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 and pepper to taste; 1 1/2 cups plain breadcrumbs; 1 tsp kosher salt; 1 tsp smoked paprika; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp celery seed; 1/3 cup freshly grated Parmesan cheese; 1/3 cup mayonnaise; Fresh minced parsley (optional); Lemon wedges

If you’re craving a juicy, flavorful dinner that’s both crispy and tender, this Crispy Baked Pork Chops with Lemon Recipe is going to become your new go-to. Imagine golden, breaded pork chops with a zesty splash of fresh lemon — irresistibly good and surprisingly easy.

The image shows a white plate with three golden-brown fried chicken pieces stacked close to each other on the left side. The top piece is pierced by a black fork held by a woman's hand, revealing a crispy, textured crust with small herbs sprinkled on top. Underneath the fried chicken, there are two bright yellow lemon slices partly visible. On the right side of the plate, there is a pile of fresh, bright green cut green beans. The plate is placed on a white marbled surface. 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’m genuinely excited to share these crispy baked pork chops with you because they hit that perfect balance of easy prep and big flavor — plus the lemon wedges really brighten everything up!

Effortless cooking: The entire recipe comes together in just 30 minutes from start to finish.
Perfectly crispy texture: A crunchy breadcrumb and Parmesan crust that bakes beautifully without frying.
Bright, fresh finish: Lemon wedges add just the right zing to elevate the dish.
Family-friendly: These pork chops please picky eaters and adults alike with familiar flavors.

Ingredients & Why They Work

Before you dive in, here’s a quick overview of what you’ll need and why these ingredients shine together. When shopping, look for fresh, boneless pork chops about an inch thick—they’re perfect for getting that tender, juicy bite. And those flavor-packed breadcrumbs and Parmesan will bring the crunch you love.

Flat lay of four fresh boneless pork chops with clean white shells of two whole brown eggs resting nearby, a small white ceramic bowl filled with golden plain breadcrumbs, another small white bowl holding finely grated Parmesan cheese, a small white bowl containing smooth mayonnaise, fresh whole lemons cut into wedges alongside a few bright green sprigs of parsley, all arranged symmetrically and naturally on a simple 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: Using chops about 1 inch thick helps keep them juicy while baking evenly.
Salt and pepper: The simple seasoning that lets the pork’s natural flavor sing.
Plain breadcrumbs: The crunchy base for our tasty breading mixture that crisps up beautifully.
Kosher salt: Enhances all the seasonings and balances the flavors.
Smoked paprika: Adds a gentle smokiness that deepens the crust’s flavor.
Black pepper: Gives just a hint of heat to brighten the mix.
Garlic powder: A savory boost that complements the pork perfectly.
Onion powder: Adds richness and subtle sweetness.
Celery seed: A little surprising but it brings a lovely aromatic note.
Freshly grated Parmesan cheese: Melts nicely into the breading adding salty, nutty depth.
Mayonnaise: Helps the coating stick and keeps the chops wonderfully moist while baking.
Fresh minced parsley (optional): For a splash of color and fresh herb flavor at the end.
Lemon wedges: The magic touch to squeeze over and enliven each bite.

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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

This Crispy Baked Pork Chops with Lemon Recipe is wonderfully flexible, making it easy to tailor to your taste buds or dietary needs. Whether you like things a little spicier, prefer to skip the dairy, or want a lighter version, there’s a way to make it your own without losing that delicious crunch and bright lemon zing.

Variation: Try swapping out the mayonnaise for Dijon mustard or a beaten egg to bind the breadcrumbs if you want a slightly tangier or lighter coating. I personally love the mayo because it adds moisture and helps keep the breading perfectly crisp after baking.
Gluten-Free Twist: Use gluten-free breadcrumbs instead of plain breadcrumbs. I’ve done this for a friend with gluten intolerance, and the result was just as crispy and flavorful.
Herb Boost: Mix fresh chopped rosemary or thyme into the breadcrumb mixture for an earthy, fresh flavor. It pairs beautifully with the lemon wedges on the side.
Pan-Fried Version: If you prefer a golden crust with a little more char, pan-fry these chops in a shallow layer of vegetable or peanut oil, about ¼ inch deep. Cooking each side for 5-6 minutes gives you that irresistible sear.
Air Fryer Friendly: For a speedy and fuss-free method, air fry at 400°F for about 6 minutes per side. This is perfect if you want to keep your kitchen cooler on a warm day!

Step-by-Step: How I Make Crispy Baked Pork Chops with Lemon Recipe

The dish shows a white plate with three parts: sliced golden brown crispy coated meat arranged in a slight curve on the left side, sprinkled with small green herb bits, and garnished with two lemon slices at the top left and one lemon slice at the bottom right of the meat; next to the meat, on the top right side, is a creamy light yellow mound of mashed potatoes with some small green herb pieces sprinkled on top and a small melting pat of butter; on the bottom right side, there are bright green steamed cut green beans placed neatly together. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Oven Ready and Prep Your Pan

Start by preheating your oven to 425°F—this high heat is key for that golden, crispy crust. While the oven warms up, line a rimmed baking sheet with aluminum foil or parchment paper to keep things tidy and make cleanup a breeze. Having everything ready ahead means no scrambling later!

Step 2: Season the Pork Chops

Pat your 4 boneless pork chops dry with paper towels. Removing excess moisture helps the breading stick better and crisp up in the oven. Then, season both sides lightly with salt and pepper—this simple step brings out the natural pork flavor without overpowering the seasoning blend.

