Parmesan Baked Pork Chops

Pork Chops, Parmesan, and a Little Family Drama

Alright, so picture this: It’s Tuesday night, the dog’s barking, someone’s lost their homework (again), and I’m staring into the fridge hoping dinner will magically appear. This is exactly how Parmesan Baked Pork Chops became my go-to. The first time I made these, I completely forgot to preheat the oven and ended up serving everything 30 minutes late. But let me tell you, nobody complained once they took a bite! (Well, except my youngest, who thinks everything needs ketchup.)

Honestly, I still laugh thinking about how my brother tried to eat his with his hands, like it was pizza. Let’s just say, these pork chops are that good. They’re crispy, cheesy, and—if you don’t burn them like I did once—actually pretty impressive!

Why You’ll Love This (Or At Least Not Hate It)

I make this when I need dinner to feel a little fancier but don’t want to spend forever in the kitchen (or wash a million dishes). My family goes totally bonkers for these because the crust is all crispy and golden on the outside, and the pork stays juicy inside (most of the time—yes, I’ve overcooked them before, but who hasn’t?).

Plus, I can usually throw this together with what’s left in the pantry. Oh, and if you’re a cheese fiend like me, you’ll be sneaking little bits of the parmesan mix before it ever hits the pork chops. Just me? Thought so.

What You’ll Need (Nothing Too Fancy, Promise)

• 4 thick-ish pork chops (bone-in or boneless, honestly, I just grab what’s on sale)
• 3/4 cup grated parmesan cheese (the good stuff is great, but the green can is fine—my grandmother always insisted on Kraft, but any version works)
• 1 cup panko breadcrumbs (or just regular breadcrumbs, or even crushed up saltines if you’re in a pinch—ask me how I know)
• 1 tsp garlic powder
• 1 tsp Italian seasoning (sometimes I just throw in a bit of oregano and basil if that’s what I have)
• 1/2 tsp smoked paprika (optional, but I like the extra depth)
• Salt and pepper (I never really measure, sorry)
• 2 eggs (beaten)
• A splash of milk (about 2 tablespoons, but I never bother getting the measuring spoons out for this)
• Cooking spray or olive oil for the pan

How To Make Parmesan Baked Pork Chops (Let’s Get Cooking)

1. Preheat your oven. Go for 400°F (200°C). Don’t forget this step—seriously, I always do. Line a baking sheet with foil for easier cleanup (or don’t, but then you’ll have to scrub later).
2. Mix the crumb coating. In a shallow bowl, toss together the parmesan, panko, garlic powder, Italian seasoning, smoked paprika, and a good pinch of salt and pepper. This is where I usually sneak a taste—no judgment.
3. Prep your egg wash. Beat the eggs with the splash of milk in another shallow bowl. No need for fancy technique, just give it a quick whisk.
4. Coat the pork chops. Dip each pork chop into the egg wash (let the excess drip off, unless you like things super eggy), then press into the parmesan crumb mixture. Really press it in so it sticks. Sometimes I get impatient here and just throw the crumbs on top—works, but it’s not quite as good.
5. Arrange on the baking sheet. Give your pan a quick spritz of cooking spray or brush on some olive oil (or just plop them down and hope for the best, to be honest). Lay the pork chops out in a single layer.
6. Bake! Into the oven they go for 20–25 minutes. If your pork chops are on the thinner side, check at 18 minutes. I always use a meat thermometer now (145°F in the center), after that one time I served them…um…a bit too rare. You can broil for the last 2 minutes if you want extra crisp, but keep an eye on ’em—parmesan burns fast!
7. Rest & serve. Let them rest for 5 minutes before digging in. Or don’t, if you like burning your mouth (I mean, who can wait?).

Real-Life Notes From My Kitchen

• Don’t skip the resting time—actually, I find it works better if you give them at least 5 minutes. Juicier!
• If your crust is falling off, I probably didn’t press hard enough (or maybe the pork chops were too wet—just pat them dry first).
• I once tried using pre-shredded parmesan, but it didn’t stick as nicely as the grated kind. Sometimes shortcuts just don’t pay off.

