Baked Boneless Pork Chops

Baked Boneless Pork Chops

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  • Oil, for racks
  • 4 boneless sirloin pork chops
  • Salt, to taste
  • 1/4 cup flour
  • 1/2 teaspoon fresh ground black pepper
  • 2 egg whites
  • 1 teaspoon Dijon mustard
  • 2 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 2 teaspoons minced fresh rosemary


Preheat oven to 425° F. Line a baking sheet with parchment and place two wire racks on the parchment. Lightly oil the racks.

Pat pork chops dry with paper towels and sprinkle lightly with salt.

In a shallow bowl, lightly combine flour and pepper. In a second shallow bowl, whisk egg whites until light and frothy, and then whisk in Dijon until well blended. In a third shallow bowl or pie plate, combine panko breadcrumbs, Parmesan, lemon zest and rosemary.

Press each chop gently into flour mixture and shake off excess; dip in egg white mixture. Coat all sides with the breadcrumb mixture, pressing gently so the crumbs stick. Place gently on the prepared rack. Repeat process with remaining chops, leaving plenty of space between chops on the racks.

Bake for 15 to 20 minutes, until an instant-read thermometer registers 145° F. Rest, uncovered, for 3 to 5 minutes before serving.

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