Parmesan Crusted Pork Chops
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Parmesan Crusted Pork Chops are breaded with a crunchy, flavorful coating, seared and baked. These boneless pork chops are tender, juicy and delicious. Such an easy dinner recipe that the entire family will love. If you need a new pork chop recipe this is it. No more dry, chewy pork chops that you fear!
You can finish your quick and easy dinner by serving it with our famous Cheesy Garlic Butter Noodles and Roasted Vegetables! It’s a complete meal that the entire family is going to love. If you want a dessert to finish the meal we recommend this quick and easy Apple Crisp! Don’t forget the Cool Whip on top!
Can’t say I make a lot of pork chops but I’ve had a few hanging out in the depths of my freezer and all of a sudden, I decided it was time those bad boys be gone. I used to be a little nervous to cook pork chops because they sometimes come out too dry and chewy, but I’ve learned how to cook them properly so they come out juicy every time!
As we were sitting eating supper the hubby glances my way and says, “So where’d you get this recipe. It’s really good!”
My answer is, “Oh so I can’t come up with anything on my own dear?”
Yup, that’s right these little baked pork chops were my creation and they are so easy to make. They come out the oven juicy and so tender with a crispy Parmesan breadcrumb coating. You probably have most of the ingredients to make them!
What ingredients do I need?
- Seasoning Ingredients – Grated Parmesan cheese, Italian-seasoned breadcrumbs, smoked paprika, dried parsley, garlic powder, black pepper.
- Olive oil – The best olive oil to use to fry is a pure olive oil or regular olive oil. If you use an Extra Virgin Olive Oil it has a smoke point of 375 degrees F and if it gets hotter than that it can affect the taste.
- Boneless pork chops – I like mine to be about 1” in thick.
How do I make Parmesan Crusted Pork Chops?
- Prep the Coating – Combine the Parmesan cheese, breadcrumbs, paprika, parsley, garlic powder, and pepper in a shallow dish. I like to use a pie plate because it’s wide enough for the pork chops.
- Prepare the Pan – Heat the olive oil in a frying pan over medium heat.
- Coat the Pork Chops – While you wait for the oil to heat up, bread the pork chops by dipping them in the breadcrumb mixture. Gently press the pork chops into the breadcrumbs so they are evenly coated.
- Pan Fry – Place the breaded pork chops in the frying pan and cook them for about two minutes on each side.
- Bake – If your frying pan is oven-safe you can transfer the pork chops in it to bake in the oven. Or, transfer the pork chops to a baking dish. Bake the pork chops for 8 to 10 minutes or until the internal temperature is 145 degrees F. Remove the pork chops from the oven and let them rest for a few minutes before serving.
Baked Pork Chops FAQs
I used to avoid pork chops until I learned how to properly cook them. They either came out not quite done or chewy and dry – the worst!
Now that I make them more often, I’ve learned a few things and our baked pork chops always come out the oven juicy and perfectly cooked. Here are all my best tips so you can make delicious baked pork chops, too!
What temperature should pork chops be cooked too?
Pork chops should be cooked to an internal temperature of 145 degrees F. The best way to check the temperature a boneless pork chop is to insert a meat thermometer into the center of the pork chop to check it’s temperature.
It’s always good to remember that the cook times in the recipe are a recommendation, but depending on your oven and the thickness of your pork chops may take more or less time. That’s why it’s always best to check the temperature of the meat with a thermometer. Depending on how hot your oven runs you may need to add more time or reduce the cooking time.
Are pink pork chops safe to eat?
Cooked pork chops that are a little pink inside are safe to eat as long as the internal temperature is at 145 degrees F.
Why are my pork chops chewy?
If your pork chops are chewy it is most likely because they are overcooked. Pork chops are very lean and overcooking them makes them dry and chewy.
The best way to avoid chewy pork chops is to use – guess what! – a meat thermometer to check the internal temperature. I know I keep mentioning it, but seriously, the key to perfectly cooked pork chops is to use a thermometer!
Like I mentioned, you should cook the pork chops to a temperature of 145 degrees F and then take them out of the oven to rest. This way they’ll be juicy and tender.
Are pork chops healthy?
Boneless pork chops are low in fat compared to other cuts of meat. They are a high-quality protein and lower in calories compared to other cuts of pork and beef.
So, if you have some pork chops hanging out in that freezer whip these up. You might even have all the ingredients on hand!
More Pork Chop Recipes!
- Baked Pork Chops with Parmesan Garlic Noodles
- Sheet Pan Parmesan Pork Chops and Vegetables
- Garlic Baked Pork Chops
- Air Fryer Pork Chops
Complete your Baked Pork Chops Dinner with these Side Dishes!
