Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the Breading Mixture:
In a shallow bowl, mix together the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir to combine.
Coat the Pork Chops:
Pat the pork chops dry with paper towels to remove excess moisture. This helps the coating stick better.
Brush both sides of the pork chops with Dijon mustard. The mustard not only adds flavor but also helps the breading adhere to the pork.
Dip each pork chop into the breadcrumb-Parmesan mixture, pressing gently to ensure the coating sticks well. Make sure both sides of the pork chops are covered.
Prepare for Baking:
Arrange the coated pork chops on the prepared baking sheet. If desired, drizzle the pork chops with olive oil (or melted butter) to help them get even crispier in the oven.
Bake:
Bake in the preheated oven for 20-25 minutes, depending on the thickness of your pork chops. If you’re using bone-in chops, they may need an extra minute or two. The pork is done when it reaches an internal temperature of 145°F (63°C) and the crust is golden and crispy.
Optional: For an extra crispy crust, you can broil the pork chops for the last 2-3 minutes, but keep a close eye on them to avoid burning.
Serve:
Once the pork chops are done, remove them from the oven and let them rest for 5 minutes before serving. This helps the juices redistribute and keeps them juicy.
Garnish with fresh parsley for a pop of color and fresh flavor.
