Crispy Baked Parmesan Pork Chops Recipe Will Not Disappoint | Pork | 30Seconds Food (2024)

I have a confession to make: I don’t eat pork. Or at least not very much pork. I’m not allergic and it’s not for religious purposes, I just don’t particularly like it. However, my hubby and younger son are big carnivores. In addition to burgers and steak, they also love spare ribs, ham, pork chops, and, of course, bacon (I’ll stick with my turkey bacon!).

I now have teen boys. One is in eighth grade and the other is a senior in high school. My nearly 18-year-old is around 6 foot, 2 inches, and over 200 pounds. He’s the tallest, broadest person on my side of the family (and we have some height in my family!), and he’s still growing!

Growing teenagers equal big eaters, and big eaters equal a big grocery bill! I swear, every time I grocery shop it only takes a couple of days for one of them to declare “We have no food!” With groceries being pricier than ever, I’ve been keeping my eye out for deals as much as I can.

The other day I saw pork chops, which are already reasonably priced (comparatively) on sale, buy one, get one free, so I bought two packages and figured I’d come up with a recipe later. I felt I needed a new pork chop recipe because I really don’t like the way we’ve made them in the past. This baked Parmesan pork chop recipe is my take on a friend’s recipe, and I highly recommend it. What a difference! It’s quick and easy and so much more flavorful than my old recipes (even I had some!).

To make this easy pork chop dinner you will need boneless pork chops, olive oil, breadcrumbs, Parmesan cheese, garlic powder and black pepper. Not too many ingredients, but the flavor is there! Serve these crispy baked pork chops for dinner with your favorite side dishes.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4


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Recipe Notes

  • I prefer Italian breadcrumbs for this recipe. I think they add an additional punch of flavor.
  • Feel free to double the recipe if needed (the only way four chops worked for my big eaters is because we had chicken, too!).
  • Fresh is always best when it comes to cheese, so grate your own if you can. In a pinch, you could use pre-shredded Parmesan.
  • For color, add some parsley flakes.

Here’s how to make it:

  1. Combine breadcrumbs, Parmesan cheese, garlic powder and black pepper on a plate or shallow dish.
  2. Rub thepork chops with olive oil, then dip each chop in the breadcrumb mixture. Cover both sides. Use a fork to press the mixture firmly onto the pork chops to ensure that they're fully covered.
  3. Line a bakingpan or baking sheet with aluminum foil and spray the foil with cooking spray. Place the pork chops on the sprayed foil and bake at 350 degrees F for 35 to45 minutes, or until cooked through.Serve with potatoes and/or your favorite vegetables.

Nutrition Facts Per Serving

Calories: 373

Total Fat: 14.5g

Saturated Fat: 6g

Cholesterol: 93mg

Sodium: 515mg

Total Carbohydrate: 21.3g

Dietary Fiber: 1.4g

Total Sugars: 1.8g

Protein: 39g

Vitamin D: 0mcg

Calcium: 308mg

Iron: 3mg

Potassium: 488mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Crispy Baked Parmesan Pork Chops Recipe Will Not Disappoint | Pork | 30Seconds Food (2024)


How to get a good crust on pork chops? ›

Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender center. (Well, if you follow the next few pieces of advice, that is...) For chops, we like to get our pan screaming hot...then take it down to medium. That first blast of heat helps get a good golden crust.

How do you make breaded pork chops not soggy? ›

The bottom of your delicious pork chops can get soggy while baking because the expelled juices will pool around the bottom of the chops. This can be avoided by baking your pork chops on a wire rack, which will raise the meat above any pooling liquids, and protect the crispy coating.

How do you keep pork chops crispy? ›

Notes on crunchy baked pork chops:

I prefer Panko breadcrumbs because they get extra crunchy, but you can use regular breadcrumbs too or substitute gluten-free breadcrumbs. I would go for a plain, not seasoned, breadcrumb but you could try the Italian version and skip the other seasonings here.

