Parmesan Crusted Pork Chops

by Sabrina Snyder

Last Update:

27 Comments

5 from 9 votes
6 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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Parmesan Crusted Pork Chops are crispy on the outside, tender on the inside, and ready in just 45 minutes! The perfect easy weeknight dinner.

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

Sabrina’s Parmesan Crusted Pork Chops Recipe

Pork chops are a delicious and easy alternative to chicken, and the whole family loves them. One of the biggest reasons people struggle with recipe boredom is that we get in a rut with the recipes we make. Switching in a different protein to a favorite recipe makes a huge difference.

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Dinner, then Dessert

Parmesan Crusted Pork Chops Recipe

Parmesan Crusted Pork Chops are crispy on the outside, tender on the inside, and ready in just 45 minutes! The perfect easy weeknight dinner.
Yield 6 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
finished pork in skillet
PrintRate

Ingredients
 

  • 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

Instructions

  • 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.

Nutrition

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

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About this Recipe

Baked Pork Chops are a delicious option when you’re not grilling or searing them in a cast iron skillet. Loin chops are lean white meat similar to chicken breast, but with much more flavor. I love cooking with pork loin because you can give pork a good sear on high heat quickly while keeping the pork juicy. Make sure to trim 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.

Recipe Tips & Tricks

  • 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.
  • Flip the pork halfway through to promote a more even browning on the pork chops.

What to Pair With

Round out this delicious pork chop recipe by serving it with Mashed Potatoes, Baked Mac and Cheese, and Sautéed Green Beans. Go the extra mile and add Crescent Rolls too!

Frequent Questions

Can this recipe be made 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.

How do I pick a pork chop?

Ask your local meat department to cut the chops thicker for you. There is no 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). Or buy a whole (or half) pork loin and simply cut the chops yourself. Just be sure to trim the fat off the top of the loin.

More Pork Chop Recipes

These photos were in a previous version of this post

Parmesan Crispy Pork Chops
Parmesan Baked 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.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Does Parmesan cheese have to be fresh or can I use the ready-shredded cheese in this recipe? Thanks. Love your recipes.

    Reply

    1. We enjoy fresh grated Parmesan cheese but you can use the “ready-shredded cheese” as well. Thanks for asking!

      Reply

  2. These are so easy and tasty!! We stuck them in the air fryer at 400 degrees for about 9-10 minutes to make it even faster and they were great!

    Reply

  5. 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.

    Reply

  6. 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).

    Reply

  7. 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!! ??

    Reply

  9. 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!!!

    Reply

    2. 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

      Reply

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

    Reply

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

    Reply

    2. For me, ‘buying pork chops in bulk’ means that I ALWAYS buy a 1/2 loin & slice it myself. That way you get them the exact thickness you prefer.
      They also freeze beautifully, so it works great for just the two of us!

      Reply