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Crusted with parmesan and fried up with less than 10 minutes of prep work, this is definitely the best pork chop recipe you’ll ever try!!
a family fav!
Pork chops have become a favorite dinner idea over the years. Our parents have made them for as long as we can remember, and now we can’t enough of them.
We have typically sautéed pork chops or cooked them on the stove, but over the last decade our new favorite way to prepare them is to sear them in a pan and then bake them like today’s recipe. And with the seasonings and parmesan cheese, this recipe is the best pork chop recipe we’ve tried and a Sunday favorite.
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)
- 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 black pepper
How to Bake Boneless 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.
- SEAR. Dip pork chops in the mixture (making sure the mixture sticks) and sear in a pan of 2 tablespoons 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 crispier 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.
Cooking Variations
Bake without sautéing. Sautéing the spices and cheese into the pork chops infuses the flavor even more.
- 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
- Side dishes: Best Mashed Potatoes, Oven Roasted Vegetables, Yeast Dinner Rolls
- Desserts: Easy Peach Cobbler, Pecan Pie Cheesecake, Easy Apple Cake
- More pork chop recipes: Italian Pork Chops, Smothered Pork Chops, Fried Pork Chops, Slow Cooker Pork Chops
More collections: Sunday Dinner Ideas, Family Dinner Ideas, Easy Dinner Ideas
Best Pork Chop Recipe
Crusted with parmesan and fried up with less than 10 minutes of prep work, this is definitely the best pork chop recipe you'll ever try!!
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.
- 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 crispier 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).
Video
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.
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Recipe FAQ
How do I get a coating to stick?
- 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.
- 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.
How do I cook tender pork chops?
- Be sure to use ¾ to 1-inch pork chops, as thinner ones will overcook.
- 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.
- 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
boneless pork loin chops or bone-in chops?
- It is 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.
Make ahead of 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.
How to store leftover pork chops?
- 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.
Had these last night and the recipe will be a keeper. So good!
This recipe was easy to make and very good!
Thanks for sharing.
Made these tonight and they were the most juicy chops I’ve ever cooked. I followed the recipe as written using three very thick boneless chops and cooked them in a heavy duty skillet that went from stovetop to oven. The only change I will make next time is to use more seasoning and a wire rack if I’m in the mood for extra dishes to do🤓
Hi Nettie
I read your review & wanted to ask you what you meant about this comment. ? the only change I will make next time is to use more seasoning & a wire rack , questioning the wire rack comment. How would you do this ? I love chops & always find them a little dry & for that reason my husband doesn’t really like to cook them much. So if this way of cooking them would help to prevent the dryness, I would love to try it. Can you respond also to my email so I will see it when you post.
Thanks
Jan Butler
GREAT RECIPE -GREAT FLAVOR -EASY TO MAKE- EXCELLENT RECIPE- THANKS
Tripled this recipe for a family dinner. Costed the chops (after brining them) with mayo so the coating would stick!
They were delicious! Definitely investing in a baking rack for next time!
Excellent taste! I should have read the reviews first because the cheese mixture did not stick to the chops and next time I will dip them in a beaten egg first.
Thanks for the feedback and for giving the recipe a try!
It was great, of course i had local farmer quality chops but the seasonings, tenderness and flavor throughout the meat as great. I followed the suggestion to have chops at room temp and sear in a heavy pan (used cast iron). I did not bake on a rack but in a heavy pan and even pulled it at 155 F out of oven and it was perfect. Time does fly. And for those who dont do eggs or dont want a heavy batter on their good meat this is the perfect recipe. Thanks:)
You’re welcome!! I’m glad you enjoyed the recipe!
I don’t think very much of the mixture stuck to the pork chops, they turned out nicely cooked but not a lot of flavor. Will try coating in egg next time.
Thanks for the review and feedback and for giving the recipe a try!
Can this dish be frozen after the searing step? I’d like to make it for someone for a meal train but am trying to keep them from doing extra steps – just thaw and put in the oven. Or would it be better to skip the searing and just prepare it for them to bake only?
If I were doing it, I would probably just prepare for baking only (instructions are in the post for that). You can try searing, then cooling in the fridge then freeze. I haven’t tried, so I don’t know exactly how the texture would be… you can let us know how it turns out if you do. But again, I’d probably just prepare for baking if you are planning on freezing and giving away.