Parmesan Baked Pork Chops

Introduction

The first time I baked these, the kitchen smelled like a warm deli and my whole house slowed down. Parmesan Baked Pork Chops crisp up golden, crackling under a fork, and the garlic hits you just right. This always takes me back to Sunday dinners. Also, if you love that garlic-Parmesan combo, try this garlic-parmesan chicken and potatoes skillet recipe for another simple weeknight winner.

Why You’ll Love This

• Quick to pull together on a weeknight.
• Crunchy Parmesan crust without frying.
• Budget-friendly and feeds a small family.
• Kid-approved texture and mild, savory flavor.

Quick Recipe Snapshot

• Servings: 4 (about 4 pork chops)
• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Total time: 35–40 minutes
• Skill level: Easy
• Taste: savory + crunchy with garlicky notes

You’ll feel confident making these; they’re forgiving and straightforward.

Ingredients You’ll Need

• Pork chops — boneless or bone-in, 1-inch thick
  • Chef note: Room temp = even cooking
• Breadcrumbs — plain or Panko
  • Chef note: Panko = crunchier crust
• Parmesan cheese — finely grated
  • Chef note: Freshly grated = better melt
• Garlic — 1–2 cloves, minced
  • Chef note: Fresh garlic = bigger flavor
• Black pepper — freshly cracked
  • Chef note: Adjust to taste
• Salt — kosher or sea salt
  • Chef note: Season lightly; Parmesan is salty
• Olive oil — for coating and baking
  • Chef note: Keeps crust crisp and golden

Also, if you want a richer crust, toss in a tablespoon of melted butter.

How to Make It

1. First, preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
2. Then, in a bowl mix breadcrumbs, grated Parmesan, minced garlic, black pepper, and salt until combined. Smell the garlic bloom.
3. Next, brush each pork chop with olive oil so the crumbs stick and the crust browns.
4. After that, press each chop into the breadcrumb mix, coating fully and pressing crumbs into the meat. You should feel the crust hold.
5. Meanwhile, arrange the chops on the lined sheet. Leave space so hot air can circulate.
6. Then bake 25–30 minutes, until the crust is deep golden and the center reads 145°F (63°C). The edges should crisp and you’ll see juices run clear.
7. Finally, rest the chops 3–5 minutes before serving so juices redistribute and the crust stays intact.

If you like, broil for 1–2 minutes at the end for extra brown spots, but watch closely.

Kitchen Tips (From My Kitchen)

1. Time-saver: Pound slightly thin to speed cooking and ensure even doneness.
2. Common mistake + fix: Don’t overcrowd the pan — crowding steams the crust; use two trays if needed.
3. Simple variation: Stir in a pinch of smoked paprika or chopped rosemary for a flavor twist.

Also, for a lighter crust, swap half the breadcrumbs for finely ground oats.

Serving Ideas

• Weeknight dinner with roasted green beans and mashed potatoes.
• Casual brunch: slice over buttered toast with a fried egg.
• Family gathering: plate with lemon wedges and a simple slaw.
• Holiday side: serve alongside herbed stuffing and roasted carrots.
• Garnish with chopped parsley or extra grated Parmesan to finish.

And for extra brightness, squeeze fresh lemon over the chops just before serving.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 2 months (best without sauce).
• Reheat: Warm in a 350°F oven on a rack to keep crust crisp, about 10–12 minutes.

Leftover idea: Chop and toss into a warm grain bowl with greens and vinaigrette.

Parmesan Baked Pork Chops

These Parmesan Baked Pork Chops are easy to make, with a crunchy crust and savory flavor, perfect for a quick weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces Pork chops, boneless or bone-in, 1-inch thick Room temp = even cooking
• 1 cup Breadcrumbs, plain or Panko Panko = crunchier crust
• 1/2 cup Parmesan cheese, finely grated Freshly grated = better melt
• 1-2 cloves Garlic, minced Fresh garlic = bigger flavor
• to taste Black pepper, freshly cracked Adjust to taste
• to taste Salt, kosher or sea salt Season lightly; Parmesan is salty
• as needed tablespoon Olive oil, for coating and baking Keeps crust crisp and golden
• 1 tablespoon Melted butter Optional for richer crust

Method

 

Preparation

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. In a bowl, mix breadcrumbs, grated Parmesan, minced garlic, black pepper, and salt until combined.
3. Brush each pork chop with olive oil so the crumbs stick and the crust browns.
4. Press each chop into the breadcrumb mix, coating fully and pressing crumbs into the meat.
5. Arrange the chops on the lined sheet, leaving space for hot air to circulate.

Cooking

1. Bake for 25–30 minutes, until the crust is deep golden and the center reads 145°F (63°C).
2. Let the chops rest for 3–5 minutes before serving to redistribute juices and keep the crust intact.
3. Optional: Broil for 1–2 minutes for extra brown spots, but watch closely.

Notes

To speed cooking, pound the chops slightly thin. Avoid overcrowding the pan to prevent steaming. Consider stirring in a pinch of smoked paprika or chopped rosemary for a flavor twist. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

FAQs

Q: Can I make these ahead?
A: Yes. You can bread the chops and refrigerate them covered for a few hours, then bake just before serving.

Q: What if I don’t have a thermometer? How do I know it’s done?
A: Look for golden-brown crust, juices running clear, and a slight firmness when pressed near the bone or center.

Q: Can I substitute the Parmesan?
A: You can use Pecorino for a sharper bite, but keep in mind texture and saltiness may change. Also see this garlic-Parmesan skillet idea for similar flavors.

Q: Can I freeze cooked chops?
A: Yes, freeze cooled chops in a single layer, then transfer to a freezer bag; reheat from frozen in a low oven.

Final Thoughts

I make these Parmesan Baked Pork Chops whenever I want comfort without fuss; they deliver crunchy texture and juicy meat every time. So, pull out your favorite pan, promise yourself a simple side, and tweak the herbs to your mood — you’ll be smiling at the first bite.

Conclusion

For another take on crispy, cheesy pork chops, check this Parmesan-Crusted Pork Chops recipe on The Kitchn for extra tips. If you want a slightly different oven method, see this Parmesan Oven Baked Pork Chops guide at Garnished Plate.