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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 parmesan crusted pork chops 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 think you’ll 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.
Parmesan Crusted Pork Chops Ingredients and Substitutions
- 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. We found that 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
- PREP. Preheat the oven to 350°F.
- Mix parmesan, breadcrumbs, parsley, garlic powder, pepper, and paprika in a shallow dish.
- 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 on both sides).
- SEAR. Heat oil in a pan over medium-high heat until hot. Add pork chops and cook for 5 minutes on each side to sear and make golden brown..
- BAKE. Transfer pork chops to a glass baking dish large enough to hold them with 1 inch of room around each chop (or, for crispier chops, bake on a greased wire rack over a baking sheet).
- Bake for 15-20 minutes until the internal temperature reaches 145°F. Let rest for 5-10 minutes before serving.
- To make sure the pork chop temp is correct, we use a meat thermometer.
- SERVE 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.
Kristyn’s Recipe Tips
- For even juicier tender pork chops, you can brine them in a mixture of 4 cups water, 1 tablespoon salt, and 1 tablespoon sugar for 30 minutes before coating them.
- We prefer searing the pork chops because it infuses the flavor into the chops, but if you’re stretched for time, you can place the coated chops straight into the baking pan and drizzle the olive oil (or use butter) on top before baking.
- For an extra thick crust, dredge in the egg mixture and breadcrumbs twice.
- If you are using thinner pork chops, searing may be sufficient to cook them all the way through without baking.
- We suggest using finely grated parmesan, as shredded parmesan tends to burn while being seared.
Air Fryer Directions
- For boneless chops, 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.
Parmesan Crusted Pork Chops Recipe
With less than 10 minutes of prep work, these parmesan crusted pork chops are simple, delicious, and the best way to enjoy pork chops.
Equipment
Ingredients
- ⅓ cup grated Parmesan cheese, finely grated
- 2-3 tablespoons Italian breadcrumbs
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ⅛ teaspoon paprika
- 4 boneless pork chops, (about ¾ inch thick)
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F.
- Mix parmesan, breadcrumbs, parsley, garlic powder, pepper, and paprika in a shallow dish.
- 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 on both sides).
- Heat oil in a pan over medium-high heat until hot. Add pork chops and cook for 5 minutes on each side to sear.
- Transfer pork chops to a glass baking dish large enough to hold them with 1 inch of room around each chop (or, for crispier chops, bake on a greased wire rack over a baking sheet).
- Bake for 15-20 minutes until the internal temperature reaches 145°F. Let rest for 5-10 minutes before serving.
Video
Notes
Recipe Tips.
- For even juicier tender pork chops, you can brine them in a mixture of 4 cups water, 1 tablespoon salt, and 1 tablespoon sugar for 30 minutes before coating them.
- Searing the pork chops infuses the flavor on the chops, but if you’re stretched for time you can place the coated chops straight into the baking pan and drizzle the olive oil (or use butter) on top before baking.
- For an extra thick crust, dredge in the egg mixture and breadcrumbs twice.
- If you are using thinner pork chops, searing may be sufficient to cook them all the way through without baking.
- Use finely grated parmesan, as shredded parmesan tends to burn while being seared.
Nutrition
Calories: 326kcal, Carbohydrates: 4g, Protein: 32g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 97mg, Sodium: 259mg, Potassium: 521mg, Vitamin A: 105IU, Calcium: 111mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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 up to 12 hours before cooking.
To freeze, wrap each pork chop with plastic wrap and place them in a freezer Ziploc for up to 3 months. Thaw overnight in the fridge.
How to store?
Leftovers 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.
Complete The Meal
Side Dishes
Best Mashed Potatoes
35 mins
Oven Roasted Vegetables
35 mins
Yeast Dinner Rolls
2 hrs 12 mins
Arugula Salad
10 mins
Desserts
Apple Pie Recipe
3 hrs 45 mins
Easy Peach Cobbler
45 mins
Pecan Pie Cheesecake
2 hrs 25 mins
Easy Apple Cake
40 mins
More Pork Chops
Italian Pork Chops
25 mins
Smothered Pork Chops
35 mins
Fried Pork Chops
25 mins
Slow Cooker Pork Chops
2 hrs 15 mins
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This recipe was originally published March 2013.
Girl, how many months is it gonna take for you to add the “egg mixture” to the ingredients list
Amazing recipe!! My family loved it!! (Unless I missed it, I thought I would mention that the ‘egg mixture’ doesn’t appear to be in the ingredients list. That may be why some of the reviewers had trouble getting the parm/bread crumbs to stick. I saw it mentioned in the post and under the instructions so it worked out perfectly for us!). Thank you so much!!
I’m happy to hear that it turned out well for you!
I recently asked you a question about this recipe. No eggs are listed in the ingredients, however the instructions keep referring to the egg mixture. Can you please email the answer to me.
If eggs are used, how many? And how are they used?
Please use my email address!
Recipe mentions egg mixture but doesn’t include eggs as an ingredient. Is it just a couple eggs beaten? Hoping to make this next week. Thanks!
What egg mixture?
LOL I just asked the same question. Even went back and re-read the whole post to make sure I didn’t miss it.
Thanks for bringing that up..I need to get that fixed! So sorry!
the parmesan is just sticking to the pan.
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.