Parmesan Baked Pork Chops

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, paprika, thyme, salt, and black pepper.
Brush both sides of each pork chop with olive oil, then dip them into the Parmesan mixture, pressing gently so the coating adheres evenly.
Arrange the coated pork chops on the prepared baking sheet in a single layer.
Bake for 20–25 minutes, or until golden brown and the internal temperature reaches 145°F (63°C).
Let the pork chops rest for about 5 minutes before serving. Garnish with freshly chopped parsley.

Crispy crust: Use panko breadcrumbs for a lighter, crunchier texture.
Cheesy blend: Mix in a bit of shredded mozzarella or cheddar with the Parmesan for extra richness.
Spicy kick: Add a pinch of cayenne pepper or crushed red pepper flakes to the coating mix.
Herb lovers: Swap thyme for rosemary, oregano, or Italian seasoning for different flavor profiles.

Use a meat thermometer to ensure your pork chops are perfectly cooked without drying out.
For an extra-crispy finish, broil the pork chops for 1–2 minutes at the end of baking.
To prevent sogginess, avoid overcrowding the baking sheet — give each chop space to crisp up properly.
Leftovers can be reheated in the oven or air fryer to restore that crispy crust.
Serve with creamy mashed potatoes, steamed green beans, or roasted carrots for a complete, comforting meal.