Parmesan Crusted Pork Chops

These Parmesan Pork Chops are so flavorful and easy to make. Less than 10 minutes of prep work and you can make the most delicious pork loins that everyone will love.

Parmesan Crusted Pork Chops - one of our favorite recipes. AND it's EASY! Recipe on { lilluna.com } Breadcrumbs, parmesan cheese, paprika, parsley, garlic, and olive oil combined to give these pork chops a crispy, flavorful taste!

Best Pork Chop Recipe

Who here loves Pork Chops? I don’t think I always loved them but have grown to love them over the years. We typically sauteed them in the past but have a new favorite recipe that comes from Julie’s Eats and Treats for Parmesan Crusted Pork Chops that are the BEST! This particular recipe calls for sauteeing them for a bit and then baking them. The result is a very simple but delicious pork chop recipe that everyone loves.

The spices and Parmesan cheese that coat these boneless pork loins add so much flavor making them our FAVORITE way to enjoy pork chops. Like I mentioned, they are so easy and so good, they’re hard not to love. We love to serve them over mashed potatoes or veggies and have this recipe on the menu plan at least once a month.

How to Cook Pork Chops

As you can imagine, there are many ways to cook pork chops. From grilling, to sauteeing, to baking, to throwing them in the slow cooker, the possibilities and varieties are endless. We typically like to pan fry our pork loins by heating up oil in a large cast iron skillet and heat until the oil is medium hot. From there, we have usually added our spices and seasonings to our chops and place them in the oil until they are golden brown on each side. We typically cook the pork chops for 4-5 minutes on each side and juices run clear.

There are a few factors that have to be considered though including the thickness of the pork chop and the internal temperature. To make sure the pork loins are cooked to the proper temp, we use our Meat Thermometer to make sure the internal temperature has reached 145 degrees.

One of our favorite Pork Chop Recipes - Parmesan Crusted Pork Chops!!

How to Bake Pork Chops

Even though we usually fry the pork chops, this particular recipe calls for sauteeing AND baking. Sauteeing the spices and cheese into the pork chops infuses the flavor even more. You can finish the pork loins by continuing to sautee for a bit longer, but we throw them in the oven to make sure they get cooked to the perfect internal temperature – 145 degrees. If you want to bake without sauteeing, here is how we do it…

  1. Preheat oven to 350 degrees (180 degrees C).
  2. Place pork chops in a baking pan. Spread 1 teaspoon of butter over each pork chop along with any spices.
  3. Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).

We really do love these Parmesan pork chops because of how simple and tasty they are. We serve them with veggies and bread, and feel like we are eating at a restaurant (they’re just that good!) We hope you enjoy them too.

For more easy pork chop recipes, check out:

Parmesan Pork Loins Video Instructions:

Baked Pork Chops

4.71 from 48 votes

These Parmesan Pork Chops are so flavorful and easy to make. Less than 10 minutes of prep work and you can make the most delicious pork chops that everyone will love. 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 326 kcal
Author Kristyn Merkley

Ingredients

  • 4 boneless pork chops
  • 1/3 cup grated Parmesan cheese
  • 2-3 tbsp Italian breadcrumbs
  • 1/8 tsp paprika
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 1/4 tsp pepper

Instructions

  1. Mix Parmesan cheese, bread crumbs, paprika, parsley, pepper and garlic powder and place on a plate.


  2. Dip pork chops in the mixture (making sure mixture sticks) and sear in a pan of olive oil on medium-high heat. Sautee for 5 minutes on each side.


  3. Place pork chops in a glass baking dish and cook according to thickness. For thick pork chops, bake at 350 for 45-60 minutes. For regular thickness, cook at 350 for 20-30 minutes. 

Parmesan Crusted Pork Chops - one of our favorite recipes. AND it's EASY!

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Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. These look absolutely WONDERFUL….I love pork chops but haven’t made them because I just never knew what to do with them…hehe! Now I’ll definitely have to get some and try this recipe out!

    I would love it if you would come share this on my new Link Party…the FESTIVE FRIDAY FIESTA! (Ole!)

    Here is the link if you’re interested in stopping by!
    http://the-home-girl-blog.blogspot.com/2013/03/welcome-to-festive-friday-fiesta-link.html

    Thanks so much for sharing this! Hope you have a great evening! =D

  2. I made these pork chops for dinner tonight and they were sooooo good. I used fresh shredded Parmesan cheese and had to press it into the chops before I seared them. My husband is super picky and he loved them too! Always a huge plus. Thank you so much for the recipe.

