Parmesan Baked Pork Chops

Let me tell you about my weeknight dinner hero, these Parmesan Baked Pork Chops! I was skeptical the first time I tried this recipe (how could something so simple taste so good?), but now it’s in my regular rotation.

The crispy Parmesan crust gives that fancy restaurant feel, while the juicy pork stays perfectly tender inside. What I love most? You probably have most ingredients in your pantry right now. My kids go crazy for these – even my picky eater who usually turns his nose up at anything “fancy.” And the best part? From fridge to table in about 40 minutes flat.

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Why You’ll Love These Parmesan Baked Pork Chops

Let me count the ways these pork chops will become your new go-to:

• Crazy easy – 10 minutes of prep, then the oven does the work
• That crispy-cheesy crust – golden brown and packed with flavor
• Juicy every time – no more dry pork chops, I promise!
• Weeknight magic – fancy enough for guests, simple enough for tired Tuesday nights
• Low-carb win – satisfies those comfort food cravings without the guilt

Seriously, what’s not to love?

Ingredients for Parmesan Baked Pork Chops

Here’s everything you’ll need to make these crispy, cheesy pork chops – I bet you’ve got most of this already! The key is using ¾-inch thick boneless pork chops – any thinner and they’ll dry out, any thicker and the coating won’t crisp up right. Trust me, I learned this the hard way!

• 4 boneless pork chops (¾ inch thick – measure them!)
• ⅓ cup grated Parmesan cheese (the real stuff, not the powdery kind)
• 2-3 tablespoons Italian breadcrumbs (pack them in lightly)
• ⅛ teaspoon paprika (just a pinch for that golden color)
• 1 teaspoon dried parsley (or fresh if you’re feeling fancy)
• ½ teaspoon garlic powder (not garlic salt!)
• 2 tablespoons olive oil (for that perfect sear)
• ¼ teaspoon pepper (freshly cracked if you can)

See? Nothing crazy – just pantry staples that come together magically. Now let’s get cooking!

How to Make Parmesan Baked Pork Chops

Okay, let’s get cooking! These pork chops couldn’t be simpler to make, but I’ve got some tricks to make sure they turn out perfect every single time. Follow these steps and you’ll have crispy, juicy pork chops that’ll make you look like a kitchen rock star.

Step 1: Preheat and Prepare Coating

First things first – preheat that oven to 350°F (180°C). While it’s heating up, let’s make our magic coating. Grab a shallow dish (I use a pie plate) and mix together the Parmesan, breadcrumbs, paprika, parsley, garlic powder, and pepper. Really get in there with your fingers to combine everything well – you want every bite to have all those flavors!

Now for the fun part – dip those beautiful pork chops in the mixture. Press them down firmly and flip to coat both sides really well. Don’t be shy – really pack that coating on there! The more that sticks now, the crispier your crust will be later. I like to gently press any extra coating onto the edges too.

Step 2: Sear the Pork Chops

Heat up that olive oil in a large skillet over medium-high heat. You’ll know it’s ready when a tiny bit of the coating sizzles when you drop it in. Carefully add your coated chops – listen to that beautiful sizzle! That sound means crispy goodness is happening.

Now here’s the important part – don’t touch them for a full 5 minutes! I know it’s tempting to peek, but that undisturbed time is what builds that perfect golden crust. After 5 minutes, flip them over (careful, they’re hot!) and do another 5 minutes on the other side. Your kitchen should smell absolutely amazing by now.

Step 3: Bake to Perfection

Transfer those gorgeous chops to a baking dish (I use glass, but metal works too) and pop them in the oven. Bake for 15-20 minutes – the exact time will depend on how thick your chops are. The magic number you’re waiting for? 145°F (63°C) internal temperature. A meat thermometer is your best friend here – undercooked pork is no joke, but overcooked is just sad.

When they reach temperature, take them out and let them rest for 5 minutes before serving. I know, I know – the waiting is the hardest part! But trust me, this lets all those juices redistribute so every bite is moist and delicious. If you want extra crispiness, you can broil for the last 2-3 minutes – just watch them like a hawk so they don’t burn!

And that’s it! You’ve just made restaurant-quality Parmesan Baked Pork Chops in your own kitchen. Time to dig in and enjoy the fruits (or should I say pork?) of your labor!

