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Crispy Baked Pork Chops with Garlic Herb Butter (Easy 30-Minute Recipe)

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Juicy, tender pork chops with a golden, shatteringly crisp Parmesan-panko crust, finished with a melty garlic herb butter. Ready in 30 minutes, this easy oven-baked recipe is kid-approved and perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large eggs, beaten
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
  • ¼ teaspoon salt
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a wire rack inside a rimmed baking sheet and brush the rack lightly with olive oil.
  2. Make the garlic herb butter: In a small bowl, combine the softened butter, minced garlic, parsley, thyme, rosemary, salt, and red pepper flakes if using. Mash together with a fork until evenly distributed. Set aside at room temperature.
  3. Set up your breading station: In the first shallow bowl, place the beaten eggs. In the second bowl, combine the panko, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix with your fingers to break up any clumps.
  4. Pat the pork chops dry with paper towels. Season both sides lightly with a pinch of salt and pepper.
  5. Bread the chops: Working one at a time, dip each pork chop into the beaten eggs, letting any excess drip off. Then press it firmly into the panko mixture, coating both sides and the edges.
  6. Place the breaded chops on the prepared wire rack, leaving a little space between each one.
  7. Bake for 15 minutes. Carefully flip each chop using tongs, then brush the tops with about half of the garlic herb butter.
  8. Bake for another 10-12 minutes, or until the internal temperature reaches 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part of the chop, away from the bone.
  9. Remove from the oven and immediately brush with the remaining garlic herb butter. Let the chops rest on the wire rack for 5 minutes before serving.

Notes

For extra crispy edges, switch the oven to broil for the last 2 minutes of cooking. Keep a close eye on them. If you don’t have a wire rack, place the chops directly on the baking sheet and flip halfway through. The rack helps air circulate underneath for all-over crispiness.

Nutrition

Keywords: crispy baked pork chops, garlic herb butter, easy pork chop recipe, 30-minute dinner, Parmesan crusted pork chops

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