Fun Variations to Tinker With

• I’ve swapped the pork for boneless chicken breasts when that’s what I had—works great, just shorten the cooking time a bit!
• One time I tried adding crushed red pepper for a spicy kick; not everyone loved it, but I kinda did.
• Okay, confession: I once tried this with cheddar instead of parmesan, thinking it’d be amazing. It was…not. Stick to parm.

What If I Don’t Have the Right Equipment?

No wire rack? No sweat. Just bake directly on the foil-lined sheet. (The bottom might not be as crispy, but hey, it still tastes fab.) Oh! If you don’t have a meat thermometer, give the pork a little poke—it should feel springy, not squishy.

How To Store It (If You Have Leftovers…Rarely Happens!)

Pop leftovers in an airtight container in the fridge. They’ll keep for up to 3 days, though honestly, in my house it never lasts more than a day! You can reheat in the oven at 350°F for about 10 minutes. I think this tastes better the next day—something about the flavors melding, you know?

What Should I Serve With These?

I usually pile these pork chops next to some roasted potatoes or even a big green salad (gotta have something green, right?). My kids are all about mac and cheese on the side. Oh, and sometimes we just do good old applesauce—a little sweet, a little savory. If you want some salad inspiration, Love & Lemons has great ideas. For potatoes, I like smitten kitchen’s crispy potatoes (trust me, they never last long!).

Hard-Earned Pro Tips (Learn From My Slip-Ups!)

• I once tried rushing the breading step and regretted it because half the crust slid right off. Take your time—press those crumbs in!
• If you want extra crunch, spray the tops with a little cooking spray just before baking. Makes a world of difference (learned that form a friend, actually).
• Don’t wander too far from the oven near the end—parmesan can go from golden to burned in a heartbeat.

FAQ (Real Questions, Real Answers)

• Can I use bone-in chops?
  Yes, for sure! Just add a couple minutes to the baking time. They’re honestly juicier, I think.
• What if I’m out of panko?
  No worries, use regular breadcrumbs, cracker crumbs, or even crushed cornflakes—gets the job done.
• Can I make this gluten-free?
  Yep, swap in your favorite GF breadcrumbs. I tried it once for a friend and it worked a treat.
• Do I really need a meat thermometer?
  I mean, it helps. But if you don’t have one, just cut into the middle and make sure it’s not pink. It’s not rocket science!
• How do I get the crust to stick better?
  Pat the pork really dry, and really squish the crumb mixture on. Oh, and don’t skip the egg wash.
• Can I freeze these?
  I’ve never tried, honestly. They vanish too fast in my house. But I’d imagine you could, if you wrapped them up tight!

And that’s the whole kit and caboodle. If you try these, let me know if you come up with an even better variation. Or if you spill parmesan all over your floor—been there, done that, still finding crumbs. Happy cooking!

★★★★★ 4.00 from 92 ratings

Parmesan Baked Pork Chops

yield: 4 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

Juicy pork chops coated in a savory parmesan and breadcrumb crust, then baked to golden perfection. This easy dinner recipe delivers a crispy exterior and tender, flavorful meat with minimal prep.

🖨️ Print Pin Recipe

Ingredients

• 4 boneless pork chops (about 1 inch thick)
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs (preferably panko)
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil (for greasing or drizzling)

Instructions

1. 1
   Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or line with parchment paper.
2. 2
   In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, dried Italian herbs, salt, and black pepper.
3. 3
   In another bowl, beat the eggs. Dip each pork chop into the eggs, coating both sides, then press into the Parmesan breadcrumb mixture to coat evenly.
4. 4
   Place the coated pork chops on the prepared baking sheet. Drizzle a little olive oil over the top of each chop for extra crispiness.
5. 5
   Bake in the preheated oven for 22-25 minutes, or until the pork chops are golden brown and cooked through (internal temperature should reach 145°F/63°C).
6. 6
   Let the pork chops rest for 3 minutes before serving. Enjoy hot with your favorite sides.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410cal

Protein: 38 gg

Fat: 22 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 16 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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