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 to taste; Black 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; Fresh minced parsley, for garnish; Lemon wedges, for serving; Cooking spray, for spraying pork chops and baking sheet

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.

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 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.

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 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.

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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

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

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: 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

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

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:

Can I use bone-in pork chops for this recipe?

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.

What can I substitute for mayonnaise in the breading?

Greek yogurt works great as a substitute and also keeps the meat moist while helping the breadcrumb mixture adhere.

How do I know when the pork chops are done?

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.

Can I prepare the breaded pork chops ahead of time?

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!