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This best pork chop recipe is crusted with parmesan and fried up with less than 10 minutes of prep work!! They are perfectly juicy.
BAked pork chops – a family fav!
Pork chops have become a favorite dinner idea as I’ve grown older.
We have typically sautéed pork chops or cooked them on the stove, but this new recipe coats the meat in crusty parmesan and is simply delicious! This same recipe can even be made with chicken!
The spices and parmesan cheese that coat these boneless pork loins add so much flavor, making them our the BEST pork chop recipe. As I mentioned, they are so easy and so good, they’re hard not to love.
How to Cook Pork Chops
This recipe uses a combination of pan frying to get a nice crisp crust and then baking in the oven so the center is perfectly cooked.
COAT. Mix Parmesan cheese, bread crumbs, paprika, parsley, pepper, and garlic powder and place on a plate.
SEAR. Dip pork chops in the mixture (making sure the mixture sticks) and sear in a pan of olive oil on medium-high heat. Sauté for 5 minutes on each side.
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 more crispy pork chops, bake on a greased wire rack over a baking sheet.
Bake at 350°F for 15-20 minutes (or when internal temperature reaches 145°F).
To make sure the pork chop temp is correct, we use a Meat Thermometer.
baking pork chops
Even though we usually fry the pork chops, this particular recipe calls for sautéing AND baking. Sautéing the spices and cheese into the pork chops infuses the flavor even more.
To bake without sautéing. 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.
For the most flavorful and crispy pork chop recipe, use these tips and variations!
Tender pork chops. Be careful to not overcook the pork chops. Doing so causes all the moisture to cook right out leaving behind dry, tough chops. One way to avoid overcooking is to allow the pork chops to come to room temperature before cooking.
Use a meat thermometer to test the chops. They should reach an internal temperature of 140°F before removing them from the oven. Then, let them 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.
Thicker crust. These pork chops have a light crumb and Parmesan coating. Should you wish for a thicker crust, dredge the chops in flour and then dip it in a bowl containing one whisked egg with milk. At this point, coat it with the breadcrumb mixture you make in the recipe.
- Use a cast iron skillet or another heavy-bottomed pan. This will help the chops fry evenly.
- Bone-in pork chops generally take 10-20% longer to bake than boneless pork chops.
- Stick to ¾ inch to 1-inch thickness
- Sauté the chops on medium heat but adjust as necessary so the crust doesn’t burn.
- Do not cover the pan with a lid when frying and bake uncovered. Otherwise, the trapped steam will cause the pork chops to be moist instead of crisp.
What to serve with this best pork chop recipe:
Make ahead of time. 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.
In the freezer. Wrap each pork chop with plastic wrap and place them together in a freezer Ziploc. They can be kept in the freezer for 2 months. Unwrap and thaw on the counter for 20-30 minutes before frying and baking. Allow extra baking time if partially frozen.
STORE. 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.
To reheat, use the microwave or cook on low heat in the oven. In this case, we usually recommend drizzling olive oil over the chops so they don’t dry out in the oven.
Pat the pork chops dry with a paper towel, dip them in a cup of milk mixed with one egg, and then into the coating.
It is up to you. I 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.
For More Easy Pork Chop Recipes, Try:
Best Pork Chop Recipe
- 4 boneless pork chops, (about 3/4 inch thick)
- 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
- Mix parmesan cheese, bread crumbs, paprika, parsley, pepper, and garlic powder and place on a plate.
- Dip pork chops in the mixture (making sure the mixture sticks) and sear in a pan of olive oil on medium-high heat. Sauté for 5 minutes on each side.
- Place pork chops in a glass baking dish (making sure to leave 1 inch around each chop) and cook according to thickness. NOTE: For more crispy pork chops, bake on a greased wire rack over a baking sheet.
- Bake at 350°F for 15-20 minutes (or when internal temperature reaches 145°F).
Nutrition information is automatically calculated, so should only be used as an approximation.