumb mixture, making sure it adheres well. Flip the chop, spread another layer of mayo, and sprinkle the breadcrumbs on top, pressing gently again to coat. Place each breaded chop on your prepared baking sheet. The mayo works magic here, sealing in juiciness while building that crispy exterior.
Step 5: Bake to Crispy Perfection
Once all your pork chops are coated and arranged, lightly spray the tops with cooking spray. This little extra fat helps the crust turn golden and crunchy in the oven. Bake for about 20 minutes, or until the pork reaches an internal temperature of 145°F and the outside looks beautifully crispy and golden. Keep an eye on them—your kitchen will start to smell incredible!
Step 6: Rest, Garnish, and Serve
Once baked, let the pork chops rest for a few minutes to lock in those juicy juices. Then sprinkle on fresh minced parsley for a pop of color and freshness. Don’t forget the lemon wedges—they bring a bright, zesty finish that perfectly complements the savory, crispy chops. Serve and enjoy your delicious dinner!
Top Tip
Mastering the Crispy Baked Pork Chops with Lemon Recipe is all about balancing flavor and texture. These tips will help you get that perfect golden crust and juicy interior every time.
- Even Breading: I found that spreading a thin layer of mayonnaise on both sides before coating helps the breadcrumb mixture cling beautifully and keeps the pork moist inside.
- Don’t Skip the Rest: Letting the pork chops rest after baking for a few minutes really seals in the juices and keeps your chops tender and juicy.
- Use Fresh Parmesan: Freshly grated Parmesan adds such a vibrant, nutty flavor and it crisps up much better than pre-grated versions.
- Spray Lightly with Oil: A light spray of cooking oil on top before baking helps ensure a perfectly golden, crispy crust without frying.
How to Serve Crispy Baked Pork Chops with Lemon Recipe
Garnishes
Fresh minced parsley sprinkled over the pork chops not only adds a lovely pop of green, but it also brightens the plate. Don’t skip the lemon wedges on the side—their zesty acidity complements the rich Parmesan crust and cuts through the richness beautifully.
Side Dishes
This recipe pairs wonderfully with simple roasted vegetables like asparagus or green beans, garlic mashed potatoes, or a crisp salad with a light vinaigrette. Creamy polenta or buttery rice pilaf also make comforting accompaniments that soak up all those delicious pork juices.
Make Ahead and Storage
Storing Leftovers
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Make sure they cool down properly before sealing to keep the coating crisp and the meat juicy.
Freezing
You can freeze the cooked pork chops by wrapping each one tightly in plastic wrap and then placing them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To keep the coating crispy, reheat the pork chops in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving if you want to preserve that crunchy crust.
Frequently Asked Questions:
Yes! Just be sure to adjust the cooking time since bone-in chops are thicker and may require a few extra minutes to reach an internal temperature of 145°F.
Greek yogurt works great as a substitute and also keeps the meat moist while helping the breadcrumb mixture adhere.
Use a meat thermometer to check that the internal temperature has reached 145°F. This ensures the pork is safe to eat while staying juicy.
Yes, you can bread the chops and refrigerate them for a few hours before baking. Just cover them well so the coating doesn’t dry out.
Final Thoughts
This Crispy Baked Pork Chops with Lemon Recipe is one of those meals that feels special yet comes together easily and quickly—perfect for busy weeknights or weekend dinners. The crunchy Parmesan breadcrumb crust paired with juicy pork and a fresh squeeze of lemon makes for a comforting, crowd-pleasing dish. I hope these tips and serving ideas inspire you to add this delicious recipe to your rotating dinner menu. Enjoy every crispy, zesty bite!
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Crispy Baked Pork Chops with Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Crispy breaded pork chops baked to perfection with a flavorful breadcrumb and Parmesan coating, served with fresh lemon wedges for a bright, zesty finish. This easy baked recipe ensures juicy pork chops with a crunchy crust, perfect for a satisfying dinner.
Ingredients
Pork
- 4 boneless pork chops about 1 inch thick
- Salt to taste
- Black pepper to taste
Breading Mixture
- 1 ½ cups plain breadcrumbs
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon celery seed
- ⅓ cup freshly grated Parmesan cheese
- ⅓ cup mayonnaise
To Serve
- Fresh minced parsley, for garnish
- Lemon wedges, for serving
- Cooking spray, for spraying pork chops and baking sheet
Instructions
- Prepare: Preheat oven to 425 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil or parchment paper. Set aside.
- Season pork: Pat pork chops dry with paper towels. Lightly season both sides with salt and black pepper to taste.
- Make breading mixture: In a shallow bowl, combine breadcrumbs, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, celery seed, and 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 the mayo side down into the breadcrumb mixture to coat well. Spread another thin layer of mayonnaise on the other side, then sprinkle with the breadcrumb mixture, pressing gently to adhere. Place the coated pork chop on the prepared baking sheet. Repeat with remaining pork chops.
- Bake: Lightly spray the tops of the breaded pork chops 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: Let pork chops rest for a few minutes after baking. Garnish with fresh minced parsley and serve with lemon wedges on the side.
Notes
- This recipe yields 4 pork chops but can easily be doubled for larger gatherings.
- For a pan-fried version, heat vegetable or peanut oil ¼ inch deep in a skillet over medium to medium-high heat. Fry breaded pork chops 5 to 6 minutes per side until cooked through and golden.
- For air fryer preparation, preheat air fryer to 400 degrees Fahrenheit. Lightly spray basket and pork chops with cooking spray. Cook pork chops for 6 minutes, flip, then cook another 6 minutes until done.
- Use mayonnaise or substitute Greek yogurt to help the breadcrumbs adhere and keep chops moist.
- Letting pork chops rest after cooking ensures juicy and tender meat.
Nutrition
- Serving Size: 1 pork chop
- Calories: 531 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg

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