  3. I looked up on Pinterest for Pork Chops and tons of different recipes came up. I finally came across your pork chop picture and looked really good. So I clicked onto your website and I had all the spices and stuff except the parmesan cheese, which I don’t care for. I didnt really measure but I did follow the other steps and I ran out of Olive Oil for the frying part, so shortening works too! I put them in the oven as well, 300° for about 15mins and in the last two mins cooking, I sprinkled some shredded mozzarella cheese on top. They were so yummmy, my two boys even liked it!! Making them now for second time! Thanks so much!

    1. YAY! I LOVE hearing that, Kimberly! So glad that they still worked out and that the whole family loved them! Thanks for taking the time to leave a comment. Have a great day!

  4. Thank you for the recipe. Found it on Pinterest…made it about a month back for the first time – super yummy, everyone in my family loved it. It’s on the menu again for tonight!

  5. Hi, how do you make the mixture stick to the pork chops? Sorry for the stupid question but I’m not a very experienced cook. Your recipe looks easy and very good so I’m anxious to try it.

  6. I make pork chops or chicken this way. But I dip my meat in egg first. Then put on baking pan sprayed with cooking spray and bake. 400 for twenty minutes, then turn and bakes an additional twenty minutes.

  7. I’m a newlywed and learning how to cook different things. Came across this on Pinterest and fell in love! I’m definitely going to try this 🙂

  8. I never made pork chops simply because I had no idea how to make them. I tried your recipe and it was so easy and SO delicious! They were a huge hit at home, and I’ll definitely be making them again. Thanks so much!!

  9. Made these last night- only substituting italian seasoning for the parsley and garlic salt for powder which was on hand- DELICIOUS!!

  10. We tried these tonight and liked them, but they were a bit too dry. That might be because I tried baking at 325F for 45 minutes instead of 1 hour at 300F. Also, next time I think I’ll add a little salt to the seasoning mixture. But otherwise we enjoyed them! Thanks for sharing the recipe!

    1. Higher temp + shorter time = less dry.
      You might also try cooking to temperature (145 for pork), using an instant-read thermometer (I use a Thermapen.).

  11. In a casserole layer plank cut potatoes, sliced onion, pork chops, potatoes and onions. Cover with tomatoe juice. Top with aluminum foil and bake at 400 for approximately an hour.

  12. I found this recipe while trying to find recipes on Pinterest to try for my blog. These were a hit! And… so is your blog. I’m loving digging in to all the areas.

  13. These were delicious and so simple to make. All the ingredients were things we have in the house. Even my picky daughter loved them which is a huge plus. Thanks for sharing 🙂

  14. Thank you for this recipe! It was so tasty! Mine did come out a little bit dry, not sure why. Maybe I cooked them too long? Mine were about an inch thick, so I baked them at 300 for an hour. I’d hate to cover them and lose the crunchy factor to them, that was the best part! 🙂

    I will definitely do them again, but will just try to tweak it a bit.

  15. I made these tonight and followed directions as it said…if they are to be finished off in the oven they should be seared WAY less. I had about 1 inch thick pork chops and by the time I finished searing both sides they were way overdone. I didn’t put them in the oven because I knew they would be almost inedible. Good crust recipe though, but if you cook it as this recipe says, you’re going to be chewing on rubber.

    1. This was something I realized tonight as well. I sautéed on one side four minutes and almost burned mine, and did the other side for three minutes. They’re in the oven now so hoping they turn out! Mine are also an inch thick so fingers crossed.

  16. Fantastic! Only changed bread crumbs (didn’t have any!) to Ritz Wheat, crushed. Will make them a lot in the future – Thanks!

  17. Great combo! I have also tried with other finely shredded cheese, just allowing it to dry for a few hours. Since we like more spice, I, too pre-season my chops with either salt or some other light rub (like a greek seasoning mix, etc.) and my husband thinks they get more crunchy if I dip the chop in egg and coat it more heavily with the breadcrumb mixture. LOL

    For quicker cooking, I will often take a thick loin chop and simply pound it thin. A quick fry on each side for browning, and two chops for 2 minutes in my microwave, followed by a 3-4 minute rest, and they are nicely done for two.
    Also, try adding ginger powder instead of italian seasoning. It brightens the taste, and goes well with an Asian salad.