Tips for the Best Parmesan Baked Pork Chops

After making these pork chops more times than I can count, I’ve picked up some tricks that make all the difference:

• Broil for the finale – That last 2-3 minutes under the broiler gives the crust an irresistible crunch. Just don’t walk away – it goes from golden to burnt in seconds!
• Let them rest – I know it’s tempting to dig right in, but those 5 minutes of resting time keeps all the juices locked in. Patience pays off with juicier chops.
• Space them out – Crowding the pan creates steam instead of crispiness. Give each chop some breathing room in the baking dish.
• Room temp chops – Taking the pork out of the fridge 15 minutes before cooking helps them cook more evenly. No more cold centers!
• Fresh Parmesan – The pre-grated stuff doesn’t melt as well. A quick grate off the block makes all the difference in texture.

Follow these simple tricks and you’ll have perfect pork chops every time – pinky promise!

Ingredient Notes and Substitutions

Don’t stress if you’re missing something – this recipe is super flexible! Here are my favorite swaps that still give delicious results:

• Breadcrumbs: Panko works great for extra crunch. For gluten-free, almond flour or crushed pork rinds do the trick.
• Parmesan: Pecorino Romano or Asiago make tasty alternatives. Nutritional yeast works for dairy-free, though you’ll lose some crispiness.
• Pork chops: Bone-in works too – just add 5-7 minutes to the bake time. Chicken breasts are a great protein swap!
• Spices: No paprika? A pinch of cayenne adds color with a slight kick. Fresh herbs can replace dried – just use triple the amount.

The beauty of this recipe? It adapts to what you’ve got while still tasting amazing!

Serving Suggestions for Parmesan Baked Pork Chops

These crispy chops pair perfectly with so many sides! My go-to is simple roasted asparagus or green beans – the crisp-tender veggies balance that rich Parmesan crust. For comfort food nights, creamy mashed potatoes soak up all the delicious juices. And when I’m feeling fancy? A bright arugula salad with lemon vinaigrette cuts through the richness beautifully. Leftovers (if you have any!) make killer sandwiches the next day too!

Storage and Reheating Instructions

These pork chops keep beautifully! Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Want that crispy crust back? Reheat in a 350°F (175°C) oven for about 10 minutes – the toaster oven works great for this too. Avoid the microwave (trust me, it turns the coating soggy!). For longer storage, freeze the baked chops between parchment paper – they’ll keep for 2 months, though the texture’s best fresh.

Nutritional Information

Just so you know what you’re biting into – here’s the nutritional breakdown per pork chop (values are estimates, of course):

• 326 calories – satisfying without being heavy
• 32g protein – hello, muscle fuel!
• 6g carbs – perfect for low-carb days
• 18g fat – that’s where all the flavor lives

Remember, exact numbers will vary based on your specific ingredients and portion sizes – but this gives you a good ballpark!

FAQs About Parmesan Baked Pork Chops

I get asked about these pork chops all the time – here are the most common questions that pop up in my kitchen and inbox:

Can I use bone-in pork chops instead?
Absolutely! Bone-in chops work great – just add about 5-7 minutes to the baking time. The bone actually helps keep the meat extra juicy. You might need to press the coating on a bit firmer since the shape is less even.

How do I prevent dry pork chops?
Three magic words: don’t overcook them! That meat thermometer is your best friend – pull them at 145°F (63°C) and let them rest. Also make sure your chops are at least ¾-inch thick – anything thinner dries out too fast.

Can I make this gluten-free?
You bet! Swap the breadcrumbs for crushed pork rinds or almond flour. I’ve even used gluten-free panko with great results. Just watch the baking time as some substitutes brown faster.

Why sear before baking?
That golden crust isn’t just pretty – it locks in juices and adds incredible flavor. Skip this step and you’ll miss that perfect texture contrast between crispy outside and tender inside.

Can I prep these ahead?
Sure thing! Coat the chops up to 4 hours before cooking and keep them refrigerated. Let them sit at room temp for 15 minutes before searing – cold chops don’t brown as well.

Share Your Results

Made these crispy pork chops? I’d love to hear how they turned out! Snap a photo, leave a comment, or tag me on Instagram– nothing makes me happier than seeing your kitchen wins. Happy cooking!

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