Go Back
Parmesan Baked Pork Chops: The Ultimate Crispy Weeknight Dinner

Parmesan Baked Pork Chops: The Ultimate Crispy Weeknight Dinner

These Parmesan Baked Pork Chops deliver an incredible crunch without the mess of deep frying. By combining nutty Parmesan with savory spices, we create a golden crust that locks in every drop of moisture. It is a reliable, high-protein meal that feels like a fancy bistro dish but comes together in under an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless pork chops 1-inch thick
  • 0.5 cup Parmesan cheese grated
  • 0.5 cup breadcrumbs plain
  • 1 teaspoon garlic powder dried
  • 1 teaspoon onion powder dried
  • 1 teaspoon Italian seasoning dried
  • 0.5 teaspoon paprika smoked
  • 0.5 teaspoon salt fine
  • 0.25 teaspoon black pepper ground
  • 2 tablespoons olive oil extra virgin
  • 2 tablespoons butter melted
  • parsley chopped garnish

Equipment

  • Baking Dish
  • Shallow Bowls
  • Meat Thermometer
  • Paper Towels

Method
 

  1. Set your oven to 400°F (200°C) and prepare a baking dish with a light coating of oil or parchment paper.
  2. Combine the Parmesan, breadcrumbs, and all dried spices in a shallow dish until the mixture is uniform.
  3. Whisk the olive oil and melted butter together in a separate small bowl.
  4. Dry the pork chops thoroughly using paper towels to ensure the breading adheres properly.
  5. Submerge each chop into the butter and oil blend, then press it firmly into the cheese and crumb mixture.
  6. Arrange the breaded meat in the baking dish, ensuring they do not overlap.
  7. Roast the chops for 20 to 25 minutes until the internal temperature hits 145°F (63°C).
  8. Switch to the broiler for the final 2 minutes if you prefer a deeper golden brown color.
  9. Allow the meat to rest for 5 minutes to let the juices redistribute before slicing.
  10. Scatter fresh parsley over the top for a bright finish.

Notes

To ensure the best texture, always use a meat thermometer to avoid overcooking, as boneless pork can dry out quickly once it passes 150°F. If you are prepping ahead, you can coat the chops and keep them refrigerated for up to 4 hours before baking. For a lower-carb version, replace the breadcrumbs with crushed pork rinds or additional Parmesan.