  18. I just made this for the family tonight (which includes 3 kids) and Everyone loved it!!! Thank you so much for the recipe, definitely a keeper : )

  19. I made this tonight and it was really good! Only issue was that the sautéing time was totally off. I did it at medium high heat for 5 mins and the edges were almost burned. So I did the other side for only 2 minutes and it looked good. So maybe 5 minutes for medium heat? Mine also didn’t take the full hour at 300 degrees. Maybe like 40-45. I’ll def be making this again- I’ll just make a few adjustments. My porkchops were
    1 inch thick. 🙂

  20. These came out so juicy, flavorful just perfect. I have always stayed away from pork chops cus I never knew how to make them. This recipe is a keeper. The family loved them also.

      1. I’m only guessing, by the capitalized words & the ‘wink’, that it was “Factory Grated”, rather than “freshly grated”.
        Please don’t be coy or ashamed of whatever you used! The difference between the two makes a BIG difference in how you treat it & cook it!!!
        PLEASE let us know!

  21. Made these tonight and they were delicious! I have celiac and am lactose intolerant so I used fresh lactose free parmesan and I didn’t have any GF bread to make breadcrumbs but I had some GF cornbread muffins. So I grated up a muffin to mix with the cheese and hoped for the best. Turned out great!!

  22. Are you supposed to dip in egg first. I can’t imagine it sticking that well. I’m making these tonight ….
    Thanks ????

  23. I made these and they were delicious! I did it with bone in chops, and lost a lot of meat that way So will definitely do boneless next time! I’ll probably also sear for a few minutes less. How can I do this recipe with boneless/skinless chicken breast? Same exact way? Coat, sear, bake?

    1. I love using boneless for that reason. You could coat the chicken in the mixture and sear or until cooked through or bake. I have’t tried it with the chicken, so I’ll have to experiment:)

  24. I made these last night with bone in chops and the powdered Parmesan from a jar.
    It worked out really well. I thought it needed a pinch more salt, but I would definitely make them again. Thanks for the recipe.

  25. Made these last night. They were the best pork chops my husband & I have ever had! Stuck to the recipe with these exceptions: Didn’t have Italian breadcrumbs (or any breadcrumbs) so had in the freezer left over crispy french bread appetizer crostinis. Crushed them and added onion powder, basil & oregano to that & I had my Italian breadcrumbs! Seared only 2 minutes each side, based on reviews (had 1 inch, bone in chops), baked 55 minutes on lower oven shelf. We very seldom eat any kind of red meat so chose this recipe hoping for a real, rare treat. Honestly the best, the most moist chops ever!

  26. My family loves these!! Best chops recipe I have had in a long time! Second time in the past week we are making them! They are just delicious thank you!!!

  27. We don’t have a recipe really. my grandmother use to put cabbage in a baking dish and lay pork chops on top of cabbage and bake in oven. So good. the juices from the chops seasons the cabbage so good.

  28. I made these tonight and they were very good going exactly by the recipe. Next time I’ll use an egg to keep the coating on better. Also will take less time to sear. The cheese tends to brown easily. I’ve been looking for a new pork chop recipe and glad I found it on Skiptomylou. Thx!

    1. I am so glad you liked this recipe! It sure is delish!! Any tricks to keep the coating on better, I’m sure would make it even better. Keep enjoying!!

  29. Made this for dinner. Was excellent & wl do again. Only thing I changed was that I did not Sear the chops so did not use any oil. I put them straight to the even. Thanks for sharing!!!

  30. I thought I would leave a comment telling you how much I enjoy these pork chops. I have been making them now for about a year whenever I want baked pork chops. We love them!! Thank you!

  31. Great recipe but I would not bake them for one hour as, in my opinion, a one inch pork chop would be way overdone. I have made these countless number of times and just brown them on the stove and cook until done to approximately 145 degrees and no higher. Only takes a few minutes and don’t even need to use the oven. I think folks tend to cook the heck out of a pork leaving it tough and way overdone.

  32. At what temperature do you bake the Parmesan Pork Chops? Also, I wonder if sauteing the chops that had been dipped in Parmesan isn’t a bit too messy… Wouldn’t it be better to just bake them?

  33. These were great! I didn’t end up pan searing the pork chops I just put them straight in the oven at 400 degrees, turned them over after 20 minutes and cooked for another 20. Sooo yummy! Will definitely be cooking again and again. Thanks for the recipe!

