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With less than 10 minutes of prep work, these Parmesan Crusted Pork Chops are simple, delicious and the best way to enjoy pork chops.
a family Favorite!
Pork chops have become a dinner time staple over the years. Both of our parents have made them for as long as we can remember, and now we can’t get enough of them!
Over the past decade, we have tried MANY ways to prepare our favorite pork dish, and we hit the JACKPOT with this juicy parmesan rendition 🙂 Coated in breadcrumbs and grated parmesan cheese, these perfect chops have quickly claimed the title of World’s Best Pork Chop Recipe.
Add them to your Sunday dinner menu alongside our Best Mashed Potatoes followed up with a slice of homemade Apple Pie, and you have the perfect meal!
WhY WE LOVE IT:
- Simple. This recipe only requires 10 minutes of prep time.
- Flavorful. With the different spices and searing of cheese on the outside, this recipe cannot be beat.
- Kid-Friendly. Even the kids like this recipe because the result is delicious, juicy pork chops. The kids love them even more with Mashed Potatoes and Roasted Vegetables.
Ingredients
PREP TIME: 10 minutes COOK TIME: 30 minutes
- 4 boneless pork chops, (about ¾ inch thick) – Boneless pork chops come in various cuts, such as loin chops and shoulder chops. Loin chops are generally leaner and more tender, while shoulder chops are more flavorful but can be tougher.
- ⅓ cup grated Parmesan cheese – or Pecorino Romano or Asiago. The cheese needs to be finely grated to ensure it easily sticks to the pork chop.
- 2-3 tablespoons Italian breadcrumbs – We use Italian breadcrumbs because they are packed with flavor and finer in texture, allowing them to stick to the chops better, but Panko breadcrumbs can also be used in a pinch.
- ⅛ teaspoon paprika
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- 2 tablespoons olive oil – or any oil with a high smoke point
- ¼ teaspoon black pepper
How to Make Parmesan crusted Pork Chops
- SEASON. Mix ⅓ cup parmesan cheese, 2-3 tablespoons bread crumbs, ⅛ teaspoon paprika, 1 teaspoon parsley, ¼ teaspoon pepper, and ½ teaspoon garlic powder and place on a plate.
- COAT. Before dipping the pork chops in the egg mixture, pat them dry with a paper towel. This simple step ensures the breading sticks more effectively. Dip pork chops in the mixture (making sure the mixture sticks).
- SEAR. Heat a large skillet over medium-high heat until hot. Add 2 tablespoons of olive oil, and then place the breaded pork chops in the pan. Sear each side for about 5 minutes, or until golden brown.
- BAKE. Place pork chops in a glass baking dish (making sure to leave 1 inch around each chop) and cook according to thickness. NOTE: For crispier pork chops, bake on a greased wire rack over a baking sheet.
- Bake at 350°F for 15-20 minutes until the internal temperature reaches 145°F. This ensures the meat stays tender and juicy, avoiding overcooking which can lead to dryness.
- To make sure the pork chop temp is correct, we use a meat thermometer.
- SERVE your Parmesan-Crusted Pork Chops with a fresh Arugula Salad or Roasted Vegetables for a complete, easy dinner. You can even add a squeeze of lemon juice for a bright, tangy finish.
PRO TIP: Brining
For even juicier pork chops, you can brine them in a mixture of water, salt, and sugar for 30 minutes before dipping them in the breadcrumb mixture and cooking. This step infuses the meat with moisture and flavor, making it even more tender.
Cooking Variations
Bake without sautéing. Sautéing the spices and cheese into the pork chops infuses the flavor even more but if you’re stretched for time you can skip right to baking:
- Preheat oven to 350°F (180°C). Place pork chops in a baking pan. Spread 1 teaspoon of butter over each pork chop along with spices.
- Since you are not flash-frying them first, bake them a bit longer. Bake for 20-25 minutes or until the internal temperature of the chops has reached 145°F (63°C) and the juices run clear.
