These oven baked Parmesan Crusted Pork Chops are crispy and tender and so simple to make! Moist and baked to perfection, this recipe is perfect for a busy weeknight meal.
Pork chop night is a family favorite around here. It’s a nice change up from “Chicken, again?!”
I can sympathize with that sentiment. I grew up with my mother’s secret recipe pork chops and we always looked forward to pork chop night. We have made this great recipe many times, perfecting the parmesan crust, because the flavor is amazing. We serve it to guests and friends as well, and always receive compliments on it. While I give lots of tips here on making baked pork chops, it is super simple to make!
When breading meat, you can either bake or fry. In this recipe, the addition of the Parmesan cheese creates a flavorful and crispy breading, and get it to stick well to the pork chop.
Parmesan Crusted Pork Chop Tips
We have made these Parmesan Pork Chops many times and perfected the crust fully sticking to the pork chops.
- Use a non-stick cookie sheet for a baked pork chop recipe, like a copper baking sheet or a silicone baking mat. Cooking sprays and oils tend to soak up into the crust and don’t prevent sticking.
- Bread crumbs or flour will always stick better if you let the meat rest 15-30 minutes prior to frying or baking. I usually prep the Parmesan baked pork chops, and then heat up the oven. I prep any side items before putting the pork chops in the oven.
- A light pan searing will always keep the breading in place the best. Especially for a gravy or topping, I like to pan sear the pork chops after breading for about 2 minutes per side and then put in the oven. If you do pan sear, reduce the baking time about 5 minutes.
- 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 you want to roast some veggies as well, I recommend a second cookie sheet for that. The vegetables may release water or oil that will impact how well the breading crisps up.
Frequently asked questions:
When I first met my husband (a former chef), I realized just how much I was overcooking proteins. I was concerned with getting every bit of pink cooked out that it often ended up dry and unsatisfying. As a general rule, if your meat is dry, it is either being cooked too long or too high of a temperature.
This recipe is designed around boneless pork chops that are a little over ½ inch thick, because that is what my grocer carries. You can use a thicker pork chop, but you may have to cook it a bit longer. If you are prone to over cooking, a thicker pork chop may be the best option to ensure success.
In either case, trim off any excess fat around the outside. While this fat is delicious and crispy on sautéed pork chops, it is unnecessary on oven fried pork chops with a crust. The fat won’t become crispy or brown like in other recipes.
You can substitute chicken very easily with this recipe, but I recommend either cutting into tenders or pounding it out to an even ½-3/4 inch thickness.
How long pork chops need to bake depends on the thickness, as well as whether or not it is bone in pork chops. This recipe is based around ½ inch thick oven baked boneless pork chops. Also, if you sear the meat before, that will impact the baking time. Pork needs to be cooked to an internal temperature of 145 degrees F. A good guideline is 8 minutes per side (flipping optional) baking at 350 degrees per half inch of meat. If you sear your meat beforehand, reduce that amount by 4 minutes. More time if you sear longer. If you use bone in pork chops, you may need to add a few minutes to the cooking time. Let your meat rest for at least 5 minutes before cutting.
What I most love about this recipe is being able to let it cook in the oven while I do something else. The kitchen can be completely cleaned before the food hits the table. That means that there is less fighting about doing the dishes after dinner.
Parmesan Crusted Pork Chops
- 4-5 boneless pork chops, ½ inch thick
- 3 eggs
- 2 tablespoon milk
- 1 cup freshly grated Parmesan cheese
- ¾ cup Italian bread crumbs
- ½ teaspoon salt
- ½ teaspoon pepper
- Make egg wash by blending together milk and eggs. On a large rimmed plate or shallow and wide bowl, mix the Parmesan cheese, bread crumbs, salt and pepper.
- Dredge pork chops into bread crumb mixture, then milk mixture and again in bread crumb mixture. Place on non-stick baking sheet (i.e. copper) or use silicone mat.
- Pre-heat oven to 350 F. Allow the pork chops to rest while the oven is heating. Breading sticks better when it has 15-30 minutes to rest before baking. This step is not necessary but highly recommended for a nice, crispy crust.
- Pork should reach an internal temp of 145 degrees. Allow to rest for 5 minutes before serving.
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