  34. Salt and Pepper chops, quickly sear and place in baking dish. Add golden cream of mushroom soup mixed with twice the normal amount of water to just cover chops. Bake at 350, 30 mins. Serve with white rice. Delicious!

  35. I loved the seasoning on the chops, I dipped my pork chops in egg first! However, my 3/4 inch thick chops were perfectly cooked after the 10 minutes in the cast iron pan. If I had cooked them for another hour, they would have been dry.

  36. I would suggest searing the pork on a much lower temp. I did the lower end of medium high and after 4 min my pork chops were almost black and once I flipped them they turned black in 1 minute. I am sure the recipe is great if not burnt.

      1. My issue was not in the oven time, I agree an hour is perfect. I was suggesting people change the temp/time for the part on the stove top. Mine burned at medium high very quickly. I was able to scrape it off and re season them, and they came out great!

  37. I just made these pork chops tonight. I had thin cut, boneless pork chops, so I adjusted the cook time to less time both in the pan and in the oven. I used panko crumbs (that’s all I had). They turned out fabulous!! I don’t really cook a whole lot, so I was pleasantly surprised that something I cooked – that was THAT easy to make – tasted so good! Tender, and just right! Thank you for helping my family have a home cooked meal tonight!!

  38. Made the Parmesan crusted pork chops, with a couple of changes. Panko bread crumbs, and broiled tomato caprise on top of each. (Fresh mozzarella, large tomato slice and fresh basil, a touch more Parmesan on top. Excellent!

  39. My husband and son loved it. Adjusted cook time based on comments. Cut down sear time and cooked at 400 to coincide with Mac and Cheese in oven. Meat thermometer worked like a charm. I will definitely make again. ????

  40. So I just put the chops in the oven. But I’m wondering if the time will dry them out. I have 1 in thick chops and after cooking them in the pan they look like they are nearly done. Will come back later with my result.

    P.S. They have my whole house smelling delicious! Can’t wait!

  41. Well my chops are done and I must say they are so tender and juicy. I followed the instructions exactly as written but also seasoned the chops with a little garlic and pepper (old habit) and they turned out great (Wish I could post a picture). Of course I had to sample a little piece right away. Mmmm mmmm good. Quick and easy recipe. Thanks for sharing.

  42. These are delicious! I’ve made these twice and they are SO good! The first time, I rushed and the pork chops were slightly underdone (not super pink, but still a little tough.) The second time, they were perfect! So flavorful, so tender….my fiance absolutely loves them! I can’t wait to make them again!

  43. I made these tonight. They were awesome, but the next time I make them I will add more salt and cheese. I was looking for them to be a little more cheesy. I recommend only keeping them in oven for only 15mins so they are not dry. My family loved them… Thanks for recipe.

  44. Sadly my comment will not be praising this recipe like many of the others. I followed this recipe and by baking them they ended up coming out soggy instead of having a crunchy outer coating. I don’t know what I could have done wrong. But I am disappointed . I should have just cooked them in the skillet and never put them in the oven.

      1. They were fantastic! The air fryer cut out the use of olive oil and only took 22 minutes to cook. I cooked them at 380* 10 minutes on one side and 12 minutes on the second side. Yummy!

  45. Thank you for sharing this recipe! I made it tonight and even my super-picky 8 year old liked it! Adding it to my rotation! It went well with roasted potatoes, onions, and garlic.
    Only thing I did different was bake at 350 for only ten minutes because my boneless pork chops were on the thin side.

  46. I made 5 pork chops. I dipped my pork chops in egg before I dipped into my mixture. Being that I used 5 pork chops I added more of each ingredient. I also added a packet of hidden valley ranch seasoning. My pork chops were about a half an inch thick. I pan seared them for a minute on each side using olive oil and butter. I sprayed my glass dish before I put my pork chops on it so it wouldn’t stick to the bottom of the dish. I cooked them for a half hour on 350. They were very crunchy and tender! The ranch added lots of flavor. I will definitely make this again and I suggest everyone to try it out!! It’s a keeper!! My sides were sliced carrots with butter and loaded mashed potatoes which only added to the pork chops! Give it a try!! Trust me you won’t be disappointed!!????

