Parmesan Crusted Baked Pork Chops

Affiliate disclosure for creations by kara recipesIt is crazy to me that for years I avoided making pork chops. Now we love them! I posted a recipe last year for baked pork chops, and they were a huge hit with my family. These are similar, but have an Italian flair. And lots more Parmesan cheese, which I love! It gives the pork chops a really flavorful crunchy crust. So yummy!

baked-pork-chops
If your family likes pork chops, you should give this recipe a try! Just make sure you don’t over-bake them, because dry pork chops are not awesome.
parmesan-pork-chopsThis recipe is so simple. You just dip the pork chops in an egg mixture, then dip them in bread crumbs that have been seasoned with parmesan and all kinds of yummy ingredients. Then brown in a skillet and bake till done. So easy, but oh so very yummy!

This recipe for parmesan crusted pork chops is so simple, but simply scrumptious!

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Comments

  1. These look like great recipes. Thank you so much for sharing.

  2. These look so good I have included them in my menu planning Monday post – can’t wait to try them :)

  3. I didnt know what to feed my family tonight…so I sat in the parking lot of the grocery store, pulled up pinterest and this recipe caught my eye. So far so good on preparing them. They are now cooking in the oven and I will update you when done. :-)

  4. These were EXCELLENT!!!! I did not fry mine, as I always seem to mess stuff up when I fry it. So I just baked at 375 for about 30 minutes and then turned the oven off and let them stay in there about another 10 minutes. They got nice and crispy on the edges. Yummy!

  5. Delicious! Pork chops were between 1/4″ -1/2″ thick, I sprayed the tin foil on a cookie sheet since I made 8 of them, and chilled them in the pan for about 20 minutes until I was ready to fry them. I baked them for about 25 minutes and checked for clear juices. There was no need to turn them over and they turned out perfect, juicy and tender. Family loved them and I will definitely make them again.

  6. Would this taste good with country gravy?

  7. Charlene Perroni says:

    If you coating is falling off when you brown the meat, pat the pork chops dry before you bread this. Drying off the meat prevents steam from forming between the meat and the breading.

  8. Jennifer says:

    Made these tonight & they were delicious!! The only suggestion I have is after browning and placing them on your baking pan put a baking rack underneath if you have one because they got a little soggy would probably help stay crunchy. I also reduced the cooking time a little cause my chops were smaller.

  9. I made these tonight and I have to say they are the best pork chops I’ve ever had in my life!!!!! I used thin cut pork chops and reduced the bake time to 22 minutes. Very moist! I had no issues with the coating staying on while browning. Looking forward to checking out more recipes on this site. Thank you!

  10. We loved this for pork chops, made this tonight and very good, I put the olive oil in the pan and when I flipped them the topping stayed on but when I was checking the other side the topping did stick to the pan, so I used a spatula and lifted it all together to the plate. Tasted great will be keeping this recipe thanks, Andi

  11. I just saw these on My Recipe Magic. They look Yummy!!

  12. If you spray them with the olive oil and bake them at 375, you won’t have to brown them. I bake them on non stick foil.

  13. I plan to try this recipe tonight. It looks super easy. Thank you for sharing it.

  14. All my breading stuck to the non-stick oiled pan and didn’t make it to the oven part of the recipe – any tips? Did I have the heat too high?

    • Use equal parts of butter and olive oil to fry them in and keep temp at Med heat

    • gregory zollo says:

      after you bread the meat-put on a plate with tooth picks inserted and tent with plastic wrap–put in the refrigerator for a half hour so the topping sets-then it should not fall off or stick!

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