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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.