My whole family loves these Baked Parmesan Pork Chops. Nice and crunchy on the outside, juicy on the inside, they are simply delicious!
A combination of parmesan cheese and seasoned bread crumbs makes this one of the tastiest pork chop recipes ever. Try them for dinner tonight!
It 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!
What is the secret to moist pork chops?
If you want juicy pork chops, you must not overcook them! They should reach an internal temperature of 145°, but no more. It’s fine if the inside is a bit pink, as long as they have reached the correct temperature.
It also helps to let them rest for 5-10 minutes before you serve them. This prevents the juice from spilling out onto the plate when you cut into them.
*Print out my free meat temperature chart so you never have to wonder if your meat is properly cooked!
How to make parmesan baked pork chops:
- PREP – Spray a 9-inch square pan (or casserole dish) with non stick cooking spray. Preheat your oven to 350 degrees f.
- DREDGE – In a shallow bowl, whisk together the egg and water. In another shallow bowl, stir together the seasoned crumbs, parmesan, pepper, paprika, parsley, and garlic. Dip each pork chop into the egg wash, then into the breading mixture.
- BROWN – Cook both sides of the pork chops over medium high heat in a skillet with the oil.
- BAKE – Place the browned pork chops in the prepared pan.
Bake in a preheated oven at 350 for 20-30 minutes, just until the internal temperature is 145°. I love using my meater thermometer, because I don’t have to keep opening the oven! - SERVE – Let the pork chops sit for 5-10 minutes before serving. This prevents the juice from running out onto the plate.
Leftover pork chops can be stored in the refrigerator for 3-4 days. I like to reheat them in the air fryer so they stay crispy.
But you can also heat them in the microwave for a few seconds, then brown them in a skillet or broil them in the oven.
PRO TIPS:
- For best results, use a meat thermometer! It’s hard to tell when pork chops are done, and if you overcook them, they will be tough and dry.
- Make sure your skillet is hot before adding the coated pork chops so that they will brown quickly and have a nice crispy parmesan crust.
FAVORITE SIDE DISHES FOR PORK:
MORE PORK RECIPES:
- Crockpot Ranch Pork Chops
- Pork Chop Suey Recipe
- Best Grilled Pork Chops
- Costa Vida Sweet Pork Recipe
Parmesan Baked Pork Chops
Equipment
Ingredients
- 4 boneless pork chops
- 1 egg
- 1 Tbsp water
- ⅓ cup Italian seasoned bread crumbs
- ⅓ cup Parmesan cheese I used freshly grated Parmesan
- ¼ tsp black pepper
- ⅛ tsp paprika
- 1 tsp dried parsley flakes
- ½ tsp garlic powder
- 2 Tbsp olive oil
Instructions
- Spray a square baking dish with cooking spray. Preheat the oven to 350 degrees.
- Whisk together egg and water in a shallow dish. In another shallow dish, mix together bread crumbs, cheese, pepper, paprika, parsley, and garlic powder.
- Dip the pork chops in the egg mixture, then in the breadcrumb mixture.
- Heat the oil in a large skillet over medium-high heat. Cook each side of the pork chops for about 2 minutes, or until golden brown.
- Transfer the pork chops to the prepared pan. Bake at 350° for 20-30 minutes, or until the internal temperature reaches 145°.
- To prevent the juices from running out, let the meat sit for 5-10 minutes before serving.
Notes
- Cooking time will vary depending on the thickness of the pork chops, so using a meat thermometer is essential to ensure that you end up with juicy chops!
- Recipe adapted from Lil’ Luna
Nutrition
These parmesan crusted pork chops are one of my favorite ways to serve pork. They are easy, but have tons of flavor!
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I’m trying to open this recipe and it just keeps going to a new page of different pictures – extremely frustrating!
So sorry Diane – for some reason the page wasn’t displaying correctly. I’ve updated it, so it should work just fine now!
This would be just as excellent with chicken.
And for an added extra flavor use pad thai noodles.
These look like great recipes. Thank you so much for sharing.
These look so good I have included them in my menu planning Monday post – can’t wait to try them 🙂
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. 🙂
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!
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.
Would this taste good with country gravy?
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.
Thanks for the great tip Charlene!
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.
That is a great idea Jennifer! I do that with my baked chicken all the time!
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!
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
I just saw these on My Recipe Magic. They look Yummy!!
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.
Thanks for the tip Judy!
Parchment paper works really well also!
Thanks for the tip Debbie!
I plan to try this recipe tonight. It looks super easy. Thank you for sharing it.
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
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!
Make sure your pan is hot before you add them to the pan.