Step 3: Whip Up the Flavorful Breading Mixture

In a shallow bowl, combine 1 ½ cups 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 ⅓ cup freshly grated Parmesan cheese. Stir it all together until evenly mixed—this aromatic blend is what gives your pork chops that irresistible savory, smoky crunch.

Step 4: Coat the Chops in Mayonnaise and Breadcrumbs

Spread a thin layer of mayonnaise on one side of a pork chop—this acts as a glue that keeps the crumb coating intact while adding moisture. Press that mayo-coated side into the breadcrumb mixture and gently press to adhere. Next, spread a thin layer of mayonnaise on the other side, sprinkle with more breadcrumbs, and press again. Place the fully breaded chop on your prepared baking sheet. Repeat the process with all your chops for an even coating.

Step 5: Bake to Crispy Perfection

Lightly spray the top of the breaded pork chops with cooking spray—this helps the crust brown beautifully in the oven. Bake at 425°F for 20 minutes, or until the internal temperature reaches 145°F. You’ll notice a lovely golden crust forming that’s crunchy on the outside while keeping the pork juicy inside.

Step 6: Rest and Serve with a Squeeze of Lemon

Once out of the oven, let your pork chops rest for a few minutes to let those natural juices redistribute. Serve with a sprinkle of fresh minced parsley and bright lemon wedges on the side—the citrus adds the perfect zing, balancing the rich, crispy coating. Trust me, that squeeze of lemon really brings the whole dish to life!

Top Tip

Getting those pork chops perfectly crispy and flavorful is easier than you think. These tips will help you nail the texture and taste every single time!

Mayonnaise Magic: Using a thin layer of mayonnaise not only helps the breadcrumbs stick beautifully but also adds just the right amount of moisture—trust me, it’s a game-changer compared to plain egg or mustard.
Even Coating: Press breadcrumbs gently but thoroughly on both sides—don’t rush this step. I learned that a careful hand here means the difference between crunchy perfection and patchy breading.
Rest Before Serving: Letting the chops rest for a few minutes after baking keeps the juices locked in and the meat tender. It’s a small wait for a big payoff.
Watch the Heat: Baking at 425°F is just right to crisp the coating without drying out the pork. I avoided upping the temperature and saved myself from tough chops every time.

How to Serve Crispy Baked Pork Chops with Lemon Recipe

The image shows six steps of making a breaded meat dish on a white marbled surface. The first image features a white bowl with a flat, even layer of light brown breadcrumbs inside. The second image shows four raw meat pieces on a white tray, each covered with a spread of creamy white mayonnaise. The third image displays one raw meat piece placed in the center of the white bowl with breadcrumbs. The fourth image shows a single meat piece coated with mayonnaise resting on top of breadcrumbs in the bowl. In the fifth image, the meat is fully coated with breadcrumbs, sitting inside the bowl. The last image presents four finished meat pieces, fully breaded and ready, laid out side by side on a white tray. A wooden spoon with breadcrumbs is near the bowl, and a woman's hand appears holding breadcrumbs in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh minced parsley sprinkled on top brings a pop of color and a delicate herbal note that complements the smoky paprika and garlic in the breading. Don't skip those bright lemon wedges—you'll love squeezing the fresh citrus over the crispy crust to add a lively zing that cuts through the richness perfectly.

Side Dishes

This crispy baked pork chops with lemon recipe pairs wonderfully with creamy mashed potatoes or garlic roasted green beans for a classic combo. For a lighter option, serve alongside a crisp arugula salad or simple steamed asparagus with a drizzle of olive oil. Rice pilaf or buttery corn on the cob also make fantastic complements to round out your meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover crispy baked pork chops in an airtight container in the refrigerator for up to 3 days. To keep the breading crisp, avoid stacking chops directly on top of each other—place parchment paper or paper towels between layers if necessary.

Freezing

You can freeze leftover pork chops by wrapping each piece tightly in plastic wrap and then placing them in a freezer-safe bag or container. They last well for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating.

Reheating

For best results, reheat pork chops in a preheated oven at 350°F for 10–15 minutes until warmed through and the crust is crisp again. Avoid microwaving as it can make the breading soggy. If you have a toaster oven, that works wonderfully too!

Frequently Asked Questions:

Can I use bone-in pork chops for this Crispy Baked Pork Chops with Lemon Recipe?

Yes! Bone-in pork chops can be used, but keep in mind they may require a slightly longer baking time to reach the safe internal temperature of 145°F. Use a meat thermometer to check doneness.

Is mayonnaise necessary for the breading?

Mayonnaise helps the breadcrumbs adhere and adds moisture, but you can substitute with mustard or a beaten egg if preferred. Each will affect the flavor slightly but still produce a crispy coating.

Can I make these pork chops in an air fryer?

Absolutely! Preheat your air fryer to 400°F, spray both the basket and breaded chops with cooking spray, and cook for about 6 minutes on one side, then 5-6 minutes after flipping. Adjust time as needed based on chop thickness.

How do I know when the pork chops are done?

Use a meat thermometer inserted into the thickest part of the chop. When it reaches 145°F, the pork chops are safely cooked and ready to rest before serving.

Final Thoughts

This Crispy Baked Pork Chops with Lemon Recipe hits that perfect balance of crunchy, juicy, and zesty, making it a reliable go-to when you want a satisfying dinner with minimal fuss. Whether it's a busy weeknight or a laid-back weekend meal, these pork chops bring comfort and flavor to the table with ease. Give it a try—you might find yourself coming back to this favorite again and again!