Parmesan Crusted Pork Chops Recipe

4.99 from 595 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

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 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 of water, 1 tablespoon of salt, and 1 tablespoon of sugar for 30 minutes before coating them.
For an extra thick crust, dredge in an 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 a thermometer to check for doneness.
We found that the cheese needs to be finely grated to ensure it easily sticks to the pork chop.

Air fryer pork chops. Spray both sides with cooking spray before placing it in the air fryer basket. For ¾ inch thick boneless chops, cook them at 380°F for 8-10 minutes, flipping halfway.

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.

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