Parmesan Crusted Pork Chops

4.99 from 594 votes

Parmesan Crusted Pork Chops

With less than 10 minutes of prep work, these parmesan crusted pork chops are simple, delicious, and the best way to enjoy pork chops.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

meat thermometer
9x13 baking dish

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.

Air fryer pork chops. 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.

Prep ahead of time. Coat the pork chops up to 12 hours ahead of time and keep them covered in the fridge. For longer storage, wrap each breaded chop with plastic wrap and freeze them together in a freezer Ziploc for up to 3 months. Thaw overnight in the fridge. Pan sear and bake as directed.

Store leftovers 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.

Nutrition