- Smashed Potatoes
- Crock Pot Creamed Corn
- Loaded Hasselback Potatoes
- Cheesy Hashbrown Casserole
- Crock Pot Baked Potatoes
WATCH THE STEP BY STEP VIDEO FOR THIS PARMESAN CRUSTED PORK CHOP RECIPE BELOW:
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Parmesan Crusted Pork Chops
Ingredients
- 4 boneless pork chops
- 1/4 c. Parmesan cheese grated
- 2 Tbsp Italian seasoned breadcrumbs
- 1/4 tsp smoked paprika
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp fresh ground pepper
- 2 Tbsp olive oil
Instructions
- Preheat oven to 450 degrees.
- Mix Parmesan cheese, breadcrumbs, paprika, parsley, garlic powder and pepper together in a pie plate.
- Put olive oil in a frying pan and heat on medium-high. Swirl the pan to coat.
- Dip each pork chop in the bread crumb mixture. Pat to make it stick if needed.
- Add pork chops to pan and saute for 2 minutes on each side until golden brown. Place in a glass baking dish or leave it in the pan if it is oven safe.
- Place pork chops in preheated oven for 8-10 minutes or until internal temp reaches 145 degrees. Remove from oven and let rest for 5 minutes.
Julie says
I made these last night and they were so good! I made think chops and they only took 5 or 6 minutes in the oven. Thanks for the warning about overcooking pork. I was wondering if I could skip the pan frying and put them in the air fryer. Anyone try that?
Julie says
Whoop! ^^ thin chops 😉
Michelle Sperr says
No worries!
Michelle Sperr says
Hi Julie! I haven’t tired skipping the pan frying first. Let me know how it works out for your if you give it a try!
Tracey says
This is a keeper! Moist and delicious… to quote my husband “this is so juicy”, to his surprise…
Thank you!
Julie says
Awesome! I’m so glad you both loved it!
Linda says
First time EVER my family has said they like the pork I made! This recipe is a winner, and from now on I’ll keep my meat thermometer handy – the meat was fully cooked and so juicy at 145 degrees! Thank you so much!
Julie says
You’re so welcome! Yes, pork is so easy to overcook, I’m glad you all loved it!
Jolene says
What temp do you back them at?
Julie says
450 degrees
Taylor says
Great crust! Love the flavor just needed a little more salt.
Julie says
Glad you enjoyed it!
Rachael says
These were super easy to make and absolutely delicious!! I made extras so I could take them for lunch during the week.
Julie says
Perfect! I’m so glad you enjoyed them!
Glenda says
This recipe is absolutely delicious! No salt needed. Finished in the oven and used a meat thermometer so I wouldn’t over bake them. Soooo very good!!!
Julie says
Great! I’m so glad you loved them!
Cynthia J Smith says
I had to do quite a bit of hit and miss with this recipe. My husband and I are older and actually share one pork chop so I couldn’t use your measurements. I used the spices like sprinkling on the chop and then grated up a boat load of cheese. Mixed it all together and then pressed the chop in. What a flavorful smell in the house! I cook pork chops quite a bit so a new recipe was really appreciated. Lovely flavor too. Thank you for sharing.
Julie says
Wonderful! I’m so glad you enjoyed them, thanks Cynthia!
Lori says
have made these a few times now and they are delicious and very easy!
Anna says
These look delicious. Can I use bone in pork chops?
Julie says
Yes, that should work fine! Just keep in mind a bone-in pork chop will cook a little faster.
Lisa Fox says
We have made these once a week since finding this recipe. Absolutely love them!!!!
Julie says
That’s awesome! I’m so glad you love them!
Leslie says
Delicious! One tip, coat the pork chops in mayo to make the Parmesan and bread crumb mix stick. Mayo won’t change the taste and keeps the coating on.
Julie says
Interesting! Thanks for the tip, Leslie! I’m glad you enjoyed these!
Dawn Marie Dingman says
Great idea! I am trying this for the first time today. I thought I would use eggs for same reason, to stick better. I’m doing the Martin clinic reset so will not use the breadcrumbs at this time.
Julie says
Hope you enjoy them!
Pam says
I’ve been desperately searching for gluten free bread, buns, pepperoni roll recipes. Was so excited to find your recipe for gluten free bread for the bread machine, also a machine like mine. It’s old, I thought I’d have to buy a new one. I had no idea I could use the quick bread button, So ThankYou Very Much.
Julie says
You’re welcome!
Suzanne says
Pork chops had a good flavor. I used thin pork cutlets so by the time I browned them they were really done. I also dipped half of them in egg/water wash first. I liked them better than with no egg because more of the breading stuck. Very good recipe. Thanks.
Julie says
Glad you liked it!
Linda says
Absolutely fabulous! Simple ingredients, Easy prep & preparation. Results: healthy, tasty & tender pork chops! Yum!
Julie says
Perfect! Glad you loved them!