  47. I made these wth thick-cut bone-in chops, dipped in beaten egg before pressing in the crumb mixture (used panko and added my own seasonings). Searing on each side in a cast-iron skillet seems to be the way to go. It took 3 minutes on each side for a nice, dark brown sear, then the skillet went directly into the oven for 40 minutes. Turned out perfectly. An hour would have rendered these to the texture of shoe leather, and the egg is not only necessary to keep the crumbs on the surface of the chops but it also keep moisture in as well. Very good chops, will make again!

  48. Found ya on Pinterest. I make a similar recipe with bone in chops asiago cheese the same seasonings plus salt just cooked on the stove. This looks good too. Lol I love your pics. Looks like I need to try out regular good ol parmesan cheese.

  49. Thank you for the wonderful recipe. By far the best pork chops I ever prepared. I actually starting off my softening them with a meat tenderizer, which did wonders for absorbing the dry rub (also cut down on the baking time).

  50. This recipe calls for pepper but the directions don’t say where to add it… I’m assuming it’s to season the chops, but they are already being seasoned with the breading mix. (I put a pinch into the mix.) I seriously don’t want to sound snarky or stupid! I live rurally with satellite internet and cannot watch the video portion of the recipe right now. I’m sure this is going to be delish! I’ve used your recipes before and I’m a fan!

  51. Hey Lil’Luna fans… I went off recipe and made these pork chops bone-in after reading so many other reviewer posts who had as well. It’s what I had. I drenched them in the seasoned breading and baked them. They were great the first time! I got an answer to my question about when the pepper gets added (in the dry mix,) as I thought. I had one of the baked pork chops left over, soooo I did the opposite of the delicious recipe and browned the (SLIGHTLY micro-warmed) chop in the olive oil on both sides… and it came out awesyum!!

  52. I made the lovely Parmesan-crusted pork chops for dinner tonight. They turned out perfectly. Moist and delicious. Very good meal to present to my hard working husband.

      1. I just made these tonight and they were so yummy….baked for about 15-20 minutes after searing….so juicy….loved them

  53. Make this recipe but used gluten free bread crumbs, also added olive oil in baking pan cooked 45 min. it was perfect

  54. I made these for dinner tonight and they were delicious! I did spread a thin layer of mayonnaise on the pork chops before dredging in the crumb/parmesan mixture. My son loved them too!

  55. I have been a vegetarian since the age of 13 and have very little experience cooking meat and find it quite intimidating. This was my first time cooking pork and I’m happy to report that it received great feedback. The recipe was very simple and easy to follow and both my significant other and son said it was great!

  56. I. Have done this recipe for years, would,not make them any other way. A friend made these for me about 45 years ago and I have not wavered the recipe except to cook then in 1/2 stick butter in oven, they stay juicy yet crispy.

  57. I made these tonight and they were INCREDIBLE! The searing really helped keep the pork tender and moist. I usually almost always overcook my pork. This will be my new favorite pork chop recipe. thank you!

  58. I made these twice and they are delicious! I highly recommend them! Many times boneless pork chops are overcooked and dry but these come out perfect every time:)

  59. So I’m making this for dinner and as I type this they are in the oven in a metal dish. I don’t own a glass one (need to get on that ????????‍♀️) anyways I upped the temp to 375…. What do you think? 20mins at 375??

    1. You will just need to check them at that 20 mark & go from there. The internal temp needs to be 145 degrees Fahrenheit. I use my meat thermometer all the time, because I get paranoid about it not being done. You will probably need to add more time.

  60. Another WINNER recipe that is crazy easy & deliciously yummy! Move over shake & bake —>Lil Luna does it again. Another family winner & is on the menu again for this week!

  61. I made these twice and they are delicious! I highly recommend them! Many times boneless pork chops are overcooked and dry but these come out perfect every time 🙂

  62. I’m not the hugest fan of pork chops, but I tried them, since my hubby loves them & I was pleasantly surprised. The parmesan & breadcrumbs added such a nice crunch & flavor. I am now a fan of them!

  63. You didn’t say when to use the pepper. I assumed it was with the other spices, but for insecure/hesitant cooks like myself, maybe add it to step 1 for posterity’s sake LOL. Thank you! In the oven soon, I’m sure it’s awesome!

  64. I don’t have a lot of pork chop recipes and I usually just end up BBQing them. This recipe was an easy delicious alternative. My family has been asking when I can make them again.

  65. I grew up on pork chops. It was always a Treat to have them. These are so tAsty and so much better than what I had. I really like the crust on these.

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