Hi sweet friends! 💛
Okay, let me tell you—these Parmesan Baked Pork Chops were born out of one of those “what on earth am I making for dinner?” kind of nights. You know the ones… You’ve stared into the fridge for a good five minutes like it’s going to magically reveal dinner to you (been there!), and all you’ve got are some pork chops, a block of Parmesan, and a whole lotta wishful thinking.
Well, magic did happen that night—and it smelled like garlic, herbs, and crispy cheese. My husband walked in from work and said, “What smells that good?” I just grinned. 😏 Because these pork chops? They’re tender, juicy, baked to golden perfection, and packed with a cheesy, herby crust that’ll make you do a little happy dance right there in your kitchen. This dish brings back so many cozy, comforting memories of weeknight dinners where everyone scraped their plates clean.
Let’s dive in, shall we?
Why You’ll Love These Parmesan Baked Pork Chops?
- Crispy on the outside, juicy on the inside – That golden Parmesan crust gives you all the crunch you’re craving without frying.
- Packed with flavor – Garlic, Italian seasoning, and cheese? It’s a flavor trifecta.
- Super easy – Minimal prep, no fancy ingredients, and dinner’s on the table in under 40 minutes.
- Kid and husband approved – Even my picky eater said, “Can we have this again tomorrow?”
- Great for meal prep – These reheat like a dream, and they’re delicious sliced over a salad or tucked into a sandwich the next day.
Can I use bone-in pork chops?
Yes! Just add a few more minutes to the baking time, depending on thickness. Keep an eye on the internal temp—it should reach 145°F.
Can I make these gluten-free?
Absolutely—just swap the breadcrumbs with your favorite gluten-free alternative and double-check your Parmesan.
What if I don’t have Italian breadcrumbs?
Use plain and add 1 tsp Italian seasoning to the mix. Boom—problem solved.
Ingredients:
Here’s what you’ll want to grab from the pantry and fridge:
- 4 boneless pork chops, about 1-inch thick – I like center-cut chops for this, but bone-in works too! Just adjust your bake time slightly.
- 1/2 cup grated Parmesan cheese – The real-deal block, freshly grated, makes all the difference.
- 1/2 cup Italian-style breadcrumbs – Adds that herby crunch. Panko works too if you want extra texture.
- 1 tsp garlic powder – For that warm, savory backbone.
- 1/2 tsp onion powder – Optional, but I think it rounds things out perfectly.
- 1/2 tsp paprika – Adds color and just a hint of smokiness.
- 1/4 tsp black pepper
- 1/4 tsp salt – Go easy since the cheese is already salty.
- 1 large egg, beaten – Helps the coating stick like a dream.
- 2 tbsp olive oil – For drizzling and helping everything crisp up in the oven.
Optional:
- Fresh parsley, chopped – For garnish and a little pop of color.
Instructions:
Let’s get those chops crispy and golden!
- Preheat your oven to 400°F. Line a baking sheet with foil or parchment and lightly spray with cooking spray or a drizzle of olive oil.
- Prep your pork chops – Pat them dry with paper towels. (This helps the coating stick and ensures they crisp up.)
- In a shallow bowl, whisk the egg until smooth. This will be your “glue.”
- In another bowl or plate, mix together the Parmesan, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Dip each pork chop into the egg, then press it firmly into the Parmesan mixture, coating both sides. Press it in real good—no shy coating here!
- Place the chops on your prepared baking sheet. Drizzle a little olive oil on top of each one or lightly spray with cooking spray. This gives you that golden crunch without frying.
- Bake for 25–30 minutes, or until the internal temperature hits 145°F. The outside should be crisp and golden brown.
- If you want that extra crispy top, flip on the broiler for 2-3 minutes at the end. Just watch them closely—they can go from golden to burnt real fast!
- Let them rest for 5 minutes before serving. (This helps the juices stay right where they belong—inside the meat.)
Pro Tips for Success:
- Use freshly grated Parmesan – Pre-shredded cheese has anti-caking agents that can mess with your crust.
- Don’t skip the resting time – Seriously, it makes all the difference in keeping them juicy.
- Add a little heat – If you like a kick, toss 1/4 tsp of cayenne pepper into the coating mix.
- Want it extra crunchy? Sub half the breadcrumbs with crushed cornflakes. Game changer!
Storage and Serving Suggestions:
- These pork chops are best fresh from the oven, but leftovers are so good too!
- To store: Pop them in an airtight container in the fridge for up to 3 days.
- To reheat: I love using the air fryer or oven to crisp them back up—350°F for about 8–10 minutes works perfectly.
Serving ideas:
With roasted garlic mashed potatoes and green beans (our favorite combo)
Sliced over a Caesar salad
On a toasted bun with mayo and arugula for a next-day sandwich you’ll dream about
