Introduction

Parmesan Crusted Baked Pork Chops are a crispy, golden, and flavorful twist on classic pork chops. Each chop is coated with a savory mixture of Parmesan cheese, breadcrumbs, and aromatic herbs, then baked to perfection. The result is a juicy, tender interior with a crunchy, cheesy exterior that satisfies both the palate and the eyes. This dish is quick, easy, and elegant enough for weeknight dinners or special occasions. The combination of Parmesan and herbs adds a sophisticated depth, making this recipe a family favorite that everyone will love.

Why I Love This Recipe

I love this recipe because it takes ordinary pork chops and turns them into a golden, flavorful masterpiece. The Parmesan crust adds a satisfying crunch and rich, nutty flavor that complements the tender pork perfectly. The best part is that it’s baked, not fried, so it’s healthier without sacrificing taste. It’s simple, elegant, and always receives rave reviews at the dinner table.

Why It’s a Must-Try Dish

Parmesan Crusted Baked Pork Chops are a must-try because they combine ease, flavor, and presentation. The Parmesan crust locks in moisture while creating a crisp, flavorful coating. This recipe is versatile, quick to prepare, and pairs beautifully with a wide range of sides, from roasted vegetables to mashed potatoes. It’s a crowd-pleasing dish that elevates a simple pork chop into a gourmet meal with minimal effort.

Recipe Overview

Preparation Time: 10 minutes
Cooking Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4 servings
Calories: Approximately 400 kcal per serving

Cuisine & Course

Cuisine: American / Comfort Food
Course: Main Course / Dinner

Ingredients

For the Pork Chops:

4 boneless pork chops (1-inch thick)
Salt and black pepper, to taste
2 tbsp olive oil or melted butter

For the Parmesan Crust:

1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (panko for extra crunch)
1 tsp garlic powder
1 tsp dried Italian herbs (or mix of oregano, basil, thyme)
1/4 tsp black pepper
1/4 tsp salt (optional, adjust based on Parmesan saltiness)

Simple Cooking Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, mix Parmesan, breadcrumbs, garlic powder, Italian herbs, salt, and pepper.
Brush pork chops with olive oil or melted butter.
Press each pork chop into the Parmesan mixture, coating evenly.
Place coated pork chops on the prepared baking sheet.
Bake 20–25 minutes, until pork reaches an internal temperature of 145°F (63°C) and crust is golden.
Serve immediately with your favorite sides.

Step-by-Step Preparation Method

Step 1: Preheat Oven

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease with cooking spray.

Step 2: Prepare Parmesan Crust

In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, dried Italian herbs, salt, and pepper. Mix well.

Step 3: Coat Pork Chops

Brush pork chops with olive oil or melted butter on both sides. Press each pork chop into the Parmesan mixture, ensuring an even, thick coating.

Step 4: Arrange on Baking Sheet

Place coated pork chops on the prepared baking sheet, leaving space between each chop for even cooking.

Step 5: Bake

Bake in the preheated oven for 20–25 minutes, until the internal temperature of the pork reaches 145°F (63°C) and the crust is golden brown.

Step 6: Rest and Serve

Let the pork chops rest for 3–5 minutes before serving to retain juices. Serve hot with sides of choice.

How to Serve

Serve with mashed potatoes, roasted vegetables, or a fresh green salad.
Pair with garlic butter rice or creamy polenta for a comforting meal.
Garnish with fresh parsley or lemon wedges for added freshness.

Additional Recipe Tips

Use panko breadcrumbs for a lighter, crispier crust.
Lightly brushing olive oil or butter helps the crust brown evenly.
Do not overbake; pork chops can dry out quickly if cooked too long.
Optional: sprinkle a little extra Parmesan on top halfway through baking for extra crispiness.
Rest the chops for a few minutes after baking to allow juices to redistribute.

Variations

Herb & Lemon Parmesan Pork Chops:
Add 1 tsp lemon zest and fresh chopped rosemary to the crust.
Spicy Parmesan Pork Chops:
Add 1/4 tsp cayenne pepper or chili flakes to the breadcrumb mixture.
Garlic Parmesan Crusted Pork Chops:
Increase garlic powder to 2 tsp and add 1 tsp onion powder for extra flavor.
Almond Parmesan Crusted Pork Chops:
Mix finely chopped almonds into the breadcrumb mixture for a nutty crunch.
Italian Style:
Serve with marinara sauce on the side or sprinkle with fresh basil.

Freezing and Storage

To Store: Refrigerate cooked pork chops in an airtight container for up to 3 days.
To Freeze: Freeze cooked pork chops for up to 2 months in a freezer-safe container.
To Reheat: Reheat in a preheated oven at 325°F (160°C) for 10–12 minutes, or in the microwave until heated through.

Special Equipment Needed

Baking sheet
Parchment paper or cooking spray
Shallow bowl for the crust
Meat thermometer

Frequently Asked Questions (FAQ)

Q1: Can I use bone-in pork chops?
Yes, but they may require a few extra minutes to reach the correct internal temperature.

Q2: Can I make this on a stovetop?
Yes, pan-sear the pork chops in a skillet for 3–4 minutes per side, then finish in the oven if desired.

Q3: Can I prepare the crust ahead of time?
Yes, mix the Parmesan and breadcrumb mixture and store in an airtight container for up to a week.

Q4: How do I ensure the pork stays juicy?
Avoid overbaking, and let the chops rest for a few minutes after cooking.

Q5: Can I use pre-grated Parmesan?
Yes, but fresh grated Parmesan provides the best flavor and helps create a crispier crust.

Conclusion

Parmesan Crusted Baked Pork Chops are a flavorful, elegant, and easy-to-make dish that elevates simple pork chops into a crispy, cheesy delight. Juicy pork inside, golden Parmesan crust outside, and minimal effort make this recipe perfect for weeknight dinners, family meals, or even entertaining guests. It’s a versatile, crowd-pleasing dish that combines comfort food with a touch of gourmet flair.