Air fryer pork chops. The temperature and length of time that the pork chop will need to cook will depend on the thickness and if it is boneless:
- For a boneless chop, approximately ¾ inch thick, cook them at 380°F for 4-5 minutes.
- Flip and cook for another 4-5 minutes. (Be sure to spray both sides of the chop with cooking spray before placing it in the air fryer basket.) For bone-in and/or thicker pork chops, increase the cooking time.
Complete The Meal
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Parmesan Crusted Pork Chops
Equipment
Ingredients
- 4 boneless pork chops, (about ¾ inch thick)
- ⅓ cup grated Parmesan cheese
- 2-3 tablespoons Italian breadcrumbs
- ⅛ teaspoon paprika
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- ¼ teaspoon pepper
Instructions
- Mix parmesan cheese, bread crumbs, paprika, parsley, pepper, and garlic powder and place on a plate.
- Before dipping the pork chops in the egg mixture, pat them dry with a paper towel. This simple step ensures the breading sticks more effectively. Dip pork chops in the mixture (making sure the mixture sticks).
- Heat a large skillet over medium-high heat until hot. Add olive oil, and then place the breaded pork chops in the pan. Sear each side for about 5 minutes, or until golden brown.
- Place pork chops in a glass baking dish (making sure to leave 1 inch around each chop) and cook according to thickness. NOTE: For crispier pork chops, bake on a greased wire rack over a baking sheet.
- Bake at 350°F for 15-20 minutes until the internal temperature reaches 145°F. This ensures the meat stays tender and juicy, avoiding overcooking which can lead to dryness.
Video
Notes
- Preheat oven to 350°F (180°C). Place pork chops in a baking pan. Spread 1 teaspoon of butter over each pork chop along with spices.
- Since you are not flash-frying them first, bake them a bit longer. Bake for 20-25 minutes or until the internal temperature of the chops has reached 145°F (63°C) and the juices run clear.
- For a boneless chop, approximately ¾ inch thick, cook them at 380°F for 4-5 minutes.
- Flip and cook for another 4-5 minutes. (Be sure to spray both sides of the chop with cooking spray before placing it in the air fryer basket.) For bone-in and/or thicker pork chops, increase the cooking time.
- Fridge. Coat the pork chops and place them on a platter. Cover with plastic wrap and keep them in the refrigerator for 1-2 days before cooking.
- Freezer. Wrap each pork chop with plastic wrap and place them together in a freezer Ziploc for up to 2 months. Unwrap and thaw on the counter for 20-30 minutes before frying and baking. Allow extra baking time if partially frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
If you find the breading doesn’t stick well, try dipping the pork chops in a simple egg wash (1 egg beaten with 1 tablespoon of water) before coating with the Parmesan mixture.
Allow the pork chops to come to room temperature before cooking.
Use a cast iron skillet or another heavy-bottomed pan. This will help the chops fry evenly.
Sauté the chops on medium heat but adjust as necessary so the crust doesn’t burn.
Let the cooked pork chops rest before cutting. Resting allows the center to finish cooking to a perfect 145°F as well as distribute all the moisture evenly through the chop
Totally up to you! We prefer boneless chops as they cook faster and are easier to cut. If using bone-in pork chops, allow them to bake 10-20% longer to ensure they are cooked all the way through.
Fridge. Coat the pork chops and place them on a platter. Cover with plastic wrap and keep them in the refrigerator for 1-2 days before cooking.
Freezer. Wrap each pork chop with plastic wrap and place them together in a freezer Ziploc for up to 2 months. Unwrap and thaw on the counter for 20-30 minutes before frying and baking. Allow extra baking time if partially frozen.
Leftover baked pork chops can be stored in an airtight container in the fridge for up to 3-4 days, or wrapped tightly in plastic and foil and frozen for 3 months.
This is a much smarter choice than my typical fried pork chops. A quick sear and bake seems so much healthier than the fried with gravy I usually do. And with the parm, it looks very tasty.