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Best Crispy Baked Pork Chops with Garlic Herb Butter

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These crispy baked pork chops are a game-changer for hosting—easy enough for a weeknight but impressive enough for a dinner party. The garlic herb butter melts over the hot pork chops, creating a rich, savory sauce that makes everyone at the table close their eyes after the first bite.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick (about 200g each)
  • 1 cup panko breadcrumbs (100g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons Dijon mustard (optional)
  • 1/2 cup unsalted butter, softened (113g)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh lemon wedges (for serving, optional)
  • Extra fresh herbs (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet and spray it lightly with non-stick cooking spray.
  2. Make the garlic herb butter: In a small bowl, combine the softened butter, minced garlic, parsley, chives, thyme, salt, and red pepper flakes (if using). Mix until evenly distributed. Scoop the butter onto a piece of plastic wrap, shape it into a log about 2 inches in diameter, and wrap tightly. Chill in the fridge for at least 15 minutes.
  3. Set up your breading station: In a shallow bowl, whisk the eggs and Dijon mustard (if using) together until smooth. In another shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper. Mix well.
  4. Prep the pork chops: Pat the pork chops dry with paper towels. If using Dijon mustard, brush a thin layer on both sides of each chop. Season lightly with a pinch of salt and pepper. Dip each chop into the egg wash, letting excess drip off, then coat in the breadcrumb mixture, pressing gently so the crumbs adhere. Place coated chops on the wire rack.
  5. Bake the pork chops: Bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer inserted into the thickest part. For extra color, switch the oven to broil for the last 1-2 minutes, watching closely.
  6. Add the garlic herb butter: As soon as the pork chops come out of the oven, remove the butter log from the fridge and slice it into 4 equal rounds. Place one round on top of each hot pork chop. Let them rest for 5 minutes before serving.
  7. Serve and enjoy: Transfer the pork chops to a platter, spoon any melted butter from the baking sheet over the top, and garnish with fresh herbs and lemon wedges.

Notes

For extra crunch, toast the panko breadcrumbs in the oven at 350°F (175°C) for 3-5 minutes before using. Don’t skip the wire rack—it ensures even air circulation for a crispy bottom. Use a meat thermometer to avoid overcooking; pork is safe at 145°F (63°C). The garlic herb butter can be made up to 3 days ahead and stored in the fridge, or frozen for up to 3 months.

Nutrition

Keywords: crispy baked pork chops, garlic herb butter, easy dinner recipe, hosting recipe, pork chop recipe

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