What is the secret to making tender pork chops? ›

How to Make Tender Pork Chops
  1. Opt for Thick-Cut Bone-In Pork Chops. Thin-cut pork chops won't sear properly in the time it takes to cook them through. ...
  2. Skip the Brine, but Season Liberally. ...
  3. Let the Pork Chops Rest. ...
  4. Sear Pork Chops Over Medium-High Heat. ...
  5. Baste the Pork Chops. ...
  6. Let the Pork Chops Rest, Again. ...
  7. Serve.
Feb 14, 2018

Is it better to bake pork chops covered or uncovered? ›

Do Baked Pork Chops Need to Be Covered? Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy.

Should I sear my pork chops before baking? ›

Seasoning Substitutions: We prefer the flavor of salt and pepper on oven-baked pork chops but you can use any seasoning you like. Try adding a little garlic powder or onion salt for even more flavor. Sear the Chops First: The real key for irresistible oven-baked pork chops is searing them in a skillet first.

Why are my baked breaded pork chops soggy? ›

If the meat isn't fried at an adequate temperature or for a long enough period, this undercooked gluten creates a sogginess that can ruin even the best-quality pork chops or chicken. To prevent this, swap out your flour for cornstarch.

Why isn't my pork chop crispy? ›

Sear Pork Chops

You'll need to get the pan nice and hot to create a crisp crust on your meat. To know if the temperature is right, splash a few drops of water into the pan. If they gather into a single ball and roll around the pan together before evaporating, the pan is the right temp.

How do you keep breading from falling off pork chops in the oven? ›

To get the breading to stick to the chops, they will be quickly dredged in flour and then dipped in egg. The flour egg mixture really helps the bread crumbs stick! Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.)

Do you bake pork chops at 350 or 400? ›

Baking pork chops at 350 degrees F will result in more gently cooked and tender pork chops, but it will take more time. This temperature is ideal for thicker chops (between 1 and 2 inches) as well as pan-seared chops, since the lower, slower baking ensures that the pork cooks all the way through.

How do you get breadcrumbs to stick to pork chops? ›

The flour egg mixture really helps the bread crumbs stick!
  1. Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.)
  2. Dredge in flour and then dip in egg. ...
  3. Brown the pork chops in a skillet to crisp the crumbs, and then bake them until tender.
May 3, 2020

Why is my crispy pork not crispy? ›

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

Are pork chops better in the oven or on the stove? ›

Because one of the best ways to bake pork chops is to start in an oven-safe skillet on the stove and then transfer them into a hot oven. High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out.

What should I season pork chops with? ›

Pork Chop Seasoning
  1. 1/4 cup (55 grams) kosher salt.
  2. 2 tablespoons (25 grams) brown sugar.
  3. 2 tablespoons (10 grams) smoked paprika.
  4. 1 tablespoon (10 grams) granulated garlic.
  5. 1 tablespoon (1 gram) dried rubbed sage.
  6. 1 tablespoon (1 gram) dried thyme leaves.
  7. 2 teaspoons (4 grams) black pepper.
Aug 5, 2022

Do pork chops get more tender the longer you cook them? ›

For chops, steaks and cutlets-things typically cooked over high heat-longer cooking time just makes it a tasteless hockey puck. For roasts or other things cooked over low heat, then longer cooking time makes it more tender.

Why does the crust fall off my pork chops? ›

Too much "glue," and the breading also might fall off during frying. After the final coating in crumbs, allow the cutlets to rest for about 10 minutes before frying, a step that also helps the breading stay attached.

How to get crispy rind on pork? ›

Preheat oven to 230°C, 210°C fan or Gas Mark 8. Put the joint in a roasting tin on the top shelf for 20 minutes. This sudden blast of heat is the key to crispy crackling. Reduce the temperature to 180-190°C, 160-170°C fan or Gas Mark 4-5 and follow the cooking times below to ensure the joint is cooked through.

How do you keep pork chop crust from falling off? ›

Dry the pork chops well before dredging them, and don't coat them in too much flour. I've also found that using tongs helps keep the breading on the pork chops, rather than on my fingers.

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