Parmesan Crusted Pork Chops

6 servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Parmesan Crusted Pork Chops that are crispy and juicy with just 6 ingredients in just 45 minutes from start to finish. The perfect weeknight meal.

Pork Chops are popular in our kitchens including Brown Sugar Garlic Oven Baked Pork Chops and Shake and Bake Pork Chops.

Parmesan Crusted Pork Chops Parmesan Crusted Pork Chops

Pork chops are a delicious and easy alternative to chicken and the whole family loves it. One of the biggest reasons people struggle with recipe boredom is that we get in a rut with the recipes we make. Clients we’d cook for in the past used to have favorites an even a switch in protein would make a huge difference.

Why pork? Well, this recipe calls for pork loin chops. Loin chops are lean white meat similar to chicken breast, but with much more flavor. We love cooking with pork loin because you can give pork a good sear on high heat quickly while keeping the pork juicy.

Can you make this with chicken? Yes, this is an easy switch to make, I just recommend either trimming the chicken so it’s even or pounding it to an even thickness.

Since you’re going to be baking these pork chops I also recommend trimming the fat from the pork chops. While loin meat is lean there will be a small fat cap on the top of the loin. This fat is important when roasting a whole pork loin but for our purposes that fat won’t render and be as deliciously browned and crispy as it is on that pork loin.

Parmesan Crispy Pork Chops

Picking cuts of pork

If you’re looking for cut pork chops for this recipe I’d recommend one of two options to ensure you get a thick enough pork chop.

  1. Ask your local meat department to cut the chops thicker for you. There is not an extra cost for this, just patience (I usually ask then go finish picking out other items I need and come back when the meat is ready).
  2. Second, assuming you don’t want to ask for them to be done for you would be for you to buy a pork loin whole and simply cut the chops yourself.
    • If you do buy a loin you can buy a half of one too and you’ll end up generally getting a pretty good deal. Just be sure to trim the fat off the top of the loin.

Baked Pork Chops

Baked Pork Chops are a delicious option when you’re not grilling or searing them in a cast iron skillet.

Generally when working with breading you can either bake or fry. In this recipe with the addition of the Parmesan cheese and olive oil you’ll have enough fat to help brown the breading.

When baking these pork chops be sure to give each chop 1-2 inches of space. This allows for steam to escape and helps the breading to crisp up. If the pork chops are too close together you’ll end up steaming the coating and it won’t allow it to crisp up.

We also flip the pork halfway through to promote a more even browning on the pork chops.

Parmesan Baked Pork Chops

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Parmesan Crusted Pork Chops

Parmesan Crusted Pork Chops that are crispy and juicy with just 6 ingredients in just 45 minutes from start to finish. The perfect weeknight meal.
Yield 6 servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 6 boneless pork loin chops ¾ to 1 inch thick
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons olive oil
  • 1 cup Parmesan Cheese grated
  • 1 cup bread crumbs


  • Preheat the oven to 350 degrees.
  • Season the pork with salt, pepper and olive oil, rubbing it on until evenly covered.
  • Mix the Parmesan cheese and breadcrumbs in a medium bowl before pressing the pork into the mixture until well covered before adding it to a baking pan and cooking for 30-35 minutes, flipping them over halfway through cooking.


Calories: 348kcal | Carbohydrates: 13g | Protein: 38g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 658mg | Potassium: 569mg | Sugar: 1g | Vitamin A: 130IU | Calcium: 237mg | Iron: 1.7mg
Keyword: parmesan cheese, Parmesan Crusted Pork Chops, pork, pork chops

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Scrumptious! I put a little Dijon on the chops with the oil. Super tasty. Roasted some small potatoes with carrots and parsnips along side the chops! Thanks for your yummy recipes.

  2. Pork Chops are always a hit with my family, even with the kiddies. For us, I would add garlic powder (to taste), and would sprinkle the chops with roughly chopped Italian parsley when serving. Yum, I’ve been making something like this for years, but my hubby likes me to serve the chops with a Poached Egg on top of each delicious! . OMG, talk about delicious! (5*s, but I’m rating my recipe).

  3. We don’t usually buy pork, because we rarely eat it, but it was on sale in bulk. We ran across this recipe and it was a definite hit in the house!! We’ll be definitely using this recipe again!! ??

  4. Hi! I am making 8 and it would take 2 glass pans to have them that far apart. Can I use cookie sheets instead?

    Thank you,
    Ron I

    P.S. I just found your site and I love it!!!

    1. These pork chops were excellent! We are wondering if you could cook them the day before, refrigerate them, and then reheat them in the oven. Has anyone done that? Linda

  5. We love parmesan pork chops! I love how easy they are to make, and there are many different sides that work nicely with them.

  6. I love buying pork chops in bulk when they’re on sale, and trying new pork chops recipes! This is definitely a delicious one!