Crispy Baked Pork Chops with Parmesan

Slightly modified from Woman’s Day magazine (

1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon salt
1 large egg
1 large egg white
1 tablespoon Dijon mustard
1 1/2 cup bread crumbs
1/4 cup(s) grated Parmesan
4 boneless pork chops, cut in half to make 8 small pieces

Heat oven to 425 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
On a plate, combine the flour, garlic powder, celery seed, salt and pepper. In a shallow bowl, whisk together the egg, egg white, and mustard. On a second plate, combine the bread crumbs and Parmesan.
Coat the pork chops in the flour, then in the egg mixture (letting any excess drip off) and finally in the panko mixture, pressing gently to help it adhere. Place on the rack.
Roast the pork chops until cooked through, 20 to 25 minutes. Let rest for 5 minutes before serving.


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