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

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These crispy baked pork chops with garlic herb butter are quick, easy, and unbelievably crunchy. The garlic herb butter melts into the meat as it bakes, keeping it juicy and flavorful.

Ingredients

Scale
  • 4 boneless pork chops, about 1-inch thick (roughly 600g total)
  • 1 cup (100g) panko breadcrumbs
  • 1/2 cup (50g) finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons (56g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat your oven to 425°F (220°C). Place a wire rack inside a rimmed baking sheet and set aside.
  2. Pat the pork chops dry with paper towels. Season both sides with salt and pepper. Let them sit at room temperature for 10 minutes.
  3. In a small bowl, combine the softened butter, minced garlic, chopped parsley, and thyme leaves. Mash together with a fork until well combined. Set aside at room temperature.
  4. In a shallow bowl, whisk together the panko breadcrumbs, grated Parmesan, garlic powder, paprika, and a pinch of salt. In a separate small bowl, mix the Dijon mustard with the olive oil.
  5. Brush each pork chop with the mustard-olive oil mixture on both sides. Then press each chop into the panko mixture, making sure every surface is covered.
  6. Carefully lift the breading on top of each pork chop and tuck a small pat (about 1 tablespoon) of the garlic herb butter underneath. Press the breading back down gently.
  7. Place the breaded pork chops on the wire rack. Bake for 18-22 minutes, until the internal temperature reaches 145°F (63°C) and the crust is deep golden brown.
  8. Remove from the oven and let rest on the rack for 5 minutes. If desired, melt any remaining garlic herb butter and drizzle over the pork chops before serving.

Notes

For a gluten-free version, swap panko for crushed pork rinds or gluten-free panko. For a spicy kick, add 1/2 teaspoon cayenne pepper to the breading. The herb butter can be made up to 3 days ahead and stored in the refrigerator. Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to restore crunch.

Nutrition

Keywords: crispy baked pork chops, garlic herb butter, easy pork chop recipe, weeknight dinner, panko crusted pork chops

Find it online: https://sparklechew.com/crispy-baked-pork-chops-with-garlic-herb-butter-easy-recipe/